Today we’d like to introduce you to Terence Campbell.
Terence, please share your story with us. How did you get to where you are today?
I realized how much I digged cooking when I got into this Pan American restaurant as one of the top cooks. I created my skill there, I worked behind chefs taking notes, plating styles, everything I could. My food had become recognized that I had people walking in on my off days asking if I could make their food, and if I wasn’t there they’d leave. Leaving there I walked out with the tools necessary to starting a business.
Has it been a smooth road?
Not at all, there were times where I hid my talent. Walked away from it. I lost my previous journey and my body was having a hard time trying to cope with it.
Please tell us about your business.
I specialize in French and Italian food. I have a passion for setting a fair price so everyone can taste good food. I grew up in the hood, where I can get good food for a cheaper price. So, I replicate that on a larger scale. I’m most proud of the first event I was given where I really got to showcase covenant’s creativity and be able to manage the direction of the company.
Let’s touch on your thoughts about our city – what do you like the most and least?
What I enjoy most is the different trips you can do. I enjoy how much talent flows through the city and surrounding. I dislike that it’s very stingy city at the same time.
Pricing:
- 50$-70$ week on meal preparations
- 80$ to book me in your next live chef event
Contact Info:
- Email: covenantfoodco@gmail.com
- Instagram: covenant_food_company_
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