Today we’d like to introduce you to Molly Behnke.
Hi Molly, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I began working in restaurants as a hostess at 16, shortly after getting kicked out of high school. I quickly learned acts of service and sharing a meal with a loved one was a universal language as cooking became my contribution to the household.
In 2015, I left Los Angeles in search of a career in Portland with the intention of finishing culinary school, but dropped out to pursue working in fine-dining restaurants full time. This led to opportunities overseas and ultimately brought me back to Portland in 2018.
During the pandemic, I decided it was time to create a separate account for the dozens of food pictures sitting in my camera roll. The feedback from the community was incredible and led me to connect with local businesses for pop-ups and collaborations. Fast-forward five years and I have expertise in food truck management, catering, weddings, and even being featured on Food Network’s CHOPPED.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The path of an entrepreneur is not a smooth one but that’s what makes it fun. For chefs, perfectionism can be one of our biggest recurring challenges. We often convince ourselves that we can do everything alone instead of outsourcing to people who can not only support us but may actually have a better way of doing it. Over time, you learn to advocate for yourself and build confidence from learning what not to do. It’s only a mistake if you make it twice.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in bringing Indian and Asian flavors paired with ingredients from the Pacific Northwest. My approach combines traditional techniques and unique flavors with Oregon’s seasonal offerings. My previous food truck became my testing ground for new ideas and led to some of the dishes I’m most proud of. These include staple recipes such as: Ube-ignets, bitter melon croquettes, and smoked halibut collars with lemongrass hot sauce.
Many of my clients come to me for upscale vegetarian or vegan options, as traditional Indian cuisine naturally lends itself to accommodating both. We have over 10 years of experience working in hospitality, and I aim to give my clients a one-of-a-kind personal experience.
A loyal client connected me with a respected chef in Goa, India and we got the opportunity to create a meal together in person. A few years ago, former colleague helped me secure the opportunity to stage at Gaggan, an Indian focused Michelin-star restaurant in Bangkok, Thailand. Those experiences are some of many that deepened my appreciation for Indian cuisine – it’s vast history, complexity and thoughtful use of spices continues to be one of my greatest sources of inspiration.
Can you talk to us a bit about the role of luck?
I’ve experienced both lucky opportunities and difficult setbacks, but neither has defined my path. Luck has brought unexpected people into my life, while hard work has allowed me to turn those opportunities into something meaningful. I’ve built my business from the ground up by taking risks and trusting myself. Not every risk has paid off, but trying is still something to be proud of.
Pricing:
- Please contact directly for pricing
Contact Info:
- Website: https://www.skinnychefpdx.com/
- Instagram: theskinnychefpdx
