Today we’d like to introduce you to Cheryl Dornberg.
Cheryl, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
As a teenager, I attended classes at a local kitchen supply store. During that time, I also showed a proficiency in math and science in school. As it became time to research college, I was advised to consider the field of engineering. In visiting various colleges and learning about the programs and jobs that were out there, I decided to pursue a chemical engineering degree at Northwestern University in Evanston with the end goal of working for a food-related company such as Kraft, M&M Mars, Proctor, and Gamble, etc.
Due in part to my own health issues, my mother’s death and my father’s struggles with diabetes and heart issues, I took a co-op job with a local company, Amoco (currently BP), that allowed me to stay in the area. I was offered a position upon graduation and stayed with the company. I was still very interested in cooking and food and especially the science and why behind what was happening. I had friends over for meals and welcomed the cooking process as a relaxing, de-stressing activity.
Fast forward several years and my work at Amoco was not feeling rewarding and I revisited my love of cooking and food. Without any prior experience, my husband and I found a space to rent in a local strip mall, hired a contractor and had plans for a commercial kitchen developed by a local restaurant supply company. I opened my business, Twenty-Four Carrot Cuisine, in May 1996. The name was suggested by a co-worker at Amoco. It was to reflect healthy, high-quality food. I started with a small take-out/deli selection and catering of box lunches and buffets to local businesses.
Due to my own health/dietary struggles (I was diagnosed with Crohn’s disease at age 16.) and those of my family, I knew the importance of a good, balanced, healthy diet, and my meal program and catering always reflected this.
As time went on I found myself answering more questions from people about food and nutrition and especially how it related to medical issues. My meal program was able to help some, but not enough. The real solution to the problem, in my opinion, was to get people to cook more at home. So, in 2011, Mrs. Dornberg’s Culinary Experience was formed and I started teaching recreational, health focused cooking classes geared toward the home cook. My philosophy is “Cooking automatically makes you healthier.”
I continued the meal program for five more years. Then in 2016, I decided to end the meal program and focus 100% on my cooking classes. Our original space had been designed for catering and commercial kitchen use. Although it worked for the classes, it was limiting, so in January 2015 we moved into a larger space specifically designed to teach both demonstration and hands-on classes. With the move, we also expanded our offering to include Young chef classes, Cooking with Friends/Date Night and Private Events (including small group team building.) In addition, we obtained a beer/wine, license and regularly hold wine education and wine pairing dinners including our annual All-American Thanksgiving. In this class, I prepare a full Thanksgiving meal which is paired with 8 different wines.
My overall goal is make cooking easy, obtainable and fun. If someone tries a new dish and it does not turn out how it should, they immediately blame themselves or feel they are a “bad” cook. The reality is cooking is a skill, and like every skill, takes time and practice to develop and hone. If you picked up a flute today you would not expect to be able to play. You know it will take lessons and practice. Why then, when you walk into the kitchen and try a dish or technique for the first time do you feel you should be able to do it perfectly? I try and help my students understand that there are no good or bad cooks, that there is not just failure and success, but that cooking is a skill that needs to be learned and practiced. As a cook you evolve, you are never a failure. You do things the best you can with the knowledge you have at that moment. Increase that knowledge and you will do it differently next time. That is the evolution of a cook.
With my engineering background, I always need to know the “why” behind things. As a cooking instructor, I am sure to teach my students the why behind everything. This will help them remember and more importantly, understand, the reason behind the process. This helps build muscle memory and lifelong skills
In talking to and interacting with more and more people struggling with health concerns or just trying to stay well and avoid medications,
I am beginning the next chapter of Mrs. Dornberg’s with the launch of our Healthy Community Cooking Program. The mission of this program is to provide basic cooking skills and food education that will empower participants to make better food choices and improve overall health and well-being by making more meals at home. Participants gain knowledge to create affordable meals from scratch, build kitchen confidence and have a local reliable resource for continuing health education and purchasing health-friendly products. We will be partnering with local community organizations and businesses to help participants live a healthier lifestyle while supporting their local community. Just like in cooking, a business must evolve.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Life very rarely is a smooth road all the time, so it is the same with business. I like to call myself an “accidental” entrepreneur. Many entrepreneurs know from the start that they want to own a business and be the boss. I never thought that, and opening my business was a passion and a way to fill a need that I saw. I absolutely LOVE what I do and helping people along the way. That is usually in conflict with making money and creating a business that can run without me in the day to day operations.
The three main struggles that I have and probably always will are:
First, being the face of my business and being involved in all aspects and decisions. Many business owners can get to the point that their business will run if not totally, at least mostly, without them there day to day. My business from the start has been built around my passion and commitment – right down to using my name! I will always remain an everyday presence in my business, but it is a struggle to not get too involved and to take (and make) downtime outside of it.
