Meet Inna Kiner, founder of InnaMuse. Inna creates premium handcrafted nutritious and delicious mueslis. Inna, despite being an economist by training, shared with us how much she dislikes anything to do with numbers and finances! She says she just doesn’t enjoy accounting so has grown her muesli business with help in the finance area and says it’s made a massive difference to her cash flow and focus.
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Meet Chantal Scarlett, founder of XO Foods. Chantal creates Moozly. Chantal’s infectious sense of humour and desire for consistent business growth is part of everything she does. Chantal is so much fun to be around and work with and I love helping her grow her muesli business into a sustainable business that pays her a solid wage and supports her family.
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In our latest ‘What’s Cooking’, we hear from Martine Ah Heng, founder and Pastry Chef of The Bakery Lab. Martine produces Teff Flour Crackers that are sourced from local ingredients, vegan and sustainable. They are hand made from Australian Native Teff flour. Since joining Members’ Club and working with Chelsea, we’ve watched Martine gain clarity and take her ideas to market.
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In our latest ‘What’s Cooking’, we hear from Sue Heward, founder and farmer at Singing Magpie Produce. Sue went back to work her 100 year old family orchard at 46 years of age after many years away from the family business. Sue says it’s never too late to follow your heart. Read this our latest blog on how her and her partner are creating new opportunities for their family fig, quince, pecan and wine grape orchard business.
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In our latest ‘What’s Cooking’, we hear from Minerva Jimenez , the woman behind the unique and naturally delicious sweet spread brand, Minjums Foods. Minjums is currently sold at farmers markets and Minerva says it makes her happy when she sees people smile when they try it. Recently pitching to a foodtech incubator, Minerva is driven to build her business quickly and recently graduated from Chelsea’s Foodpreneurs Success Formula™ online program.
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In our latest ‘What’s Cooking’, we hear from Kristin Lemura from Noble Bootleggers Distilling Co. Kristin is busy with her gin distillery, family, teaching and winning awards! Recently Kristin, and her partner Dan, won a silver for their Christmas pudding gin and bronze for their cherry gin at the Australian distilled spirit awards. An enormous thing for this small distillery. Kristin just completed Chelsea’s Foodpreneurs Success Formula and she said it made her more “focused and gave her strength and clarity on her business vision”.
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In our latest ‘What’s Cooking’, we hear from Robbie Garvey, founder of Red Lime Jones. Robbie lives to bring ‘slices of joy’ to people and one of the many ways she does that is by creating mind blowingly delicious small batch premium granola. Robbie is based in Geraldton, Western Australia and since joining Members’ Club and working with Chelsea, has doubled her revenue and the number of retail outlets selling her granola.
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In our latest ‘What’s Cooking’, we hear from Lee Cureton, chef and founder of Culinary Creations Catering. Lee is based near Chattanooga, Tennessee and has been catering for more than 10 years and since joining Members’ Club is now scaling her business so she can make money whilst she sleeps.
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In our latest ‘What’s Cooking’, we hear from Ronit Robbaz, founder Open Table Catering & Cooking School in the Byron hinterland.
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In our latest ‘What’s Cooking’, we hear from Leonie Horsfield, founder Diabetes Meals Online. Leonie juggles two businesses, one in print and marketing and the other, her lifelong love, meals for people living with diabetes. Leonie’s world has changed for the better recently and she lights up when talking about it and tells us how she is getting closer to spending more time in her food business.
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In our latest ‘What’s Cooking’, we hear from Helen Tricarico, founder H.O.T.I. Kombucha. Helen is a real small business success story. She quit her day job and is now working full time in her handcrafted Kombucha business. Within the past 12 months, Helen’s business has grown from home delivery to a regular at markets to a co-manufacturing space, to being an integral part of her region’s biggest food festival, exposing her brand to over 10,000 people per day, to being included in local food tour stops and being stocked by the local wholefood outlet. Read on to be inspired.
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