Meet Callista Mei-Miller

We recently connected with Callista Mei-Miller and have shared our conversation below.

Hi Callista, 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?

Man, I’ve been told no so many times, come close to big breaks so many times…but for some reason I keep torturing myself and going? haha Just kidding, but I mean the answer is simple, I get resilience through knowing I’m meant for this. I know my skills and talents were crafted through pure passion and dedication; that keeps me going when I want to give up.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

I’m a bit of a jack of all trades, but all within the culinary world. But, that’s kinda how the world works now; gig economy. Currently I have been focusing most of my time on being a Private Chef, as it’s not as physically demanding as restaurant work and gives me freedom of time for my other projects. But I’m able to take any job on really; that could range from food styling, culinary producing, making wedding cakes, content collabs or cooking for celebrities, I love it all.

I’m currently developing a new social media series which I’m very excited about and adapting my e-commerce bakery brand,
Six Sweet Under: Desserts To Die For, to be a more sustainable venture for myself, as it’s literally just me.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

I mean growing up around a Father that worked in the movie industry and on sets I learned that being on time and professional is always going to set you up for success. I feel like nowadays with how casual social media has made everything that is really lacking in a lot of professional settings and it shows. That will separate the people who are a flash in the pan vs the ones who have longevity. I take a lot of pride in my professionalism.

That goes hand in hand with treating others well, too. When I step into a new space or a gig, I try my best to introduce myself to everyone I can and learn their names; everyone is on the same playing field. Everyone there is important and people should never forget that.

I guess lastly I would say being prepared. Never show up not ready, it’s soooo bad. You can blow a huge opportunity because you haven’t been training, practicing and studying during all the down moments. You can only fake it till you make it so far. Do the work and do it well.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?

Yes, absolutely! I would so love to expand my network and collaborate with fellow Chef’s. Doing content, pop up dinners, or just exploring delicious places to eat. I always want to be learning and honing my skills and there’s no better way to do that than with others. I have a collaborations tab on my website, that would be the best way to contact me.

It’s www.madebymei.info

Contact Info:

• Website: https://www.madebymei.info
• Instagram: @six_sweet_under
• Other: Six Sweet Under: Desserts To Die For

  www.sixsweetunder.com

  TikTok: @six_sweet_under

Image Credits

HULSWIT DESIGNS
BARTLEY TAYLOR
DANIEL TAYENAKA
COLE SALADINO