We caught up with the brilliant and insightful Temple Sewell a few weeks ago and have shared our conversation below.

Hi Temple, thanks for 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.

I came up with the idea for my business when I was 21 years old; 1996. My best friend and I moved to Maui, HI from LA to start a fish taco stand (inspired by Rubios Fish Tacos). Once we actually settled in living in Maui, we both got caught up in day-to-day life and kinda forgot our goal. I moved back to LA in 1997 to go back to school. In 1998 &1999 I tried out for the LA Dodgers in open tryout camps, one in Vegasc the other at Pierce College in the SFV. I failed at baseball, but decided to pursue a career working with professional ball players. I graduated Long Beach State in 2005 and subsequently landed a job in finance working with the daily finances of a variety of professional MLB players. In 2013 (ten years ago this August), I decided the corporate life was too stifling, therefor it was time to pursued my goal I set out for when I was 21. So, here I am… :-)

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?

I started working under a chef at a fine dining restaurant in Boise, ID, while attending Boise State right after I graduated high school. I fell in love with the restaurant culture. I excelled in this environment. I was brought in as a prep cook, taught knife skills, etc. I soon moved up to being a line cook, at 18 years old. A fine dining line cook at 18 years old. It was an incredible climb at such a young age, now that I look back at it. I was creating menu items. I was being mentored by the Exec Chef and Sous Chefs. I think the only way to get this kind of attention and mentorship in any environment is to work with passion and follow every detail necessary.

Can you share a story from your journey that illustrates your resilience?

The Covid Era. When many business were going bankrupt I was trying to figure out new ways to expand and get to customers. I was showing up to places no other food trucks were going.. the beach in Oxnard, literally on the sand. I started doing business at the busiest and cheapest gas station in the Conejo Valley. I’m still there. I was popping up in areas and neighborhoods I knew I had big followings of customers. I was taking my product as directly to them as possible and challenging the rules of what a food truck should be doing during hours of operation. I couldn’t let the pandemic beat me. This was all done out of passion. If I didn’t have the passion for what I do I would’ve gone out of business too.

Any thoughts, advice, or strategies you can share for fostering brand loyalty?

I use social media like everyone else. But my niche seems to be the punk rock and skateboarding community. I think for some folks my business is a bit of nostalgia for them. Also like my business is their ability to stay in touch with their youth…the music they listened to or the lifestyle they use to have. From doctors to firemen to polic officers to attorneys.

Contact Info:

• Website: shrimpvschef.com
• Instagram: @shrimpvschef
• Facebook: Shrimp vs Chef
• Other: Threads: @shrimpvschef

Image Credits
John Troxell