Celeste Malham-Fed Kitchen
What inspired you to launch your business?
I became a stay-at-home mom three years ago but wanted to pursue my passion for health and wellness combined with utilizing my Master's in Business. When the baby napped, I began drafting a business plan for Fed. Ten months later, we were able to get some funding and launched Fed. My husband practices medicine as a Physician's Associate, and we both have backgrounds in nutrition, personal training and have personally competed in bodybuilding shows and CrossFit competitions. We eat, sleep, and breathe health and wellness as a family. We wanted to share that passion with the community through our healthy meal prep service because the biggest part of being healthy begins at your fork.
What is your passion?
Personal growth. Every day, my husband and I wake up and strive to be better, either physically, mentally, spiritually, financially, or with our relationships. We love to read books and share knowledge with our people. We believe after graduation is when growth happens. When we read books, we are most passionate about health and wellness and even human optimization. My husband is a true biohacker and loves to help people we meet to address the root cause of their diseases/illnesses: all things growth.
How do you start your day?
A morning walk or with some movement. If I have time, before my son wakes, I practice gratitude through journaling. Also, I set goals or reflect on goals I have set for the month and year.
Favorite local businesses to support?
I love coffee so, I would have to say Papo's Café. Also, Three Twigs Bakery is a must if it is a refeed day or cheat day.
What do you deem as success in business?
Being profitable, taking care of your employees, building an unmatched company culture, and remembering that family is the most important part of life so, not working so much that you can't enjoy the little things in life.
What is your number one piece of advice for business owners?
Start small and grow from there. Fed Kitchen started in a tiny, 300 sq foot commercial kitchen and with a small business loan. We were profitable our first year because we took out a small loan, we could pay back within a year. It allowed our company to grow slowly, which meant we had time to adjust on a small scale versus a big scale. Once you outgrow the situation, then expand.
You can find out more about Fed Kitchen at: