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Cariño Cortez, Pop Up Dinner Chef

How I got my first 3 customers and the steps for you to do the same.

Cariño Cortez

Pop Up Dinner Chef

I moved back to Texas after living in Chicago line cooking, I knew I didn't want to jump into another line cook position, but wanted to work in food in some capacity.

Met a new friend, NK at a farmer's market and started talking about green smoothies/ his shirt that said "Keep Austin Fat" and eventually we watched a tv show about a taco crawl...We talked a lot and he knew I was at a crossroads and hesitant about taking a next step and asked if I would ever consider doing a pop up dinner...thought about it for half a second and said YES! (why not, it would be fun and I love to cook for people).

We picked a theme... GARLIC...and went from there... for this first dinner, he already had people interested in this new concept, so just by asking people in his network if they would be interested in paying for this service and off the bat we had 8 customers.. dinner was a success people had fun meeting and talking to new people...we got feedback from everyone about the experience and the value..and eventually I went on to do a number of different themed pop up dinners .

The Tip

To whet your beak

My business started and thrives on word of mouth, referrals, and product research.

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