We were lucky to catch up with Ben Ramos recently and have shared our conversation below.
Ben, thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.
Throughout my career, I have consistently engaged with the food and beverage industry, assuming various roles ranging from customer service to dishwashing and everything in between. My profound passion for creativity and self-expression motivated me to establish my own enterprise in response to the pandemic-induced layoffs within the industry. This led to the inception of Melting Palate, my Business LLC, wherein I initially offered pastry boxes, loaves of bread, and private in-home dinners, aiming to provide customers with an extraordinary culinary experience within the comforts of their own homes when restaurants were compelled to close.
Following the successful execution of this venture, I expanded my involvement by collaborating with traveling chefs and participating in disaster relief work, allowing me to gain a broader perspective of the culinary landscape. Nevertheless, the demanding nature of these activities eventually prompted me to seek a respite from the industry.
Presently, after a year of reflection and rejuvenation, I find myself engaged in a promising partnership with a cocktail lounge, working towards the establishment of a new restaurant. Additionally, I have recently embarked on the journey of creating my own craft soda brand, specializing in nonalcoholic beverages and mixers catering to bodegas, bars, lounges, and similar establishments. This new venture is yet another testament to my unwavering commitment to innovation and the culinary arts.
Ben, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
From the outset, my insatiable passion for culinary knowledge and growth has been the driving force behind securing numerous positions in the industry. By expressing my eagerness to learn and constantly seeking opportunities to enhance my skills, I have honed my expertise significantly, complemented by an avid pursuit of culinary literature.
At present, my primary focus revolves around the impending launch of a restaurant in mid-September 2023, which will be situated at Camp North End in Charlotte, NC, and aptly named “Room Service.” In conjunction with this venture, I am also devoted to my soda production enterprise, through which customers will soon have access to a range of delectable flavors. The brand, “Pigeon Punch,” will offer chef-curated sodas, expertly crafted to harmonize seamlessly with cocktails and complement dining experiences.
While private in-home dinners will no longer be provided, patrons will still have the exclusive option of “buying out” the restaurant for special occasions such as rehearsal dinners, birthdays, and business gatherings. This bespoke service underscores my commitment to catering to unique needs and preferences.
One of my proudest accomplishments lies in the establishment of a well-connected network comprising esteemed chefs and loyal friends, who are always ready to lend their support. This network enables me to ensure that clients’ needs are met, even if I am personally unable to oversee an event, as I can confidently delegate the task to another trusted chef.
As an entrepreneur, I take immense pride in my ability to adapt and evolve with ever-changing trends in both personal and professional spheres. The anticipation surrounding the “Pigeon Punch” brand’s launch fills me with great excitement, and I sincerely invite all my followers to keep a keen eye out for its debut. Expect a delightful range of chef-curated sodas that will elevate cocktails and prove to be the perfect accompaniment to diverse dining experiences.
Have you ever had to pivot?
Throughout my journeys, which involved aiding various catering companies and engaging in disaster relief efforts, I encountered a significant challenge in managing my clientele. Due to the extensive traveling and extended periods away from home, I found it necessary to entrust other talented chefs with my clients’ events. Notably, my commitment to disaster relief led me to an intensive few months of cooking for refugees in Quantico, Virginia, which further contributed to the need for delegating responsibilities to my fellow culinary professionals.
During this time, my commissary kitchen, though not in use, incurred ongoing expenses, creating a financial strain. Consequently, I made the decision to conclude my contract with the commissary kitchen upon my return from disaster relief work, redirecting my focus toward traveling engagements with other companies.
After a year of extensive travel, I began to feel the weight of burnout, prompting a well-deserved break from the industry. This respite provided me with an opportunity for introspection and a chance to reassess the trajectory of my business. Remarkably, the time spent nurturing personal growth and reflection yielded a profound realization—when one dedicates themselves to self-improvement and embraces moments of contemplation, the universe responds with a flurry of new opportunities.
Indeed, this very moment of self-discovery led to unexpected prospects, including being approached by the cocktail bar and several other entities seeking my culinary expertise. Thanks to three years of persistent networking efforts, my endeavors have now come full circle, culminating in the realization of numerous promising projects.
As I reflect on my journey, I can confidently say that patience, perseverance, and a commitment to personal growth have been pivotal in shaping my current path. With every piece falling into place, I am filled with a sense of profound gratification, knowing that my journey has led me to the exciting opportunities that now lie ahead.
Can you talk to us about how your side-hustle turned into something more.
As my career progressed in the restaurant industry, I recognized an opportunity to establish my own private chef business, which I diligently pursued alongside my responsibilities as a line cook during the day. This venture initially served as a side hustle but rapidly evolved into my primary focus and main source of income. My engagement in private events and cooking competitions further propelled the growth of my catering business, which experienced fluctuations in scale depending on my travel commitments.
Throughout this dynamic journey, my path eventually led me full circle, as I transitioned towards devoting my utmost attention to the opening of the restaurant and the production of my artisanal soda brand. These two endeavors have now taken precedence as my main focus, marking significant milestones in my culinary career.
A pivotal moment in my journey was the decision to take a step back and engage in self-reflection. Acknowledging the importance of personal growth, I took the courageous step of setting aside time for introspection. This transformative period of reevaluation allowed me to gain valuable insights and profoundly influenced my current achievements. I wholeheartedly advocate for others in any industry to afford themselves the space for self-reflection, as it can prove instrumental in guiding one’s trajectory towards success and fulfillment.
My willingness to pause, assess, and evolve has been instrumental in shaping the direction of my professional pursuits. Without a doubt, this commitment to self-improvement has played a significant role in bringing me to the point where I stand today, poised for further success in the culinary landscape.
Contact Info:
- Instagram: @Ben_in_jam93 and also @meltingpalate