Restaurateur teaches others how to survive the food business

BROWNSVILLE -- After four decades in the food business, Carlos Trejo Jr. knows what it takes to survive. Sure, food is important, but to thrive in the kitchen as in business you'll need one key ingredient - love.

"The secret to success in the food business is you've got to love what you do," said Trejo.

Starting in February, Trejo will share his experience with others when he launches the Business Culinary School out of his very own kitchen.

The 12-week course will provide students the necessary tools to start and run a successful restaurant or catering business.

The curriculum, culled from his own experience running a business, includes paperwork, location and equipment and American, Mexican and Italian cuisine.

Most culinary institutes provide students with the finer points of cuisine but nothing of the practical application of their trade in business.

"The first month is all about paperwork," Trejo said. "In the business world you need a lot of paperwork - big time."

Trejo wants to keep the classes small to maintain personal interaction with students; however, he is planning to offer morning and afternoon classes to provide a measure of flexibility for those interested.

The price tag for the course is $3,900.

"It's not all about cooking, it's about good management," he said. "When you're cooking for 500 people you can't cook the old fashion way. This course will teach the shortcuts."

Trejo got his first taste of the food business at the age of 17 when he was hired by Holiday Inn in Brownsville. He knew nothing about cooking, but he was eager to learn.

"They put me through the mill," he said. "But, you see, work never scared me."

The on-the-job training proved invaluable.

From the hotel job he opened two Sonic drive-in franchises in El Paso. After El Paso he worked for restaurants in Dallas and Houston before finally returning to Brownsville where he opened a catering business called Don Carlos Catering Services.

The past few years he's been doing consulting work for restaurants and other catering services.

Last year, Trejo realized that he was getting as many requests for advice as he was catering jobs.

Restaurants fail all the time because they don't understand the business side of the business, Trejo explained. He hopes to help at least a few budding chefs avoid the same mistakes.

"The food business is the hardest business you can get into, but if you love it you're going to be successful," Trejo said. "Actually, I wanted to be an architect."

Aaron Nelsen is a reporter for The Brownsville Herald.