Today we’d like to introduce you to Dana Barlow.
Dana, can you briefly walk us through your story – how you started and how you got to where you are today.
When I was around 8 years old, my granny (Anna Cardwell) said “come get in the kitchen with me, I never want you to have to depend on a woman to feed you.” I been in the kitchen ever since. As time went on, there were people around me to watch my growth in the kitchen. I did some culinary schooling, worked under executive chefs and mentors. My love for creating food continued to grow and I started evolving and becoming more passionate about what I was doing. I moved to New Orleans where I attended culinary school at Nicholls State University (John Folse Culinary Academy). Between that, and working in some of the best restaurants in the French Quarter of New Orleans. I perfected the taste of the city. I take pride in making a local classic and people thinking I’m born and raised in that city. I took what I learned from my granny kitchen in Philadelphia and applied it to my everyday way of thinking as well as cooking. For that, I thank Anna Cardwell deeply and dearly for taking out the time to help me find my true calling in life. It’s because of her I am the man and Chef I am today.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It’s definitely not a smooth road, and if anyone think it is…. or will be, let me be the first to tell you, get your head out the clouds and be in the realities of the real world. I will admit that the obstacles will not only build character, but will always be a learning tool for moving forward. I firmly believe in anything that comes easy is not really worth having. Today’s world is much different, obstacles/challenges will come in all forms.
Whether it’s an overlooked bill, something you forgot to register for, etc. I come to find out one of the biggest is the scammers of the world. Soon as you become a business owner, you will be overwhelmed with other businesses coming from everywhere. Not all of them are bad or bad for your business. They’re all not good either, so just be aware, do minimal over the phone, and never give out valuable information to just anyone. My best advice is to always do your due diligence when handling your business. After all, it is your business, never let it be dictated by anyone, but you.
Please tell us about ZanobiasBabyCakez.
My business is a personal chef and onsite catering business. We also do baking, whether it’s cakes or any type of pastries. Our massage and dinner package is very popular. We come in with a licensed therapist and myself. While you’re getting your massage, I’m cooking. Once the massage is over, your dinner is cooked, kitchen clean, and you and your mate can enjoy the romance of the night. As far as specialty… I would have to say we have something for everyone. No matter the nationality of food, diet, diabetic, etc… we cater to your needs. So, I would have to say we specialize in YOU, the client. We don’t just want to provide a service, but an experience as well. I’m known for my ability to take what my client gives me and making it into something special. Going the extra step without overworking myself. I’m most proud of the feedback and reactions from my clients. From the smallest to the biggest. I don’t care of it’s a dinner for two or a graduation dinner at Morris Brown. You always get the best of me and it shows through my food. I truly believe my professionalism sets me apart from the rest. My clients treat me like family, they know they can call, give me a number, date, time, and a budget. From there they know they’re in great hands. No worrying, no stress, and know that I have them covered for their event. My personality and the way I carry myself goes a long way with them. It’s funny cause my client, although they don’t know each other really don’t like sharing me with others, they be so serious. I think it’s cute in itself.
If you had to go back in time and start over, would you have done anything differently?
I would have started earlier in my life. Not to down play the years in the food industry because I feel like I learned a lot. I feel the energy and loyalty I put into another people’s business. I could have done it for myself when I was younger. Other than that, I have no regrets on how I’m doing things now. Let’s be honest, it’s business. You’re never going to have one without some kind of setbacks, as well as learning moments.
Contact Info:
- Website: https://www.zanobiasbabycakez.com/
- Phone: 504-352-5741
- Email: pachef413@gmail.com
- Instagram: zanobiasbabycakez
- Facebook: Dana Barlow
- Twitter: PhillyDaChef
Image Credit:
Chante’ Henderson
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