In 2012, I decided to diversify from my Bar and Grill into my current business model. It was a challenging transition. I dealt with a flood and a string of bad luck on top of being a young business owner. With three years of hundred hour weeks under my belt I knew it was taking to much to make it work. 

While in the Transitional period I worked three years straight without a day off. Being burned out wasn't a reality that I could face. I did some catering on top of seasonal Chef positions.

My expenses went towards getting back on my feet and gathering materials to build my food wagon. With some family and friends we were able to make that happen.

In the fall of 2015 I opened the food wagon. That was extremely rewarding for me. 

In 2018 I opened the second wagon. My business unexpectedly boomed in 2020 due to covid. In 2021 through 2023 I had the most success while juggling a lot of projects.

 The most memorable experience was seeing the kids who worked for me do an amazing job.

In 2023 my social media got hacked and it created a communication problem with my customers. It was a major setback.

 I decided to pivot and take an Executive Chef position in a fine dinning restaurant. I'm currently doing that as well as VFS. In that position I get to create different menu's everyday. I think of it as turning a negative into a positive. 

Currently my main focus with VFS is private parties. I do the food wagon once in a while but I feel like I'm in the gambling business if I just pop up with it. It's nice to be able to pick and choose what events I'd like to do. 

I've also done some consulting work to help some restaurants source locally, manage there numbers and figure out systems that work best for them. 

At VFS we enjoy customizing our options to best suit the customer and or the situation.