Michelle Duggins, Owner and Chef of Michelle’s Table, did not begin cooking until her early 20’s; which is not bad for someone whose business has flourished in the past two years. A nurse and EMT by trade, Duggins realized during the pandemic that there was a need for cooked meals in the community. And within a year of launching her business, Duggins was able to quit her nursing career, and transitioned entirely to operating Michelle’s Table.
“You have to like to cook, that’s what makes you good at cooking,” Duggins said, noting that her cooking experience has been entirely self-taught. She practiced countless recipes, researched the best flavors and techniques, and over time, learned how to come up with her own recipes and skills.
Duggins is always expanding the capabilities of her business, including her recently-announced venture: Fromage at Michelle’s Table. A partnership with the local company FredVends, Fromage will begin as a pop-up market at the soon-to-be opened Hanover Place, a vendor venue on Hanover Street. Beginning on Saturdays, Fromage will be offering fine cheese and wine pairings, with more details to be announced soon.
“We really don’t have an establishment that just sells artisan cheeses,” Duggins said, “so that’s what we’re working towards.”
Fromage at Michelle’s Table and Hanover Place will open on Saturday, March 30th. At the same time, Duggins continues to do all of the cooking for Michelle’s Table. Her hands-on approach, while taking up most of her life, has not detracted from her ability to take care of her children. She is inspired by a number of women in her life, including her mother, her sisters, her wife, Erin, and Heather Dodd, Owner of FredVends.
“When you see women step up and own their own business, and take control, and be able to manage having a family and kids…those are my role models, anybody who can do that,” Duggins said. She has a tremendous group of workers at Michelle’s Table, including her wife, Erin. Duggins said that it was fascinating and ironic to leave a women-dominated career (nursing) to work in a male-dominted field. She pointed out that when she and her staff work at events, she has noticed that many of the participants and guests assume that the owner of the business is her one male employee.
However, Duggins sees that this assumption is an opportunity more than a hindrance. She strives to close the gender gap in the culinary profession, as well as prove to her children and family that women are capable of anything they want to accomplish. Duggins attributes her success to the support she receives from Erin, who she said is the most reliable partner she could wish for.
“I want my kids to see that I was able to spend time with them, and make them a priority, but I was also able to be successful in business,” she said.
Follow Michelle’s Table on Facebook.