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Meet Christopher Ingram and Karis Walker of Bando Verde

Today we’d like to introduce you to Christopher Ingram and Karis Walker.

We originally met back in 2014 on the campus of Le Cordon Bleu in Tucker, GA. (This is back before the campus unfortunately closed). We both came from cooking families and decided to hone our skills among some of the best Chefs/Instructors in the country. Although we were in foundations one (the beginner’s course) together, cooking isn’t what bonded us at. First it was music, more specifically a rapper name “Gucci Mane” another Atlanta legend.

Fast forward a bit to December 2014, and as a lot of friends do we fell somewhat out of touch because Chef Chris was going to finish the second year of his studies online, and Chef Kash had taken a semester sabbatical. We stay in touch over the following years just to see if we are both still cooking, and we both still were. 2018 arrives and we start realized that neither are in the field of culinary any longer, Chef Chris is a firefighter and Chef Kash works in communications. That November, we have the idea of joining our skills and start a meal prep/catering company called ” Bando Verde”. Here we are two years later and we are still growing, thriving and creating amazing food.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Any business that you start from the ground up is certain to come with hiccups. Fortunately for us, we have been able to keep them a minimum. We have had people back out last minute on logo design, people back on catering contracts at the last second, particular grocery stores close down on us, time issues because we both have full-time jobs, and lately, this covid19 pandemic.

So, as you know, we’re impressed with Bando Verde – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Bando Verde is a meal prep/catering company. We take classic French techniques and put a modern twist on them. We are known for our signature “Bando Sauce” a sweet and spicy blend of peppers and some other secret ingredients. We are most proud of building this from the ground up no help from others, no investors, no business loans, just two men with an idea. What sets apart from others is our creativity and freedom of expression through food, we look at every culinary opportunity as a chance to be different.

So, what’s next? Any big plans?
Future plans are big for us, they include getting BANDO SAUCE on shelves in markets across the globe. Secondly, we intend to launch a fleet of food trucks and have Bando recognized everywhere. Lastly, along with merchandise and apparel, we intend to start a scholarship program for at-risk youth who seek a future in the food industry.

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