Brody Jenkins grew up in the Waitakere ranges and was a relatively quiet kid with an enthusiastic and creative outlook.
Upon reaching the fifth form, Jenkins was given permission to 'drop out' early at fifteen while having done well in school before this.
Moving into an underwater ceramic technician career, Jenkins only considered cooking once opportunities arose.
After a year at the Lincoln Green, where he started to cook, he was offered a chef apprenticeship with SKYCITY.
Unfortunately, not passing the first time, Jenkins was persistent. He continued to work at SKYCITY and was successful in the application process on the second.
Over the following three years, Jenkins was mentored by Mark Wylie, Peter Ray, Robert Bok, Graeme Young, and Richard Ross.
Many mistakes, a lot of work, and a lack of sleep caused Jenkins to be experienced in various parts of the industry, from butchery to hotel in-room dining to convention centre catering.
"Upon graduation, I was offered a full-time position as Demi Chef specialising in Pastry at the Grill. Which I excelled at," said Jenkins.
Assisting in the opening of Andy's Burgers and Bar, Jenkins jumped ship to pursue his first taste of fine dining at The Grove, where he met Ben Bayly and Josh Barlow.
At Jo Bro's and Loco Bro's, sustainability is at the forefront of everything they do.
Combining a sense of 'fast food' culture with genuine ingredients that make better flavour and minimise artificial ingredients creates difficulties.
Despite these difficulties, Jenkins and the team are adamant about remaining on their current path and providing customers with delicious food.
The defining feature of the food is easily accessible street food. On one side are Californian-style cheeseburgers, and on the other are authentic Mexican tacos made with fresh, high-quality NZ ingredients.
"We have done our best to keep our concepts as true to their roots as possible. Once you understand the history, traditions, and culture that gave birth to each cuisine, you have to respect it," commented Jenkins.
The first food trailer, Jo Bro's Burgers, meaning Josh and Brody burgers, was the brainchild of Barlow's and Jenkin's business.
Since the operation began four years ago, they have catered night markets, beer & wine festivals, Meat Stock, Deep Hard N Funky, and more.
The foundations of their business are run on positive team culture. Ensuring all staff members are paid a living wage and promoting work-life balance are critical to their success.
Jenkins believes the healthy work environment in hospitality is far and between these days and is passionate about creating one for his teams.
While the importance of a healthy work-life balance is at the front of Jenkins's mentality, he spent many years working away. Upon reflection on his previous years, he looks back and is proud of his achievement in finishing his apprenticeship.
Alongside his apprenticeship, his personal highlights include working with Ben Bayly at The Grove and successfully launching his business, Jo Bro's Burgers.
In the limited spare time Jenkins has, he spends collecting cacti and working on his garden.
"It seems to be the only thing that gets my mind completely off work, other than a good dinner with friends or enjoying life," said Jenkins.
Moving forward, Jenkins hopes to add a certified organic beef burger on the money and, in the long run, launch Jo Bro's in his favourite international cities.
