Local chef realizes dreams with budding catering business
By Michelene Landseadel
Photos from Facebook.
Steven Rodriguez Sullivan started Shav’ N’ Flav catering, ‘on a shoestring’
–Steven Rodriguez Sullivan, owner of Shav N’ Flav catering, is making a name for himself as a culinary success in the North County. Sullivan won the last three cooking contests that the city of Atascadero has hosted in a row, first with Taco Day on Traffic Way, then Tater Day on Traffic Way, and the Atascadero Tamale Festival.
The original Shave N’ Flav was “just a little shave ice business with simple concession foods devoted to local youth sports.” To help the teams, Sullivan donated 20-percent of the proceeds back to their leagues. Though denied a small business loan in 2015, he threw a “whopping $3,200 and some change,” all he had, into redeveloping his company, telling his two daughters “Sink or swim…you know what? Daddy ain’t tryin’ to drown and failure’s no option here.” He didn’t let them down.
Shave N’ Flav Catering revealed its improved menu at Mondo Cellars in the spring of 2015. With the help of his sweetheart, Brittany Torres, his step-dad, Adam Sullivan, and brother Eric, Sullivan’s business achieved Business of the Month in September of 2015 from the Paso Robles Chamber of Commerce. Next came Taco Day on Traffic Way where he walked off with first prize for his Chile Verde Street Taco with Consuela Sauce. He was an instant hit at the 1st Annual Tamale Festival in Atascadero. Prior to that event, Sullivan confesses that he’d never rolled a tamale in his life! But he experimented, creating a tamale with a twist—pulled pork with ancho chilies, garlic and a secret sauce—which won first place in a blind taste-test by judges Mayor Tom O’Malley of Atascadero and David Wilson of KRUSH’s “Quick Bite” fame. In March of this year, he won first place in Atascadero again, this time for his offerings at Tater Day on Traffic Way.
At the time of this article, Shave N’ Flav caters for 15 area wineries, and seems destined to be serving at many more in the future. Ever in demand, Sullivan says the phone starts ringing early in the morning. By noon he’s booked, not only for the day, but for weeks in advance.
Shave N’ Flav’s owner attributes his original love of the culinary arts to the influence of his mother, Kelly Sullivan, who taught him to cook when he was a child. From third grade on, he was a committed volunteer in the school cafeteria and food-counter. At 16 he worked for Jack in the Box, often tackling, “a four man job in one.” Thereafter, he followed the usual path of young restaurant employees, finding work in kitchens whenever possible. When his father, Nick Rodriguez, became concessionaire at Fort Hunter Liggett Military Base, Sullivan helped coordinate the menu. He says his father eventually received a contract to run the base café.
As he matured, Sullivan desired to improve his cooking skills. So, when the Paso Robles Culinary Arts Academy opened its doors, he enrolled and continued to take courses there for 2 and a half years. Executive Chef, Philip Riccominni, stood side-by-side, providing Sullivan with hands-on instruction. Sullivan credits his current success and popularity to the mentorship of this great chef.
Shave N’ Flav currently takes center stage at Sculpterra’s Wine Club, appearing every Sunday afternoon at the winery’s live music program from 1:00 to 4:00 pm. Pear Valley Vineyards has just signed Sullivan on as exclusive caterer for their Friday Summer Eve Concert Series through December. He’s on board for Calcareous next, and Hearst Winery has the caterer down for its up-coming pick-up party.
His next big venture will be catering through the open windows of his new food trailer. He plans to hit the streets of the Central Coast with specialty foods by mid-June in locations everywhere. “Followers,” or as Sullivan puts it, Shave N’ Flavians, can keep tabs on his schedule by checking out www.facebook.com/ShaveNFlav/.
If you’d like to help Sullivan expand his business in our area, see www.gofundme.com/ShaveNFlav.
