This is the Chefs Without Restaurants podcast. Each week we speak with food entrepreneurs, and let them tell their story. Our audio podcast is a more polished version, but for the YouTube version, we’re keeping it raw and unedited.
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.
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Chef Benjamin Leggitte
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Check those Insta pics https://www.instagram.com/officialchefbenjamin/
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CONNECT WITH US
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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
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LISTEN TO THE PODCAST
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Buzzsprout https://www.buzzsprout.com/725607
ITunes https://podcasts.apple.com/us/podcast/chefs-without-restaurants/id1488488341
Spotify https://open.spotify.com/show/6bVc6aSHXrAJl4SGA6rZzQ?si=cweVcykbRKuzKqcw8dKEcA
TuneIn https://tunein.com/podcasts/Food--Cooking-Podcasts/Chefs-Without-Restaurants-p1273903/
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