On the Dish
A tech entrepreneur spent 15 years trying to replicate his great-grandmother’s mac & cheese recipe. Now, it’s perfect. It’s also super popular in Atlanta and can be bought online.
One chef’s entrepreneurial spirit and love for Hawaiʻi is keeping her company’s power-packed flavors alive with a new sauce line.
For Ava Truckey, owner of Butter Moon Bake Co. in Denver, it’s not enough to just offer scones and biscuits. It’s also about giving back and lifting up historically disenfranchised groups.
LA residents Sean Smith and Brayden LeBlanc-Jackson left their corporate jobs with the mission of doing something where they could be “as queer and colorful and ridiculous” as they wanted to be. The result is The Puffs, their cotton candy company that specializes in “huge ridiculous shapes.”
Two childhood friends keep it simple by building a fried chicken empire created from
America’s Black experience.
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.