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The Food Liaison: From Peeling Potatoes to Running a Business

By Elisha Neubauer

Nirasha Rodriguez has always had a passion for food. She got her start at the very bottom, peeling potatoes in a local catering company, determined to teach herself the ins and outs of the food industry. Working her way up, she learned every aspect of the industry before launching her very own eatery and catering business, The Food Liaison.

"The Food Liaison was inspired by a dream to unite food to the community focusing on locally sourced produce, proteins, and beverages," Rodriguez said. She believes there are three very important facets to the business. The first is the catering side, which works as the company foundation. The second being the counter operating as the heart, in which they feed the community; and thirdly, the cooking classes as the soul of the company, where they educate and give back.

When it comes to the catering, The Food Liaison doesn't believe in a template menu. Each individual event is tailored to fit the client's needs, making sure they don't end up with a cookie cutter menu. While she is known for items such as her buttermilk fried chicken, Rodriguez has a very strong background in working with dietary restrictions. She can cater to any dietary needs, such as vegan, paleo, gluten free, et cetera.

"The client always comes first in the food industry so The Food Liaison team understands that each client and event is unique and special," Rodriguez said. "We stand out from other caterers because we go that extra mile in all aspects of the food from the high quality products we source, to the presentation and the service of the food."

As for the lunch counter, the food is all individually packaged to go, but the option to eat on-site is also available. For those looking to give the food counter a try, Rodriguez recommends the oganic achiote chicken quinoa bowl.

"It is like an addiction to many who try it," she said. "They order it once and then they come back the next day and have it again. Then they come back every week!"

It's the cooking classes which really feel exceptional to Rodriguez.

"Our cooking classes are very special in that we have developed each class focusing on the seasons, farmers market, and local vendors," she said. "Students are invited to sit down with the chef and discuss the relationships that evolve out of cooking together."

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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