SPLICED LIFE /
"The
decision
to go into
food was
a natural
one..."
INTERVIEW / PERFECT MATCH MARKET
ISSUE 05
Spliced Magazine: Anna, you’ve spent your
career surrounded by food, from magazines to
catering and now to running a night market –
how’s the transition been for you?
New Orleans scene. Bringing my mom on board
with this project was a no brainer and together we
have really brought the concept to life with our
individual strengths and ideas.
Anna: It hasn’t been much of a transition but
rather an extension on my love for food. I’m still
working as a freelance foodie for magazines and
the catering is pumping too! It’s just fun being able
to do what I love and to explore all the new trends
and avenues.
SM: Working with family can be notoriously
difficult - how do you enjoy/survive working
together?
SM: Roberta, food was obviously an integral part
of growing up; was yours an instinctive call to
join “the family business”?
Roberta: From as early as I can remember I have
had an equal obsession with the food industry and
having a mother who was such an avid foodie really
just fuelled my passion. The decision to go into
food was a natural one and I couldn’t imagine being
in any other industry.
SM: Whose idea was it to start up Perfect
Match, and what inspired it?
Anna: Absolutely!! We do have our days, ups and
downs like any business would, but in the end we
try our best to keep business and family separate.
SM: Any advice for people on working with
family?
Roberta: The key to working with anyone really
is to practice patience and to respect each other’s
strengths. More specifically with family is to
ensure that business and family time are totally
separate so absolutely NO business chat at the
dinner table! I try and set aside a wine session or
dinner with mom where we can just laugh and be
mother and daughter!
Roberta: The Perfect Match market was my brain
child as I have always been inspired by the jazz/
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