From The Olive Garden to Hell's Kitchen - Chef Benjamin on Starting a Food Business During the Covid-19 Pandemic


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May 22 2020 38 mins   2
On this episode, we speak with chef Benjamin from Dallas, Texas. Starting his culinary career at The Olive Garden in Montgomery, Alabama, Benjamin worked his way up the culinary ladder, from cooking on a cruise ship, to cooking at Gordon Ramsay’s Hell’s Kitchen in Las Vegas. He ended up moving to Dallas, right before the Covid-19 pandemic started, and soon found his employment options limited. Instead of giving up on cooking, he actually decided to start a business amid this. Deciding to focus on just a couple of items, he’s had tremendous success in a short period of time, selling his Pineapple Bang Boats, and the Vanilla Banana Pudding Soft Sweet Bread Tacos. ​We talk about his culinary path, using Instagram to market his business, and starting a food business during the Covid-19 pandemic. =========================== Chef Benjamin Leggitte =========================== Check those Insta pics https://www.instagram.com/officialchefbenjamin/ =========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/ Like our Facebook page https://www.facebook.com/chefswithoutrestaurants Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants Join the conversation on Twitter https://twitter.com/ChefsWoRestos Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/ You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, JugBridge Brewery =========================== If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Intro and outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)