When I was around 7 or 8 years old my parents took me to Crate & Barrel on one of their Saturday afternoon errand trips. My life was forever changed. I had walked into a home goods heaven.
At this point in time we had a big window above our kitchen sink (in fact we still have a big window above our kitchen sink). The window opened up onto the back porch, where tables and chairs were arranged.
As I gazed at the organized display of dinner plates and silverware, I was struck with a brilliant idea! “Mom, lets turn our backyard into a restaurant!”; we can cook food in the kitchen, and serve it through the window, tables can be set up on our back porch, and our backyard is plenty big enough to function as a parking lot. As far as I was concerned it was a brilliant plan. Unfortunately my mom had to explain to me that both legally and financially this was not a possibility, but I held onto the dream.
Growing up, when I would prepare food, I continued to pretend I was cooking on a show or in a restaurant . Alone in the kitchen at 10/11 years old, scrambling a couple eggs, or simply chopping up a peach and dusting it with sugar, turned into the greatest game of imagination.
As my mom continued to bake on the side, I was convinced she needed to start her own business. She’d entertain the idea for a little bit but then reminded me that she was very happy doing the work she was in. However, that didn’t satisfy me. I created menus, brochures, I designed bakery stationary and searched for available domain names online, I looked up equipment, priced out the necessary pieces and compiled a list of recipes. However, these ideas were merely compiled into a ‘Personal Folder’ on my desktop never to be executed.
When I longed to be an actress and work in Theater and Film, I planned for the day that I would be successful enough to own my own restaurant. And most recently, my plans to go into holistic health and personal training were complemented by my very own organic garden, that would one day provide the ingredients for a community diner.
Having my own bakery/restaurant has been in the idea books as long as I can remember, however for some reason it always came second to what I thought my ‘real’ dream was.
Ever since I was 7 or 8 years old and had that very first epiphany in a Crate & Barrel, my intrigue and passion for restaurants stems from the kind of environment they create. Every time my family is together, we often make it a point to have a family breakfast at the local diner; I love breakfast and I love diners. It’s about the community, the environment, that unspoken coziness, that feeling of being completely welcomed even if you’ve never stepped foot inside before. I want to be a part of that, I want to help create that for my own community; a bakery, a café, a diner, that feels like home away from home. That is welcoming, and warm. Where everybody knows everybody and everyone feels comfortable to hang out. Where we know people by their first name and we’ve got their coffee order down pat. Where delicious food and pastries can be purchased and enjoyed, food that not only tastes good, but is made from fresh, organically, homegrown ingredients. This is what I dream about, this is what I want to provide for my community.
Coming here to Zion Café has helped me realize that dream. I’ve been able to watch a beautiful café function as both a self-sustaining business and a ministry. It’s helped me realize that my diner and/or bakery can not only function as a safe haven for the community, but can also be a central hub for community outreach and ministry.
I’ve spent the past few weeks picking Emmi’s brain for wisdom. Learning how to balance both a business and a ministry. Learning how to fundraise, how to market and how serve people well.
I’ve begun piecing together a business plan, and trying to identify where the Lord is calling me. I have a passion, a serious passion inside of me, but I want to move slowly and carefully, I want to follow the Lord’s lead, and not rush ahead blindly.
Emmi has been such an inspiration for me. I’m so thankful for her insight and patience. She’s extended the offer to come train with her for 6 months, to pick her brain, and gain experience, although I’m not too sure yet if the Lord’s calling me back. No matter what, Zion Café will forever hold a place in my heart. Here, for the first time, I found a ministry that really tugged on my spirit, that really inspired me and made me hungry for more. I love Zion Café, all of its people, and everything they’ve taught me.
I’m sad to leave, but thankful I’m walking away with a motivated spirit, a passionate heart, and above all a delicious brownie cheesecake recipe to kick off my new business. 😉
