Today we’d like to introduce you to Kari Baltz.
Hi Kari, so excited to have you with us today. What can you tell us about your story?
My cooking interest began when I started my journey overseas with my husband, who is part of the Foreign Service. We would get homesick and crave food from home. I learned how to make everything from scratch and this became an obsession for me, and I wanted to be in the kitchen creating and challenging myself to make new dishes all the time.
I also learned to love the food of the cultures we were living in. I took classes in every country we lived in and visited from China, Croatia, Italy and the Middle East to Thailand. I learned in every capacity available from shopping at the open air fruit and vegetable markets, which helped me gain a greater understanding of the indigenous ingredients to learning which foods were available seasonally that influenced their cuisine. I also learned from local people we met who generously invited me in to their homes. They taught me and shared their household specialties. Learning to cook with the local people started out as an obsession with food and the creative process but ended up becoming how I connected to the people and their culture. I loved gaining a greater understanding and appreciation of the people and their history through food. So many traditions are based around food and bring people together in the most beautiful way on such a basic level.
I eventually had the chance to live one of my dreams and go to culinary school at Le Cordon Bleu while living in Bangkok, Thailand. I pursued degrees in both Cuisine and Bakery, graduating valedictorian. Since graduating in 2019, we moved back to Midway, Utah where I have gained additional experience in my field at a 5 star hotel and catering company. I have now started my own business, Urbane Fare Catering where I provide catering, private cheffing, cooking classes, baked goods and food styling. This is my first time owning my own business. I am learning through the process every single day. It is hard, it is a lot of work, but most of all, it is so rewarding, especially when people love the food you have created, and you continue getting business based on word on mouth. That is all the reward I need at the end of the day to keep going.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
Nothing is ever a smooth road, especially when doing something for the first time. In the beginning, when you don’t have a lot of money, you are doing everything yourself from marketing, budget, accounting, graphic design, networking, creating menus, handling communication with the clients, recruiting staff for the events, doing site visits, cooking, prepping all the serving dishes, being the chef at the events, and once that’s all over, you come home to do the dishes. It is a lot work, and feels lonely doing most of it on your own. But, this is the beginning and will only grow and become more profitable, so that I can hire additional people that can bring their talents to the table. I love the culinary field and the people I get to meet through my work. The creativity I get to utilize in my business keeps me motivated and moving forward to the next level. It is so rewarding to be living out a dream.
We’ve been impressed with Urbane Fare, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
My business is a catering/private chef business. Since I have lived overseas in different countries and multiple regions in the U.S. I like to bring my experiences and flavor combinations from around the world to the food I create. I am a boutique caterer that really likes to create very special and customized menus for each gathering/event. My strength is my ability to understand many different kinds of people and their desires and bring it to them through the food I am preparing.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
I have learned from the pandemic that we need to be flexible, and willing to change directions in the midst of chaos. We were living in Thailand when the pandemic began. I was getting ready to do an apprenticeship with a 3 Star Michelin Restaurant. Then we made the decision to move back to America in the middle of the pandemic. I had to shift gears and change expectations of what opportunities were available. In the end, it actually became a positive because it propelled me to start my own business which I wouldn’t have done otherwise. The lesson to be learned from the pandemic is to keep an open mind and be able to flow and make adjustments when obstacles come your way.
Pricing:
- To get more information about pricing please contact kari@urbanefare.com
Contact Info:
- Website: urbanefare.com
- Instagram: urbane.fare
