We were lucky to catch up with Chelsea Farley recently and have shared our conversation below.
Hi Chelsea, appreciate you sitting with us today to share your wisdom with our readers. So, let’s start with resilience – where do you get your resilience from?
My father. As a child growing up I had a good example of the “hustle” it takes to make something successful. My dad ran a food truck in which he made me a part of, and I am so thankful for that opportunity. Through sickness, storms, and mishaps… the key ingredient to success is resilience. He is still by my side today, cooking with me and reminding me that persistence will allow you to achieve your goals.
Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
I am just your average human being trying to make a difference in the health-aspects of average people’s lives. I’m trying to bring simplicity to your health journey by providing cost effective meals that you can think less about and that your tastebuds CRAVE. I wanted to create ease for my busy mom-friends who barely have time to go on a walk for their health, much less make a gourmet healthy meal packed with nutrition. Farley’s was created with passion for cooking and is fueled by the amazed look on someone’s face when they realize that what they are eating is healthy after they’ve enjoyed every bite to its core. I spend most of my time cooking or creating new meals for Farley’s, and I wouldnt have it any other way. Our new menu launches in March on the 9th and I am SO pumped!
If you had to pick three qualities that are most important to develop, which three would you say matter most?
One of the areas of knowledge I believe to be most important would be to discover what it is like to live the different diet lifestyles. What does it mean to be clean-keto, vegetarian, Mediterranean, or gluten-free. When I started down this food-prep wormhole, I actually immersed myself in the lifestyle of the people I was cooking for. I spent 3 months on each diet I could think of so that I could learn what would work best for replacing food items to fit that specific need, and most importantly, what DIDN’T. I learned more by doing it then I ever would in a book. There is truly nothing more helpful than walking the walk and talking the talk.
Another important quality is GRIT. This industry is tough. It takes many 14-16 hour days in a row, on your feet, under a lot of stress. I have learned through my journey that you can push through any hardship, emotional time, or economic situation by just hanging in there and being true to your values. It’s very feast or famine, and you have to roll with the punches.
The most important thing I can think of as far as food-prep goes is keeping up with the quality of items. Many companies go for quantity, which is what led the food service industry to become what it is today. Quick, flavorless, and full of preservatives. Ensuring that the quality we are pumping out each week is top-tier is something I pride myself in. When you eat with us you know you are getting something that I have truly dug-deep into and ensure that there is not any “filler” ingredients.
Looking back over the past 12 months or so, what do you think has been your biggest area of improvement or growth?
Allowing things to fall into place instead of shoving a round peg into a square hole, even if it doesn’t totally fit. I have had many aspects of business that were truly not a “forever fit” for me that I’ve had to let go of. Its hard to let go of some things. Some harder than others. But as I said, some business models, ideas, and even people are truly not meant to grow with you to the next level, and that’s okay too.
Contact Info:
- Website: https://www.farleysfitkitchen.com
- Instagram: https://www.instagram.com/farleysfitkitchen
- Facebook: https://www.facebook.com/farleysfitkitchen
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