We recently connected with Vic Balarezo and have shared our conversation below.
Vic , thanks for joining us, excited to have you contributing your stories and insights. Naming anything – including a business – is so hard. Right? What’s the story behind how you came up with the name of your brand?
The name of my company, Basted Cuisine, was inspired by my background in French cuisine. Many of the restaurants I’ve worked at have French roots, and in French, “baste” translates to “arroser,” which means to coat in fat. This technique is a cornerstone of my cooking style—using aromatics and butter to baste proteins and certain dishes, enhancing their flavor and sealing in their natural juices. It’s a simple yet powerful method that reflects the essence of the dishes I create and the passion I bring to every meal.
Vic , 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?
My name is Victor, and I’m the Executive Chef and Owner of Basted Cuisine. I’ve been in the culinary industry for 16 years, a journey that began when I was a kid looking for a way to escape the streets. From the moment I started cooking, I fell in love with it. Over the years, I’ve honed my craft at some notable establishments, including DBGB by Daniel Boulud, Duck Duck Goose, 1157 Bar and Kitchen, and Yardbird.
During the pandemic, I decided to launch my own business. Sitting at home cooking for myself every day, I realized I could provide a valuable service to those who preferred staying in while COVID-19 was at its peak. That’s how Basted Cuisine was born. Through my business, I offer personal and private chef services, cooking classes, meal prep, and catering for events of up to 150 people. My goal is to take the stress out of planning and preparing meals, whether for special events, intimate dinners, or everyday needs. I bring the restaurant experience to you, ensuring exceptional food and service.
What I’m most proud of is starting this business during such a challenging time and building meaningful connections through the meals I’ve created. Surviving and thriving through the pandemic has allowed me to continue offering my services to a growing clientele. Now, I’m taking the next step and searching for restaurant spaces to provide a true fine dining experience.
What’s been the best source of new clients for you?
Honestly, The most effective way I’ve gained clients has been through word of mouth and networking at local events, where I hand out my business cards. Word of mouth has been the biggest driver of my success. I’ve built a loyal client base stretching from New York to Florida, all thanks to referrals and connections I’ve made. It’s incredibly meaningful to know that people are consistently recommending me and my services. This kind of organic support has exceeded my expectations and continues to bring in more business than I could have imagined.
How did you put together the initial capital you needed to start your business?
Funding my business was a straightforward process. I diligently saved my pandemic benefits and stimulus checks, which provided the resources to invest in quality equipment and create flyers for advertising. Additionally, I received generous support from a couple of family members who have always believed in my vision. Their encouragement and contributions played a key role in helping me launch Basted Cuisine and lay the groundwork for its success.
Contact Info:
- Instagram: https://Instagram.com/chefvic902
