Send us a textReady to rethink what “hustle” really means? We sit down with Chef Ben LaRose—founder of Fork and Delicious and the force behind a growing chef’s table and consulting brand—to explore how a side hustle can scale without sacrificing standards. Ben breaks down the difference between momentum and forcing outcomes, and why his mantra is simple: accept, adapt, and keep hustling.We dig into how he split his work into two clear lanes—Chef Benjamin LaRose for fine dining, takeovers, and consulting; Fork and Delicious for larger catering—so clients instantly understand the value they’re buying. Ben shares how he built a trustworthy crew, from servers to a social media lead, and why he avoids micromanagement by hiring people he can truly rely on. He’s transparent about pricing and sourcing, detailing the real costs behind a seven-course dinner with pairings and the commitment to farm-quality ingredients from the tri-state area. When prices spike after a signed quote, he stands by the number—because a promise matters.You’ll also hear his playbook for growth: collaborations with restaurants, pop-ups that showcase his cuisine, and an ambitious plan for food trucks that deliver seasonal, fine dining experiences with white linens and table-side polish. We get into the human side of business development too—coffee chats over crowded mixers, honest conversations over surface talk, and personal touches that turn a meal into a story people share. Ben’s community mindset shines in his donation events and a forthcoming buffet-style charity concept aimed at turning meals into momentum for good.If you’re building a brand, leading a team, or navigating volatile costs, this conversation offers a grounded framework for staying true to your standards while scaling smart. Subscribe, share with a friend who loves food and entrepreneurship, and drop a review telling us which idea you’re trying next.

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