Today we’d like to introduce you to Gloria Shepherd.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Growing up the youngest of four girls I was not even allowed in the kitchen except to eat. I always saw my mom, dad, sisters even my grandmother consistently cooking and preparing food for Someone, not necessarily our family. My dad was a chef at a well-known hotel in Oakland California so there was a competitive spirit in the kitchen between everyone. We all knew who was the best at preparing each dish. Again I didn’t even do the dishes after our meals. Every holiday/Sunday/celebratory meal filled our home with family, friends and even strangers sometimes. I remember my mom inviting construction workers from the building site across the street to join us for a hot lunch one day.
I would say my mom influenced me the most in how she painstakingly prepared desserts and basic menus; dad could make any meat taste like heaven; my aunt introduced me to larger varieties of fresh vegetables; my sister helped me appreciate what I thought at the time were cultural exotic dishes like spaghetti, Asian and seafood; being Native American, my Granny allowed me to develop an appreciation for fresh fruit. How I loved going to her house after school and watching her cut up fresh whole pineapples, coconuts and more fruit than I could name.
Fast forward to my own family, I became a mom at 18 and a wife at 20. My poor eldest son Eric would sit at the diner table and anxiously wait for me to bring him a plate of whatever I had attempted to cook. He was so sweet. Several times after sampling my attempt at cooking, with me standing next to him as I had seen my mom do with my dad after serving him, my son would say “Mom this doesn’t taste too good” I would respond OK, and take the food and throw it away and try something else. After subscribing to food magazines, “Bon Appetit” being my favorite and two more children later, I began to appreciate different spices and herbs that enhanced the food’s flavor of my dishes. Also being in the Air Force for 12 plus years I enjoyed trying new food ideas.
I always enjoyed creating an exciting atmosphere for different holidays or special occasion dinners. I got the most joy out of decorating the house and preparing special meals. My children and friends hardly ever had traditional Turkey Day or Christmas meals at my house. I would invite as many people as I could to dine with us. As my mom before me I told my children to invite co-workers that were new to Georgia or people displaced from their homes such as in the results of hurricane Katrina, to feel free to come by.
After retiring from my “real job” as I refer to it, I hosted a Victorian Tea Bridal Shower for the daughter of my best friend. Not having a clue of what this consisted of I began researching it and to my delight, it sounded fabulous. I requested everyone wear their hats, pearls, and even white gloves if they desired. I decorated the house to reflect my idea of a Victorian Mansion and created a variety of dishes as well as teas and tarts for guests to dine on.
Someone at the event said, “Gloria, you need to be making money doing this”. I asked my daughter who is in advertising if she thought I could do it. She assured me I could and to do the research and I became one of her clients. I prayed for about a week asking the Lord if this is what He had planned for me after retirement since I had No Plans for this time.
As much as I enjoyed decorating the event space as well as preparing the menu selections I quickly realized how difficult and time-consuming it is to do both. I decided to focus on the food and provide a few decorations for my clients in dire need of inexpensive decor.
That Victorian Tea consisted of about 25 guests. I thought I could just host small parties in my home. Instead, my very next party’s guest count was 60. The following event was a wedding vow renewal of 160. Expansion was inevitable if I wanted to continue. I have an awesome friend that has been with me from the beginning preparing desserts that compliment my food. She now has her own small company preparing various requested desserts that “tastes like moms”. I also have the daughters of a very dear friend that assist me in serving and catering to my guests. They along with my daughter are an integral part of IdaBelle’s success.
My goal in beginning this service was to allow hosts to come into their own homes or venue of their choosing, graciously enjoy an awesome meal and socialize with their guests without worrying about the details of preparing an elegant setting or cleaning up afterward.
The name of my company IdaBelles is my grandmother’s name and the theme Comfort and Grace embodies the atmosphere of my upbringing. Cleanliness of the surroundings; comfort and ease of dining with others; delicious meals being graciously served in an atmosphere fitting for the occasion is the foundation of what I do.
As I am approaching 70, my desire is to revert to my original plan of catering small private, more intimate events. We will see what God has to say about that.
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?
Yes and No. Learning how to navigate through what the clients want and what I can provide have been the most challenging but yet rewarding part of this journey. Helping the client select a menu that will appeal to every guest as well as dishes that look appetizing to eat is also a challenge. No being properly trained at a culinary institution probably hinders my creativity and presentation of different dishes. The biggest struggle is managing the finances of the business. I get excited as I plan for the execution of an event by wanting to buy decor that looks good to me instead of purchasing what the client requested.
Sometimes buying things that I “could use” in the future are tempting. My daughter’s words are always with me now as I shop; “Mom you Can use just about everything you see But if the current client has not requested it, don’t buy it. Spend Their money Not yours”
Lastly, booking too many events without proper downtime in-between causes burnout.
Thanks – so what else should our readers know about IdaBelles?
It’s a small company. I do all the cooking except for desserts. I aim to be professional, listen to the client’s requests, please the clients and try to create a pleasant working atmosphere for my staff. I utilize various spices/herbs/sauces to enhance the flavor of my cooking. Fresh/frozen ingredients are Always desired. I use very little to no salt and I’d like to think of my food as flavorful. I serve generous portions, and I try to anticipate what the event will need and provide above what is necessary. I love organization and communication with ample time to adjust to contingencies.
I guess I’m most proud of the detail and work we put into every event. I prepare the food as if it was for my own family.
I would love for people to know that I value every client, treat every client with respect and will always be honest and straightforward with every aspect of my contract. I stand by my word with integrity and a true desire to make their special event memorable in every way.
What matters most to you?
Honesty and integrity matter most to me. My life is centered around God being pleased with my word and my work ethic. I pray over every ingredient, meal and event process. If I don’t feel I can give my client what they need or desire in me or my services, I will tell them so they can select a caterer that can meet their needs.
Contact Info:
- Website: IdaBelles.com
Image Credits:
Tiff Spann
