Alright – so today we’ve got the honor of introducing you to Aigner Cruesoe. We think you’ll enjoy our conversation, we’ve shared it below.

Aigner , appreciate you joining us today. Can you talk to us about a risk you’ve taken – walk us through the story?

I took a risk by starting my catering business. I stepped out on faith. I had no clue how to get clients or if anyone would even hire me. I took the risk, because I have a passion for cooking and that’s what I love to do. I also didn’t want to work for anyone else.
It turned out to be one of the best things I have done and wish I would’ve done it sooner, but I’m also a true believer that things happen when they’re supposed to happen.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’ve been cooking since I was 10 years old. I would sit in front of the television for hours studying different chefs and cuisines. Being most dishes looked easier than it actually took to execute, as I got older I would cook often and have friends and family come over to eat and ask for feedback.
My passion for cooking was undeniable. While everyone was telling me “you need to get a food truck,” I wasn’t confident in my skills enough to go public. So, I went to culinary school. The knowledge and technicalities I received in those classes boosted my confidence and once l received my servsafe certification, I just jumped into the industry. I then started my businesses Eleven11 Catering and Twisted Taco.
What sets me apart from other chefs is I’m very versatile, detail oriented, and passionate about what l cook. Everything I produce is made with love. My favorite cuisine to cook is Mexican. My specialties feature Birria tacos, street tacos, and mexican street corn.
I’m proud of myself for stepping out on faith. When I felt the timing was right, I didn’t think too hard on it, I just did it and now I’m thriving.

Can you tell us about what’s worked well for you in terms of growing your clientele?

The most effective strategy for growing clientele is to have your clients post reviews on social media and google. Word of mouth is probably the most effective. It also doesn’t hurt to post pictures and videos of your food on social media as much as you can.

We’d love to hear the story of how you built up your social media audience?

How I build my audience on social media is by post as much as I can. Post flyers, videos, pictures, and clients of course with their permission. The more people see you the more they are interested and will remember you. You would be surprised at how many people are actually watching.

Contact Info:

• Instagram: Chefcruesoe
• Facebook: Eleven11catering
• Other: Email: [email protected]