Chef Ron Lock has led a very full and sometimes hectic life in pursuing his passion for cooking. For nearly 30 years, he’s shared his expertise in the culinary world through his business, CRL Catering. More recently, he has tried his hand at other related avenues, including blogging, sharing recipes, and hosting cooking shows. He has met with success, garnering quite the loyal following.
I had the chance to chat with Ron and ask him a few questions.
What was it like trying to balance your catering business and a full-time retail position?
Luckily, the main holidays were not so bad, as usually the corporate job was a bit quieter so I could focus a bit more time on the catering business.
You were previously the host of The Chuckwagon Cowboy Show. What made you decide to pursue the independent production of your own cooking show?
I initially created the character “The Chuckwagon Cowboy” in 2011. I produced the first year of “The Chuckwagon Cowboy” on my own. In spring 2012, I was approached and signed on with the Talent Management Division of WY Enterprises, which then created “The Chuckwagon Cowboy Show” for Season 2.
However, I was having creative differences with them toward the end of the second season. I also wanted to get away from being identified with a character identity and venture into my own show with my own name, but still use some of the character aspects I started doing with “Chuck”.
So in June of 2013, my association with the agency was broken and I began to work on developing what is now “The Chef Ron Lock Show”.
You’ve said your cooking show, The Chef Ron Lock Show, will be both comedic and educational. Expand on this.
Well, this show will really go on the “Three E’s.”
EASY - Meals that I’ll be “Keeping Short & Simple” and also economical as well! This show is geared toward lower and middle incomes and the busy lifestyles of families like you and me!
EDUCATIONAL - Providing simple and easy step by step instructions each episode on how to assemble each recipe so even someone with virtually no kitchen experience should be able to handle these with ease! Also, providing tips and tricks within the episodes as well.
ENTERTAINING - I’m adding fun and comedy to the show by my “cast of friends” (who are all portrayed by me). There will be four characters in the first season initially with an occasional “guest star”. They will all have their own personalities and each one will rotate with opening the show each week and introducing the ingredients. Then I come in as myself and start Heating Up the Kitchen with the educational side of the show.
How many episodes are in the works for the first season of your show?
I’m looking at filming 20 episodes to finish out at the end of July and then a couple more special episodes for August fillers before starting Season Two in September.
Go to my website and click on the CAST button for more details and bios on the cast.
When do you anticipate your upcoming books will be released?
I actually have one cookbook that has been completed for over a year now. I started work on it in 2010 and completed it a year later. I was going to release it through the agency I was with, but when our creative differences came about, the project was stalled.
In creating this new show, the autobiographical book about my experiences cooking with mom (which takes the readers from age 5 to when my mom passed away in 2009) was shelved and to be released as a second or “prequel” book to the one I am currently writing.
This one I am currently working on was started in November 2013, and I am about halfway done with it as of the end of January. It is going to be 30 recipes with 30 short stories about how each recipe has touch my life or the lives of others in some way. It’s about Chef Ron Lock on his own and the experiences in adult life with mastering the culinary world. I see a summer 2014 release based on the current status of the book.
What would you say have been some of the most popular recipes you’ve posted on your website?
Well, the one that went viral this past Christmas season was my Roast Prime Rib of Beef. It currently sits with over 430,000 likes on Facebook alone! It was very well received!
Others would include my Baked Spinach Balls, Pumpkin Layer Cake, Crescent Roll Breakfast Casserole, and the Crock Pot Beer Chicken.
You have a lot on your plate for this year – your new cooking show, the release of your cookbook, and a monthly column for the upcoming Savor magazine. What keeps you going and motivated?
There is a lot more than what you mentioned as well that happens on a day-to-day basis! I work up to 18 hours a day many times. When you love something as much as I do and you feel that it’s your natural calling to give back to others, it becomes a labor of love. Of course, there are many valleys along with the hills, but in the end I know it’s what I was put here in this lifetime to do, so the interest, excitement, and learning from it all keeps me going daily!
What are your plans for the future?
Continuing with my catering business and cooking show. Perhaps a book tour with the release of the first cookbook. Also releasing the second book at the end of the year.
Merchandising some products such as spices, rubs and sauces and other various culinary items.
Developing and expanding my entertainment business and assisting others eventually in getting started in culinary careers.
Philanthropic work in the culinary field.
Down the road, I would also like to eventually open my own restaurant.
I would like to thank Ron for taking the time to answer all of my questions. Make sure to check out his homepage or follow him on Twitter. If you’d like to learn even more about Ron and his new cooking show, check out this video he created full of promotional clips.
