Meet Cesar Cortez

We’re excited to introduce you to the always interesting and insightful Cesar Cortez. We hope you’ll enjoy our conversation with Cesar below.

Cesar, so great to be with you and I think a lot of folks are going to benefit from hearing your story and lessons and wisdom. Imposter Syndrome is something that we know how words to describe, but it’s something that has held people back forever and so we’re really interested to hear about your story and how you overcame imposter syndrome.

Imposter Syndrome is all too familiar. Running a food business without having any prior professional culinary experience, you can guess, Imposter Syndrome is a constant, especially as my business garnered accolades and became well known in OC.

Throughout my time in this industry, I’ve been called “Chef” and it never quite sat well with me as I felt I didn’t deserve that title or honor. I simply saw myself as an entrepreneur who was lucky with his concept. However, as time went on and I met legitimate Chefs in the industry and they all too called me “Chef” out of respect, I started to believe it.

I’m 5 years into my business and I reflect often on the accomplishments I’ve achieved in this business and I recognize that I and I alone have created my recipes, my flavor profiles and continue to challenge myself to learn and evolve as a cook. 5 years in, I can’t lie and say there isn’t a little tinge of cringe within me when I hear someone calling me Chef, but now I at least take it in with a bit of pride and respect for the title.

Thanks, so before we move on maybe you can share a bit more about yourself?

I own and operate El Brewjo which is a food pop up out of Orange County, CA. We specialize in Burgers and Tater Tots and offer our regular menu along with a rotating special. The most exciting thing about my business venture is that I’m trying to offer the public an experince when you come to El Brewjo.

I want to bring parts of myself, my culture and my upbringing to you as a guest. I am a son of Mexican Migrant Farm Workers who engrained hospitality into our DNA. From family parties to carne asadas, my parents were constantly checking in on all of our family and guests ensuring that everyone always had what they needed. At El Brewjo, we welcome you with open hearts and open arms and accept you as family. What I’m trying to offer Orange County and beyond is American Fare with a Mexican Flair.

My vision isn’t only to have a Burger joint. El Brewjo is a brand that I envision offering customers much more than just Burgers & Tots. El Brewjo has the ability to evolve into more avenues such as bottling and selling our specialty sauce Brewjo Sauce and tapping into the brewing space.

Our specialty sauce is one that makes us stand out from every other Burger spot. It’s a sweet, savory and mildly spicy mayo based sauce. I envision bottling it, with very cool branding and selling it nationally in-stores and online.

Additionally, El Brewjo was originally created with a vision of a brewery. I would love to open a lagerhouse and brew alcoholic beverages to sell locally and distribute nationally as well.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Consistency

If you’re entering the game that is the food industry, first and foremost have some pride in what you’re offering your customers and ensure that you are consistent. Whatever it is that you’re selling, make sure you’re selling it with love and respect to your customer and ensuring that their experience is better than the last. Customers are deciding to spend their hard earned money on your food so make sure the level of output is always above and beyond. Your food should always be presented the same, taste the same if not better with each experience your guests come in to have.

Determination

The food industry will challenge you in every way. Physically, Mentally, Financially and Spiritually. You have to exemplify strength in many ways than one. The amount of hours required to run a food business will leave you tired physically and mentally. The engagement with your customers will challenge you mentally especially if you deal with difficult customers.
The food industry is never constant. Food prices fluctuate, ingredients experience shortages, employees can be a revolving door and expenses seem to be constant. The grind of this industry and the hopeful pay off will have you thanking whatever you believe in for every dollar earned, every positive review received, every recommendation given by a loyal customer, and every smile you see appear on your customer after taking their first bite of your food.

Grit

You have to have a next level work ethic, perseverance, and passion to make it in the food world. Customers are very vocal about their likes and dislikes, everyone in your life will have an opinion on your business and the direction it should go. You have to be confident in yourself, your vision and cancel out the noise that prevents you from doing what you set out to do. Customers will leave negative reviews, other Businesses may speak ill of you, but you can’t let those things deter you from becoming better and offering your best. Challenges will come up in every aspect of business, but you must meet every problem with a solution and keep chugging along. Listen to your business, it will guide you to where it needs to go.

How can folks who want to work with you connect?

I am certainly always looking for other businesses to partner or collaborate with.
I have been dreaming of doing a national burger pop up tour. If you’re a restaurant that would love to work with me for a one night special pop up in any city or state in the US, i’d love to collaborate. I’d also love to collaborate on a special menu items with other talented chefs.

Lastly, I’d love to partner with a brewery to work on El Brewjo alcoholic beverages.

Contact Info:

• Website: https://www.elbrewjoburgers.com
• Instagram: @elbrewjo
• Yelp: https://www.yelp.com/biz/el-brewjo-orange-2

Image Credits

Clear Frame Creative