In 2025, York Region launched the York Region Agri-Food Startup Program in collaboration with Foodpreneur Lab, Syzl, York Region Food Network, the Chippewas of Georgina Island First Nation.
10 entrepreneurs were selected to receive entrepreneurship training, mentorship, tools, and access to a commercial kitchen to help them build and grow their food business.
Marija Djordjevic was one of the entrepreneurs selected. Her business Gathered & Served offers in-house chef and catering services for retreats, special events and gatherings. They create nourishing comfort food and will be launching a line of jarred and frozen food so you can bring that same warmth to your own table.
As Marija moved through the program and refined her vision for Gathered & Served, her story became a powerful example of what happens when passion meets the right support system. In her own words, she shares how her business began, what inspires her, and how the York Region Agri‑Food Startup Program helped shape her next chapter.
Learn more about the agri-food start-up program: yorklink.ca/FoodStartup
What products do you sell?
I like to joke and say my food is like “grandma in a jar”. It’s not far off actually. I use family recipes that have been passed down as well as cooking techniques I’ve learned from traveling to different countries. A slow, home-cooked approach using local and organic produce whenever possible, full of imprints from my upbringing and flavour profiles from the European countries I called home for decades.. No artificial colours, flavours or fillers. Comfort food crafted with real ingredients, sophisticated flavours and a lot of love.
What inspired you to start your business in the agri‑food sector?
Our family spends weeks every year making 100’s of pounds of tomato sauce, homemade sausages, jams and soups for ourselves. I realized that while many want to eat that way, time is a luxury most people don’t have. I wanted to extend our family table to our community, offering a healthy, soul- warming alternative to the fast-food options that surround us. Having the convenience of a jarred or frozen product at home for busy nights can make all the difference.
Did you always see yourself becoming an entrepreneur, or did this journey unfold unexpectedly?
I have had an entrepreneurial spirit my whole life. With family coming first, my other two great loves have been Interior Design and food. I spent 17 years in Europe working as an Interior Design and furniture producer as well as traveling extensively, attending cooking classes wherever I could. Whether I was designing furniture or cooking and staging a themed dinner for friends, I’ve always been driven by the joy of creating something beautiful for others.
What gap or problem in the market were you trying to solve when you launched your food business?
I wanted to prove that convenience doesn’t have to mean unhealthy. With today’s busy lives and health issues being at an all time high, I really wanted to offer a time saving option with increasing health benefits. Sugar-free jams for diabetics has been a real game changer. Home made tomato sauce with hidden vegetables.. the kids will never know! I have a great team of taste testers of all ages and all recipes are thoroughly tested and enjoyed!
How did your idea evolve from concept to reality?
It started as a personal mission to feed my own family well, but it truly evolved when I realized that others were craving that same connection to real, honest food. What began with jars of sauce and soup for our own pantry slowly turned into a professional vision through research, testing, and finding the right mentors. The transition from concept to reality really took shape when I connected with the right people.
What motivated you to join the York Region Agri‑Food Startup Program?
When I saw the advertisement for this program, I knew it was meant for me. I knew I had a great product, but I needed a map. This program is incredible because it walks you through the entire journey—from developing the product to getting it into the right hands.
Before joining the program, what challenges or gaps were you facing in your business?
I knew what I wanted to offer but the food industry is quite specific with it’s own set of rules and regulations. I was also challenged with the logistics of pulling it all together. It was extremely helpful to have a guided and supportive journey that broke down each step, week by week.
Which parts of the program (workshops, mentorship, networking, resources, kitchen space) were most valuable to you?
The entire journey was so valuable. The interactive workshops provide essential information, the 30 minute 1-on-1 meetings with the expert provide time to ask questions and receive personalized advice that was specific to our products. The networking portion of the program is also incredible. Participants become part of a welcoming online community with others who are extremely kind, provide immediate information, feedback, direct us to sourcing, suppliers and offer business advice. Syzl provides us with a $2,000 credit to use on renting commercial kitchen amongst other great services. Getting familiar with an industrial kitchen and perfecting our recipes for larger quantities is essential at the start. This really offsets startup costs in a big way. I also got my insurance through them at a great rate.
Can you share a memorable moment during the program?
The most memorable thing about this experience has been the people working with us. The sincere support, encouragement and guidance that Deborah Bartley showed each of us was truly amazing. I really felt I had someone in my corner wanting me to succeed; she is a blessing. Marie Fitrion from Foodpreneur Lab keeps us in the loop of everything that’s happening in the industry and provided all of us with multiple opportunities to showcase our products. Azrah Manji-Savin from Syzl really took the time to find exactly what I was looking for and personalize services for me. Daniela Mazzaferro from the York Small Business Enterprise Centre has been a wealth of knowledge, kindness and sage advice on my long journey here. Holly Collins from Holly Co., my mentor, has been the best creative influence and help in bringing my story to the next level.
What makes your product or service unique within the agri‑food space?
I had the honor of cooking with my grandmother and my mother, and I believe magic happens in those kitchens, love gets poured in, care and kindness generously added by the handful. It’s food that feels like a hug. It’s palpable and it’s meant for sharing.
What’s next for your business in the coming year?
I’m excited to share that our jarred and frozen food selection will be available very soon! We will also be hosting a Supper Club this summer – a space for good company, good music and mouth-watering seasonal menus.
What advice would you give to other aspiring agri‑food entrepreneurs and other entrepreneurs who might be interested in the York Region Agri-Food Start Up Program?
Apply! This is the perfect program for all agri-food entrepreneurs. I can’t think of another opportunity where you’d find all of this information in one place. You will have a community to interact with, time and space to test your recipes on a larger scale, expert advice and opportunities to offer your products in amazing locations! One place that provides all the information and tools you need to succeed.
Why do you think programs like this are important for founders in the agri‑food sector?
Programs like this are vital because they bridge the gap between being a great cook and being a successful business owner. The agri-food sector is unique. It’s not just about a delicious recipe, but also navigating complex regulations, food safety, and scalable production. Having a structured environment provides the roadmap and the confidence to move from a home kitchen to a professional market, ensuring that small businesses aren’t just surviving, but truly thriving.
If you had to describe the program in one sentence, what would you say?
A supportive, interactive, guided step-by-step masterclass that turns your culinary passion into a professional reality.