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Built for food business owners who are tired of guessing
I’m Carolina Gomez — a CIA-trained chef, restaurateur, and food business mentor helping food entrepreneurs build sustainable, profitable businesses without losing the soul of their craft.
From the kitchen to the boardroom — helping food businesses grow with clarity and purpose
Before I became a consultant, I was — and still am — a chef.
I co-own and operate Little Fig and Streets’ Market in Washington, DC with my husband Jason. We built our business the hard way — through long hours, deep respect for craft, and learning what it actually takes to run a food operation day in and day out.
I trained at the Culinary Institute of America, where I learned not just how to cook, but how to think like a professional — systems, standards, discipline, and leadership.
You don’t need culinary school to be a cook.
But if you want to be a respected food service professional, you need the tools to run a real business.
TESTIMONIALS
"As a coach, Carolina has encouraged me to tighten my grip on the fundamentals of building a strong business foundation. My coach advised and recommended opportunities for securing excellent accounting services and record keeping software. Super important skill that I learned from my counselor and through subsequent practice is recipe costing. It is documented that 80-85% of small restaurants go out of business after the first year. My counselor taught me that you must know your costs; and especially your cost of goods sold! I am now setting my prices with more confidence and have a clearer picture of where the profits lie."
— Angela Chester Johnson, Founder & CEO of Plum Good Proprieties
Nuestros servicios
From kitchen chaos to a business that actually works
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