The Entrepreneurs
Cooking healthy has always been important to Chef Anthony Thomas. So during the pandemic, he wrote a book about just that.
Pastry Chef Heather Wong wanted to keep the baking spirit alive after losing her job. So she put some of her favorite desserts in a box and did a curbside, drive-by-pop-up. It did so well she started Flouring LA.
When Prej Iroegbu moved to the U.S. and couldn’t find authentic Nigerian food, he did what any chef with a love for his home country’s cuisine would do. He created his own.
Aarthi and Addy Parthasarathl wanted to find a fun way to build memories together before Addy headed off to college. Baking was the answer that segued to a business.
Designer doughnuts became the unlikely canvas for two chefs forced to pivot after Covid-19.
Making dumplings during Covid was a huge comfort for husband-and-wife Sara Timmer and Ryan Vansplinter, so much so that they started delivering them to friends in return for sourdough starters and cookies. Now, it’s a business.
From oyster shucker and HR director to knish makers. Such is the story of BenReuben’s, where you’ll find a hefty dose of nostalgia at this couples’ Maine Knishery.
Ko Sisters Seoul Food in Portland, OR offers Korean favorites on a stick because, says chef/owner Susie Song, “Why not make everything easy to eat on the go?”
A motorcycle trip from Southeast Asia to Europe to Mali led this couple to throw their energy into a wood-fired pizza business. Residents of Carrboro, NC are the beneficiaries.
