Introducing Julie Cassotta with Cellar Door Platters and Displays
Oct 11, 2018 09:16AM
Cellar Door Platters and Displays
Describe your business. Did you find it, or did it find you?
Cellar Door Platters is a cheese and charcuterie platter service—a caterer of sorts. The concept came to me when I was running a cheese shop in Los Angeles. Making platters was one of my favorite things to do in the store, and I thought it would be a fun way to combine my cheese and culinary experience and add something different to the Northern California food scene.
What was the first job you ever had, and what did you learn from the experience?
I grew up working in a local guitar shop that my family owned. Aside from the technical aspect, I learned how to be an employee, how to run a small business, how to build relationships with clients and vendors, how important it is to be genuine and honest, and what it means to have people depend on you. Extremely valuable life lessons happened in that little shop.
Where do you go when the going gets tough?
I turn to nature. I love camping and hiking or enjoying my backyard. I’m recharged by spending a few minutes outdoors.
What’s your biggest job perk?
Sampling all of the cheeses! Isn’t eating and trying everything the best part of any food job though? Also, there’s usually wine involved.
What’s your favorite place to eat out locally?
I’m a big fan of supporting privately owned restaurants. Some of my local favorites are Primo Pizza, El Mariachi Taqueria, Mezcalito Oaxacan Cuisine, PK Sushi, and The Pour Choice.
And finally, customer service is…?
The most important element! Being a food-based business, customer interaction isn’t only key but also rewarding. It feels great to see and hear people enjoying something you created just for them; it doesn’t get any better.
If you could be in any other profession, what would it be?
I'm a total rock/gem/landscape nerd. I've been seriously considering going to school in my spare time to study geology. Everywhere I travel, I look at the Earth—the layers of soil, the rock formations, etc.—and wish I knew more about what was going on and the history behind it.
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