We were lucky to catch up with Chase Elder recently and have shared our conversation below.
Chase, appreciate you joining us 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?
My chef career started in restaurants which is pretty common. What is unusual is that I started at the top and worked my way down. I was given an opportunity to manage a kitchen before I even knew how to butcher a chicken! I knew I wanted to be a chef. I knew I didn’t have time or financial means to go to culinary school at 29 years old. So I asked for help ! I had plenty of restaurant and industry experience, I just needed someone to let me into the kitchen. I was lucky enough to meet that person because someone saw the passion I had recommended to me. (thank you jasmine shimoda) and it changed my life ! From that moment on the idea of being a chef turned to a reality. 12 years later I have my own successful private chef business and I grow as a creator every year. Thank you Julia Jaksic!
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
There are plenty of amazing chefs and cooks in Southern California and tremendous products grown and raised by hard working farmers ! I happen to be one of many and love what I do.. I cook not just for my profession and as a means to showcase creativity but also to recreate special memories and places in my heart that bring on positive emotions. The art of eating well has the potential to change your perspective; you can have a bad day and eat a good meal and be filled with pleasure. Sometimes food can be so delicious and beautiful that it makes you cry.
When I create a menu and meal for someone I am giving them the gift of an experience that not only lights up all your senses, but also allows you to get to know me. I’m a pretty fun person to be around and work with so don’t be surprised if you find me cooking with my roller skates on @rollerdiscoojai 
What’s a lesson you had to unlearn and what’s the backstory?
Have you ever heard of imposter syndrome….? I have a major case of it ! I’ve had to continuously coach myself that I am good enough and worthy of success. because my culinary trajectory was not in the traditional sense (go to culinary school, work at as many restaurants as you can to hone your skills and work for Pennie’s, etc) I have had a hard time believing in myself. taking risks, pushing forward and retaining the good feedback has helped me chip away at this through the years. I have been working for myself for almost 8 years ! The proof is in the pudding.
Let’s talk about resilience next – do you have a story you can share with us?
Without resiliency, being a female business owner would be quite a feat. I have struggled with a variety of things from finances, to scarcity complex, and just the basic things like not enough refrigerator space. In the end, no matter the challenge, I can take a deep breath to get myself collected, accept that there is a challenge ahead, and take it one moment at a time. The important thing is to quiet the voice in my head that wants to sabotage and trust that I have the tools I need to confront anything that comes my way.
Contact Info:
- Website: chaseelder.org
- Instagram: @friendoffarmers
- Other: https://www.instagram.com/reel/CstYsJiuQIO/?igshid=MzRlODBiNWFlZA==
Image Credits
photo of grilled branzino by photographer Marcus Meisler All other photos from my personal iPhone