Today we’d like to introduce you to Chef Jacklin Guerra Carrillo.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Hello, Chef BGC here, a native Houstonian working in Houston as a jack of all trades! By day, I’m a Sales Consultant for Ford and everyday of the week cultivating ideas into reality. Leaving the remaining time for family, friends and exploring new recipes.
In the kitchen as a small child, I loved watching my Mom and Nana create their time-honored dishes. This was the initial spark to becoming a chef.
As a pre-teen, I would prepare the family meals for dinner and our weekends breakfast. Progressing to waiting tables, the kitchen staff would teach the proper health codes and preparations. I had the most amazing times when I was cooking and interacting with the kitchen.
I enrolled in culinary school at the Art Institute of Houston and quickly moved up the food chain… with a start in country clubs as a Pastry Chef. Surviving the many struggles along the way, from school, single parenthood, life, work; with perseverance I climbed the ladder to Executive Pastry Chef.
Years later, after my daughter turned 4, I had to leave the restaurant industry to have “normal” school hours for her. And yes I would do it all over again. I still cooked on the side for extra money, mainly word of mouth, I would do cakes, classes,etc..
With only 2 years out of the industry, I fell head over heels with the most amazing man, my husband. By far an indescribable human, the man never gives up and pushes so hard for me to follow my dreams. When I wanted to quit or felt like a nervous breakdown was going to happen, he would just push harder. With his undoubting support I followed my dreams. Creating dishes that inspire the soul.
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?
Yes, there were many less-than-glamorous parts of entrepreneurship…especially in the food industry. And I still encounter some today.
The personal hardships I faced in the early stage of business ownership. Well…you always wish you knew back then what you know now. I might have saved some tears, prevented an early wrinkle or two, had I been rich.
1. Whether or not you have a partner, it can be lonely. Your hours are nontraditional, because after you finish your day job. You sacrifice time from sleep, life while working from home trying to get everything off the ground.
2. As a mom and wife, the struggle is real.You lose time for yourself, you spread yourself thin to be a great mom and wife… or at least to feel that way.
3. You are poor for a while. All the money that is considered profit just went right back in. Thankfully, in the long run, all the struggles help you make savvy financial decisions.
Advice for women. It’s easy to kick yourself when things are not going 100% according to plan. NEVER give up, do your best to remind yourself to enjoy and praise the small victories. Nothing in life is worth something if you didn’t have to work hard.
And a favorite quote below:
“Do the best you can in every task, no matter how unimportant it may seem at the time. No one learns more about a problem than the person at the bottom.” – Sandra Day O’Connor, the first woman appointed to the Supreme Court.
Please tell us more about your work, what you are currently focused on and most proud of.
I Specialize in making full flavor foods healthier. Previously my business was catering and meal prep for Crossfit Gyms (call if you are interested).
Now in the process of rebranding as a blogg regarding family, fitness, food and selling our quality products, some which are seasonal.
ChefBGC + Rebrand created the most delicious cauliflower tortillas + snacks
The idea is changing the perceptions of snacking, with protein + nutritional snacks accessible to everyday people… looking for healthy snacks or just want to include more protein or tasty snacks into their day.
Cooking Classes | Festivals | Events: This is my favorite way to collaborate! Teaching others to enjoy being in the kitchen or festivals and sharing my food. I am available for one-on-one/group sessions, demos, festivals/events, and in-home. Specific dietary accommodations as necessary.
What separates me from others. I’m not sure how to answer that… like most, I’m chasing a goal that is worthy of my efforts. I would say the cauliflower tortillas I created with my husband are incredibly delicious and different. They taste similar to a corn tortilla. And are for everyone. They come in 3 flavors: Original, Arbol and Cinnamon. They are yeast, gluten free and with the option of lactose-free.
Hopefully, I can bring the love of sweet and savory tacos to everyone.
Who do you look up to? How have they inspired you?
I would say all women, we have such an impressive roster of international powerhouses that includes political leaders, daring writers, trailblazing athletes, and badass chefs. All of them never gave up, pushed through the pain and dominated.
Clare Smyth was Britain’s first female chef to run a restaurant with three Michelin stars. Which in itself is an accomplishment to receive but as a woman in a man dominated an industry, just proves hard work and anyone can get it.
Hattie Burr served as editor of The Woman Suffrage Cookbook (1886), giving women a voice during a time of transition. The book used cooking to communicate with women from all classes about food, domesticity, and the women’s right to vote. How could you not be impressed?
Julia Child, Christina Tosi and so many more.
Contact Info:
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Website: Chefbgc.com
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Email: chefjack@chefbgc.com
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Instagram: @chefbgc
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Facebook: @farmtobelly
Getting in touch: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
