Almost a decade ago, I opened "Paula's Deli & Catering" on Orange Street in New Haven. It was my first stab at cooking professionally and in my own business. I had years of restaurant and catering experience in every aspect of the business, but never as a chef. So I went for it! A space 450 square feet was my palette and I began to get creative with seasonal produce, fresh meat, fish, and soups made daily from stock. It was a great location and the Orange Street clientele responded quickly and became loyal regulars. I was always able to get as creative as I wanted to, pairing up basic raw ingredients with different sauces, textures, and flair.