Whisking Away Doubts

This week has been all about gearing up to be in the kitchen. I can’t even tell you how many YouTube videos I’ve watched trying to figure out all the things I need to operate in my kitchen space. 

To be honest, I’m suffering from a major case of imposter syndrome right now. If you’ve ever taken on a new role that you didn’t feel totally qualified for or started a business, then you know what I mean. Part of me doesn’t feel like I know enough to do this. 

But, in a past life, I spent time in a restaurant kitchen. Back in 2018, I had a short stint working at Gino’s East corporate office. At the time, they also owned an upscale restaurant in the Gold Coast area of Chicago, Eduardo’s Enoteca. I spent time with my boss in the kitchen there developing the menu. Those were my favorite work days. We ran around the kitchen testing out different appetizers, pastas, and main dishes. It didn’t feel like a job. I’d lose track of time and before I knew it, the day was over. That should’ve been my sign that I wanted to work around food in some way, shape, or form. 

This time around, it feels different because I’ll be in the kitchen by myself. Most food founders start in a kitchen space, then move to manufacturing. It’s the more common route for production. You have less commitments and more flexibility upfront. There are already positives that have come from this change. It’s bringing me closer to the actual production process. I’m learning how everything is done versus relying on someone else knowing how to make my product for me. If something is off, I’ll be able to pinpoint the problem and avoid the complication in the future - whether it’s me or someone else making the product. And, when I want to make changes to the product, I can do it more efficiently. 

In an industry where new products are popping up daily, speed and agility are key. Having hands-on knowledge of the production process will enable me to move quicker and make better decisions. I’m so excited to take on production and move the product along quicker than I have been able to up until now. 

My #1 focus is launching ASAP. The new packaging shipped out yesterday. 

All the ingredients that were at the manufacturer’s facility are supposed to arrive this week. And the ingredients I had to reorder should arrive by next week. Regardless, early next week I can get into the kitchen space and start working on production with what I have. I think I’ll need a week or so to get the hang of things in the kitchen. I'm sure there will be humbling stories to share over the next few weeks.

 

Buckle up! I'm expecting to report back with both challenges and big progress.