Rising Stars: Meet Leslie Philip of Southern Pines, NC

Today we’d like to introduce you to Leslie Philip

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
While on a high school program in Israel, I became interested in agriculture. A friend who I went on the program with told me about a food science class which she was taking in college, and after a short-lived interest in studying law, I switched to agriculture as a major, specifically food science.
My career has included building and managing large scale manufacturing facilities for the grocery industry, quality assurance in the natural foods and hospitality industries, and representing food sectors on Capitol Hill in Washington, D.C., which was less than enjoyable – I’m a hands-on operator, not a policy wonk!
A move to North Carolina became an opportunity to shift to local – being closer to customers and the community. I started baking out of my approved home kitchen and quickly needed a bigger space. This led me to renting a space which became a café, bakery and community kitchen.
After almost nine years in that space, we moved and transitioned to a catering and community kitchen. This has allowed us to create meals and events for customers, allowing them to enjoy the experience. This illustrates our moto: Where Food Celebrates Life.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Starting a business from an idea takes guts and grit, and a little luck. Starting the Café was exciting and seeing the customers come in the door was gratifying, but in managing the back of the house I felt like a fire fighter – always putting them out. Managing people, suppliers, equipment and building issues, all added up to learning experiences and understanding where to put efforts to get through the day.
But along the way, struggles become opportunities, and we make it through.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
We are a caterer for our growing community. Our specialty is in making the customer feel special; that along with our food is what sets us apart. The food which we prepare usually has a little twist to it – that special ingredient or preparation. This, in addition to our customer service, sets us apart. I’m most proud of creating community and seeing people in town who rave about something that they have had at an event or in one of our local outpost locations.

Is there something surprising that you feel even people who know you might not know about?
I had a produce business in Kentucky, in the back of a historical home which served as my market. I grew some of the items from a large backyard garden and sourced the rest of the items from the Mennonites in Tennessee. It was gratifying to develop their trust and even help them harvest items which I had ordered.

Contact Info:

• Website: http://www.thymeandplacecafe.com
• Instagram: thyme_and_place_catering_nc
• Facebook: Thyme & Place Catering