Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Jeremiah Christian, Owner of Chef JJ Christian, located in Overland Park, KS, USA.

What's your business, and who are your customers?

I have had my catering and private chef business that has evolved into so many other avenues over the time of this pandemic since 2006. I have currently taken on the role of Director of Operations with Tings Filipino Bistro -

In this role, I do everything from Human Resources, Payroll, Recipe writing, and Management of all 4 locations; I literally wear ten hats to run the company.

Tell us about yourself

My name is Jeremiah, and I have been in the food industry for 28 years. I have an Associate's degree in Arts and Animation, an Associate degree in Culinary Arts, a bachelor's in Business Management and Technology, Food Safety Manager Certified, a Certified Chef de Cuisine, and a Certified Personal Chef. I am well versed in a vast array of all types of cuisines, with catering and Italian as his favorites. I also enjoy private parties and teaching. My cooking style is different from other Chefs, and I have so much experience in all types of cuisines. I make sure to bring all my energy and passion to any job, focusing on family and providing for them, knowing that working hard takes care of them. Currently focused on Private Chef in-home and nutritional-focused meal planning. I am always working hard and pushing myself and all others on my team to be the best they can be in any situation or job.

What's your biggest accomplishment as a business owner?

Throughout my almost 30 years in this industry, I have worked for small and big companies, owned my own concept, and ran corporate and private companies; through it all, I think my biggest accomplishment has been helping so many in the industry grow and be better at what they do, helping to raise others up to their full potential.

What's one of the hardest things that come with being a business owner?

Watching places close down early in my career and seeing them become a church, a bank, or some other business, thinking back at all the tough times and good times, I will always carry with me as memories and experiences. Having to watch the world change and evolve can be tough.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

  1. Do your research; the initial work will take you where you need to be.
  2. Know who you are working with and even if you trust them, stay on your toes.
  3. Don't fall into the endless rabbit hole of letting others persuade you to spend your money. You can do most of the work on your own or hire someone with experience to be part of your team that can do all the work for so much less.

Is there anything else you'd like to share?

The Culinary world is hard, and it is just getting harder. Be ready to do the work. Finding workers to join you in this journey is not the same as it was ten years ago. Fasten your seatbelt, put on your tough skin, read your mental health books and stay away from the addicting distractions that come with this industry.

Where can people find you and your business?


If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.

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