We recently connected with Luis Chacon and have shared our conversation below.

Luis , thanks for taking the time to share your stories with 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.

The idea to start my food page was actually the start of the covid lock down. I started posting pictures of food I made on Instagram and some friends/family said start a food page. I needed to do something to occupy my time, being on lockdown and working from home in the same room I slept was exhausting mentally. So after a couple weeks I decided to move forward with Letsgooocooking as the name and started my content journey. At the time I started Instagram reels weren’t really a thing and many of the photos I saw of food were either restaurant food or food trucks. So I wanted to show people you can create the same food at the comfort of your own home.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Great question. In all honesty I started cooking because my grandparents were amazing cooks, and of course my mom. It was one of those things where meals they made just hit different. It reminds me of the scene in ratatouille where Antan Ego takes a bite out the food and has a flashback. Till this day I still remember certain smells walking into the kitchen when my grandparents were cooking. During middle school I was selling candy and Tostitos and told myself I was going to have a business one day. After many failed attempts in creating a business. I gave up to be completely honest, I was lost, I was going from job-to-job clocking in and clocking out. It wasn’t until the covid lockdown where I decided to give this a shot. Didn’t think of it as a business but as a fun way to take up time out of my day. 3 years later I’m working with companies like Osmo salts, Branding Iron Ranch and of course the one that started it all Evergood sausage.

We’d love to hear a story of resilience from your journey.

Absolutely, I told myself in the very beginning that I wasn’t going to obsess over numbers or engagement because knowing me I would feel like it was a job and no longer having fun. But I would be a liar if I told you I wasn’t upset or frustrated when certain companies or brands wouldn’t respond or decline collaborations. One day a friend of mine that I had met through Instagram, He said ” The worst thing you can do is obsess over them telling you no when in fact they responded to you. Keep doing what you’re doing and one day they will reach out. So I changed focus, I put more effort into the quality of my content and not just posting because I made something. I went from posting multiple times a week to once a week, went from posting pictures to making reels. After that everything shifted. I was messaging popular brands or would receive Dms from them and selling the idea that I would be an asset. Basically, not taking a no so hard but accepting it as a maybe. three years later I’ve worked with over 20 brands and companies. Sometimes the time isn’t right, but it doesn’t mean it’s a no or that your content isn’t good,

Where do you think you get most of your clients from?

To be honest it was Instagram Reels and engaging with other food creators. Once that happened my page grew a lot faster.

Contact Info:

• Instagram: https://www.instagram.com/letsgooocooking/
• Youtube: https://www.youtube.com/@letsgooocooking/featured
• Other: tik tok: https://www.tiktok.com/@letsgooocooking

Image Credits
my pictures