Natibu Kitchen: A Success Story

The kitchen is situated away from mainstream business venues, but the aroma of freshly barbecued chicken for kelaguen and other local dishes, have reached both private and public quarters.

Former Northern Island Mayor Ben Aldan and his wife have started a small catering service since a year or so ago with a $75 investment. “I was determined then that however a humble beginning, sheer hard work and trail blazing into something we know best would take us to better days ahead in a business riddled with competition.”

The day begins around the wee hours of the morning (2:00 a.m.) when he and his wife marinate meat or prepare other dishes ordered by customers a day or so earlier. “Meat such as chicken, beef and pork are chopped up the evening before so that they are cooked and delivered on time the next day.”

The Natibu Kitchen now caters to a steady customer three times a day. “It’s really all hard work and sheer persistence that can make a difference. It starts at 2 a.m. that goes on for the next 18 hours.” He and his wife work the clock, 18 hours a day, seven days a week. “It’s really a never ending process.”

Said he: “Either you work hard at it or hang-up your chef’s hat and apron. It’s a business and it is very important to nurture trust and confidence in the service that you provide. I think we’ve done just that and will continue to improve as we move ahead.”

While he attends to the heavier task in his kitchen cooking solid dishes, his wife, a master baker, works on birthday cakes, assorted pies, cookies and other pastries. “She knows her recipes and works hard no matter the amount of orders by customers.” He said repeat and new customers “keep returning for more orders and the same is true for local dishes where orders pile up” as the Yuletide Season gets closer.

Asked what contributed to his thriving catering service, he said: “It’s knowing the exquisite taste of your customers. Initially, I would give friends a small amount of chicken kelaguen or b-steak or other specialties from the Natibu Kitchen. They marvel at how tasty it is and by word of mouth, spread the news to other friends.
Today, it’s hard keeping up with orders from all over.”

“We also know our specialty which adds to our gradual increase in business,” he said, adding, “and it pays to build up confidence in your customers who eventually call up for orders for office parties and other gatherings.”

The tandem used to work in the biggest bakery shop here. Mr. Aldan decided to bolt out on his own confident that eventually he would make it through thick and thin.

“It was really a defining moment to bolt out on your own. I had $75 in pocket when I started in the catering service. It was all hard work from dawn to dusk but nothing was going to stop me from the treasured notion of providing superb catering services specializing in local and other dishes,” he related.

“We plan ahead of seasonal events here in order to prepare for more business and it has paid off handsomely over the last two years,” he said. “It’s gratifying too that as the business grows, I was able to provide employment to siblings and one other helper.”

“We are ready for expansion and we ought to move into that plan at the start of the new year,” he said. “Even if we expand, we will never lose sight of the quality local dishes that we provide for friends and customers. It’s important to build a sense of trust and confidence among people who place orders with Natibu Kitchen.”

Quizzed if he has future plans to run for public office, he said: “Nah, I’ll stick to making money. The days of personal bankruptcy as a public servant are a thing of the past.”