Kolin

Tell us your backstory. How did you know cooking is what you desired to do? I knew I loved cooking because it was so much fun and allowed me to be creative. I found it to be almost like art, where you can not only see your creation, but you can also taste it as well.

What was the idea or inspiration that started it all? It all started with my Mom. Growing up eating home-cooked meals, whether they were fancy or quick homestyle meals, you could taste the love in the food and that is something I want to share with the world.

How is it working as an entrepreneur? I’m a new entrepreneur and I’m sure it will be filled with hardships and obstacles to overcome but with my work ethic and God, nothing will stop me.

What has been your best day as a young entrepreneur? Worst day?

I look at it like this, every day you are in business is a good day; yes, some days will go as planned and some days things will happen but, the best thing about a bad day is there’s always tomorrow.

What made you want to open your establishment in your current location?

I went with a food truck. The truck is one of the reasons why I didn’t choose a location because I want to move around and go place to place. Some may not be able to make it to you, but you ' re on wheels you can make it to them.

Moving forward, what are your goals and visions - what makes/will make you different from your culinary peers?

I feel what is going to make me different is my expansion and diversity.

What advice would you give other entrepreneurs wanting a career in the culinary business?

My advice for a person looking to get into this business is to write down what you want to do, plan out how you are going to do it, then execute. No, it’s not easy but if you do one step at a time and stay persistent and consistent anything is achievable.

What do you think it is about yourselves that helped you stay on point with your dreams of becoming a chef?

I would say disciple 100%

Starting out as an entrepreneur, what are some of the biggest time management challenges you faced? What were your strategies for keeping up with the work of both running and growing the business and your other obligations?

I would say the longest part of your job is prep by a long shot. Besides that, nothing. Just stop procrastinating and take action.

What are your expectations for the future? Did you set any goals? My goal is to grow and evolve as an entrepreneur and restauranteur.