Meet Chris Busone | Chef, Hot Sauce + Spice Creator

We had the good fortune of connecting with Chris Busone and we’ve shared our conversation below.

Hi Chris, how do you think about risk?
Risk for me is more about facing the risks that you internally struggle with. Taking a risk does not always have to equate to finances, or jumping out of an airplane. It’s not about adrenaline, quite the opposite actually. It’s the quiet subtle things that I think torture us the most. Mine has always been imposter syndrome. Putting yourself in a categorical jail, convincing yourself that branching out is not who you really are. You ask yourself things like “What the hell does anyone care what I have to say?” or “I’m not REALLY doing this, there are others that are more experienced than me.”

Once I started fighting that urge, things got a lot easier for me to try new things. “I’m not really a chef, just someone who loves to cook.” Newsflash, every chef is someone who loves to cook. I think a lot of outside factors and things we’ve heard our whole lives help perpetuate this fear that builds of not belonging. It takes a leap of faith in yourself and branching out to realize, there will always be someone better. More experienced, more efficient, more skilled. And it’s up to you to embrace that, learn from them. Surround yourself with people you are always trying to keep up with and you will go further than you ever imagined.

I started catering with people that had decades of experience over me. I started bringing on guests onto my podcast that had achieved things I’d never imagine. I started collaborating with brands I never imagined I would. I started to realize that I had gotten myself integrated into the food world in a way I never thought possible, simply because I stopped looking at myself as an outsider. There are no insiders and outsiders. There are just people. And if you choose who you work with and surround yourself with wisely, there’s endless possibilities.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
More recently, my work has been a split between brand collaborations and catering. The brand collabs have allowed me to get creative wit products I am sent, trying to find new recipes and make something worth looking at. The catering has grown past my wildest expectations. Working with local food establishments as a catering chef, as well as branching into my own catering. In December I taught my first ever cooking class at a local Olive Oil shop, which was incredible. And recently, I was selected to be a judge for the 2024 Boston Hot Sauce Festival aka the Boston Sauce Party.

I would not say it was easy getting to this place, but I certainly would not compare myself to those who struggled long and hard to get to a place they’re happy with. I think what helped me was doing it at my own pace. I made a decision about 4 years ago that I would integrate myself into the food world, but on my own terms. Not sacrificing things like purchasing a home, starting a family, having health insurance and stability to make sure me and my family are taken care. I think we all were molded into the idea that entering a professional kitchen setting was an all-or-nothing process that was equivalent to being shot out of a cannon after someone sets you on fire and punches you in the crotch. And that’s not the case anymore.

Through social media especially, you start slowly connecting with others in an industry you love, working with brands, collaborating with other companies that align with you. It’s a metaphorical act of dipping your toes in the water and testing the temperature, instead of holding your nose like a weenie and doing a cannonball.

As far as lessons? Stop being your own worst enemy. Stop letting the ideas of what you can and can’t do keep you on the “outside”. Someone thinking they’re an imposter usually has 99% to do with their own feelings. MOST people that you work with (again, most) have no problem working with someone less advanced. They will be better than you, they’ll be faster. You will feel dumb. Just accept it, and don’t see it as a confirmation of being an imposter. See it as a step at the bottom of a never-ending ladder. A spiral staircase that never straightens. You will always be moving to the next step up. No matter what level.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I’ve answered this before, but this time it’s simple. Cook for them. Bring them to local farms or fresh markets, local stores. Get ingredients you know and love and make a meal that will make you both smile.

Who else deserves some credit and recognition?
Within the last three years, there are countless friends and colleagues I want to thank for supporting and helping. But above all else, my wife needs more recognition than anyone. Allowing me to branch into the food-world while we start a family. Find someone who has the patience and encourages you to follow what your passion is. Even if that means late nights and missed weekends. Thank you, babe. For being there and being the best mom possible to our son.

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Image Credits
The first Horizontal image, catering in front of the food trays. Focal Point Gallery