CEOLittle Mushroom Catering & Dining Lounge
I started a catering business because I loved to cook, but I've grown it and hired lots of staff over the years. Now I mostly direct my management staff, network with potential partners and clients, and plan for the future of the company. I still get to work in the kitchen when I want to, but sometimes I also bartend or serve, sometimes I help with dishes or cleaning, but mostly I get to go out into the community and let businesses and people know why they would want to work with my company.
Relevant School Subjects
- Guidance and Career Education
- Social Sciences and Humanities
Areas of Expertise
After high school, I went to WLU to complete a double major in History & Geography. I worked in restaurants and retail during and after my BA. I moved to Ottawa and completed my Bachelor of Education in Intermediate/Senior while working for a software company selling warranties around the world.
I moved back to KW with a one year old and went back to working in restaurants. I started my business when the last restaurant I worked for closed. I've bought other businesses and expanded my catering business to include event planning, a restaurant, and a specialty food store.
Stephanie shares more of her story in this Explore Your Future panel discussion on entrepreneurship.