Today we’d like to introduce you to Katelyn Nemelka
Hi Katelyn, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I’ve worked in the food industry one way or another most of my life. After spending all of my twenties serving and having my kids I decided I wanted to switch up career paths. I asked my employer for a month off and began to look for stay at home jobs. I yearned to be home with my kids and be there for them as much as possible but also still contribute to our home financially. I received several call backs from interviews and none of them felt right to me. Another month passed and I told my work I was not coming back. At this point I decided to host a little girls night and I made my first attempt at a charcuterie board. They weren’t great, I had left them in the fridge and they turned soggy. My friends were all so sweet and told me I should sell them! That was the first time I thought of turning to myself for employment. I let that thought linger and began to study and teach myself the art of charcuterie. And I wanted to add a dessert element to my business that you can’t find just anywhere. So I taught myself to make speciality desserts that were my own recipes. Creating a delicious shortbread and white chocolate ganache frosting. I would stay up being frustrated at my mixer at 1am trying to make this work. Fast forward and I began to market myself, my business in charcuterie and desserts. I have always been creative and was flourishing being able to create “food masterpieces” and people began to notice. I started off selling online and at markets. Doing collaborations and trade work to get my name out there. I attended a networking event where I met some of the greatest women I’ve ever met. I was timid and nervous to be there. But as time went on I became more comfortable taking steps out of my comfort zone to learn and grow. I’ve now attended several networking events and even hold my own events. I had a huge fear of public speaking and once I was comfortable and confident with my business I began to offer classes to teach others the love of what I do. I wanted to do this to not only teach them but to learn to overcome my fear of public speaking. In 2023 I taught 15 classes and applied to teach at Pinners conference in 2024. Although I was accepted and was looking forward to teaching a class of 200 we had some conflicts and I had to withdraw and look forward to working with them in the future. I have been a guest on Studio 5 a few times as well as Good Things Utah. Utah valley bride magazine had me out to be apart of their bridal expo and featured me in their magazine. All of these things were pivotal growing points in my company and career. September 2024 will mark two years and easily the hardest and best two years of my working career. I love every grazing table I get to create, all the platters, events and desserts I have made for my clients. I love meeting new people and seeing how people marvel at my food artwork.
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?
There are always learning curves especially because I am 100% self taught. I just dove right in but also took it slow when needed. I challenge myself to do better, be better and be the best. I will always work hard, stay humble and be kind.
Appreciate you sharing that. What else should we know about what you do?
Something I’m known for and sets me apart from others is that I add personal touches to everything that I do. I offer beautiful grazing tables that wow every crowd, they are the perfect catering option because they cater to all kinds of dietary needs and are stunning to see. These tables serve 65-500+ guests for weddings, corporate events and more. For the smaller crowds and parties I offer gourmet charcuterie platters and boxes as well as speciality desserts. I am known for my signature cream tart cakes. They are a double layer homemade shortbread with white chocolate ganache frosting, filled with delicious fillings and topped with fresh flowers, homemade chocolate and custom designs. I’m most proud of myself for not giving up, accepting the challenges and looking back at every order and event I’ve been apart of over the last two years. To see the growth and to know where I’m going in the future.
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?
Just be kind. People have different opinions and have all experienced covid 19 differently. I started my company in 2022 and unfortunately we were still experiencing the pandemic, however it was fun to see the way people began to gather again and to watch events get bigger and bigger and people interacting again. People need people.
Pricing:
- Grazing tables $1000+
- Classes $85 per person/ private events
Contact Info:
- Website: https://www.curedandcut.com
- Instagram: @curedandcut
