Meet Molly Schemper

We were lucky to catch up with Molly Schemper recently and have shared our conversation below.

Molly, first a big thank you for taking the time to share your thoughts and insights with us today. I’m sure many of our readers will benefit from your wisdom, and one of the areas where we think your insight might be most helpful is related to imposter syndrome. Imposter syndrome is holding so many people back from reaching their true and highest potential and so we’d love to hear about your journey and how you overcame imposter syndrome.

I don’t think you ever really overcome imposter system. I am fairly confident in my abilities, but there is always someone who knows more than me about food, about wine, about events, or whatever subject I am dealing in that day. The “trick” is to be confident enough to do the job, but realize when and where you can learn from others. The key is realizing that everyone else is learning too and no one knows everything. If you can convince yourself that you belong in the room, others will accept you there. Listen a lot.

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?

From 2005 to 2020, I ran a successful, small events catering company in Chicago called FIG Catering. It was nearly my whole life and when I closed at the start of the pandemic I had no idea what I would do next. I tried office work and applied for positions in R&D, kitchens, and sales. However I was unsuccessful in extricating myself from the events business so in 2021 I decided to lend my expertise to others and become a hospitality consultant. I have worked with caterers, cafés, event venues, non-profits, and consumer brands to develop recipes, streamline operations, train staff, and be more profitable. I relaunched as Fig Hospitality Consulting and really love that I can continue to be around food, beverage, and events without having the burden of a lot of overhead and many employees.

Since I no longer run my own large business, I have also been able to do some things besides just work including writing a bit more (including a Substack with my dad), storytelling (I’ve been onstage at The Moth twice), and learning how to SCUBA dive.

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?

Listening: It is a great way to learn!

Relax: Events are often stressful, but I am very good at taking things in stride. And, I have realized that remaining calm in the face of chaotic situations relaxes those around you and helps everyone get through to the other side.

Immerse Yourself: I have always loved food & beverage so I immerse myself in it even when I’m not working. Whether it’s reading food magazines, trying out new restaurants, or watching food programming.

How can folks who want to work with you connect?

I love to collaborate with others, especially now that I’m a solo entrepreneur. I would love to collaborate with sustainable food producers who want to develop recipes or teach chefs/home cooks how to use their products. But, really, I love chatting with anyone who is passionate about food, beverages, and events because I am always surprised by the ideas that are generated on how we may work together.

Contact Info:

• Instagram: @fighospitality
• Facebook: https://www.facebook.com/profile.php?id=61553852488860
• Linkedin: @figmolly