Today we’d like to introduce you to Divina Balazo
Hi Divina, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I believe everything starts in the home and very similarly to my cheffing career, it started at home with my Dad and grandma. My parents constantly hosted Filipino fiestas at our house. My Dad would take it upon himself to cook most of the dishes. I loved helping him cook traditional Filipino dishes in large quantities for our guests. He essentially was running a full in-home catering production with all of these Filipino parties they hosted. Food was a vessel for Love.
In retrospect, catering came very naturally because of my upbringing catering these Filipino gatherings. It wasn’t until later down the line, I ended up working as the production designer for New York’s most luxurious catering company, Olivier Cheng. Although I wasn’t in the kitchen or on the line, I would often leave the office to be in the commotion of the kitchen. I was always fascinated by what the chefs were creating and cooking up.
I was never classically trained, but the passion I have for food and nutrition turned into a private cheffing and catering company when I moved out to Austin, TX. This happened very organically through my background in design, catering and devotion to showing how we can heal our bodies and our earth through what we eat.
This birthed my blog www.divinabalazo.com where I share healthy and simple recipes to empower people to find the space where nourishment and creativity meet. I believe everyone can learn how to cook. It can be a very fun and empowering process to make your own dishes and reclaim your health through this art form.
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?
It’s never a smooth road, but that’s what makes it fun. My background is actually in interior and event design. The largest struggle I think was letting go of the identity of designer and fully allowing myself to transition into the identity of “chef.”
I still struggle with the imposter syndrome of that, especially since I was not classically trained.
Once I fully claimed the chef identify because it’s not about me, but more so about the mission to nourish people, then the road started to smooth out.
I feel very grateful and privileged that a lot of people grew a liking to my food and have consistently trusted in me and my collaborators to deliver a high quality catering and private cheffing experience for their households, events and private dinners.
To summarize, I believe most of my struggles have come from me getting in my own way, so the moment I let go of the egoic part that creates resistance in order to immerse myself in the greater mission, then everything starts to align.
I just keep my head down and keep following the passion that lives in the present moment and allow the art form to take me where I need to go. I know that’s not pragmatic business advice, but it’s honestly what has worked for me.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am a chef, wellness blogger & creative. I am known for sharing all things to live a well nourished life from food, relationships, travels, and beyond. I share this all through my blog www.divinabalazo.com
I also share private cheffing and catering experiences that are elevated, yet using health focused high quality ingredients.
I think what sets me a part from others is the prayer and intention I set into every project I do, whether that be a catering spread, a 50 person plated dinner or a blog post. I honestly think people feel the Love I put in every dish or anything I create and that speaks volumes. I am most proud of myself to following what was pulling me and allowing it to organically grow from the love of it as opposed to being overly strategic.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
When I think back on moments that are risky, it feels like a scary, but necessary leap. It’s the moment where God is telling me to do it, but every part of me is scared because there’s a lot to lose whether it be time, resources, self-esteem and most importantly, an old, yet comfortable, way of operating.
The biggest risk I feel like I took was leaving consistent high paying income of being a designer to fully devote myself to cheffing and food. At first it made no sense from a financial standpoint. I understand fully that the food industry is one of the most hardworking of all industries. Regardless of some things not making sense, I’m so grateful I took that leap of faith into this beautiful culinary world because now that I’m in it, it makes all the sense on a soulful level that is difficult to explain.
My mentor during my internship in New York always said that you’ll regret most of the things you DON’T do more than the things you do. Always go for it.
I’m so grateful I’ve had a lot of courageous friends and mentors in my life that have always lovingly supported and nudged me over the edge of risks. I’ve found that the most beautiful, expansive and rewarding life experiences have been on the the other side of those risky decisions.
Once you take a path of risk, you realize that everything is “figure-out-able.” It may not always be the easiest path, but trust it will be one of more growth and excitement.
Contact Info:
- Website: https://www.divinabalazo.com
- Instagram: https://www.instagram.com/divinabalazo
- Facebook: https://www.facebook.com/chefdivinabalazo
- LinkedIn: https://www.linkedin.com/in/divinabalazo/
- Twitter: https://x.com/chefdivina
- Youtube: https://www.youtube.com/channel/UC07CLRIOcRCPYQwPdWzSW9Q
Image Credits
All photos taken by Divina Balazo
