Overcoming Adversity: How I Rebuilt My Culinary Career After COVID-19
Hi, y’all! I’m Rebecca Raffle, an executive chef and entrepreneur hailing from the heart of Indianapolis. Today, I want to share my journey of resilience and determination in rebuilding my culinary career after the COVID-19 pandemic turned our world upside down.
The Impact of COVID-19 on My Business
Back in 2018, I founded a unique CBD hemp bakery and retail venture, right here in Indianapolis. We specialized in bringing innovative hemp-based products to our community.
However, when the pandemic hit in 2020, the service and retail industry came to a screeching halt. Like many small business owners, I faced unprecedented challenges that led to the closure of my beloved business.
Taking Accountability and Learning from Setbacks
I won’t sugarcoat it—the closure of my business was one of the hardest decisions I’ve ever had to make. I take full responsibility for the missteps during that tumultuous time.
Reflecting on those experiences, I realized the importance of adaptability, financial planning, and staying connected with my community. These lessons became the foundation for my comeback.
Learn more about my personal journey and resilience here.
Rebuilding with Chef Bex Food Science
Determined to rise from the ashes, I launched Chef Bex Food Science, a platform dedicated to educating and inspiring home chefs and culinary enthusiasts. My Mom called me Bex. She died recently. She was my best friend and biggest supporter.
Rebecca Raffle with her son, Remington.
Through online cooking classes, engaging digital content, and a sprinkle of Midwestern charm, I’m making the art and science of cooking accessible to all.
This new venture allows me to combine my passion for food science with my commitment to empowering others in the kitchen.
Discover my background in food science and education here.
Embracing the Power of Community
One thing this journey has taught me is the strength of community. The support from fellow Hoosiers and beyond has been overwhelming.
By sharing my story, I hope to inspire other entrepreneurs and chefs facing similar challenges. Remember, it’s okay to stumble—as long as you pick yourself up, learn from your mistakes, and keep moving forward.
Curious about my life in Indianapolis as a private chef and mom? Read more here.
Behind-the-Scenes: Birthday Dinner in Carmel, Indiana
Looking Ahead
As I continue to rebuild and grow, I’m excited about the future. The culinary world is ever-evolving, and I’m eager to embrace new opportunities, collaborate with fellow food lovers, and contribute to our vibrant Indianapolis community.
If you’d like to join me on this journey, check out my upcoming classes and events on Chef Bex Food Science.
Thank you for taking the time to read my story. Stay tuned for more insights and recipes coming your way soon!
If you enjoyed this post, be sure to read my next blog, “The Science Behind the Plate: My Passion for Molecular Gastronomy,” where I delve deeper into the fascinating world of food science and how it shapes my culinary creations.
Explore more posts on entrepreneurship and resilience here.”
Interested in working together? Contact me here.
Explore Rebecca’s Blog
Topics:
• Culinary career
• COVID-19 challenges
• Business recovery
• Molecular gastronomy
• Food science
• Indianapolis chef
• Small business resilience
• Entrepreneurial journey
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