Today we’d like to introduce you to Nol Foretia.
Thanks for sharing your story with us Nol. So, let’s start at the beginning and we can move on from there.
I always wanted to be a chef since I was a kid, around seven years old. I think it was the time I helped my mom out in the kitchen and it felt good making something from scratch. People thought I was joking when I told them I wanted to be a chef. Some people never took me seriously about becoming a chef but it never really phased me. I always knew deep down this is what I wanted to do. My mother supported me all the way and in the end that truly all that mattered to me. Food Network was a significant part of my life growing up, watching professional chefs in action on TV. By the time I got to my junior year of high school, I was able to a general cooking course, which then led me to join the school’s culinary team. My senior year, I was able to have the opportunity to take a restaurant management course at another school which benefitted me a lot.
When picking out which collages, I knew wanted to go to Johnson & Wales University, and that brought me to the North Miami campus. Spent two years in Miami while I was in school and I enjoyed the fast and lively culture while I was down there. While I was in school, I had a realization that I didn’t want to own a restaurant. Everyone assumes since you’re a chef, you want to own a restaurant. It was a goal of mine as a child at one point. However, when you actually start working is restaurants, you quickly realize you don’t have a life. So it was important to find a path in the industry where I can still be in the kitchen but have more control over my schedule and personal life. After receiving my associate’s degree, I took a couple of months off and work at two country clubs for more kitchen experience, worked with a lot of great chefs and it was great experience polishing my skills and understanding what is meant to be a chef. Later on, I focused my attention on getting a degree in culinary nutrition. I wanted to become a private chef and work with professional athletes. I figured the best chance was to go back to Johnson & Wales University, this time at the Providence campus, and study Culinary Nutrition.
After two years in the nutrition program, it was time to pick an internship, and I was interested in interning at the University of Southern California football team. I connected with team dietitian at the time for a position, everything was going according to plan and I thought for sure I was going to California. Unexpectedly, he offered a full-time position as the Coordinator of Nutrition with the Philadelphia Eagles and was going to leave USC. He told me about it, but he knew he would still need an intern, so he put in a good word for me to join him with the Eagles. After two years, with the Eagles and being part of their Super Bowl run, I accomplished one of my main goals which were to be part of a championship team.
At that point, I felt like I met my ceiling over there and there was nothing more I could have done in my current position there. I wanted to accomplish more for myself especially being young, there’s so much more out there besides working for the team. One of the main reasons why I started my personal chef service was to have something set and that I owned after I leave the team. I knew for a fact I wasn’t going be there forever and there were other endeavors I wanted to chase with my business.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Of course not. But that’s life, no path is ever that smooth if it’s truly worth. To understand true victory, you have to know the feeling of defeat. In life, you’re going to make a lot of mistakes. The important thing is to not make those same mistakes twice. Starting off was tough, the struggles I had to deal with is understanding my self-worth. By that, I mean figuring out prices for my services, which potential clients I wanted to appeal to, what jobs make sense for my brand to do, etc. Everyone wants the end product or the best service which in my case is the food, but they either don’t understand or undervalue how much labor and love is put into a product. So, I have to make it clear that they’re paying for luxury service. Also, knowing what deals I should take and what deals I shouldn’t. When you’re young, you take any opportunity which is fine because you get that experience. However, it’s not fine when you’re experienced in the field, but people still try to undervalue you and take advantage of it. So, you got to be smart when doing business and getting a good understanding of what the client wants. Trust me, I’m not the only person who has been through this struggle.
Meals For Victory & Performance – what should we know? What do you guys do best? What sets you apart from the competition?
In my industry, I’m known as a personal and private chef. I own a personal chef service call Meals For Victory & Performance LLC. I travel to clients’ home and do different services like gourmet meal planning, private dining, cooking class, dinner parties & event. I’m most proud of is seeing the image of what I envisioned for my brand come to life. I worked with a graphic designer to create my logo, I had a lot of input and changes to get to that final design of what I feel best suited the brand. It took me about two months to designed my company’s website which saved me a lot of money haha. What sets me apart from others is my culinary background. I worked at some of the most prestigious country clubs in the US. I worked for the Philadelphia Eagles for two years and was a part of their first SuperBowl Championship. I studied Culinary Nutrition at Johnson & Wales University, so I’m pretty knowledgeable when it comes to food and nutrition. Overall, I’m pretty well-rounded in my field compared to other chefs. There are not many chefs who can really match my resume, especially at my age.
Do you feel like there are certain traits that increase the likelihood of success?
I feel as though there are three characteristics that have contributed to my early success.
Perseverance, you’re going to have a lot of rough times and no path to success is an easy one. There’s a lot of obstacles you’re going to face in life but its how you overcome it and not let that obstacle keep you down. Even when you have those days you feel like you can’t make it through, there’s always a light at the end of the tunnel.
My stubbornness in a weird way been, I always go with my gut instinct, and do what I think isbest for me. When I’m dead set on something, it’s really hard to change my mind. I honestly wouldn’t be here doing this if it wasn’t for my stubbornness. Taking those crazy chances because I felt it was best for me and my brand.
My optimism, I’m always looking for what’s next with anything. I’m never able to just be satisfied with what I have. I always look to the future, “How can I be bigger and better?” Don’t get me wrong, it’s cool to enjoy the moment but I always want to strive for more because I don’t like to be complacent.
Contact Info:
- Website: www.mealsforvictory.com
- Phone: 301-793-0138
- Email: [email protected]
- Instagram: chefarnold_therealmvp
- Facebook: www.facebook.com/mealsforvictory
- Twitter: @mealsforvictory
Image Credit:
RIPE Creation Media
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