Today we’d like to introduce you to Kellie Seville.
Kellie, we appreciate you taking the time to share your story with us today. Where does your story begin?
My husband and I always knew we wanted to own our own business. We kept throwing around ideas and tried many different options but nothing seemed doable for the place we were at in life. One day, my mom told me about an article she read about a picnic service that started during covid in California. I immediately took the idea and ran with it. I am a creative person and I have always had a passion for cooking and food. I got to work on the business model and decided I could take picnicking to the next level by added charcuterie and beverages for the ultimate experience.
The Pink Cactus DFW started in July 2021 and landed its first picnic July 30th. Once picnic season was over and the colder weather started, I needed to figure out a way to keep the business alive. I focused on just the charcuterie part and started advertising for Thanksgiving and Christmas. Before I knew it, I was landing grazing table gigs and selling boards left and right. I have fallen in love with the food side of my business and want to focus on weddings and catering for all types of events. I get to use my passion for food to create different flavor profiles for everyone to enjoy. Food excites me and I think that my clients see/taste that in my spreads. I am grateful for where I started because it got me my clientele and where I am at today. The Pink Cactus DFW is just the beginning. I will grow the business and use it as the platform to turn mine and my husband’s dreams into a reality.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
It has been the most challenging thing I have ever done because it’s unknown territory. It takes 100% effort every single day. I am constantly thinking what I can do next and how to stay relevant and present on social media. The business won’t grow itself so there is never a day off. It’s a juggling act and I have had to figure out how to grow The Pink Cactus DFW while still being a mother, wife, and working my original job. I thrive in the hustle and bustle and wouldn’t have it any other way. It is a busy life but I admire myself for taking the leap of faith and creating endless opportunities for my family.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I consider myself a food artist. I am a charcuterie specialist and create edible art. Every grazing table/board Is unique to itself. I use basic ingredients and elevate them for a better experience. The things that set me apart from others are.
1. My natural ability to fuse different ingredients to create new and exciting flavor profiles.
2. My passion for food, in general, shines through in my work because I care about the freshness of my product. I have a high standard of food myself so I wouldn’t want to provide anything less than great for my clients.
3. All the jams I use are homemade by my grandma. She creates exotic flavors you probably haven’t tried before. My favorite at the moment is her nutty strawberry basil.
Do you have recommendations for books, apps, blogs, etc.?
It’s not so much podcasts, books, or apps. It’s my family. They play such a vital role in my life. Without them, everything I do in life wouldn’t be possible.
Contact Info:
- Website: www.thepinkcactusdfw.com
- Instagram: www.instagram.com/thepinkcactus.dfw
Suggest a Story: VoyageDallas is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
