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Rising Stars: Meet Eric Rockwell

Today we’d like to introduce you to Eric Rockwell.

Hi Eric, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I have always had an interest in cooking and baking, even from an early age I was making things from scratch in my parent’s kitchen. It was not until I was 22 that I started making my own ice cream from scratch due to a sensitivity I have to chemically treated cow’s milk. It was from there that I really discovered and developed my passion. Having grown up just outside of the city, I knew that moving into Los Angeles was the best way for me to network and give my newfound career a fresh start. I had a fellow chef recognize something in me and Once he became too busy, I took over one of his clients and the rest is history!

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
It was very difficult to find my rhythm in the beginning. I often found myself bending my business model to fit anyone’s needs and I think that is a beginner’s mistake. It’s a smooth road now minus the usual hiccup or two, but looking back I wish I was more forgiving to myself when just starting out.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am a Private Chef that specializes in sourcing and using whole foods while minimizing unnecessary additives/preservatives. I like to cook fresh, familiar dishes that everyone from baby to grandma can enjoy together guilt-free.

Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
No risk no reward! I started working in a little typical kitchen environment and took the biggest risk of my life yet by quitting and taking over for a family’s personal chef, all within a week’s time! You have to take yourself out of your comfort zone to truly grow as a businessperson, and human.

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