Reihaneh Pourhamedani, like many foodpreneurs, is a visual creator but Reihaneh takes it next level with her business TA’LA ice cream. A trained architect, Reihaneh now creates artisan ice cream with 13 SKU’s and flavours that nod back to her homeland of Persia – think saffron, pistachio and rosewater.
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Sonal Patel makes absolutely delicious vegan take home heat and eat meals (curries, dals, stews etc) and condiments and wanted to learn to love the business side of growing a food business so she experiences more revenue certainty to reinvest in her business with advertising and promotions to attract more customers.
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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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Nicole Mahler is the founder of Delicious Foods, a consumer packaged goods range of vegan ready-to-eat meals. Nicole has successfully built three country inspired ranges, Indian, French Farmhouse and Mexican and is working on expanding her range into the Chinese market. She’s thinking big. That excites us!
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Michelle Farina is the founder of dairy free and cruelty free cheese business, Noshing. Michelle has taken Noshing from a standing start to a dairy free growth business. Before Michelle launched Noshing, she says she knew nothing about food manufacturing, now she not only knows a lot about food manufacturing, she’s paying herself a decent wage, has moved her operation into a commercial kitchen and is preparing for scale.
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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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You’ve been working, creating and building a food and drink business so you’d know that being across the latest food and drink trends can be the difference between having an impact or being irrelevant. And then there’s the competition to stay ahead of. Global foodies and consumers are more than ever embracing what’s hot, healthy and visibly appealing.
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You’ve been working, creating and building a food and drink business so you’d know that being across the latest food and drink trends can be the difference between having an impact or being irrelevant. And then there’s the competition to stay ahead of. Global foodies and consumers are more than ever embracing what’s hot, healthy and visibly appealing.
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In our latest ‘What’s Cooking’, we hear from Vicki Veranese, Founder of Alive and Wild. Read about how a health crisis led Vicki on a quest to heal with better food choices which has since inspired the values of her business. Today Vicki runs health retreats and a food truck as well as catering.
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Finding a gap in the market for chef training specifically for vegan-based cooking, Veet Karen Hedley created a full Vegan Chef and Lifestyle Training Program
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