Today we’d like to introduce you to Marissa Fisk.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I began my culinary career in 2010 at the farmers market in Los Angeles CA baking gluten free & organic baked goods. My first product was a dairy free gluten free banana bread. I attended culinary school in Los Angeles and opened my first boutique catering company French Lavender Bakery. I launched my second catering company Marissa Fisk Catering in 2016 in Austin TX & it’s been going strong ever since. My catering business has evolved to Organic Meal Prep, Health & Wellness Retreats, Elegant Farm to Fork Dinner Parties, Gorgeous Charcuterie Boards, Full Service Catering/Private Chef Services, Baked Goods, Picnic & Gift Boxes, and high end parties/openings. I have also been a food stylist for many brands and a culinary contributor for City Life Style Dripping Springs magazine for many years.
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?
No, it hasn’t always been a smooth road for me. I had many challenges like other business owners; specifically how much the food industry has changed over the years since Covid. Some of the struggles I have also faced is inflation of over 50 percent while still serving local fresh organic food and never ever cutting corners. I always believe in quality over quantity. There is also a constant demand to keep up with changing food trends. Businesses face different struggles as the years go on especially the local businesses in Dripping Springs, TX. We have seen so many businesses open & shut down. They originally started out as a wonderful concept & were a locally owned restaurant. Only to find out that they couldn’t meet the demands of an ever changing food industry & diverse town. My challenges have been managing peoples expectations, while creating beautiful healthy food. I also pressure myself to excite their palettes along the way. I have learned to trust my instincts and rely on my expertise. I have been blessed to work with many clients for the last 15 years as a private chef and caterer. This actual experience has made me a very strong chef and specifically given me the confidence to do what I do. I have seen a ton of people with zero culinary experience dive in and fail because it takes a lot of grit, education, hard work, and talent. I have always taken my craft seriously and starting my journey in culinary school use to be important when I first started out. Now the internet qualifies many to begin in the culinary arts. It was my endless hours in the kitchen creating, cooking, and baking that placed me in the top of my field. A passion that goes far beyond a job and unfortunately pulls at my perfectionism. When most people would end their jobs early or wouldn’t put the time in I was always spending too many hours cooking. I didn’t care about sleep or if it was an 18 hour day or that I worked endless days in a row. I pushed myself to be extremely disciplined. Over the years it has taken a toll on my body and I am now learning to balance my workaholic self. It’s hard to admit that openly but I am transparent and honest to a fault.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am most known for my vibrant food that is colorful and seasonal. One of a kind artistic pieces from charcuterie & various boards. I started in my town as one of the first Farm to Fork catering companies sourcing local seasonal food. My years as an artist and being a trained chef has created my unique look. What sets me apart is my style and my background. I have been blessed to work with many famous people and entrepreneurs & cooked in the most amazing spaces. I am most proud of the fact that I am a full time wife and mother and I was able to build this business alone in a new state for the 2nd time. I have also been able to be successful and help support my family for over 10 years. I am most proud of my recipe creations, endless magazine write ups and articles, and the blessing to show my girls how to cook for themselves. Giving them life skills was always important to me. I love that I get to make money from my talents and that took me many years to find and develop. I am still growing as an artist and hope to continue my journey in the food world. My goal is to keep shining my light and creating.
Can you talk to us a bit about the role of luck?
I don’t believe in good or bad luck. I believe that we create our reality by our thoughts and emotions. Staying positive and creating vision has created my success. I am very into prayer life and learning from other entrepreneurs/healers to enrich my experience on this planet. I believe that if you want good fortune you must give & tithe to others while being grateful for what you have every step of the way. My business tithes weekly to local charities, churches, and people in need. Sometimes it is hard to stay optimistic when you hit curveballs in life but I look at them as lessons. Those lessons are valuable teachers. I can be hard on myself to be challenged in the area of growth and being unique. Staying in my lane fully focused without distractions or noise and being in my truth.
Contact Info:
- Website: https://www.marissafiskcatering.com
- Instagram: Modern Mom Chef
