We were lucky to catch up with Brooke Baevsky recently and have shared our conversation below.

Brooke, appreciate you joining us today. The first dollar your business earns is always special and we’d love to hear how your brand made its first dollar of revenue.

I was in culinary school and my background in Food Science & Health-Supportive Culinary Arts was the perfect combination for professional athletes. From there, it was a word-of-mouth snowball effect.

Can you share a story from your journey that illustrates your resilience?

My career journey was definitely not a smooth road. Like any entrepreneur, running a company takes risk, hustle and long days. When moving to LA a year and a half ago, I barely had a brand out here like I did in NYC! My team and I would host ticketed dinners at cost, begging people to tag me on their social media stories. I quickly became a “yes man” and took every opportunity from a growing LA network. I once took my friend’s borrowed car three hours away to create a grazing table for an event, in exchange for a single photo opportunity in a magazine. There is no secret method to success, but hustle goes a long way! I learned to take failures and reposition them as wins for learning opportunities. Looking back, every event with way too much food inventory, poor budget planning and overall effort put in the wrong places, led the Chef Bae brand to where it is today. The best way to learn is by doing and I continuously challenge myself and try new things from social media content to live tv demos. With this motto, will come mistakes and learning opportunities.

How’d you build such a strong reputation within your market?

My cooking that caters to dietary needs and restrictions is actually my life and how I personally love/need to eat. My family had every allergy under the sun! My mom is celiac and dairy-free, my brother is allergic to peanuts, I’m allergic to soy, etc. My love for food and creative product development began in my childhood home kitchen. I would create recipes everyone in my family could eat and would use ingredients like nutritional yeast and almond milk before grocery stores carried these products. I believe I have the best gluten free and dairy-free carrot cake ever.

Contact Info:

• Website: www.itschefbae.com
• Instagram: chefbae
• Facebook: In The Kitchen With Chef Bae
• Youtube: ItsChefBae
• Other: TikTok: ChefBae

Image Credits
White chef coats pictures: Jonas Gaida Productions, lunchbox photo Overheard Media, Jumpsuit photos Martin Ehleben