Today we’d like to introduce you to Melina Marquez.
Hi Melina, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
Not sure if it’s the culture or my many years in the food and beverage/hospitality industry, but I always want to host/feed people. Lol. I’ve always done Charcuterie/Graze boards for friends and family. When pandemic hit one of my really good friends bday was coming up, and I knew he wasn’t doing very well when it came down to anxiety about the whole situation. On his bday 2-3 months in of lockdown I made him a graze board, and I crafted him a cocktail. I dropped it off at his doorstep and got back in my car, then I called him and asked him to come out…I sang happy birthday to him and drove off. Before I dropped it off, I had taken a picture, and I posted on my social media… it was all history from there… everyone just wanting to spend their money and wanting to do something different other than staying indoors. Since everything was pretty much close, people I didn’t even know started to contact me requesting a board. I started making them for family and friends and strangers, lol. The power of social media. Ha!
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
At first, it was a bit overwhelming since I’m such a perfectionist and want every board to look beautiful, it would take me a long time to create each board. But thanks to my prep cooks (my daughters), I started getting the hang of it. What would probably take me an hour and 30 minutes for one board, I can probably do it in 20-30 minutes now. Also, pricing…I had no idea how to price my product, but with help from a local-celebrity baker that told me I was charging too little and to charge more, I did some research and got it price correctly.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’ve worked in the food and beverage industry/hospitality for about 24 years. Started as a hostess and move around from server, cocktail server, and bartender to lead. I definitely have an eye for detail. I am passionate about my work because I love what I do. The motivation I have leads me to do my best at all times. No matter how big or small my task/order is, I put in the same enthusiasm and passion to it. I think ever since I started in this industry, I wanted to own my own restaurant…and I’m happy to announce that I recently got approved for a lease where I soon will be opening the doors to the public and offer not just charcuterie boards but everything boards. Rustic Boards Artisanal Cuisine in the new community of Escaya in Chula Vista. We are so excited to introduce this new concept to foodies like me that love food and can’t decide just in one entree.
Are there any books, apps, podcasts, or blogs that help you do your best?
I’m a big fan of the twilight saga, so that’s my go-to book or audiobooks. I’m really into audiobooks now since I’m always busy with my big family, I don’t have a lot of time to sit and read. My most recent one was “Communication and the Art of Persuasion” I made both of my daughters listen to it. I was recently introduced to “Alexa,” she’s my virtual personal assistant. Lol. I’m addicted to candy crush, and it helps me unstressed after a long day of work.
Contact Info:
- Instagram: https://www.instagram.com/viva_la_boards/
- Facebook: https://www.facebook.com/VivaLaBoards/
