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

Alright, John thanks for taking the time to share your stories and insights with us today. How did you learn to do what you do? Knowing what you know now, what could you have done to speed up your learning process? What skills do you think were most essential? What obstacles stood in the way of learning more?

I learned a majority of my culinary talent on the job. I was fortunate enough to start my career in a respectable role as kitchen manager at the age of 18. Then just a year later a sous chef role at a Relais & Chateaux achieving 5 AAA Diamond and 5 Mobile Star awards. To then go on to work for Michelin Star chef Jean-Georges Vongerichten. I guess I could’ve gone to culinary school first but I don’t believe that would have been beneficial. Most essential skills in the hospitality industry would’ve been commitment, dedication, passion, consistency, creativity, and merit. Obstacles that I faced would’ve been limited because I refused to give up learning and am always trying to better myself and my business.

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 got into my business just before Covid hit. I had been a Executive chef for decades prior to starting my own company. I began making short IG videos showcasing different culinary skills. Which transformed into me teaching culinary classes online then into in-person. Now I teach the classes, course dinners, and do restaurant consulting. I offer 13 different cooking classes that are open to the public. All the cooking class attendees are provided with utensils, materials, recipes, and containers to execute the theme of the class. All of the course dinners are executed with the highest quality of ingredients and sourced from local organic farms. Whole local organic grains that are milled onsite. Sustainably raised free range proteins. Local farmed produce from small independent farmers. These are things that set my brand apart form anything else around me. None of the items used have been treated with chemicals or processed using chemicals. Everything is 100% natural as it I believe that it should be consumed. The restaurant consulting avenue of my business is truly based on aiding other local established whom are either getting started or already in business. I provide a constructive and easy approach to building, maintaining and creating a successful small business. From kitchen design and efficiency, to menu development and recipes, training and operating systems, profit and loss statements and yearly projections, and everything in-between.

Looking back, are there any resources you wish you knew about earlier in your creative journey?

Yeah I wish I would have had a better understanding of filming, lighting, and video production.

How can we best help foster a strong, supportive environment for artists and creatives?

They can buy their products and services. Share their experiences with others whether through social media or in community based events. Offer affordable commercial space to showcase their craft.

Contact Info:

• Website: https://www.thektichentechnique.com
• Instagram: kitchen.technique
• Facebook: Kitchen Technique