Today we’d like to introduce you to Joseph Gates.
Hi Joseph, so excited to have you with us today. What can you tell us about your story?
Well, it all started with a question from my father. “Hey Joe, if I purchased a food truck, would you run it?” Of course, I said yes but at the time that question just remained a question! The conversation started and ended there. Picture it, Decatur, GA 1993 at the early age of five and always having a passion for food. Growing up I remember saying “ I want to be a cashier when I grow up”, knowing it would get me closer to food and groceries! As a child, being in the kitchen was always my happy place. My first real gig was at the age of 12 cooking for my older sister’s sweet 16 birthday party. Looking back at it, it was a mess in my opinion. Soggy fried hot wings cooked in grease I burned. Despite my failure, her guest loved them, but practice makes perfect.
Once I got older and got my first job working for Kroger, I would imagine what people would cook with the items I rang up. I would take what they had in their carts and makeup meals in my head. From that moment on, I knew I wanted to go to culinary school. Seeing those Le Cordon Bleu tv commercials made me want it even more and I knew that that would be the college I would graduate from. In high school, my classmate had so many college choices and different majors but for me, Le Cordon Bleu was my one and only choice. I’ve never wanted to do anything else but cook. After graduating in 2006, I enrolled in culinary school and graduated with an Associate Degree of Occupational Science in 2008. Being one of the first kids in my family to graduate college was a big accomplishment for me. From there, I worked in many places. From cooking for the students at Georgia Perimeter College locations around Atlanta to working for Bold American Catering at the King Plow Arts Center to cooking for the Georgia Power corporate building and then making my way to Hawaii cooking on cruise ships.
Along the way doing what I loved started to turn into work vs a passion and that passion I once had went away. My career of cooking was falling out of my hands so in 2010 I started a totally different career in security working for DHS/TSA. There I met my “work wife” who would always eat the lunches I cooked for myself when I couldn’t finish my food. Instead of making her eat what I couldn’t finish, I started making her her own plates. The day I made her Shrimp Scampi was the day I got that rush and passion back. A few coworkers walked by her plate and said” Wow who made that.? I would pay money for that”. Word got back to me so I made those coworkers the same dish and word spread that Joseph could cook! Now back to my father’s question about starting a food truck, the wheels in my head starting turning. Wanting to start small I decided to be the guy who took orders and sold plates at work. I remember my older brother Chris saying the name Benji, mind you Benjiman is my middle name. And that’s where Benji’s Food Truck & Catering LLC was born in 2018. The day after every payday I would cook and sell plates at work. That turned into doing meal preps, to doing my first two weddings, redeeming myself on another Sweet 16 party, graduation parties and so much more.
As of 2023, I’m still working for DHS to fund my dreams of actually buying a food truck one day, but for the time being, I’m focused on catering. On May 6th I will be introducing my new Benji’s Sauce line. A dream of mine since 2018 but life, procrastination and fear got in the way. With the encouragement and push from my older brother Chris, the brains, business mind and creator of my logo and sauce label from my younger brother Joshua and the creative mind and taste tester of my baker older sister Heather, five years and four flavors later my sauce was born. The original Benji’s The “Sauce” Sauce, The “Jerk” Jerk Sauce, The “ Spicy” Teriyaki Sauce and The “Sweet” BBQ Sauce. And the blessing just keep coming. This month I have partnered with Walmart Health out of Suwannee, GA to be their caterer for their monthly event. The goal is to use that opportunity to get my sauces massed produced and on the Walmart shelves. Wish me luck!
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
The struggle of just being in my own head. Am I good enough, does my food taste good, do I have the same skills as my peers? Being my own self-saboteur was and is always a challenge for me. I take it day by day really but what God has for me is for me. I’m right where I’m supposed to be. Never let life ruin your passion. Struggles and obstacles are part of the game. You just have to learn how to play and beat the final boss which for me was myself. I’m still learning every day to keep pushing and be the best I can be!
Thanks – so what else should our readers know about your work and what you’re currently focused on?
What I do is cook my you know what off! Cooking will always be a part of my everyday life. I just have a natural talent for it. Culinary school didn’t teach me how to cook. Yes, I learned a lot but some things can’t be taught. Anyone can follow a recipe but did they put love into it.
I specialize in small parties and events. I do everything myself. I sometimes have help from my family but for the most part, I’m a one-man show. It’s a lot of work but I always manage to get it done.
I’m known for making the food at your event the talk of the night. You will leave always wanting more. Talking about it for the days to come. I don’t want to toot my own horn but toot toot! But no all jokes aside, I’m very humble for what my talents have brought into my life.
I’m most proud of where I’ve come from and where I’m going in my culinary career. Everything takes hard work and persistence. I just want to be the best at what I know how to do.
What sets me apart is that I really do cook from the heart. I don’t half-step on anything. My mission is to make your event memorable and to feed your soul.
Is there anyone you’d like to thank or give credit to?
My biggest supporters are my family. My mom and dad are the founders of my culinary abilities. All four of their kids can throw down in the kitchen.
My siblings are my mentors. We all are entrepreneurs. We all have that creative bone in our bodies and we put our hearts into everything we do. The oldest is my sister Heather and mother of four. I’m the cook of the family but I had no idea she could bake like she does. From scratch! As she says, “Everyone deserves a cheat day”. Her baking company was named after my niece Naomi. She can be found at @Nomissweettooth on Instagram. Along with my sister and older brother Chris love for candles they started a candle company this year. Not to sound biased but those candles can’t be beat. They can be found on Instagram @Elevenfifteencandleco. And last but not least, my younger brother Joshua. He is the businessman I strive to be with the knowledge he has. He has an apparel brand and a podcast. He can be found on Instagram @Thebrandedcompany and Thebrandedcompany on YouTube.
Contact Info:
- Email: Benjisftc@gmail.com
- Instagram: Benjisftc
Image Credits
Joshua Gates
