Today we’d like to introduce you to Aspyn Jones.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I was working as a private chef and finishing culinary school when I launched Aspyn’s Table in March of 2020. Hitting the culinary scene with healthy meals, delivered to high risk clients and families around the Santa Barbara area during the first few years of the pandemic, my menus displayed a vibrant selection of vegetable forward flavors accompanied by high quality meats, fish and whole grains.
After a few successful years, helping many families eat diverse and fun foods through some of the roughest years of our lives, Aspyn’s Table came out of the global lock down with massive competition in the world of food delivery, many of which were frankly better funded then the small but stable little Santa Barbara brand. As such we went through a bit of an identity crisis. Was Aspyn’s Table looking to continue as a one woman show, or was it going to grow into something bigger? I was delivering to more than a dozen families, multiple times a week, but one woman can only do so much.
The next two years were a major period of self discovery, for me, and my brand. While weekly deliveries continues, so did my work as a private chef, delivering some of the finest wagyu steaks, the cleanest central coast produce, and versatile display of meals and baked goods. When life had resumed a somewhat normal pace, my work as a private chef had started to become a little more prominent and the meal deliveries were no longer the focus of my energy. Weddings, graduations, reunions had all started to resume, and with a new vigor. I jumped right in and looking back I think wow, I was really in the right place at the right time.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No. I mean I started my business about one week before a national lock down and a global pandemic. I was a grass roots food operation with a lack of financial resources. What I did have though was the WEV community to support me. I jumped into a Quickbooks training that was offered to alumni of the Entrepreneurship Training, which I had just graduated from, and I learned to manage my finances. This has been a major contributor to my longevity in this industry.
Since 2020, my business has had to continue to pivot to fit the changing needs of my clients, my family and my community. From meal deliveries, private events, and even large scale public concessions, each time I have had to reinvent my business model I really have to look at what I am doing and ask myself, “Is this part of evolving or does this mean I’ve been doing it wrong all along?”
To add to the growing pains, in 2024 I went into business with my husband and we now manage a successful catering company. Together we have managed events WAY out of my comfort zone. There has been more then one occasion when he has found me melting in a pile of tears squeaking “1000 people! What were you thinking?!” But each time we have come out stronger for it.
A huge motivator for me in starting my business was to accommodate my family life. I was really attracted to the idea of controlling my own schedule and getting to prioritize time with my family. During event season, finding that balance is still very challenging, but I am learning to schedule ahead and take the time I can, to really enjoy time with my favorite people.
We’ve been impressed with Aspyn’s Table, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Aspyn’s Table is my private chef brand that specialize in parties of 50 and under.
Tea parties, bridal showers, bachelorette parties, baby showers, weddings, cakes, cookies, baked goods of all sorts.
My menus are clean, elegant and seasonally inspired. My style in the kitchen is relaxed and fun. You will always get the feeling that things are just as they should be when I am managing your event.
I love using edible flowers and beautiful produce to elevate a meal into an experience, but you will recognize everything I serve you. Simplicity speaks beautifully. As someone who finds comfort in familiar yet elevated foods I look forward to warming your table with the comfort of a meal well served.
Alright, so to wrap up, is there anything else you’d like to share with us?
My husband, seeing my passion for pastry has really helped me grow this part of my business. From gifting me new ingredients to play with, to showing me new techniques, he is always pushing me to grow in this area.
We now offer olive oil cakes, flourless chocolate cakes, cake bites, mini tarts and other desserts, as well as dessert tables.
Flavors such as blueberry elder flower, candied blood orange, rose water whipped cream, chili chocolate, are just a few of the fun and floral flavors that might grace your palette. This is the area I get the most creative and flirtatious in, so make sure to leave room for dessert!
Pricing:
- $500 minimum catering order
- $100 minimum pastry order
Contact Info:
- Website: https://www.aspynstable.com
- Instagram: https://www.instagram.com/aspynstable/
- Facebook: https://www.facebook.com/AspynsTable/
Image Credits
Linda Blue Photography
Caitlyn Anderson
