Today we’d like to introduce you to Chef Val William.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Hello well, I started out doing fried fish sandwiches then eventually I begin preparing Grilled Gourmet Wraps on a Blackstone Flattop grill outside one day in my City Trenton NJ.
A couple of customers turned into a few more and those turned into more and now I have a lot of people that love to follow support and enjoy my food journey! I begin in September of 2019 on the grill and began cooking 2 days a week while working a full-time job. I told myself I had 2 years left at my place of employment and in February 2020 I was no longer employed by my previous employer. And I just began going full throttle with my catering it went from being on the grill to doing different gourmet-style meals to private chef experiences. And traveling around to different areas provides food experiences for people and the rest of the chapters are still being written.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Obstacles and challenges with every business you have ups and downs low peak season high peak season, a lot of calls, and not so many calls. You just have to take the hood with the bad! Inflation is the rise in prices in the food industry. Finding clients that appreciate the experience services and craft.
Marketing setting yourself apart from others while still juggling everyday life! Through it all I love it I’m learning and I’m 3 years I’m full time so I will not QUIT. I’m unable to spell the word correctly so I know I won’t be able to perform the action.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am most known for my wraps as I last stated gourmet style wraps chicken wraps Salmon wraps on the grill with the various sauces that I make myself. That’s what I’m known for when it comes to the street vending side of HOODCHEF and when it comes to dinner I have a few very popular dishes such as The Brown Sugar Crusted Salmon Dish a lot of people love or the ultimate seafood stuffed salmon Alfredo so there are many dishes that people love. I’m proud of being myself and being a genuine Human Chef if there’s a product that I don’t like I won’t put it out. If I’m not in the best mood or mindset I won’t cook that day or at that moment because there’s so much energy put into the cooking process.
I love to feel good upbeat high energetic music playing singing Dancing just vibing out while I’m cooking. Because I love it and when I no longer have the love for it I will walk away. What sets me apart from others I don’t know honestly because I try not to think about or worry about what another person is doing because it’s taking the focus off of myself. So that would be a question for my supporters and the people that eat my food.
The crisis has affected us all in different ways. How has it affected you and are any important lessons or epiphanies you can share with us?
I learned that there’s no such thing as no way you can make a way out of anything and anyway and we are some of the most adaptable and innovative people in our entire existence.
Contact Info:
- Instagram: https://www.instagram.com/hoodchef_ontherise/
- Facebook: https://www.facebook.com/hoodchefontherise?mibextid=LQQJ4d
- Youtube: https://youtube.com/channel/UCI5HU2gQOO5kRNPISwi0Qeg
- Other: https://vm.tiktok.com/ZMegkByTV/
