Today we’d like to introduce you to Niya Johnson
Hi Niya, we’d love for you to start by introducing yourself.
My catering business began with a mix to resilience, creativity, passion and family inspiration. I was always drawn to the kitchen from a young age, watching my mom and grandmothers, great grandmothers and aunts. My Aunt Sonia always made the best food growing up. When I got older I learned that she could not taste or smell due to her cancer diagnosis, but that never stopped her ability to make legendary dishes and memories for and with the family. This inspired me and showed me no matter the adversity, you can live on through food.
My own cooking journey started in high school and grew humbly in college experimenting with simple recipes in my dorm at Morgan State University. Cooking became my sanctuary amidst me navigating student life. I discovered my talent and a deep-seated joy in creating meals that brought my friends together.
I was diagnosed with multiple sclerosis (MS) the week before classes started my freshman year at Morgan State. The news was a shock, but during the uncertainty and challenges that MS brought to my life, the one constant remained: cooking provided comfort and strength. In the kitchen I found a haven from the physical and emotional rollercoaster of living with MS. It became a space where creativity flourished and where each dish told a story of resilience and determination. And from there my journey began to where I am Today.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Owning my own business has not been smooth sailing. Some struggles along the way are:
-learning to jump out on faith, there has been alot of self doubt on launching new items or services
-doubting my self on my abilities and that causes stress when giving pricing to customers. I had to learn to know my worth
-wearing multiple hats: marketing, social media, accounting, menu planner, cooking, customer service
-working through the up and down seasons of the catering business. Catering customers are not always promised or consistent .
Appreciate you sharing that. What else should we know about what you do?
Catering is something I do part time. I provide food for non profit organizations, I work hand in hand with the Breadcoin Foundation as a vendor. I cater large and small gatherings, private dinings where I come to a clients location and do all the cooking. I cater for lunchtime at Baltimore City Schools during their professional development days for teachers.. I also cook and cater for friends and family!
Outside of this I am an Accounting manager at my moms and stepdads trucking company and I do real estate
What sort of changes are you expecting over the next 5-10 years?
I see the industry going no where but up! Every one needs food, and everyone loves good food! With that being said the industry is forever growing with new innovative ways to cook, new gadgets, recipes,
Contact Info:
- Website: https://linktr.ee/Niyaskitchen?fbclid=PAZXh0bgNhZW0CMTEAAaaDS0WKSi_fziqqZ5o60R0_EU-kOej4L4eLws59S12tcwjg0umkTVFGmu0_aem_ZmFrZWR1bW15MTZieXRlcw
- Instagram: https://www.instagram.com/niyaskitchen?igsh=cjlhY2RzYzA0M3Nq
