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- Jan 9, 2023
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I recently had a chance encounter with a great chef, where after telling me his story, I realized how timeless certain principles are in the road to success. So here’s the story (changed slightly to better fit the context) to try and put across what I have learned from him.
At one place that he worked, Steve would like to experiment and try out different recipes, to learn various skills. This way, he learned how to do chocolate pralines, which was quite a difficult process but one which was particularly scarce in the industry. However, as he got the hang of it and started using more resources from the kitchen, the head chef decided to stop him as it was an expensive and time-consuming process (Steve was still working full-time).
This was around 10 years ago, and just until 2016, he kept working at the same place. However, he still had this itch that he could do better. At the time he was doing pralines, Steve was also posting on social media, where the reaction was quite positive.
Then Steve decided to take a leap. In 2016, he switched to part time work, to focus more on this side project. He started out with only 1 praline mould and $200!
The progress was slow but steady. While learning how to perfect the art of chocolate pralines, he continued uploading on social media, amassing a sizable audience. The products he first sold to his close neighbours and friends, but word soon got round, and demand increased.
Steve also noticed how other chefs were experiencing difficulties during the praline process, so he decided to launch some online courses to guide them. These were received very well, and sales continued to increase.
His part time job’s salary at the time was used just to ‘survive’ while any profits earned from his now budding business were reinvested, buying new moulds, different chocolates, various other equipment. When his business could fully support him, he politely excused himself from work.
Recently, Steve acquired permits for a shop, and he had the opportunity to design it according to his wishes, focusing on the production flow while also creating ample spaces where he could teach others in person. He also set up a small shop on site.
At this new place, he also made a gamechanger purchase, a chocolate machine worth 50 grand! This way, Steve is now able to accept larger orders (other restaurants and suppliers usually order 30 000 pralines, to sell in their own shops).
Additionally, he has six other employees working with him, and has big plans in the future to expand his shop further.
This is the small shop he has set up.
And this is a picture of some chocolate pralines, for those of you who don't know
Some Key Takeaways:
Any feedback is greatly appreciated, and thank you for reading it!
How a Chef become an entrepreneur (True Events)
Steve (name changed), an 18-year-old has just started his degree at a reputable culinary school, on the road to becoming a chef. After he graduated, he flung himself fully into the catering industry, where he slowly but surely climbed the ranks while working in various notable restaurants.At one place that he worked, Steve would like to experiment and try out different recipes, to learn various skills. This way, he learned how to do chocolate pralines, which was quite a difficult process but one which was particularly scarce in the industry. However, as he got the hang of it and started using more resources from the kitchen, the head chef decided to stop him as it was an expensive and time-consuming process (Steve was still working full-time).
This was around 10 years ago, and just until 2016, he kept working at the same place. However, he still had this itch that he could do better. At the time he was doing pralines, Steve was also posting on social media, where the reaction was quite positive.
Then Steve decided to take a leap. In 2016, he switched to part time work, to focus more on this side project. He started out with only 1 praline mould and $200!
The progress was slow but steady. While learning how to perfect the art of chocolate pralines, he continued uploading on social media, amassing a sizable audience. The products he first sold to his close neighbours and friends, but word soon got round, and demand increased.
Steve also noticed how other chefs were experiencing difficulties during the praline process, so he decided to launch some online courses to guide them. These were received very well, and sales continued to increase.
His part time job’s salary at the time was used just to ‘survive’ while any profits earned from his now budding business were reinvested, buying new moulds, different chocolates, various other equipment. When his business could fully support him, he politely excused himself from work.
Recently, Steve acquired permits for a shop, and he had the opportunity to design it according to his wishes, focusing on the production flow while also creating ample spaces where he could teach others in person. He also set up a small shop on site.
At this new place, he also made a gamechanger purchase, a chocolate machine worth 50 grand! This way, Steve is now able to accept larger orders (other restaurants and suppliers usually order 30 000 pralines, to sell in their own shops).
Additionally, he has six other employees working with him, and has big plans in the future to expand his shop further.
This is the small shop he has set up.And this is a picture of some chocolate pralines, for those of you who don't knowSome Key Takeaways:
- To be successful, you don’t have to quit your job or drop out of school. By going to school, Steve gained valuable hands-on skills and theory. Then in the industry, he was made aware of what’s missing in this sector (someone specialized in chocolates), allowing him insight into real-world opportunities and pain points which could be utilized.
- The road least travelled sometimes yields the better results. By breaking out of the mediocre routine, Steve decided to take control of his future, albeit with more risks (Higher Risk, greater Reward).
- Also note how Steve politely left from his part-time job. He didn’t ‘fire his own boss’. In fact, since he left on such good terms, his old boss is now a regular customer of his as well.
- Instead of watching T.V or wasting away on social media, Steve decided to invest his time in learning new skills. This led him to learn skill sets unique to him, enabling him to take advantage of the opportunities around him.
- He also didn’t read into the ‘perfect business models to start in 20XX’ or any other business books. Steve learnt as he went along, adjusting where necessary and adopting into the current situation, while also looking ahead into the future.
- Success starts slowly and compounds over time. Steve first sold to his close neighbours which then slowly built up to larger customers. The lesson here is that success can’t be rushed. You can prepare for it and learn but you can’t force it. Imagine if Steve started out by selling to these big suppliers first. He would have most probably flopped, since he didn’t have expertise or the resources for them as well.
- A crucial step into Steve’s success was launching his own online courses aimed at a particular niche. This way, he divorced time from money. The course was done once, and it kept yielding him results. Even while he was sleeping or while he was working away at his shop.
- Another force which drove him to success was that any profits earned from the business were reinvested back into it, so much so that nowadays it could sustain itself (online courses, employees, etc.). Essentially, giving up that new phone for a better future.
Any feedback is greatly appreciated, and thank you for reading it!
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