Today we’d like to introduce you to Johnnie Garcia.
Hi Johnnie, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
We are Herbiveats Comida Del Sol I am the head chef Jo Garcia. I never realized how much food meant to me until I got accepted into a career-based high school in 2011, and thrown into a culinary arts pathway. I cooked for 4 years in high school, learning the ins and outs of a commercial kitchen, how to manage a smoothie and coffee bar in the mornings before school, and how to do pop-ups with our very own food truck- as well as competing regionally and statewide at skills USA competitions. When leaving high school, I decided not to go the culinary route; I dabbled in a little of everything, changing my major about 4 times in the course of my college career and not sticking it out with one single thing. In the years between 2015-2019, I was lost and confused in a world where I couldn’t see myself fitting into a particular mold. In 2018 I turned vegan and began learning more about health and what it meant to me and the world around me. In 2019 I began to cook more, experiment with food for fun, and I even met my boyfriend in New York on a trip with friends, but I was still unsure of how I fit into the big vast equation of life. When the pandemic hit, I was left with practically nothing, jobless, dropped out of college due to inaccessibility, and broke. I fell into a depression with the state of the world, but with all of the extra time on my hands I began throwing myself into cooking again and creating in the kitchen, it was my comfort and my way of expression. Everyone I cooked for couldn’t believe it was vegan. I got constant dm’s, texts, calls, and compliments on my presentation of food as well as inquiries as to how much my plates cost. I couldn’t even fathom selling my food, let alone running a business all by myself. My boyfriend Jacob has always been one of my biggest fans and supporters from the beginning and he encouraged me to pursue the meal prep route, and take that leap of faith & go for it. With only $1,000 in my bank account, I started my Instagram account and began posting. The first week I started meal preps I only had one client, and by the second week we had over 50+ orders, and it continued to multiply as word spread. I was overwhelmed and elated at the impact that my vegan food had on so many people and it only inspired me to keep going and continue helping others. Over the course of the next 2 years, I began expanding, to the point where my boyfriend became my sous chef, and we began cooking side by side in the kitchen together. He helped me late nights and early mornings, wiped my tears when we had rushes and busy days, and was a constant reminder as to why I took that huge leap of faith. He is my rock. Here we are now with an amazing and successful business, navigating in a pandemic and a recession as well as striving to better serve our communities, ourselves, and the planet.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
It has not been a smooth road, but I definitely believe that is what makes our story so unique. A smooth sea never made a skilled sailor, and I believe all the trials and errors we have undergone have only strengthened us and our relationship with the community. Of course, you undergo a lot of struggles being a business owner and especially when you’re the first in your family like Jacob and I. It can be difficult to know you’re making the right decisions but we believe that if you lead with your heart you can’t be steered wrong. We’ve made many mistakes along the way and we know we will probably make more in the future but it helps us get better and remind us that we’re just two humans striving to make a difference and things happen.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
We are a chef duo that specialize in vegan meal preps, private chef services, catering, and customized meal plans in the DFW. We like to think we are known for our unique approach to veganism and the many cultural dishes that we bring from our own backgrounds to inspire those we love to be healthier. We are most proud of our commitment to serving the community healthy options and building relationships with the people who uphold this community.
Do you have any advice for those just starting out?
Advice for people just starting out is to just take pride in the work that you’re pursuing and lean with your heart. When you do something out of pure love and belief you cannot fail. If you’re thinking of starting your own business start small, build connections, download apps that help you be creative and get your name out there, startup social media accounts, and try your best to network with people in your line of work. When I was starting out, I wish I had known about the value of being yourself and showing the person behind the brand, it is so important that people know who they are supporting and the meaning behind the products being created, it also helps you to be reminded why you’re doing this work in the first place.
Contact Info:
- Website: Herbiveats.com
- Instagram: Herbiveats
