Today we’d like to introduce you to Lydia Gwin.
Lydia, we appreciate you taking the time to share your story with us today. Where does your story begin?
My journey to my present has been an adventurous path with turns and curves. My journey begins with bright dreams and aspirations to work in behind the scene on film productions. My shiny new degree and youthful ignorance was the fuel driving me forward, only to hit a major roadblock when arriving in LA – a writer’s strike. The world of big pictures production was at a pause while the major players were negotiating contracts. Being new to this big city with very expensive rent, I needed to figure out how to make this work. I got a job as a barista at a Starbucks working the 4 am opening shifts and then would spend my afternoon and evenings scouring Craigslist for the occasional production gig. I ended up working some independent productions for no pay but traded for the occsaional craft service meal and experience. It was during this time. I had to learn the hustle, work on networking, and for sure make sure that my work was good.
As a freelancer, you were only as memorable as your last day of work. As more time past, jobs starting to open up, I was able to quit my barista job and work in the production world, whether as personal assistance, production assistance, talent coordinator, and so on. Working on a range of production of reality, commerical to scripted. It was incredible! No two days were the same, and the challenges were something fierce. You had to think of your feet and be able to see the whole picture. It was during this time, a director told me, “There are never problems, there is only opportunities. Never come to me saying we have a problem. Come with a chance to recreate, and reimagine.” This became a theme through my journey! Things were going well for me. Newly engaged, new apartment without roommates, and stability with work. But back home, three out of four of our parents were dealing with a cancer diagnosis. With those odds, my fiance (now husband) and I had to have a serious talk about the future. We loved our work and were making our own path, but we also knew we couldn’t manage not being there if something were to happen. We packed up our little one-bedroom apartment in Burbank and said goodbye.
We relocated to my in-laws’ basement. Our transition back was hard: The recession had just hit, and creative jobs were being cut. I struggled with feelings of failure and being alone. With very little options for work, I took a job at a new restaurant opening just down the street. I was hired on with the idea this would be temporary. Little did I know I’d spend a decade working through the ranks to one day be General Manager.
My time at BRAVO molded me and allowed me space for growth in my life, both personal and professional. I poured so much of my soul into it, wanting to make it the very best it could be. I was doing corporate training, new store openings, banquet and events coordinating, and even research and development for new beverages and food while climbing the management ladder. I was learning how to become a better leader, how to manage a P&L, and make choices for the business in ways I never thought possible. Within the first year as General Manager, I was awarded “Businessperson of the Year” by the Kirkwood/Des Peres Chamber. A great honor and a would be a great reminder on days I was filled with self doubt.
The part that looking back I loved the most were the people. I was loving connecting with people in the community, support charities and creating magical life moments through the restaurants. Our regulars felt like family, I had seen families go from celebrating their birthdays to graduations to bridal showers. I had sadly had regulars pass away and attend their funerals. The people that I had met over the ten years of being there became my connection to St.Louis. And they [the regulars] too had seen me start a family and celebrated my milestones of life, showering me with the same excitement for my life moments. It really was truly something special.
And roll in 2020 – ironically on the exact same day our location had opened 11 years prior, we were given the call that we would be closing due to the pandemic. The corporate office was faced with the tough choice of closing a large majority of their stores and our location was one. I remember being in tears calling the staff, who felt like family, to share the news. It felt like a rug pulled out from underneath. What were we going to do?
Covid was the year of the unknown. Unknown details of what to do, what was happening, and when it would all be over. It was also a time for discovery and innovation. I wanted to take this shelter at home as a time to reconnect and focus on my kids. We would go in the kitchen and cook little treats for ourselves. One day my daughter had asked to record a cooking show of making our rainbow fruit salad. She was beyond cute! We posted to share with friends and the request for more kept coming. Soon, my kids and I were creating small videos on countries around the world, sharing recipes and the birth of Gwin’s Tiny Kitchen happened. It was such a pivotal time when parents and kids were trying to be in the kitchen together. The wind in our sail moved me in place farther to offer virtual classes for organizations in need of a virtual group activity. It began to take off and we rolled with it.
I also began teaching in-person classes at Kitchen Conservatory as well. I was now walking down a path I had never imagined possible. My passion and love for food have always been my hobby, my thing. I own more cookbooks than actual books. And now, I was pivoting to create a platform to share this knowledge with others. It has been a blessing beyond my wildest dreams. And on top of it all, my production life which I thought was over, has risen from the ashes as I take on a new role as project manager for Chew In the Lou, the food section of the Nine PBS station. I’ll be curating food content through multi-media avenues to share stories about this incredible food scene here in St.Louis and so much more.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The journey to the present has had ebbed and flowed. I have had my rides to the tops and dives to the bottom. Leaving my dream career in LA was a depressing time. I was struggling to find my identity, my self worth because for so long, I had only accepted that I would do this one thing. I had moments where I felt alone. I felt alone as the only female on a leadership team of men. I felt alone when I reached my summit of leadership positions – the pressure that it all fell on you. But through it all, I grew. I learn humility. I learn to be vulnerable, I learn to lead with grace, I learn to forgive myself for mistakes, and I know I was only gaining more experience. I learn to be flexible because in the end, the world knows exactly where you are supposed to be.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
My love language is food. And my work is food. I love to share the joy the cooking a great meal can be, the sense of pride you can. I am most proud of the kid’s programs I created – A Tour Around the World through Food. Food is an incredible gateway to connection and can build this bridge to learn about culture, geography and a foreign language. Kids as young as seven have come and cooked dishes start to finish from all over world, like a Moroccan Tagine, Indian Curry, Sushi, Poutine, or even Pasta and sauce from scratch. The greatest part is their reaction – they are surprised! Surprised that something they made could taste this good! The kids leave with a sense of excitement and pride. It has given me such great joy!
Do you have any advice for those looking to network or find a mentor?
Be your geniune self! Have a geniune interest and care for others outside of your own interest. I have learn more, sparked better connections and created authenitic relationships by having a simple, heartfelt conversation than coming to network with an agenda.
Contact Info:
- Email: gwinstinykitchen@gmail.com
- Website: http://www.gwinstinykitchen.com
- Instagram: http://www.instagram.com/gwinstinykitchen
- Facebook: https://www.facebook.com/Gwinstinykitchen
