Today we’d like to introduce you to Ryan Kober.
Hi Ryan, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Entertaining and eating have always been the two biggest pillars of my life. Since I can remember, I’ve always been the guy who made everyone laugh or tried to finish someone else’s plate when they were too full. When I was thinking about going to college, acting and filmmaking were my main focus. Cooking food or doing anything involving food hadn’t even crossed my mind yet. So I spent 4+ years dedicating my time to studying acting and filmmaking at DeSales University in Center Valley, Pennsylvania and also at the Eugene O’Neill National Theater Institute in Waterford, Connecticut. Once I had graduated from both schools, I did what any other actor would do with their degree and became a bartender/waiter in NYC. At the same time, with the appetite I’ve always had, I took myself out to eat a lot, and with Instagram on the rise, I started taking pictures of all the great food I was eating and basically wrote love letters about each meal. Abby, my friend from high school, saw what I was doing and told me I had no choice but to start a food blog. Thus started my adventures as the Fare Bear. I went food blogging all over Long Island and NYC, documenting every delicious meal along the way.
While that was happening, I was working as a freelance waiter/bartender for an app that basically connected you to any and all private events in your surrounding area that needed extra hands. It was like a hospitality version of Tinder. Through the app, I ended up working for this group called Story Course, run by Adam Kantor and Brian Bordainick, which was a high-end dining experience that told the story of an immigrant chefs journey through multi-course dinner. As a performer, I instantly fell in love with this concept and wanted to stick around and help out as much as possible. With my love of food blogging and food photography in full swing, I found myself being pulled more and more into the kitchen to catch glimpses and photos of each dish before they went out. I was working with them on my birthday and their resident chef at the time, Chef Jae Jung, had made me my own plate of everything she had sent out that night. It was so special to me and I truly was on cloud nine experiencing her food. It was a high I’d never felt before. I was hooked. That event came and went and they were on to their next chef, Chef Behzad Jamshidi. He changed the course of my life and I don’t know if I’ll ever be able to repay him. He not only encouraged me to take photos of his food but also wanted me to taste everything and even went as far as to invite me to all his other events and even make me his sous chef for some of them.
Although what I was helping out within the kitchen was nothing major, it still felt like electricity was coursing through my veins. I put on that chefs jacket and knew this was something that was missing from my life. Eventually, after a few of his dinners, I asked him if I should start looking into culinary school. He said unless I want to be very broke for a very long time, absolutely not. But, he was a consulting chef for a restaurant in the Wallstreet district that was looking for prep cooks so he told me if I wanted to start anywhere, that was my chance. Anything after that would have to come from how badly I wanted it. From there, I kept my head down and learned as much as I could as fast as I could. Eventually, through a food blogging event, I became friends with Chef Allison Fasano who had recently been featured on Chopped. She needed extra hands to help her in the kitchen of her pop up restaurant out east on Long Island (where I’m from) and I gladly accepted even though I still felt like I didn’t know enough to get the job. She told me not to worry and that she would teach me anything I wanted to know. I just had to keep up. So, from there, we became very close friends, a right-hand man if you will, and she brought me to all the restaurants she would help open. I learned so much and really started to gain confidence in the kitchen.
Eventually, as we all know, the pandemic hit, and as it grew colder. New York/Long Island restaurants took a big hit. No one could eat outside and inside could only hold 50% or less. I ultimately made the decision that I wanted to move and find someplace with warmer weather and a better food scene so that I could continue growing as a chef. With my sister living in Texas already, I decided to try my luck in the city of Austin. Since January of 2021, I’ve been living here, working as a line cook at Easy Tiger and continuing my journey of being an entertainer and also a food blogger. Each of these things brings me so much joy and at the end of the day, I’m just trying to do what makes me happy because otherwise, what’s the point? I don’t know what the future holds for me, but as long as there’s good pizza or tacos, I’ll be there.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
My biggest challenge has always been money. Unless you’re a big shot, acting and cooking are not professions that make you feel financially stable. It definitely puts a damper on your dreams when you’re sweating while trying to pay your bills and still living at your parent’s place in a twin-size bed. My other challenge has definitely been other chefs I’ve had to work with over the years. At each job I worked at, at least one chef was a stereotype. Who had a drug problem? Who was an alcoholic that didn’t show up on time or at all? Who was a hot-headed chef that lost his temper at the drop of a hat? And although these were the challenges I faced, they only made me work harder and they got to where I am today because especially compared to those other chefs, I was extremely reliable. I was never late, I never talked back, and I always wanted to learn as much as possible. Yes, those chefs were way more talented than me when it came to cooking but you can’t prove that if you don’t show up or get fired. That’s how I got ahead.
Appreciate you sharing that. What else should we know about what you do?
As a chef, I don’t think I’ve found a style yet but as an entertainer, I’d just have to say that I’m honest, weird, and I like going against the grain of whatever seems popular. Also, if it’s about Long Island, I’m bound to make fun of it in some form of parody. From Instagram to Tiktok, I just make videos or food posts about whatever comes to my head. Recently I made a video that went viral on Tiktok that was me acting as a jealous roll of painter’s tape. I can’t explain why the video is funny or why it got so much traction but I’m not gonna argue with the internet on this one.
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
I’ve learned that you ultimately have to do what’s best for you. It’s okay to be a little selfish. Having a good work ethic is one thing that I pride myself in but I also know when my body needs rest. Even with the pandemic happening, I still had to work my ass off and it got to a point where I was physically and mentally exhausted. I had to learn to say no so that I had enough time to reset and recharge my batteries. That’s very very important to me now.
Contact Info:
- Email: ryanjkober@gmail.com
- Instagram: Instagram.com/thefarebear
- Twitter: Twitter.com/grizzlykobear
- Other: Tiktok.com/@diskobear
Image Credits
Thomas Lowery Nico Schinco
