Conversations with Nayla Belmonte

Today we’d like to introduce you to Nayla Belmonte

Hi Nayla, thanks for joining us today. We’d love for you to start by introducing yourself.
My culinary journey began when I was a little girl! I use to borrow potatoes and onions among other items from the kitchen to make a fire in the backyard and cook. I am originally from Cuba and back in the days lubricant was use to light the stove and cook food. I was beaten many times for taking lubrican pots, pans and utensils to cook outside. In the backyard were lemos and mango trees with other cooking herbs like cilantro and oregano. I love it . I arrived in the United States at the age of 13 in 1999 and lived in West Palm Beach Fl till 2019 when my Family and I decided to move to Georgia. I believe my passion for culinary was inherent to me from my father. As an adult I really did not want to make my passion into a career. I went to college to become a nurse then I changed my mind to be a private detective instead, that did not workout very well. After some years of experimenting I decided to give culinary school a shot once and for all . In 2008 I began at the Art institute of Fort Lauderdale and graduated in 2010. During my school years I was working at a seafood restaurant in City Place,Fl! After my graduation I got a job at the Ritz Carlton in Manalapan FL that now is called Eau Palm Beach Resort & Spa. I worked 5 years began as a cook 3 and moved my way up to Chef de parte. It was a lot of fun, and challenging most of the time, from 3 meals restaurant to Fine dining to Stir bar banquets, hot and cold dishes. It was a privilege to work with many talented chefs I learned so many cooking method, ingredients and even scientific cooking strategies from them.I can truly say I learn the most during this time in my career. After I became a mom that’s when it became very tough to be in charge of a Banquet kitchen. As a leader in general working hours are a must from 6am to 11pm most of the time. It was very challenging not seeing my son Alexander. I came to a conclusion that it was time to start something on my own. That’s when the Nayla hotdog cart came about. That was very fun! Because it was mobile I used a canopy to have some kind of shade . Living in Florida the rain put me through a lot of stressful times. I use to be holding the canopy in the middle of a windy storm that last for 20 min but felt like an hour, i am sure people thought I was crazy holding that canopy so it doesn’t fly off including everything else.I look like the weather channel reporters during hurricane season in Florida. I laugh about it now. It was fun, but It was rough. I did the hot dog cart for a year in different locations permitted by the state. Then I sold it and came back to the work field. That’s when I began working as a Sou Chef in Air Culinarie managing food for Private Jets clients . That was also lots of fun and very different from resort lifestyle. I work at more places like The Colony Hotel, Italian restaurants and country clubs. While working in Air Culinarie I became pregnant with my second son Adrian. In 2019 we decided to move out of Florida to Georgia. My husband Rafael, my two sons Alexander that is 10 years and Adrian that is 5 years. After a month I got a job at St Ives Country Club in Johns Creek, GA . Them covid came and couldn’t work any more. I took of 2 years from the culinary field to care for my children specially Adrian that is special need child. It was very hard for me to work due to Adrian’s condition daycare was not his cup of tea. I completely dedicated my time to him and after 2 years of therapy babies can’t wait all about kids and more. My son was blessed with early intervention while transitioning from babies can’t wait. At 3 years old he was place into school with the health department and it was wonderful to see how well he began speaking and counting numbers and much more . I began working at Amazon overnight since it was the only way for me to work and still be able to take care of the kids in the day time. After a month working at Amazon I was given the quality coughing position and I worked overnight shifts for 1 and 2 months. I was always very tired and began working on my new Business plant NaylabeLLC!!! I completely used all my savings and added some debt to it, but I don’t regret it. Finally after 3 long years on August I laughed the business rented a shared kitchen renew my manager servsafe register my business with the state NaylabeLLC, apply for The Georgia Department of Agriculture (GDA) license was inspected and I passed then purchased liability insurance plus ofcores website and everything that comes with it. I am coming to a year of being open and it has not been easy but God Is In Control! I already got 12 5 star reviews And many more to come in Jesus name!. I also built an Instagram page where I post weekly upscale cuisine that I deliver to Tadeo & Silva Law in Peachtree Corners and do catering service for other clients as well! Rome was built one stone at a time. Nike never stopped making shoes and now look at Just do it! There is a time for everything and my time is now! Hope yours as well!

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The obstacles and challenges I faced during the process were very emotional and traumatic. I lost my brother during the process plus my husband’s mom almost left us, my youngest child broke an elbow in school and had to get surgery. I lost some clients due to having to fly out of state in an emergency. There are always monetary challenges but like I said before God is in control he is the owner of all gold and silver including precious stones.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
Naylabe LLC is a catering business that provides corporate residential private events services to the community. Naylabe specialize with knowledge about local ingredients in seasons, meat quality is a must love to use USDA Prime meat and Agus waiting for the customer to order Kobe beef is definitely worth the price. Topped quality poultry and wild seafood in seasons since we know we are far from the beach! I always say Naylabe LLC is a culinary Art from my heart to your belly! NaylabeLLC would love to invite everyone to experience a culinary delight with a combination of flavors, texture and freshness of ingredients. Most of my clients have never try many dishes I make and they are very impressed. I hope you give yourself a chance today!

What does success mean to you?
Success for me is walking on sharp nails without fainting and reaching the end line without giving up. The process is challenging especially when there’s bigger fish in the tank but in the end, the fruit are sweet like honey with no sorrow. God timing is the best!

Pricing:

• Charcuterie from cups to XT L boards $12-$260
• Grazing tables from $500-$2000 and up
• Privated plated events from $1200 and up
• Family style Banquet buffet from $700 and up
• Corporate events $1200 and up

Contact Info:

• Website: https://www.naylabe.com
• Instagram: https://www.instagram.com/naylabe2023?igsh=NHZvYzFibGU0cGs4
• Facebook: https://www.facebook.com/share/NUBfKvSK2qBMDTA9/?mibextid=qi2Omg