Transcript for Chef makes food for others at home to stay afloat during pandemic
We are back now with "Gma's" open for business. With many professional cooks out of work, during the pandemic, some are getting creative. Many are getting creative. They're finding new ways to make ends meet while feeding others. Becky Worley joins us now from San Francisco, has more on this story for us. Good morning, Becky. Good to see you, as always. Reporter: Good morning, robin. Great to see you. They say necessity is the mother of invention. Well, for some chefs who were laid off during the pandemic, they needed income so they invented businesses and they say you can do it too. All you need is a kitchen. Mm-mm. What you get when you mix hungry people stuck at people with eager chefs. Victor laid off from his head chef job at a San Francisco restaurant has started a food prep and delivery business in his home kitchen. I've always wanted to bring food to San Francisco. Reporter: One of a growing army of entrepreneurial chefs starting a food business in the pandemic. Kind of crazy when you put your mind to it, you can do whatever you want. Reporter: Emerson lost his job early but pushed himself to fulfill his dream opening a barbecue pop-up in Racine, Wisconsin. It's been awesome. Just the love for barbecue and I think it's something new, the whole situation making people get out of their houses. Reporter: Even the nontrained chefs. Upenn student was supposed to be interning at 11 Madison park. Instead she's selling breads on Instagram and beyond Instagram apps like wood spoon make it possible for chefs and home cooks to safely sell their tasty bites. We help local cooks and they just need to cook amazing food and share it. Reporter: Michael Symon has tips for getting started and staying afloat. First get the proper permits and licenses. Make sure you're doing things the right way, the last thing you want to do is open some -- something up without the correct permit. Reporter: Vary your men mu. Make customers happy. Don't fall in love with maybe an entire menu. Change it up. Make it interesting for people. Reporter: And grow slow. Sometimes people grow too quickly. Really focus on making that business or whatever it is spectacular, successful, both from a quality standpoint and from a financial standpoint before you do the next project. Reporter: Our chef Victor is learning all of this on the go even getting his workouts in as he takes me on a delivery run via bike. You a fan? I am definitely a fan. Enjoy everything. Thank you again. Thank you so much. All the chefs we spoke with say be sure to check with the public health department in your area before you get started. You want to make sure you have the right permits or licenses and you know all the rules and regulations. But the good nut, robin, is many of those are loosening up now that more people are cooking out of their home and selling to others. That's right, so, Becky, how do we great chef, how do you get the word out about their businesses? Yeah, it's a whole new world, you're not advertising. Or, you know, running around in food trucks, you really need to use social media here, all the chefs say Instagram and Facebook are great. You want to post pictures of your food every day. You want to vary your menu and post that on Instagram. You also really want to encourage your family and friends to repost and share and you are trying to create this momentum getting repeat customers and maybe even encourage them to share for a discount on their next order. You see this is momentum. We can do this, robin. Yeah, we can do this. Hey, Becky, before we go, how are you and the family? We know in California going back to phase 1, so how are you guys doing? Yeah, I mean, all this uncertainty around school is definitely stressful but we're trying to be in the moment and do what we can. We went backpacking last weekend. It was just food for the soul. Yeah, good for you. All right. Always thinking of you, Becky, and the family. Thanks so much. Appreciate it. Great advice thaw gave for those new chefs out there and cooks. Back now to ginger.
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