As the old saying goes, work hard and play hard; but it’s probably safe to say that not many people know this better than Ivan Bodnar. The chef and owner of several successful Canadian restaurants and eateries, including Toronto’s Establishment, Burger Bar and Bar Buca, has come a long way from setting up tables at banquet halls to operating his own kitchen and business.
Introducing chef Ivan Bodnar
Just over a year ago, chef Ivan Bodnar was organizing his first food event. The 24-year-old was helping out with a catering event at Sussex Hall Banquet Hall, which he described as basic stuff. Today, he runs his own restaurant. On Nov. 17, 2017, one of Brighton’s most promising young chefs opened up Kitchen on Fire. Originally from Serbia, but now living in London, Bodnar developed an interest in cooking while attending culinary school in Belgrade.
Growing up in Canada
When it comes to entrepreneurship, I’ve always known that I want to be my own boss. When I was a child, my parents told me that they wanted me to grow up and become an entrepreneur. They made sure that I understood what that meant by setting an example of their own actions. As a kid, my parents ran their own catering business and ran several hospitality businesses such as banquets halls and restaurants.
First job as a dishwasher
Dishwashing wasn’t Ivan’s dream job. But it was a necessary first step. Without dishwashing experience, Ivan would never have found his passion for cooking and food service—and his career path wouldn’t have led him to open his own company, Bodnar Cuisine.
Early kitchen experiences
Ivan was always a curious, hard-working child. When I was growing up, my mother used to work six days a week, from morning until night. I used to wake up early in order to make breakfast for her, he recalls.
Developing skills and taking on different roles in the kitchen
Ivan took on several roles before he began operating his own kitchen. He worked as a waiter, a cook and a dishwasher before finally moving up to become an executive chef. Ivan started out doing many different jobs in order to learn about all aspects of running a restaurant. He had several mentors who helped him along with his career path and taught him invaluable skills for managing employees and leading a business.
Starting your own catering business - being an entrepreneur
Being an entrepreneur is not easy. It is filled with challenges, obstacles and numerous unforeseen events that may take you off track. One must constantly be determined, persistent and confident in order to keep going through times when self-doubt creeps in. However, if you can push past those times, there are great rewards waiting for you on the other side. If you want to start your own catering business from scratch, here are some helpful tips to get started.
Recognition
Bodnar is no stranger to recognition, having received nominations for FHM’s Best New Restaurants and Food & Wine magazine’s America’s Best New Chefs. He has been featured in numerous local and national publications, including Zagat, Forbes and Food & Wine.
Looking back, moving forward
A combination of circumstances led him to make a decision that would change his life. He enrolled in culinary school and finished his studies while working part-time at a number of restaurants across Toronto. It was during those years, working in kitchens in an industry that fosters instant camaraderie, that he learned another lesson crucial for business success: patience. The kitchen is probably one of most stressful environments on earth, says Mr.
Comments
Post a Comment