Meet Casey Jolly

We caught up with the brilliant and insightful Casey Jolly a few weeks ago and have shared our conversation below.

Alright, so we’re so thrilled to have Casey with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?

My strong work ethic and motivation to succeed started at a young age. I always wanted to be independent, create my own path, and find a sense of purpose. Despite some challenges growing up and struggling academically, I was never short on drive—I just needed to channel it into something meaningful. I had an entrepreneurial spirit early on, running a small stationery business at 10. Being homeschooled gave me the opportunity to accompany my dad to work frequently. I was eager to help with his advertising business, organizing catalogs and wrapping client gifts. I wanted to feel like part of the company, and his co-workers treated me like a young adult, even giving me a desk of my own. They always made me feel valued and respected. By 11, I was babysitting and experimenting with cooking, driven by a desire to eat differently and learn new skills.

At 15 and 16, I spent my summers volunteering at an overnight camp, doing any job that needed to be done. I worked on crew and was also a camp counselor. Volunteering was a valuable experience that taught me to find fulfillment beyond just earning money. These early experiences shaped my determination, creativity, and work ethic, pushing me to seek opportunities where I could truly excel and be treated as an equal among adults.

High school wasn’t easy for me. I wanted to fit in, make the right choices, and get good grades, but I struggled academically. I thrived on socializing, and always staying engaged with something hands-on.
At 16, I started working at an Italian restaurant, where I remained for four years, learning the value of dedication. It gave me pride to earn my own money & this job also heightened my love for food. To this day I still claim it as the best pasta I’ve ever eaten. At 17, after earning my GED, I decided to take on a second job, balancing two roles simultaneously. I began working as a housekeeper and quickly demonstrated my commitment and reliability, which led to my promotion to housekeeping manager within a year. These experiences taught me the importance of perseverance, adaptability, and hard work in achieving success. In every experience I looked at my jobs as an opportunity to learn and potentially grow into a new role. I never looked at a job as “Oh I’m JUST a hostess or JUST a housekeeper.” I always saw potential in every aspect of my job.

At 21, I moved from Oregon to Arizona with a job waiting for me as a ‘glorified busser.’ I quickly became a server and felt encouraged by the chefs there, who supported my goal of becoming a baker. To pursue this, I overcame my fear of math, took a college course, and then enrolled in baking and pastry school. Thanks to the opportunities at the hotel, I transitioned from server to baker by transferring to a different location, and working in their bake shop. I then transitioned to work for a small but mighty French inspired bakery. There I faced some of the toughest challenges in my career like mastering French macarons, working 12-hour days starting at 3 a.m., and dealing with things like the weather that could ruin the recipe. Despite the difficulty, I never gave up because I strive for perfection.

During this time, I learned to set boundaries and recognized I was being overworked and underappreciated. I decided to slow down and be more present for my family, taking a job as a chef at a private school. I loved the role and the community, but again I felt the entrepreneurial pull. A family approached me about meal prep, which led to several years of side work that I thoroughly enjoyed. By the summer of 2021, I launched my own business full-time.

My hard work ethic is key to my business’s success. I’ve been fortunate to grow without an expensive marketing campaign—my dedication inspired clients to spread the word, for which I am incredibly grateful. I share this story to show that hard work truly pays off.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

I am thrilled to share where my hard work has led me—I run an in-home personal chef business that also offers catering services. I create uniquely customized menus and meal prep for families and individuals in their homes, serving around 10-14 clients on a weekly or bi-weekly basis.

What makes my service special is the personalized approach I take to meet each client’s needs. Whether accommodating severe allergies or specific dietary requirements, I tailor each meal to keep my clients well-fed, satisfied, and delighted. I develop monthly menus, arrange grocery deliveries, cook in their homes, and leave them with a clean kitchen and delicious, home-cooked meals. It’s a step above a meal delivery service—a luxury that has become a necessity for many families today, saving them time and money while enhancing their quality of life.

I have a diverse clientele, from those with celiac disease to vegans, families, and individuals. This variety brings me immense joy, as I become a crucial part of my clients’ lives, easing their worries about what to eat and bringing a bit of comfort to their busy schedules.

Looking ahead, I hope to expand by hiring more staff to train and place in additional homes, while maintaining the intimate, personalized nature of my business. I’m currently hiring an assistant, but finding the right fit who aligns with my vision is essential. In the future, I aim to sell meal plans, recipes, cookbooks, and possibly even my own products.

This journey has been incredibly rewarding, and I’m excited to see where it will take me next.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Perseverance, time management, and learning when to say no.

Persevere even when you think things aren’t working out, or going the way you want them to go.
It’s important to not give up, and to keep working at what you want. Sometimes things take shape in a different way than you intended. Your goals may shift along with the changes. Adjust your mindset when things get difficult and think about the lessons you’re learning.

Time Management is another crucial skill to learn. It doesn’t always come naturally, so figuring out how to properly manage your time is another key to success. I love spending time blocking my days, setting timers, making lists, and going in order of importance.

Learning to say no is one of the best lessons I have learned along my journey.
When I was starting out I said yes to everything, and it would a) cost me money b) make me question my worth as a person and as a business operator.
Set standards and stick to them. Say yes to the people that value your work and say no to the people who try to make a deal or devalue what you do.

If you knew you only had a decade of life left, how would you spend that decade?

A challenge I currently face is the desire to grow but the challenge of finding the right help & the right way to grow.
My business model is so special and unique. I wish I could have 2 or 3 more of me to send out.
I love that my business is very personal. Cooking in people’s homes is so intimate and it sets me apart from other meal prep companies. I get to know their tastes, interests, and in some way become a part of their family to help make their busy life run smoothly. Like the saying, “It takes a village”, I am part of that village.
it’s challenging to have a waiting list of clients to utilize my service when my plate is already full and I can’t spread any more of myself around. Each client’s menu is unique which makes it hard to hire someone and send them out to cook. When I hire someone they need to be outstanding, and my clients need to be comfortable with them in their homes.

Contact Info:

• Website: https://chefcaseyskitchen.com
• Instagram: @chefcaseyskitchen
• Facebook: chefcaseyskitchen

Image Credits

Verbose Photography – Bryan Button