We had the good fortune of connecting with Cory Oppold and we’ve shared our conversation below.
Hi Cory, what was your thought process behind starting your own business?
The business “Simmer Down” started during the pandemic. When the Restaurants shut down I tried to come up with a unique way for people to easily make a nice enjoyable dinner. The ease and convenience of Cryovaced foods came to mind. Simmer Down refers to the heating of the foods but also referred to the idea of remaining calm during a time of panic.
After the restaurants reopened, the business transferred over to “in-home dining” called “COURSE”. I specialize in multi course dining so it was an easy platform to transfer over to doing six courses in the homes of guests.
The menu changes every two months. Guests usually book online with the date and number of guests they are having. I then arrive at their house an hour and a half before dinner to set up, cook and serve them six courses.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
It was challenging to try to cope with the changing Times of 2020. Finding solutions to the problems of the pandemic has been a gratifying and creative process. The business has morphed from a meal kit delivery service to a restaurant on wheels. Hopefully in the near future, the business will morph to a brick and mortar restaurant specializing in multicourse dinners.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Some of my favorite places would be Chula Seafood, Hush, Golden Pineapple, and Glai Baan. The phoenix food scene is booming as there are so many talented chef and bartenders here in this valley.
Who else deserves some credit and recognition?
A person is truly help me in my career is Ivan Flowers. He’s been a true mentor to myself. He is the one that pushed my creative process.