We caught up with the brilliant and insightful Christopher Jones a few weeks ago and have shared our conversation below.
Christopher , so great to have you with us and thanks for taking the time to share your thoughts with the community. So, let’s jump into something that stops so many people from going after their dreams – haters, nay-sayers, etc. We’d love to hear about how you dealt with that and persisted on your path.
I’m fairly new to negative criticism and or haters, especially when it comes to my professionalism and culinary skills. I realized that most people do not understand how much time, money, energy, and sacrifice goes into running a small business. I feel like the hate can be misplaced because of their poor perception and assumptions of my business. Most people thinks we are rich or thriving and that’s not always the case. It’s been a journey to say the least. A successful event or a sold out day on my food truck doesn’t mean I’m rich. The building stage comes with sacrifices especially monetary. I move with love and light, so I bless my haters and pray for their envious hearts. While also thanking them, because at this stage all publicity is good publicity.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
My main focus career wise is to give my clients this exceptional experience. To “WOW” them with bold flavors and artistic live food displays. People will talk about the way your food taste but the way you make them feel by the end of that last course is what makes the experience so unique and memorable. This will be a staple of my brands. The “WOW” affect at every level.
I’m currently pushing all my business in the upward direction! Pivoting off my current food truck and catering success and creating new concepts including an app that will launch next year called “Humble Chef”. I can’t disclose the details just yet but this is definitely gonna be a ground breaking project.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
I think one of the top qualities to have when jumping into the service industry is a very humble and professional customer service base. Most people are going to base part of hiring you for a gig on your timelines, response time, and professionalism.
Another lesson I learned as a chef was to have a well put together portfolio and menu for your clients. You have to make their experience as easy as possible from start to finish. This also builds confidence in them that you are a professional.
Lastly learning that “all money ain’t good money”. Knowing the demographic your wanting to market too and sticking to your guns. I know starting off I took events I had no business being apart of and I gave back more refunds than profit. Trial and error for a first time business owner is a tough obstacle to overcome. However I think if you’re passionate enough you will make it through those character building moments and your business will benefit from the lesson as well.
How can folks who want to work with you connect?
I have been seeing so many new business owners stumble and just quit on them selves lately. You really have to trust the process and enjoy the journey. I even found myself in a similar situation starting off my businesses but to be encouraged by the people around me was a driving force in me staying on path. I’d love to give these new business owners an internship roll and mentor them. I personally want to help upcoming chefs build their skills, reputation, websites, equipment, and culinary knowledge. My “Humble Chef” App will definitely be one of the tools I use to mentor Chefs.
Contact Info:
- Website: https://distinguished-gentlemen.com/?mibextid=Zxz2cZ&fbclid=IwAR0NTqMyU19Qw28zxCYbwD1wy5rnh7Sqt_dLfoETIVtCuJ9NU07Ow0rTuSE
- Instagram: https://instagram.com/chefamor2u?igshid=OGQ5ZDc2ODk2ZA==
- Facebook: https://www.facebook.com/profile.php?id=100017900404591&mibextid=LQQJ4d
Image Credits
Karman Jones
