Today we’d like to introduce you to Martha Garcia.
Hi Martha, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I feel like my life started after my father died as I can’t remember anything about him. Most people say he was kind with a big heart. I was five years old when he passed, therefore, my mother took over the role of my father not only as the head of the family but literally took over his job. My mother was merely 25 years old when my parents got married, and a widow at 33 with four children to support. So I did the unthinkable: I moved to the United States with 150 dollars in my pocket and a head full of dreams. I was 19 when I came to this country. I did not speak English and I was on my own for the first time in my life. I had left the most valuable people in my life behind; my Mother and siblings.
When I first decided to live my life the way it is now, I never imagined that this is how it was going to be. I don’t really think that I ever imagined anything but success in my life but it has been a slow and hard path to walk. As an immigrant and a woman of Mexican origins the stereotypes have not helped in an industry where men are used to helming the kitchen. It was hot, humid and dysfunctional to be a Chef in DC. I had been working in restaurants in the front of the house since my arrival in the US but didn’t make the transition to back of the house until years later. After I finished Culinary school. It took me some years of proving myself as a line cook to get my first managerial position in the restaurant Industry. A lot of ups and downs with harassment of many kinds; being called difficult because I was assertive or rude because I was quiet and focused.
But in the midst of Chaos, I also found amazing people. I worked for amazing Michelin and James beard Chefs. Some of them took me under their wing and showed me the ways of the kitchen while some of them became mentors and are now friends. I decided to leave DC 4 years ago and went on a journey to Alaska. Beautiful Alaska changed everything for me. Once it was time to leave Alaska, I took a sabbatical that brought me back to Mexico for a couple of months. I ended up in the Yucatan. I was interviewing for jobs in the States, and one brought me here to Austin. The journey to Austin allowed me to travel and live during the first 1.5 years in different cities such as San Francisco, Denver, and many more. I was working for hotels at this point, putting in 70 hours a week for a paycheck. When the pandemic hit I did not have a job so I decided I wanted to start Zoma. I started at the farmer’s market. There I learned how to work with the different parts of becoming an entrepreneur. I had a full-time job at the moment as well. So at some point, I had to put Zoma on hold as the demands of working for someone else took over my dreams. I was again working 50-70 hours a week for a paycheck. When the storm in February hit Austin the hotel where I was the Executive chef suffered damages, so I was first laid off and then let go. As I was trying to survive again I took a position as a Regional Corporate Chef for a high profile Chef. I found myself working again 60- 70 hours a week, traveling, and living in hotels, directing traffic, working as a line cook and getting literally yelled at by my boss who couldn’t control his temper.
So, after a few months, it was over. I had no idea what I was going to do since I was burned out and I did not have a lot of money. But I knew I was capable, smart and if I had moved to a foreign country on my own and had left my other home in DC, I was going to make it no matter what. So, I put all my energy into Zoma. It’s only been a few months, but I have been living my best life as an entrepreneur. I have time to pursue other passions such as running, yoga , mindfulness, writing and in general living a healthier and more balanced life. I have gotten menu consulting jobs; I also do private events and Catering. My first event as Zoma happened a couple of months ago at the Long Center for 200 people and it was a success. Zoma is still in the works and my hope is for my business to becoming a brick and mortar where I can do what I do best: Farm to Table American Cuisine. As a Chef my duty is to contribute to the building of the community, so I love utilizing local farms. For me it’s not a trend but a way of life. My prerogative isn’t financial; it is Living my American Dream, I want to provide thoughtful, elegant and healthy food for my Clients and for those who wish to pursue The Culinary Arts: a positive and healthy environment where they can develop their skills.
“If I quit now, I will be back where I started and when I started, I was desperately wishing to be where I am now.”
We all face challenges, but looking back would you describe it as a relatively smooth road?
No a smooth sealing for sure. Building a business from the ground up requires a lot of time and effort. You have to invest yourself and put on a lot of hats. The biggest struggle is putting myself out there. The use of social media is require these days in order to make your business successful. Constantly, coming out with content. I am the kind of person who wants to be recognize for the quality of my products and my attention to detail, not so much for how many likes or followers I have.
Another situation when you work for yourself is gaining credibility with your clients and pricing your services correctly. I have had situations where people do not want to pay the full amount for my services because I do not have reviews on google. But, I always explain that the pricing of my services are base on my experience, technique and the personalized and careful attention that I put into everything that I do.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
At Zoma, we specialize in a range of different services. Our distinct event catering services stand out with the use of innovative artisanal cuisine. We provide our customers with personal chef services that cater to all their dietary needs with customized healthy menus. We organize Table d’hôte Guilds, providing people with a shared love for amazing food and drink with a place to connect and network while contributing to humanitarian causes. Finally, for restaurants and food outlets, we provide specialized menu consulting so that they can develop new and improve menu items. All of that is possible only through many years of fully dedicated services and combined experience.
We pride ourselves on being a small woman-owned and operated business based in Austin TX and operating in Austin, San Antonio, and Georgetown. Our personal attention to detail and high level of achievement in the culinary industry set us apart from everyone else. We strive for excellence in the daily work that we do and we hope that this will reflect in our Clients experience with us. We believe in community and, as part of Austin, we hope that the Austin comunity will choose us.
Is there anyone you’d like to thank or give credit to?
My biggest supporters are my clients. Its a word to mouth kind of business and I am extremly grateful for their support. My biggest cheerleader has been my best friend Nathan and Dr. Mela who never has stopped believing in me . Every time, I am doubtful about myself, they remind me of how far I have come and my mom and the universe who watch over me.
Contact Info:
- Website: https://zomaculinary.com
- Instagram: @zomaculinary
