We recently connected with Gina Sansonia and have shared our conversation below.
Hi Gina , appreciate you sitting with us today to share your wisdom with our readers. So, let’s start with resilience – where do you get your resilience from?
Throughout my journey as an entrepreneur, my ability to adapt despite the obstacles presented has truly amazed me. I’ve come to learn that the human mind is a very powerful and underutilized tool. When you’re pushed to your limits, you develop a resilience that takes you to the next level. If you have faith, a vision, the will to prevail and the desire to learn, then I believe you can do anything. God doesn’t give us more than we can handle; Take it as a lesson and as a chance to grow.
Thanks, so before we move on maybe you can share a bit more about yourself?
After graduating Le Cordon Bleu in Miami, I began my career in South Florida working in fine dining, hotels, restaurants, and the food truck scene before launching Cucina Bambina Inc. I’ve spent the past eight years working as the Executive Chef/Owner of my food truck and catering company. Over the years, I’ve been honored to participate in many events such as the food truck wars, Italian festivals, launching our extra virgin olive oil line, and even serving as an expert food truck witness for a high profile court case. We survived COVID when many businesses did not, and at this point I’m at a crossroads.
I’m excited for the next chapter of my culinary journey. Although I won’t be running the food truck in South Florida any longer, I’m pleased to announce I’ve decided to embark on a new adventure with my cooking mentor and great friend, Constantine. I’ve decided to take my culinary skills on the road to a new area and also offer consulting services to new small business owners entering the food truck community.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
Have a vision and know the market you’re entering. When I started my food truck business, I did so much research, and it still wasn’t enough in hindsight. I made friends with people in the business and even worked for a successful food truck to understand the process. Often times, you don’t know the nuances of a business when you’re new to the industry. Humble yourself; You’re never too old to learn something from someone. Lastly, stay as organized as possible because the details matter.
One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?
At this point in my career, I welcome collaborations with other chefs, brands and businesses. I’m excited to try out new tools, equipment, and cooking gear to endorse. Slide in my DM! I’m also available for private chef services. “The best is yet to come.” Stay tuned…..
Contact Info:
- Website: https://canvasrebel.com/meet-gina-sansonia/
- Instagram: CucinaBambinaInc