The second struggle is to always stay ahead of the competition, anticipate what your client wants and stay dynamic in our ever-changing world. Over the 21 years, I have been in business, the pace of everything has changed dramatically. Keeping up with that, while still staying true to your core values and beliefs, is always a struggle.
Finally, staying fresh and on top of new trends is necessary, but you also need to be careful not to chase every new bright shiny object. Evolution is growth, but you need to remain true to your core value and beliefs. When you go down a path you don’t believe in, your clients will know, and your business will suffer. The struggle is to remain true to yourself and your core message – business will follow, you may just need to change how you package it.
We’d love to hear more about your business.
• Started January 1996 as Twenty-Four Carrot Cuisines, Inc. – focus on catering and prepared/deli type foods for purchase.
• Added individual meal service in 1999. Re-branded to Mrs. Dornberg’s 24 Carrot Cuisine in 2004 and then to Mrs. Dornberg’s Culinary Experience in 2011.
• Began teaching recreational cooking classes geared for the home cook in October 2011.
• In January 2015 moved to larger location more suited to teaching. Expanded hands-on classes and add young chef (age 8 and up) classes.
• Ended prepared meal service in May 2016 to focus on classes.
• January 2018 launch Healthy Community Cooking Program to get people to cook more and be healthier
Currently, we specialize in helping people learn to cook healthier, more nutritional meals at home.
Mrs. Dornberg’s is known for being a reliable, trusted resource for healthy cooking instruction and information. We provide practical, easy to follow tips, tricks and recipes. We offer a welcoming, unintimidating atmosphere where everyone, regardless of skill level or age, can learn and grow.
On our website about us page states:
“Teaching the WHAT, HOW and WHY of delicious, nutritious, everyday home cooking!!
Mrs. Dornberg’s is more than just a cooking class — we’re building a community of inspired and confident home cooks. At Mrs. Dornberg’s you won’t just learn the ins and outs of cooking basics, you’ll learn a new way of life. You’ll walk away with recipes, tips and tricks to make kitchen time fun, delicious, healthy and easy; new ideas and inspiration to add excitement and variety to your everyday meals; answers to your culinary questions and the know-how to make you a confident, creative home chef!
Whether you are a novice in the kitchen, a more advanced cook, or just looking for a fun night out with your friends, Mrs. Dornberg’s has a class for YOU!
Cheryl loves sharing her knowledge, experience and passion with her students and clients to help them feel better, achieve optimal health and make their lives a least a little less stressful.”
What sets me and Mrs. Dornberg’s apart is my passion and commitment to my students and to helping them live their best lives through something they need to do every day – eat! A big part of my approach is teaching the why (or reason) behind the lesson. We cannot embrace what we do not understand. While many people just overwhelm us with data, I want to give my students reasons and stories to make them want to eat healthier and feel better. My ultimate goal is to help people enjoy cooking and to make it a non-negotiable part of their life.
What were you like growing up?
I was the youngest of 4 siblings with 11 years between my brother and 14 years between my oldest sister and me. It was much like being an only child. Having parents older than most of my classmates, I tended to act more like a grown-up and be surrounded by adults rather than kids my own age.
I developed an introverted personality early on, enjoying playing and being by myself. I always enjoyed smaller, more intimate settings to large, noisy gatherings. I took on leadership and other roles of responsibility early in life. I was a tutor to younger students, helped at church and babysat in the neighborhood.
I developed Crohn’s disease at age 16 and having to deal with a chronic condition at a young age developed resilience and an ability to overcome adversity. My brother died suddenly shortly after my diagnosis, and then my mother passed away from cancer when I was 18. During my freshman year at Northwestern, my intestine burst in the middle of the night from complications from Crohn’s. This lead to a few years of health struggles and challenges which helped build strength, resolve and an inner resilience.
When I first decided to become an engineer, I thought I would be best suited to a research environment where I could work by myself. However, I learned that I enjoy and am effective at interacting with others and helping to get things done. Over the years, I do more and more social, extraverted activities, but am always very aware of the need to recharge and re-group through individual downtime and time spent with my husband or our cats, Teddy, Abby and Zinny.
Having the mind of engineer, it is always on active mode, but I have found that walking, meditating (I like Headspace) or just doing sitting and doing nothing can be very beneficial.
Contact Info:
- Address: 2106-45th Street
Highland, IN 46322 - Website: www.mrsdornbergs.com
- Phone: 219-922-4534
- Email: cheryl@mrsdornbergs.com
- Instagram: mrs.dornberg
- Facebook: @mrsdornbergs
- Twitter: mrsdornberg
Image Credit:
David Dornberg
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