Today we’d like to introduce you to Asia Gonczar.
Hi Asia, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I have always been fascinated with food and had my first memorable culinary experiences at the age of twelve. I made my first pierogi and pickles when my parents were at work, as I helped to take care of my younger siblings. I believe that sometimes it’s not formal training that sets apart a chef, but constant improvement and trying to create better artistry in one’s food. It is love of the trade that makes one exceptional. My education background is in IT and computers, but my job did not bring the spark in life that I hoped for. I discovered that doing what you love is a much more fulfilling way of life than just grinding through a career path. When I came to the U.S., I wanted to follow my dream, my path, my calling. I needed inspiration, which I got from family and friends who experienced my cuisine. Then I met Izabela. She was exceptional at baking, and we clicked. We had a few amazing years until Spring of 2020 when our business was hit hard by the economic downturn brought on by Covid 19. In January 2021, Izabela decided to leave as she could no longer deal with the stress related to the pandemic. Izabela’s leaving had a big impact on me because I was losing a great business partner, however, I saw this as an opportunity to do something different. In April 2021, I opened my new kitchen in Pflugerville with almost 2000 square feet of space and a walk-in freezer and cooler. I qualified for a loan from the government that will have to be paid back but I truly believe that my business will thrive. My new kitchen is a dream come true – it has everything I was dreaming of before. This is my place, my second home, and the new home to whomever will work there with me. I have an amazing team and people who believe in me. COVID made a big revolution in my life; it was like a big storm, but after the storm came nice and calm weather. I am a lucky woman!
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?
Looking back, March 2020 seems like a bad dream. We had a few months planned ahead and our calendar was full: business lunches on a daily basis, dinner parties, weddings, big business events in May, smaller family events, and all of a sudden we were getting cancellations. Every single day something was canceled. Just like that. Nobody knew what to expect or what to do. I knew that I did not want to close the business and that we would find a way to survive. Our goal was to pay the kitchen rent on time (back then, I was using a commissary kitchen in Cedar Park) and to pay our employees. After many sleepless nights, we decided that the only way to survive was to offer family meals weekly. Another big challenge was to find ingredients. There were shortages of meat and vegetables. We were driving from store to store to try to buy chicken breasts or potatoes. It reminded me of my Polish childhood under martial law and communism. Although I was very young, I still remember those crazy times.
Facebook Foodie Groups saved us because I started to advertise my company more on social media than I had been before COVID. Currently, I am a part of at least six food groups, including EuroCircle and several others. We were delivering food all around Austin. We also started to think about selling pierogi, which we were already famous for, at the Farmers Markets in Austin. During the beginning of COVID, the Borderless European Market really helped us sell pierogi and they continue to do so. In November 2020, we started to sell pierogi at the Texas Farmers Markets at Lakeline and Mueller and this was a big hit; especially our ready-to-eat pierogi at Mueller.
Because of the past two years, I am stronger than ever and have gained new clients and new friends.
Appreciate you sharing that. What else should we know about what you do?
I am the executive chef of Apolonia Catering and her sister company Pierogi by Apolonia. I specialize in Polish and European Food. Our specialty is Pierogi, but we are also well known for creative and artistic hors d’oeuvres. What sets us apart is not only the quality of the raw products we carefully choose to bring in our culinary artistry but the pride and joy we put into our food. We are not only mindful about our dishes but also the way we present and arrange them for our clients. It comes from our core belief that food is not just nourishment but a delightful experience that, when made in a wholesome and delicious way, etches memories that last a lifetime.
What has been the most important lesson you’ve learned along your journey?
All catering companies and restaurants were affected by COVID-19. Some of them didn’t survive; some of them, including me, had to take extra steps to find ways to reorganize and restructure their business models. Sleepless nights, tons of tears and uncertainty… I think that COVID-19 taught me to appreciate everything that I have and use my time wisely. It also gave me new opportunities: Farmers markets, family meals, and a new kitchen. And most importantly, I learned to trust my instincts.
Contact Info:
- Email: apoloniacatering@gmail.com
- Website: www.apoloniacatering.com
- Instagram: Asia Gonczar and Apolonia Catering
- Facebook: Asia Gonczar and Apolonia Catering
Image Credits
Olivier Dalipagic Natalia Gonczar Ralph Yznaga
