Do you daydream about dropping everything and opening a restaurant? Have you always wondered what it would be like to start your own line of condiments? So many trailblazers in the food world actually started their careers in entirely different fields. How did these folks decide to hit the brakes, start over, and become inspiring the chefs, entrepreneurs, farmers and activists they are today? Hear their stories and learn how you too can fulfill your food dreams. Join cohosts Vallery Lomas and Ethan Frisch on Why Food?
If you made a leap of faith to work in the food industry and want to share your story, please get in touch at whyfood@heritageradionetwork.org.
"The one through line of my early twenties was that there was no through line." After many years of random jobs and a prolonged stint at the Metropolitan Opera, Casey made a pledge to himself that he would establish his career path by the time he was 30. Food was always heavily involved in Casey's life, it was a love interest of his but always something in the background. That is until he and a friend set themselves a challenge to set up a company in 30 days. They developed a spicy honey with quality ingredients from the Hudson Valley, Bushwick Kitchen was born. Three years later, they now produce 7 products ranging from honey, maple syrup and hot sauce. Casey discusses the early challenges in his first entrepreneurial endeavor, how he rolled with the punches, and how all those random, unrelated jobs in his twenties aligned to mould the multi-dimensional entrepreneur that he is today.
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