Alright – so today we’ve got the honor of introducing you to Dashawn Smith. We think you’ll enjoy our conversation, we’ve shared it below.
Dashawn , looking forward to hearing all of your stories today. Let’s jump to the end – what do you want to be remembered for?
The sort of legacy I would love to leave behind is a motivational & inspiring one. I want people to believe in themselves so vividly that everyone around them will have no choice but to believe in them, because if you don’t believe in yourself how will anyone else?. I always wanted to be a strong & vital role model in people lives & in my own. Outside of being a Culinary & entrepreneur, I want to be remembered for my kindness, optimism & leadership. I always thought inside & outside the box, my way & level of thinking has always been to shoot to the stars. My legacy will prove anyone can follow their dreams & reach the goal they wish to achieve if they put their minds to it.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
Well as you may know, my name is Shawn Legends, I’m currently 30 years young haha, I grew up mostly in Lancaster, Ca. I started culinary school a couple years ago in 2022 at College of the Canyons in Valencia. That is when I really dug deeper into making food perfecting my crafts & providing outstanding hospitality. Outside of this I have 10 years in fast food so I’m familiar with the work flow & fast pace, but culinary & fine dining introduce me into something creative & more. I chose to start my business in 2022 in my first class & semester, I told myself why wait till I graduate to start my company when I can do it now along the way & I did exactly just that. I wanted to create a name that would not let my future customers & clients define us, I wanted my name to be something that when you look up & see it , you don’t know what your in for till you get in. I want to have a concept of infinite items that could be on the menu, or go with the seasons & etc…Create a different aspect, more than a restaurant maybe, a lifestyle even if you will. A lot of hours go into this dream & company that I would say i’m never off the clock or thinking about Infinity. Countless hours of thoughts & energy goes into this, so we can bring the dream & vision to life. Our main goal is to introduce the world to all cultures of different food with the culinary wow factors to help educate & bring new joy. The hospitality we have is so diverse & unmatched. I’m mostly proud first of all is my team super phenomenal & amazing I wouldn’t trade them for anything or anyone. We have made a few major accomplishments such as magazine interviews & competitions, we have gotten second place in AV’s bbq competition for our first time entering a competition. As we only been out for two years we plan on participating in so much more. Even being involved with our community as well.
Can you tell us about what’s worked well for you in terms of growing your clientele?
One of our best strategy outside of creating some of the most freshest & handpicked ingredients, is our hospitality!. I cannot stress this enough how truly important that is. Anyone can sell great food & go on about their day, but not everyone can make your day. I like to say our hospitality is like a long term best friend, you don’t always see each other but when you do it’s like where you left off on great terms. We see our clients almost like becoming family, we remember their names, super considerate of their well being, creating conversations that allows us to get to know them better. Once you get that relationship they will hire you over anyone else if you charge less or more, they know with you it’s going to be a great time & almost like family.
We’d love to hear a story of resilience from your journey.
In almost every event such a Weddings, birthday parties, office parties, private dinners, etc… we always had to learn & take feedback that we would give each other at the end of each events. To perfect ourselves understand what we did good but how can we make it better?. We allowed ourselves to enjoy our success but always work on it to further even more. There has been time where we had to make on the spot decisions & help caterer to a large crown with allergies & needs. We learn from things we get right out wrong, understand it & make sure we are taking the corrective action to be better.
Contact Info:
- Website: https://Www.infinitycuisine.com
- Instagram: https://www.instagram.com/mr_infinity_?igsh=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/cocoslice?mibextid=LQQJ4d
- Twitter: https://x.com/shawn_legends?s=21&t=xr3SJxLuN2CcKa1DjztURg
- Youtube: https://youtube.com/@cheflegends?si=cB-wyTqNjgoefi6X
- Yelp: https://yelp.to/FaMXgiIBm_
Image Credits
Dashawn Smith
Johami Tea