Tips for Going from Culinary Wantrepreneur to Entrepreneur with Candy Wallace

by Shawn Wenner | Sep 30, 2016 | Interviews

Chef David Arnold Shares Lessons & Advice On Chef Consulting

by Shawn Wenner | Sep 20, 2016 | Interviews

Matt Tortora: 7 Tips for the Aspiring Culinary Entrepreneur

by Shawn Wenner | Sep 8, 2016 | Interviews

What does it take to be a successful culinary entrepreneur?
Some say persistence, talent, innovation, or someone who knows how to hustle. In the time spent with Matt Tortora, we’ve uncovered all of the above mentioned and much more.
His story is extremely unique, to say the least. From a nuclear missile technician to chef, and now CEO of Crave Food Services, Matt is well into his entrepreneurial journey. He and his team are working diligently to provide real solutions for an industry in need.
While his full story and loads of advice for culinary entrepreneurs will be published in the upcoming issue of Entrepreneurial Chef Magazine, we’ve pulled seven entrepreneurial tips to share with you today.

Questions & Answers With Master Chef Klaus Friedenreich

by Shawn Wenner | Sep 1, 2016 | Interviews

A couple of weeks ago, I asked our 1500+ subscribers a question:
“What Would You Ask A Master Chef About Your Business Or Entrepreneurial Goals?”
Within a matter of hours, there we plenty of responses and questions!
What did that tell me?
First, our Entrepreneurial Chef Community members are serious about their business and entrepreneurial goals!
And second, they are thirsty for knowledge!
With the idea of sourcing questions from community members going so well, it will become a standard practice moving forward!
What you’ll read below are questions (unfortunately not all, but a good amount) from the community and the answers from Master Chef Klaus Friedenreich. They were done in “quick-fire” fashion to get to as many as possible.

Chef Bernd Mueller: Lessons & Advice for the Aspiring Culinary Consultant

by Shawn Wenner | Aug 25, 2016 | Interviews

With a stellar career that has taken him across the globe, Chef Bernd Mueller sat down with us to share his experience and lessons he’s learned along the way.
As someone who’s cooked for dignitaries and royalty, been honored with awards and designations, and works to push the industry forward each day, Chef Mueller gave us some great insights.
With his experience as an executive chef and culinary entrepreneur, our questions were targeted to find out lessons he’s learned throughout his career, building up his consultancy practice, advice for aspiring consultants, and his version of a “recipe for success.”

Chef Hari Pulapaka: Guest Cheffing His Way To A Restaurant In The Middle of the Recession

by Shawn Wenner | Aug 16, 2016 | Interviews

On paper, it reads like fiction.
Even hearing the story may leave doubt.
But there’s one important fact…
…it’s all very much true.
What story you ask?
The one about a Math Professor pursuing a “professional interest,” guest cheffing to build an audience and opening a restaurant with his wife in the middle of a recession.
Oh and I forgot…
…Building the restaurant to become highly acclaimed, securing a James Beard nomination and authoring a book – you know, in all the free time.
The interview with Hari Pulapaka reveals his journey to restaurant ownership, which is compelling, inspiration and instructional in nature.
With restaurants being some of the toughest businesses to open and sustain, Hari and his wife Jenneffer prevailed.
And they did so at a time when businesses were boarding up, stock charts resembled cliffs, and mass panic was the new norm.