Vladimir Smirnov managed to work his way from poor Russian immigrant to a banquet chef position with Rice Epicurean market. After years of work there, he decided it was time to go after the dream of owning his own business. Initially, he thought that would be teaching people how to cook, but what he discovered was that clients were much more interested in him doing the cooking than in doing it themselves.
From that discovery, a catering business was born. Today, Smirnov has his own facility with two kitchens and a large storage area, but with three or four catering gigs a day, he's using every bit of that capacity.
In Part 2 of our Chef Chat with him, learn how he went from a rented kitchen to a larger but dilapidated one that needed a lot of work to the one he has today. We'll also find out what he believes a caterer needs to be most concerned about and the types of catering jobs he does.More »