We’re excited to introduce you to the always interesting and insightful Meghan Symonds. We hope you’ll enjoy our conversation with Meghan below.
Hi Meghan, so excited to talk about all sorts of important topics with you today. The first one we want to jump into is about being the only one in the room – for some that’s being the only person of color or the only non-native English speaker or the only non-MBA, etc Can you talk to us about how you have managed to be successful even when you were the only one in the room that looked like you?
Certainly! Here’s the response rewritten in a tone that matches your style:
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Being the only one in the room isn’t always easy, but it’s something I’ve learned to turn into an opportunity. It’s something I’ve grown accustomed young, and unfortunately it still happens to this day. As the owner of the only Black-owned charcuterie business in the region, I’ve learned how to stand out and succeed by staying true to myself and my values: Influence, Quality, and Education.
For me, it’s about knowing my work speaks for itself. I focus on creating charcuterie boards that not only taste incredible but also tell a story of care, creativity, and excellence. I’ve leaned into the idea that my perspective is unique, and that’s exactly what gives me an edge. Whether it’s curating custom charcuterie boards or teaching workshops, I’m always prepared to deliver something that feels refined, but still approachable.
I’ve also embraced being a trailblazer. I’m proud to use my platform to bring charcuterie into spaces that might not have traditionally seen it—like the Black community. It’s important to me to show others what’s possible and make this space more accessible. It’s not just about being in the room; it’s about creating a path for others to feel like they belong there too.
Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
At Halifax Charcuterie, I bring a refined, personalized touch to my charcuterie boards. My mission is to combine influence, quality, and education to create unique culinary experiences that resonate with our clients. Every board I design is carefully crafted, from sourcing premium ingredients to creating visually stunning boards that spark conversation and connection. I ensure there are at least 3-4 things any person can enjoy even if they aren’t a “charcuterie person.”
What excites me the most about this work is how it brings people together. Food is universal and very personal—it’s a way to celebrate, bond, and create lasting memories. I also love the opportunity to educate my clients about the ingredients, suggest pairings because I put a lot of thought into the experience my clients will have. It’s about more than just the food; it’s about inspiring joy and creating memories that are truly special.
Right now, I’m thrilled to share that Halifax Charcuterie has launched charcuterie classes! These workshops are a chance for people to learn how to craft their own Instagram-worthy boards while gaining a deeper appreciation for the artistry and flavours of charcuterie. It’s been exciting to see the community embrace this offering, and it aligns perfectly with my value of education.
As we continue to grow, I’m also pursuing sommelier certification to bring a more curated wine-pairing experience to our boards and events. From pop-ups and partnerships with local wineries to expanding corporate offerings, I’m always looking for ways to make Halifax Charcuterie more than just a business—it’s a brand that builds connections and community, inspires creativity, and sets the standard for charcuterie in Halifax, Nova Scotia.
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?
Resilience, creativity, and continuous learning have been the cornerstones of my journey. Resilience kept me focused on my purpose as I navigated challenges as a Black woman in a niche market. I knew I would be one of, or the only one who looked like me both in charcuterie and the larger wine industry. Creativity helped me differentiate Halifax Charcuterie from other companies who may offer charcuterie boards in addition to other products. The creativity also serves as an outlet (I work full-time in the financial industry) from long days. Being creative helped me design more than charcuterie-it’s lead to dessert and butter boards and most recently hosting classes. Continuous learning helped me refine my craft, inspiring growth and expertise-Im really keen on growth and it’s something I think we all need to experience it for our own sanity and happiness. For those starting out: stay grounded in your “why,” embrace your uniqueness and show up as yourself in every room, keep learning, take the breaks and celebrate your little wins.
Equally important are discipline, boundaries, and knowing your worth. Discipline keeps you focused on long-term goals, and it’s what helps you do all the other tasks associated with your business (like taxes and paperwork). Doing what you love is the easiest part-it’s remaining organized, fulfilling orders and showing up on the days you don’t want are critical and character building especially in the beginning. Setting boundaries ensures you protect your time and energy. Learning to say no to opportunities that don’t align with your vision is essential. I’ve learned the hard way even after charging additional fees for someday orders that saying no is okay; and, all money isn’t good money. Saying ‘Yes’ to opportunities is good, but discernment about whether it’s right for you and your business is a skill that requires honing. Proper pricing reflects the value of your work and ensures sustainability—don’t undervalue your craft to meet expectations. I guarantee people starting out aren’t charging enough because none of us do. I laugh now at the price of some of my boards in the beginning,
How would you spend the next decade if you somehow knew that it was your last?
One of my biggest challenges as a business owner is balancing Halifax Charcuterie with my full-time job. While I’m deeply passionate about my business and love creating unique charcuterie experiences, my current schedule limits my ability to accommodate orders during the week. Besides I don’t know anyone who’s able to put off their bills. This has been a hurdle as I strive to grow and meet the demand from my customers. I’m actively exploring ways to address this through streamlining processes, setting realistic boundaries, and planning for future expansion that allows me to dedicate more time to my business. It’s a work in progress, and I’m committed to finding solutions that work for both my clients and myself.
Contact Info:
- Website: halifaxcharcuterie.com
- Instagram: @halifaxcharcuterie
- Linkedin: Meghan Symonds
- Other: TikTok: halifaxcharcuterie
Image Credits
Headshot – Duyami’s photography Body photo – Chibuzo C. Photography
