Today we’d like to introduce you to Rommel Gallego.
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?
It started out as a weekend hobby with friends. Then I saw potential of making it a weekend hustle. So, I did some research on how to improve my Lechon to offer it to the public.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
I’m thankful that it has been a steady progression from the beginning. As a matter of fact, it became bigger when pandemic opened a door for me to change my product from a whole lechon and now to a Bellychon (pork belly). That it’s affordable and palatable to many.
Appreciate you sharing that. What else should we know about what you do?
I am a Licensed Nurse for nearly 17 yrs now, specializing Sub-Acute nursing and respiratory care then I started doing Home Health nursing when I moved here in Dallas Metro. This made my schedule flexible and have free times on a weekend.
I’m very proud of what I am now a young kid who started hustling at 10 y/o had an opportunity to make my life better, became a nurse, and now a small business owner.
Are there any books, apps, podcasts, or blogs that help you do your best?
Social media created an opportunity for what IGrill Lechon is now. I met a lot of people and had loyal customers through Facebook.
Contact Info:
- Instagram: www.instagram.com/igrill_lechon
- Facebook: http://www.facebook.com/igrillslechon
