Is their sudden popularity a trend or is it sustainable? Many of these talented professionals are leveraging their moment with side hustles certain to keep them around for awhile. Chef Lamar Moore, for example, has been high in demand since winning the first season of Food Network’s “Vegas Chef Prizefight” last spring. His prize consisted of the executive chef title at the brand-new Bugsy & Meyer Steakhouse at The Flamingo Las Vegas, which was set to open in the spring. The pandemic, however, delayed its grand opening to mid-summer, so Moore busied himself with building his personal LJM brand with lucrative collaborations with the likes of the Beef board, GrubHub and Kingsford.
“Projects outside of the restaurant have become very important; [they help] define your brand and extend your brand,” explains Moore, whose massive followings on social media platforms Facebook and Instagram have helped him attract major corporations. “I have gotten very comfortable with who and what LJM is, most recently launching my own apron line with Orox Leather Co. and other collaborations as well.”
While Moore is putting his signature on leather aprons, Chicago chef Darnell Reed is creating a new line of signature pastries that he’s selling out of his restaurant, Luella’s Southern Kitchen. Reed’s new venture, Baye’s Little Bakery, happened organically, following training he received at the prestigious French Pastry School in the Windy City. He decided to sharpen his baking skills with online courses because business at the restaurant had slowed down due to the pandemic. Like most people, he suddenly had more time on his hands, so why not learn something new?