Today we’d like to introduce you to Rebecca Allmon.
Hi Rebecca, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My passion for cooking was ignited when I was 8 years old. Prior to that I use to watch my mom and her friends cook, assisting whenever given the opportunity. I am number nine of twelve children. My siblings and I use to play restaurant during any meal time; I was always the waitress/Chef.
My parents would actually make a grocery list, drive me to the store, give me their checkbook, let me basket the entire list and purchase the groceries. They are nurturers. They would realize a gift and talent in each of us and feed it.
From then on I prepared a lot of our family meals and began catering baked goods at church. I decided to go to Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana after highschool because not only did I get culinary training, I earned a Bachelors of Science Degree in Culinary Arts and declared a minor in Business Management. It was an amazing experience!
My senior year in college I was offered a restaurant management position with a big chain restaurant in Louisiana at their training store where I had the opportunity to train managers and work alongside the Corporate Chef. Then I was offered a General Manager Position my third year in the company.
While working in the Corporate arena, I still was not feeling like I was fully using my gifts and talents so I launched CateringFirst with the vision of being able to fully customize catering for my clients. I didn’t accept that GM position. I went back to college and earned a Masters in Curriculum and Instruction. Then became an educator.
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?
I know that every transition in my life has been orchestrated by God because it has felt too easy. I do not feel that I have done anything other than walked in the purpose and plan that God has for me.
Appreciate you sharing that. What else should we know about what you do?
My business functions in the background of my life; I am a Hospitality & Culinary Arts Instructor at Jack E. Singley Academy in Irving, Texas. We have an Enterprise called the FireBird Cafe and we serve not only our school community but the public as well. We serve breakfast Tuesday-Friday from 8 am – 8:35 am and Lunch Monday- Friday from 11 am – 12:40 pm.
Our students earn their ServSafe Food Handlers Certification their Freshmen year in highschool. They earn their ServSafe Manager Certification their junior year and complete internships off campus their senior year so that they are fully equipped to work in the Foodservice & Hospitality industry. I LOVE the work that I do!
What quality or characteristic do you feel is most important to your success?
I am a extroverted introvert. I have learned through my life’s journey that people and community are important to thrive. I’m a servant leader and a life long learner. I’m gifted in Hospitality and Service.
Contact Info:
- Facebook: https://www.facebook.com/Cater1st
