As we were discussing entrepreneurs in my virtual grade six class, I decided to interview my dad, Stefan Jacob, owner of many restaurant businesses including Schnitzel Truck, Bacon Truck, Burger Truck, Le Gras Dur Truck, Le Gras Dur, Maamm Bolduc, McGill catering: La Cuisine Traiteur, and a six-in-one ghost kitchen.
Stefan began cooking at eight years of age, when he helped his parents with cooking at home, and started creating his own dishes. At thirteen years old, Stefan was studying in professional kitchens as an apprentice.
Stefan credits science, math, and cooking as the subjects that have helped him to get where he is today. He also appreciates history because it taught him different cultural food traditions. Stefan's charming personality helps him a lot too. He is funny, happy, acts like a “clown”, and is an overall nice guy. Stefan says his business has grown a lot because of these traits as well as having a friendly approach with people.
Being in the restaurant business has its challenges, especially with Covid-19. It's hard being able to cook like before and having to adapt to the new workspace setup. Stefan says that making all people happy all the time is the hardest thing of all.
One of the perks that helps Stefan keep going is that it’s a job he is passionate about. He also enjoys experimenting with off menu items to test what is worthy of space on the menu.
Stefan enjoys the amount of support he gets from his family and friends. He says that his eleven-year-old son is someone who impresses him a lot. He sees a lot of himself in his son. Stefan also appreciates his wife for helping him open his first ever food truck.
Stefan says that in order to be successful, you have to stand out and have your own style, something that you could be known for. His advice is to always have a plan and a process. If you don't have that process, then you’re more likely to fail. And of course, make sure to focus in school!