Today we’d like to introduce you to Jose Riofrio.
Hi Jose, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I have been working in the culinary industry for about 17 years. I graduated in Ecuador and worked in restaurants. Then, I worked in Canada for a year in a hotel restaurant. I moved to USA in 2010 and started working in banquets and restaurants hotels. My last position was as a Sous Chef in one of the major chains of hotels. When the pandemic hit and the hotels closed. I found myself without a job, so I started experimenting with different bread recipes until I develop the recipe for our signature breads.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
The struggle was to find a good location to sell out products. We started selling from home, but now we mostly sell in farmers’ markets.
Appreciate you sharing that. What else should we know about what you do?
I graduated as a professional chef, and I have held different titles in the industry. That is an advantage because I know every single aspect of the kitchen, so I am able to run it properly. I am happy of the recipes I have develop and the freshness of out products.
We all have a different way of looking at and defining success. How do you define success?
Success for me is to be able to do what you love while making a living to sustain your family.
Contact Info:
- Instagram: @tantabread
- Facebook: @tantabread
