Today we’d like to introduce you to Blair Soden.
Blair, we appreciate you taking the time to share your story with us today. Where does your story begin?
My career began in the fast-paced world of TV and film production in New York City. After 15 years working for major networks and Fortune 500 companies, I came to Charleston during the COVID-19 pandemic to quarantine at my family’s vacation home on Seabrook Island. Cooking has always been a passion, and I found the art of homemade pasta-making a relaxing way to unwind. During quarantine, I began teaching family and friends on the island how to make pasta, and their enthusiastic response inspired the idea for Pasta Party Charleston. A year later, I officially relocated to Charleston and, after testing and refining the concept, launched Pasta Party Charleston in 2024. I’m thrilled this ‘fun side hustle’ is rapidly expanding, bringing joy to locals and visitors alike, and allowing me to combine my love of cooking and content creation
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Absolutely, navigating the transition from a 15-year career in TV and film to launching a culinary venture has been a steep learning curve. As a first-time business owner, I essentially built Pasta Party Charleston from the ground up. There was no blueprint. I relied entirely on my vision, which meant a lot of trial and error. Mastering the party flow, accurately predicting ingredient needs for varying group sizes, and pinpointing effective advertising strategies—all while ensuring a memorable experience for our guests—required constant adaptation. It was a process of discovery, but every challenge has been an invaluable lesson.
Appreciate you sharing that. What else should we know about what you do?
My professional journey has been a dynamic blend of television and film production, culinary artistry, and entrepreneurial spirit. I’ve produced a diverse range of content, from live television programs like ABC News World News with Charlie Gibson and SportsCenter, to 30 for 30 Films for ESPN, and even created series such as ‘Off the Grid,’ the first U.S. show about Formula 1 for NBC Sports.
Throughout my career in production and as an executive at PepsiCo, I was fortunate to travel extensively. One of my favorite aspects of these travels was taking cooking classes in each country I visited. From Italy to Vietnam to Egypt, I’ve been privileged to learn from locals worldwide.
These experiences honed my skills in storytelling, project management, and creative execution—qualities I now apply to my culinary venture, Pasta Party Charleston. While my background is in production, I’m leveraging those skills in my ‘fun side hustle,’ specializing in creating interactive, memorable experiences centered around the joy of homemade pasta.
What I’m becoming known for in Charleston is the unique, hands-on approach to pasta-making parties. It’s not just a cooking class; it’s an event that fosters connection and creativity. I’m most proud of how quickly Pasta Party Charleston has resonated with both locals and visitors, becoming a sought-after experience that brings people together.
What sets me apart is the fusion of my production background with my passion for food. I understand the importance of crafting a compelling narrative and delivering a polished, engaging experience. This, combined with my attention to detail and ability to create a fun, welcoming atmosphere, allows me to curate events that are both educational and entertaining. Essentially, I’m bringing the same level of production value I applied to television to creating exceptional culinary experiences.
Can you tell us more about what you were like growing up?
Growing up, I was driven and intensely focused, with a strong desire for excellence in everything I pursued. I was academically precocious, skipping third grade and graduating high school at sixteen. That same drive extended to athletics and the arts. I competed at the state and national level in tennis and lacrosse, ultimately playing Division I lacrosse at the University of Pennsylvania.
Personality-wise, I believe my family and friends would describe me as someone who finds joy in life and shares it readily. I’ve always had a knack for making people laugh, and I genuinely embrace a ‘glass half full’ perspective. I also find immense satisfaction in acts of service. While I acknowledge a tendency to be a people-pleaser, it stems from a sincere desire to bring happiness to those around me.
Pricing:
- Our Pasta Parties are priced from $125 per person, providing a complete pasta-making experience with all ingredients and guidance to craft fettuccine with pomodoro sauce and lemon ricotta ravioli with sage brown butter sauce. Guests can also customize their experience with à la carte options, including wine pairings, charcuterie boards, and a selection of salads and sides.
Contact Info:
- Website: https://www.pastapartychs.com
- Instagram: @pastapartychs
- Facebook: https://www.facebook.com/PastaPartyCHS/
- LinkedIn: https://www.linkedin.com/in/blairsoden/
