ABM: What is your Company name? How did you come up with it?
Vics Bay Area Catering: We’ll my name is Vic lol and I came up with name because I’m proud to be from the Bay Area & I had to incorporate the Bay some how to show that I dont just cater in a specific city or location.
ABM: How did you get started in the catering business? What made you wanna be a chef?
Vics Bay Area Catering: My grandpa opened up a Mexican Restaurant back in 1967 in Oakland, named Jalisco. That was my first job from when I was in the 6th grade to my senior year in high School. I wanted to become a chef after watching my uncle Tony over the years run the family business and since then I was very interested in the food industry.
ABM: Where are you from, and what was it like growing up there?
Vics Bay Area Catering: I’m born and raised in San Leandro CA, which is part of the East Bay. Growing up here was dope! I wouldnt want to live anywhere else. The bay area is diverse, we have our own slang & style in music. I grew up listening to E-40, Too Short & Mac Dre and going to the side shows. “The Bay has got me crazy & I love the way it raised me “- Mac Dre
ABM: How / where did you learn how to cook?
Vics Bay Area Catering: My older brother is a chef & when I was younger I’d tag along with him to cook for parties. He taught me alot & I even followed him to go work in Miami at a resort. That was my first real job starting as a cafeteria cook then I worked my way up since then.
ABM: What are your plans? Do you plan to open up a truck or brick and mortar store?
Vics Bay Area Catering: My plan is to continue on expanding my catering services for everyone to try and to hopefully one day own a chain of food trucks or own my own restaurant.
ABM: What is your biggest inspiration for what you do?
Vics Bay Area Catering: To me its plain and simple. My inspiration are my clients. I just like making people happy while they enjoying eating my food. It pushes me to be more creative and inspired, I just want my clients to enjoy there party & time with there family, while I do the rest.
ABM: Are there any chefs out there that inspire you?
Vics Bay Area Catering: I have two chefs that I’m inspire by & there both related to me. My brother Andres & my uncle Tony. I’v learned so much from them over the years, they have been great teachers to me as I continue to grow.
ABM: What is your specialty dish? What type of food do you mainly serve?
Vics Bay Area Catering: Man, that’s a tough one. If I had to chose my specialty dish. I would have to say my 8hr Slow cooked BBQ Pulled pork sliders or My “Famous wings” that my family never gets tired of eating. I Mainly serve Mexican food, BBQ & and a little bit of everything.
ABM: Is it tough starting a small business? What are some of the things you had to deal with being a start up?
Vics Bay Area Catering: Yes! It is definitely tough to start a business. You literally have to start from the bottom, from buying all your own equipment, creating your logo and practicing menus/dishes. One thing that I had to deal with being a start up was getting recognized and building a following.
ABM: How can people reach you?
Vics Bay Area Catering: I can be reached on Instagram @vicsbayareacatering.
My phone number & email is on there.
ABM: Any shout outs or last words?
Vics Bay Area Catering: I want to give a shout out to all the people that have a dream. Go for it, don’t look back and make it happen captain!
