We were lucky to catch up with Shawn Buskirk recently and have shared our conversation below.

Shawn, thanks for joining us, excited to have you contributing your stories and insights. Let’s talk legacy – what sort of legacy do you hope to build?

This is my driving force for everything I do both personal and business. I am an avid believer in leaving things better than you found them. This also goes for my own self.

As a father of 3, I have a duty to raise them up right. You know how it goes: use your manners, be respectful, help others, etc. But honestly, I compare my methods of parenting to that of my caretakers, and I aim for more. Leave them better than I was at that age. Give them a little more higher trajectory.

As a husband, I have a duty to honor all of those vows! Through it all! But honestly, same concept applies, help her become a better version of herself than she was yesterday. At times it’s through encouragement, sometimes tough love, sometimes that good love, other times just knowing when to shut up and let her figure it out. Either way, same idea.

As a business owner, this is the beast that never sleeps. I am always trying to adapt, to learn, to push myself to new heights, to venture into new lows only to figure out how to dig out and start over. All of it. For the same ideal. Leave this business better than I found(ed) it in 2018. And by damn am I doing that every working moment I have.

As for what folks may say about me? You could write yourself a great novel, with a hero or villian depending on which side of the fence you question. But both sides will say I loved my wife and kids ferociously, and I am one of the hardest workers they’ve ever known. I have an unattainable strive for excellence, and even though my expectations are insanely lofty, that won’t stop me from leaving things better than I found them.

Shawn, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m pretty sure I followed one of the three ways you enter the food service industry: One, obtaining a culinary or hospitality degree, two, inheriting a family legacy, or three, being an absolute glutton for punishment. I chose the latter, and in I dove!

As a teen, I worked as a bus boy, host, cashier, grill guy, and underage beer tap operator, all while focussing on catching the eyes of every older female coworker possible. This lifestyle was not sustainable.

After blowing a full academic scholarship to The Ohio State University, I chose Management. I ran a pizza shop, well a few. And ultimately wound up washing dishes at Longhorn Steakhouse. Corporate restaurants became my life focus.

Training manuals, attainable achievements with recognition amongst my peers, long term goals with pathways to get there, just pure discipline. This was it! For a few years at least.

Being a corporate robot got old. I mastered it. Moved on to private dining. It was here that everything came together. Everyone told me not to stay in restaurants. Corporate told me to be thier mold. Girlfriends couldn’t understand me. I couldn’t understand myself. The private sector let me be me. Me the artist. Me the alcoholic. Me the 20-something caught between wanting a family and tallying up as many servers as possible. I was able to bust my ass, free of judgement, and realized there is a path to make this a career with a little self discipline.

I flourished. Met my wife. Had our daughter. Became Executive Chef. Had twin boys. Became Exec Chef again.

Then cancer hit my wife in the gut. We were barely getting by. Hell, we weren’t. It was on credit cards. Go fund me’s. Whatever it took. From that, Cheek & Belly Catering Company was born.

I needed a way to do what I loved, and not be tied to a restaurant. I needed to be home more. Cancer showed me that the idea of growing a family means growing your workload is absolute shit backwards. Yes, more mouths mean more income needed. But I missed so much with my daughter, I couldn’t do that after my wife was in recovery and we added the twins.

I cooked for a local at their beach house for a party. Made more money in 4 hours than I had in a weeks (80+ hrs) paycheck. This showed me my out from restaurants and I ran for it! 6 years later, we have a food truck, do restaurant pop-ups, weddings, corporate events, and even private dinners for 2 people.

Just know that when you book with us, you’re getting the most real person you can in this industry. I’ve been dragged through it all. Mostly self inflicted, and some bad guys out there, but I’m the real deal. A student of my craft, I never stop learning about food and this industry. I stay driven to get better. And, I’m never satisfied.

Self taught. Self made. Just keep fighting.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

My repuatation is built on going above and beyond for all customers, and everyone cor that matter. This goes back to the ideal belief of leaving things better than I found them. I never stop pushing to exceed expectations. I’m not satisfied with just doing a job. I want to elevate their lives.

Can you tell us about what’s worked well for you in terms of growing your clientele?

Growth has come from consistency in my products and service. Reliability. Short turn around response times have proven highly effective in gaining clients. Many thank me thoroughly for responding so quickly and often times I get the job simply from making them a priority. I guess these are multiple strategies, but all boils down to treating people with the same respect you would want.

Contact Info:

• Website: https://cheekandbelly.com
• Instagram: @cheekandbelly
• Facebook: @cheekandbellyfood

Image Credits

Matt McGraw