As many of you already know, I’ve been building and growing my brand for quite a while. Building an independent brand as a start-up entrepreneur is no simple task. Anyone who has ever attempted this knows what a difficult road it can be. But, the BIG upside to it all is finally achieving recognition, which provides you with a sense of reassurance that you are finally getting it right. This upswing is a direct result of all your hard work, sacrifice and dedication. Moreover, it is proof that your decision to become an entrepreneur, and think “out of the box” wasn’t such a bizarre idea after all. As challenging as it may have been during the years of constant pushing forward, building contacts, regrouping from mistakes and funding your entrepreneurial idea, you’re finally seeing some favorable results. You stayed your course, rose up to face the difficulties, and worked out solution after solution. There is a bright light at the end of the tunnel! Your brain child idea (whatever it was) has finally become a force to be reckoned with. Now, you are considered to be knowledgeable as a start-up entrepreneur, or in my case, as an Entrepreneurial Chef.
This all leads me to an email I received from a man named Shawn Wenner right before Christmas. Shawn is the founder and publisher of a new, rapidly growing culinary magazine, Entrepreneurial Chef.
Shawn was interested to learn more about my entrepreneurial story. It turned out that he had been following me on my Facebook page, so he already had some insights to the brand building I was working on, my Minnesota Wild Rice Griddle Cake product, and my great leap of faith into the world of start-up entrepreneurship. So, when he asked if I would like to share what I’ve learned with others that are contemplating a similar journey, I was honored; my answer was an absolute yes.
Shawn and I then had a lengthy yet interesting phone conversation. You can now read what we talked about on that call below. Enjoy!
Entrepreneurial Chef | April 2017
Read the full April issue of Entrepreneurial Chef here.