Success, Rochford said, means realizing the value of what female chefs, and pastry chefs in particular, bring to the table. “We’ve gotta look at it as a unified success.” “We can’t look at it as competition,” she said. Rochford hopes giving Cochi Dorado a temporary home at Sugar & Scribe boosts both businesses. “When you’re in the trenches, you don’t see the light. “One of the cool things we’re doing here is. Sandoval said Rochford’s help has been invaluable. “I was told specifically by one local bank it was because I was a female and seven out of 10 female-led restaurants go out of business. “I got turned down by seven banks,” she said. That’s the biggest heartbreak.”Įspecially important to Rochford was helping a fellow female chef. “We talked not about food but about business - staffing, how many ovens, sales tax, all the ugly non-food things that often lead chef-owners to stumble because no one taught us the business part. “There’s a lot of moving parts that you don’t know about until it’s too late,” Rochford said. I was happy to share all the times I fell on my face.” “I think we have a responsibility to try our best to help other people. ![]() “I had really great mentors, like chef Bernard from the Marine Room,” she said. Rochford said coaching Sandoval was her way of paying it forward. “I look up to Maeve a lot she’s a powerful, strong female, doing essentially what is my dream.” “She was already a resource for me,” Sandoval said. After the two met in 2019, Sandoval consulted Rochford about starting Cochi Dorado. This isn’t the first time Rochford has helped Sandoval. ![]() Rochford and Sandoval worked out a plan for Sandoval to sell her pastries, which she describes as “elevated old-school Mexican pan dulce favorites,” out of Sugar & Scribe from Wednesdays to Mondays through June. I have this crazy idea let’s chat,’” Sandoval said. “Maeve said, ‘I love you you’re going to be fine. Within minutes, Rochford called Sandoval to offer assistance. Rochford, who met Sandoval last year at the San Diego Bay Wine & Food Festival, saw the video as it was shared across Facebook. Sandoval created an “emotional, candid” video for her crowdfunding supporters to explain the closure. “We pour our lifeblood into this business.” “We were waiting for our loan to fund, but the bank diverted all new business loans into rescuing existing businesses.”Ĭlosing her business before it opened was “heartbreaking,” Sandoval said. ![]() “We were another casualty of COVID,” she said, referring to the coronavirus pandemic in which many businesses were crippled amid government-ordered shutdowns and other restrictions intended to stem the spread of the virus. But in April, Sandoval learned her bank would not grant final approval for her loan. Sandoval, a “MasterChef” winner, was set to open Cochi Dorado, a modern Mexican bakery, this spring in National City. is giving half its retail section through June 30 to Cochi Dorado (Spanish for “golden pig”) in an attempt to help chef Claudia Sandoval find success after suffering a setback. ![]() Chef Maeve Rochford is offering something new at her newly reopened La Jolla cafe and bakery: a chance for another local chef to succeed.
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