Sherehe Kenyan Kitchen – Start Up Q&A

 

Sherehe Kenyan Kitchen

Graduation day at Ventures.

Service Area: King County, Tacoma, and North to Everett
Availability: I deliver Friday through Monday and prefer a week’s notice
Contact: 253 332 1615 or lucykamau2002@gmail.com

 

 

Q: Tell us about your business?

I cater home-style Kenyan food and drinks. You can’t miss my signature Chai, brewed with fresh ginger, honey, and international award-winning Kenyan tea. My snacks include samosa a meat or vegetarian filled pastry, wrapped in mild tropical spices. All my meals are stewed in fresh natural fibers and herbs for flavors.

I am the oldest of nine and developed my cooking experience and skills while helping my mother to cook for our large family. My siblings and family started expressing how good my food tasted and would always look forward to my next meal. I am a mother of one adult son and I noticed he too would comment positively about his mom’s cooking. He recently joined me here in the United States where he graduated from college and has been very helpful in supporting my business startup.

 

Q: How did you get the idea for your business? 

While I was living in Kenya and working in an office in Nairobi Kenya’s capital city, I started volunteering at church as well as community events, then I moved to the United States and continued to volunteer at my church and certain community events, people in the community noticed that my food was tasty and encouraged me to cater small events for them, my church also put me in charge of food and beverage organizing during special occasions. The requests grew to where I have catered community weddings between 200-400 people.

 

Lucy at her citizenship swearing in ceremony.

Q: What makes you different from other types of Kenyan restaurants?

I am passionate about what I do, I care that people enjoy what I cook and I get great fulfillment from seeing them enjoy my food. I am creative and health focused.  Working as a caregiver, I have the opportunity to feed healthy food to the seniors on my shift. They love and wait for my soups because they have not had any other employee treat them so special. I buy special containers for them so they can feel good about their food and they look forward to the days that I work. My employers are aware of this and I work hard to encourage my co-workers to pay special attention while feeding our seniors.

 

Q: What do you like best about your work?

The opportunity to share my ethnic food and social culture with other people, the chance to feed my clients special healthy meals and improve their health and quality of life. I enjoy interacting with others through food.

  

Q: What is your biggest challenge and where have you found help?

Time, I have a full-time job as a caregiver and it is not easy work either, I put so many hours of work in a week that I don’t have enough time to do my business tasks in time. Venture’s program “building business, changing lives” and also their coaching activities have been helpful. Startzone is currently helping me develop my business documentation, costing, pricing and invoicing.

 

Q: What is something people might be surprised to learn about you?

That I have a social life with close Christian friends and somehow, we find time to get together, pray and have fun singing Christian songs and supporting community events, and that am changing lives through food.

  

Q: What would you say to other small food business owners thinking of working with FIN?

I would highly recommend it, every immigrant interested in a food business ought to know about FIN, I would never have thought of growing my business without their help, I would still be cooking only for my familiar community. FIN staff has been so helpful in the process and I am gaining more confidence because of their encouragement.

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