Today we’d like to introduce you to Janneil Frederick.
Janneil, we appreciate you taking the time to share your story with us today. Where does your story begin?
In 2016, I ventured into the catering business, starting out as a girl from a small island with a love for big, boastful flavors. I’ve always been someone who loves to challenge myself in the kitchen, experimenting with different dishes and constantly pushing my culinary boundaries. My very first large event was catering for Snapchat’s job fair for graduating seniors from Georgia Tech, a pivotal moment that solidified my passion for the craft.
During college, I was known as the person who always had food in her kitchen and was always ready to offer a home-cooked meal to my friends. It was there that I realized the joy of sharing good food and creating experiences through cooking.
During the COVID-19 pandemic, I became known as the “at-home chef,” offering weekly specials that allowed clients to enjoy my food or the feeling of having takeout, all while staying at home. Over the years, I’ve catered weddings, baby showers, graduations, birthday parties, office events, and nearly every type of celebration, ensuring that each event is memorable with my unique flavors and attention to detail.
I’ve catered to a wide variety of clients, including bodybuilders, pescatarians, vegetarians, and vegans, with shipping options to ensure everyone can enjoy my dishes no matter where they are.
Although catering isn’t my main job, it’s my true passion. I’m continuously striving to improve—whether that means updating my equipment for better presentation, experimenting with new recipes, or breaking into new industries. Cooking isn’t just what I do; it’s who I am.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The road hasn’t always been smooth, but every challenge has been a learning experience that shaped me into the chef I am today. Early on, the biggest struggle was figuring out how to balance my catering business with everything else in my life. Being passionate about something while juggling other responsibilities can be tough, but it taught me the importance of time management and organization.
Another challenge was gaining trust and recognition in a highly competitive industry. Building a reputation takes time, especially when you’re starting out with little more than a love for cooking and the drive to succeed. I had to be creative in my approach, from networking to offering unique services, like meal prepping for specific dietary needs, to build a loyal client base.
During the COVID-19 pandemic, adapting to the change in how people ordered food was another obstacle. The shift to offering takeout-style meals for at-home clients was a major change, and it took time to figure out logistics, packaging, and pricing in a way that would meet people’s needs while maintaining the quality and experience I wanted to deliver.
Despite these struggles, I’ve come out stronger on the other side and more determined to continue growing and evolving in this field. Each obstacle has been an opportunity to improve, and that’s something I’ll always carry with me.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
When I am not working as a Sr. Technical Product Owner, I am specializing in creating bold, flavorful dishes that leave a lasting impression. From weddings and baby showers to office events and private dinners, I cater a wide range of occasions, always ensuring that my food fits the atmosphere and style of the event. I’m known for my love of big, boastful flavors that make people pause and take notice. Whether it’s a traditional dish with a twist or something completely new, I’m always striving to make every bite an experience.
What sets me apart is my dedication to pushing myself in the kitchen and challenging myself to try new things. I love experimenting with different cuisines, flavors, and techniques. Plus, I’m not afraid to take on clients with specific dietary needs—whether that’s bodybuilders needing customized meal prep or vegans and pescatarians looking for delicious and satisfying options. I offer shipping services for clients who can’t be there in person but still want to enjoy my food, which adds a personal touch and allows me to expand beyond local boundaries.
What I’m most proud of is how far I’ve come since starting my catering business. My very first large event was catering for Snapchat’s job fair at Georgia Tech, and now I’ve catered for all types of events, worked with an array of clients, and even navigated the challenges of the COVID-19 pandemic by offering at-home specials. The growth I’ve seen in my skills, business, and client relationships is something I’m deeply proud of.
I think what truly sets me apart is my approachability and passion for making sure every meal is not just food but an experience that people remember. I want people to feel like they’re being taken care of, like they’re getting something special each time they taste my dishes. For me, it’s all about quality, creativity, and authenticity.
What would you say have been one of the most important lessons you’ve learned?
Throughout my journey in catering, I’ve learned several valuable lessons that have shaped both my professional growth and personal development:
Success doesn’t happen overnight. I faced challenges with building my reputation and balancing catering with other responsibilities. But the key was to stay persistent, keep learning, and trust the process. Over time, all those small steps added up.
The world around us changes constantly, and the catering industry is no different. During the pandemic, I had to pivot quickly and rethink how I interacted with clients. I learned to embrace change, whether that was offering takeout-style meals, meal prepping for specific dietary needs, or shipping food to clients across different locations.
As a passionate cook, it’s easy to say yes to every request. But I’ve learned that it’s important to set clear boundaries around pricing, time, and energy to avoid burnout. Understanding my value and ensuring that I’m compensated fairly for my work has been a crucial lesson.
Building meaningful relationships with clients, vendors, and other industry professionals is incredibly important. I’ve learned that a loyal client base isn’t just built on good food; it’s built on trust, communication, and connection.
Cooking is an ever-evolving art, and I’ve learned the importance of continuously improving. Whether it’s experimenting with new dishes, upgrading my equipment, or learning about trends in the industry, staying curious and open to learning has allowed me to stay ahead and push my boundaries.
It’s easy to want to do it all, but I’ve found that focusing on quality and ensuring that every dish is made with care, love, and attention to detail always pays off in the end. It’s better to have a smaller number of loyal clients who appreciate your work than to stretch yourself too thin.
These lessons have helped me grow not just as a chef but as a business owner and individual. I embrace them every day, and they guide me as I continue to evolve in the catering world.
Pricing:
- Budget friendly
Contact Info:
- Website: https://alwaysbrunchatl.com
- Instagram: https://www.instagram.com/always_brunch
- Facebook: https://www.facebook.com/AlwaysBrunch
