We recently connected with J.chefé and have shared our conversation below.
J.chefé, looking forward to hearing all of your stories today. Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?
Currently I’m in the process of writing my own cookbook/cocktail book! It’s been a great idea for years now that I’m putting into execution as we speak. I want people to taste my creations even if I’m not directly in front of them or easily accessible. my hope is that I help those who can’t cook or know how to make a drink to become much better at it. maybe even spark an idea in them as well in whatever their dream may be. For the who are experienced this would further help them to try new things that maybe they haven’t before! I’m self-publishing my book which I found in this industry is not at all the popular thing to do. But I’d like to see more of a return profit rather than allowing someone else to meaning publishing companies to profit from my dream and years of hard work! The first steps were coming up with recipes for both sides of my book which has taken some years as well as photography in which I do at the same time when creating. The second step is editing all content and organizing where it all is placed in the book. Of course, editing to catch any errors such as spelling, punctuation, and font. That is the current phase I’m in then comes cover photography and final process of editing and course the business things that are essential before putting material out there. Soon I will be well on my way to go through a printing company and have my first book printed and ready to sign at my book signing! My dream has gone from idea to execution and its due to implementation and believing in myself and what I do!
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
Becoming an entrepreneur is one of the biggest risks you can take in life! Why? Because you’re betting on you, hoping that if you believe in yourself and what you do then others will as well! Being a chef and mixologist has so many avenues to go with layers to unravel. I’ve been a server, dish washer, bartender, line cook, caterer, personal chef, all the way to mixologist to executive chef. There’s been lots of self-assessment and development and it truly comes with the territory for any entrepreneurs. So, hello my name is J.chefé and here are a few layers of my story! My humble beginnings started in Newark and Irvington, NJ where I first experience the essence of great food from my grandmother Terry Baker who was a phenomenal cook and my grandpop Fred Baker who was an Incredible Chef. These two individuals although no longer living fuel my fire till this day! I learned a lot of cuisines and culture from them through their food and cooking styles. There was never a dull moment. This is why I became chef and mixologist and so creative till this day! Entrepreneurship came from my granddaddy who had his own mechanic shop for years in Newark as well as his own food truck at one point. My uncle Jay (James Leonard) is also his own boss he is a master roofer, custom car audio shop owner, carpenter, and owns and car detailing company! My mother is like the black Erin Brockovich she can do literally anything she put her mind to, from learning shorthand in 2 weeks in the early 90’s to owning a floral shop on New York to rapping to interior decorating. So, as you can tell I’m very motivated by the people most important to me in my life! My late teens and adult life were spent in Atlanta, Ga in which I’ve had my personal chef and restaurant consulting business for some years now. The smiles I see from an anniversary dinner to a restaurant turn around are amazing! I service both luxury apartment community apartment events, baby showers, graduations, bars, diners, restaurants and with all the same results. Highly satisfied! It takes being in your craft awhile, having trained and gaining experience to feel confident enough to go out on a limb and work for yourself! It’s the whole high risk high reward idea. Once a reputation is out there you will see more and more positive reflections that set keep you going for the future. Currently I’m doing just that as well as writing both a cookbook and cocktail book in which I’m self-publishing! I want the world to experience my food and cocktails even if they can’t have me present to do so. My ultimate goal is to have my own culinary travel and cooking show on tv. Getting others in touch with culinary and culture all across the globe!
How do you keep in touch with clients and foster brand loyalty?
Following up via email or call is a great way to keep in touch! You don’t ever have to ask for more business because if you did an excellent job, it would come naturally if not from them then their colleagues, family, or friends.
How about pivoting – can you share the story of a time you’ve had to pivot?
like many I had to pivot careers during the pandemic a bit because a lot of businesses such as restaurants were either struggling or closed. I was stuck trying to figure out what to do with my life in order to survive. I thought about working at Amazon or Walmart just as many but ultimately decided to become a virtual chef catering to the needs of apartment communities and companies that had started working remotely. There was a big demand because people needed something to do instead of being cramped at home watching the news. It was so gratifying helping others to smile again to learn to cook, bake or make cocktails during such a horrific period of our lives!
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Image Credits
All pictures were taken by me J.chefé.