Today we’d like to introduce you to Brandon Kessler.
Hi Brandon, so excited to have you with us today. What can you tell us about your story?
At a young age, I knew I wanted to become a chef, simply because I was a picky eater and my parents were tired of trying to accommodate my tastebuds. I remember the first meal I created was scrambled eggs, I think I was around 11 or 12 years old. Eventually, I started to experiment with other foods and ingredients from the fridge creating flavors that made my tastebuds sing.
I remember cooking for my friends before and after school and this is when I knew I had a true passion for food. When I was 15, I started my first job at a local restaurant located in Reisterstown, MD, now I didn’t quite start as a chef I had to work my up the ladder but just working in a restaurant I knew this was my golden ticket essentially into the culinary world. I started out as a busboy and after 2 years I was promoted to a cook and then received another promotion as a sous chef.
Throughout this journey, I was able to learn the fundamentals of how to run a business, execute and perfect my cooking skills. I have now been a chef for over 15 years and I am ready for the world to experience my love for food through elegant dining experiences.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Nothing is ever easy. I had to learn the ends and out of the culinary world. When people think of culinary they typically associated it with food or cooking, but there is so much more to that. You have to know measurements, proportion sizes, problem-solving, and quick on your feet.
All of these components are really crucial for small business owners/entrepreneurs as well because you don’t always have a full team to designate roles too. As an entrepreneur everything I do for my business is run through me, so that means ordering supplies/food, networking, developing recipes based upon my clientele’s needs, and tracking revenue.
There have been many long days and nights where I was grinding out to better myself and my business but one thing is for sure I would not trade this experience for the world.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Chef BCK is an elegant dining experience. I offer a wide range of services; intimate dining, catering, and meal prep throughout the DMV. I specialize in seafood, American cuisine, and Italian. Why choose Chef BCK over other companies?
I am so glad you asked, as a chef with over 15 years I am able to take your classic meals and add my own twist. Not only am I stepping up the flavor in the food but I have also developed a relationship with the people in my community which allows me to cater to the needs within. My goal is to not only provide exceptional meals but also outstanding customer service. I won’t ever experience being something like a family reunion, bringing together family and friends with the company of great food.
My dream is to become a world-renowned chef. As I continue to expand my business, I will also offer cooking lessons. The love of a chef is to teach others and help them live a healthier lifestyle.
Can you talk to us a bit about the role of luck?
I wouldn’t say luck but I would say I had been granted some phenomenal experiences throughout my career as a chef. I have had the pleasure to meet CEOs, celebrities, and athletes, before I ventured off into my business and networking, is a very crucial part of becoming successful.
Contact Info:
- Email: Chefbck@gmail.com
- Instagram: @Chef_bck
