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.
Contact Info:
- Website: eatwellbyrockwell.Wordpress.com
- Instagram: @eatwellbyrockwell
Image Credits
@reelxpozure
