Today we’d like to introduce you to Mona Milani.
Hi Mona, thanks for joining us today. We’d love for you to start by introducing yourself.
I’m currently working as a self-employed private chef. I’ve been operating my one (wo)man business under the name “Chef Mona Cooks” for about 2 years. I found myself on this career path as a result of my years in the restaurant and service industry.
To put it frankly, I was burnt out. I convinced myself that if I could cook and operate on my own terms that I would regain the passion that the restaurant industry drained out of me. And I was right, now as a private chef I teach cooking classes, I cook for families, I get to custom curate dining experiences and it has been the fulfilling work that I’d been seeking.
My parents are both phenomenal cooks. I have Persian and Cuban backgrounds and our travels with the military have influenced the way we cook and eat. I’ve been working in food and service since the age of 14, at a pizza spot in RAF Lakenheath, UK. I’ve been in restaurants ever since working in all areas. After college, I completed my culinary training at the Culinary Institute of America in Napa Valley, CA. Continued working in San Francisco for the next 6 years which ultimately led me to where I am now.
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?
The service and restaurant industry is a tough and thankless job. It’s a constant struggle to exceed customers’ expectations while making it look effortless. The restaurant world has long and demanding hours, and this can often lead to problems with sleep, health, and general well-being.
If you are not careful you can find yourself in a really bad place. This is how I felt before I finally decided to branch out and do my own thing. Now that I am here, I deal with a whole different set of challenges in the form of financial instability, and just being on your own, making hugely impactful decisions and mistakes.
That said, I prefer these challenges over the former!
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I think most of my customers know me as the meal prep lady. I offer weekly meal plans that are designed to be nutritious and balanced but tasty and most importantly, home-cooked. Ingredients picked by me, cooked, packaged, and delivered by me.
I like to think of myself as the custom experience curator. I make a point to tailor my service to the client. So whether you require a custom meal plan, or you’re celebrating an event with a private dinner, or you want to upgrade your cooking skills and techniques, I can create an experience that works best for you.
In terms of my style of cooking, I focus heavily on Mediterranean food, Latin and Latin fusion, and Italian. That said I love to dabble in and intermingle all types of cuisines.
So maybe we end on discussing what matters most to you and why?
In life, my family and my happiness matter most. Doing what I do facilitates that because I get to be the best version of myself, hopefully, build something I can pass down to my family, and have the time and freedom to focus on what’s important to me.
In business, I am hyper-focused on the experience. If you come to me with a vision or a budget, or a concern I will always do my best to accommodate. I know my food is tasty, that speaks for itself, but I get a lot of fulfillment out of making people feel heard and taken care of. Creating that unique customer experience is what is most important to me.
Contact Info:
- Email: [email protected]
- Website: www.chefmonacooks.com
- Instagram: @chefmonacooks
- Facebook: www.facebook.com/thechefmonacooks
- Youtube: www.youtube.com/watch?v=rttfbfHNSXI&feature=youtu.be
