In the fast-paced corporate world, Pamellah Oduor had scaled the ranks to become a bank manager, but an unrelenting passion for cooking tugged at her heartstrings.
In 2015, she made a life-altering decision that defied convention: she bid farewell to her stable corporate job and dove headfirst into the world of culinary arts.
Little did she know that this leap of faith would lead her to build a thriving catering business and inspire countless others along the way.
Pamellah’s transformation was ignited by her burgeoning catering business, Spice Land.
It started as a side gig, with weekend gigs and small events, but it didn’t take long for her to realize that her true calling lay in the realm of cooking.
The joy of creating delicious dishes and witnessing the pleasure they brought to people’s palates was more fulfilling than her previous corporate pursuits.
“I felt like being a bank manager no longer made sense. I decided to concentrate on this baby of mine despite the naysayers,” he shared during an Interview with a leading blog.
Just as Spice Land was gaining momentum, the year 2020 arrived, and with it came the devastating blow of the COVID-19 pandemic.
The hospitality industry, including his catering business, was hit hard.
Many entrepreneurs faced uncertainty and challenges, but Pamellah refused to be deterred.
She pivoted her business model, adapting to the new normal by offering home deliveries and venturing into the world of frying fish for delivery.
His resilience shone through as she navigated through uncharted waters.
Despite initial success with her fish frying venture, supply chain issues eventually forced her to close that chapter.
Nevertheless, her indomitable spirit kept her moving forward.
“Even after the lockdown was lifted, business never returned to normal as people are now used to smaller events,” she remarked.
The high cost of food further added to the challenges, yet Pamellah remained undeterred.
In the face of adversity, he once again reinvented her culinary enterprise.
She focused on family meals and unexpectedly found herself serving clients from the diaspora.
Orders poured in from individuals who wanted to relish authentic Kenyan flavors, even if they were thousands of miles away.
From ghee chapati to mahamri, his kitchen bridged the gap between cultures and continents.
Beyond her culinary accomplishments, he founded the Facebook group “Let’s Cook Kenyan Meals.”
This digital community became a hub for food enthusiasts to connect, share ideas, and celebrate their passion for cooking.
Through this platform, she not only fostered a sense of camaraderie but also provided culinary training to countless individuals.
As Pamellah Oduor reflects on her journey, she remains resolute in her decision to follow her passion.
When asked if she would ever consider returning to the banking industry, she confidently stated, “My new path is more fulfilling than the corporate world.”
