We’re excited to introduce you to the always interesting and insightful Chef Christopher Stephens. We hope you’ll enjoy our conversation with Chef Christopher below.
Chef Christopher , appreciate you joining us today. 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.
This was always something that I wanted to accomplish. It honestly feel different when you start to work for yourself, the stress on the day and the daily grind just starts to disappear. Cooking is a passion of mine, but I felt like I was losing my passion working in the restaurant industry. I needed to find a way out and still do what I loved. Becoming a personal chef was a very easy decision for me, it allowed me to continue to pursue my future goals while allowing myself to continue to grow as a chef.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers
I graduated from culinary school in 2004 from Johnson and Wales University. I began cooking later than most chef’s, around my early 20’s. Most people in the industry start early working in their parents or grandparents restaurant or bakery. I started watching Food Network printing recipes off just to see if I can duplicate them. As a personal chef I offer in home dining and special events like birthdays, anniversary and graduation dinners. I bring the restaurant to you.
Any thoughts, advice, or strategies you can share for fostering brand loyalty?
Each time I get a private dinner or cooking class, I always have my business cards on me at all times. That is the best way for me to continue to get business, plus word of month advertising is one of the best formats to get your name out to more potential clients.
How about pivoting – can you share the story of a time you’ve had to pivot?
During the start of the pandemic, I lost a ton of business along with everyone else. This was something that I had to contend with, something that I needed to figure out and how to recover from this major setback. Luckily business began to step back up, and now I’m doing around 10-12 parties a month.