Girl on Purpose with Vivian Tenorio

I have always loved bread pudding but was never able to find it served just right. I wanted something special, something unique, something so good you could taste the emotion that went into it. After years of fruitless searching, I turned on my own oven and got to down to the business of starting my own business. With the guidance of friends and family I soon found myself with a steady supply of wonderful, unique recipes. Schulzies bread pudding is the perfect interpretation of this timeless dessert. It’s rich and creamy, baked with love, and served chilled.

- What’s Your Personal Mission Statement
Bake Love

- Biggest Business Mistake
My dreams get ahead of reality. It’s great to be passionate, but the passion needs at least a small dose of reality in the mix.

- How Do You Handle Business Stress and Uncertainty
Yoga. And trusting my talented team.

- Greatest Business Decision That Changed Everything
Opening my first store in Venice. You realize that it’s a huge leap between a great idea in your mind and actual execution of that idea. It’s so hard to make that first jump – I’m so happy that I did. It opened up all the other doors for me.

- Best Book For The Entrepreneurial Mindset
“Pitch Anything” by Oren Klaff.

- Plus much more...

Chris Woehrle is the co-founder and CEO of Kings County Jerky Co., a Brooklyn-based business  specializing in all natural, 10% grass-fed beef jerky. He co-founded the company in 2010, leaving his career as an art director to pursue a twin for passion for food and entrepreneurship. What began as a weekend booth at the local flea market is now a national business, with products available in specialty food stores across the country, including most recently, Williams-Sonoma. The company has been featured in The New York Times, Bon Appetit, Real Simple, and Men’s Journal, as well as on the Cooking Channel, ABC News, and NPR.

- Personal Mission Statement
Be the best at what you do, and always strive to be better. Question everything you do, always be learning how to improve, and always be open to change.

- Biggest Business Mistake
Trying to do everything ourselves. A a result, we overspent on a facility we quickly outgrew, and squandered a huge headstart in the market by thinking we could handle all of the production ourselves.

- How Do You Handle Business Stress and Uncertainty
I talk with other food business owners to compare experiences, seek advice, and generally commiserate about the difficulties we all face. We have a great and supportive food community in Brooklyn, and I always come away feeling better knowing that the problems and issues my business face are not unique, and that other business owners have found ways to successfully navigate through the same difficulties I encounter.

- Greatest Business Decision That Changed Everything
Shifting our manpower and focus from production to sales and marketing.

- Best Book For The Entrepreneurial Mindset
I’m so busy either running the business, learning new skills, or researching new ways to improve our business that I never find the time to read a full book anymore. Part of my problem is finding the time to research which of the millions of business-related books are worth reading. I’ve read several of these books before and find that they are often too general to be that helpful. I’d rather spend that time learning a new skill or developing a new strategy than read a book that may or may not help my business. I do read a number of blogs, and one of them just released a list of 40 must-read books for entrepreneurs – so maybe I’ll start there when I can find the time!

- Plus much more...

I, Jessica, am 28 years old and was born and raised in Las Vegas, Nevada. I attended the University of Florida which is where I met Sabrina. We both majored in Business Marketing. After school I moved to NY where I worked in non-profit marketing doing mostly social media for international development agencies. Sabrina was also living in NY working as a buyer for Macy’s. We remained friends after college which leads us to The Jam Stand.

Jam Stand was started in 2011 by both Sabrina and myself. At the time it was just a hobby with no clear direction. We were making jam for fun and dabbled with the idea of selling it at farmers markets on the weekends. From there the company grew to online sales and then to stores.  The Jam Stand now has distribution for over 100 stores nationwide with distribution in the NE as well as the SW.

- What’s  Your Personal Mission Statement        
Make products that are both delicious and promote creativity. We want our jams to have a personality and inspire our customers to be fun and silly.

- Biggest Business  Mistake           
We have definitely made a lot of mistakes, but we take everything with a grain of salt and learn from it. I wouldn’t say that anything in particular stands out as being “the biggest.” We’ve gotten to where we are now with a not of trial and error.

- How Do You Handle Business Stress and Uncertainty              
Just go with it and believe in ourselves. I think a lot of the time it’s easy to get caught up in the moment, it is important to take a step back, look at the bigger picture, and dive back in tackling things one at a time.

 - Greatest Business Decision That Changed Everything               
I think that after our second year we were seeing real growth. We had to make the decision to either raise capital, build out our own kitchen, and bring on full time employees or outsource to a co-packer. After long discussions we realized that a co-packer was the way to go. It felt weird handing our baby over and putting the production into someone else’s hands, but it allowed us to focus on a bigger picture.

- Best Book For The Entrepreneurial Mindset               
Sabrina is actually much more of a “business book” reader than I am. Don’t get me wrong, I love to read, but when I sit down to read a book I want to escape into a fantasy-land of relaxation. I asked her this question and she said “The Seven Habits of Highly Effective People.”

- Plus much more...

Prior to founding Canada Enterprises LLC Reuben Canada was a patent attorney at Woodcock Washburn. Reuben found his entrepreneurial calling when he focused his energy into bringing something he created in his kitchen that expresses his impression of what exceptional tastes like. Reuben received a B.S. in electrical engineering from Swarthmore College and his J.D. from Howard University.

- What’s Your Personal Mission Statement
Better life through better choices

- Biggest Business Mistake
Not taking full responsibility sooner

- How Do You Handle Business Stress and Uncertainty
Always remember that this is an opportunity and be grateful for the challenges

- Greatest Business Decision That Changed Everything
Complete angel round of financing

- Best Book For The Entrepreneurial Mindset
Unlabel by Mark Ecko

- Plus much more...

Julie Busha launched the Slawsa brand to the market in 2011 with rave reviews and retailer confidence that saw placement in over 5,100 stores in the US and Canada within two years. Prior to becoming an entrepreneur and landing a coveted spot on Season 5 of ABC's Shark Tank, Busha spent her entire professional career in the world of sport marketing. She worked with many Fortune 500 clients, starting with IMG and most recently leading the marketing efforts for an agency owned by NASCAR driver, Bobby Labonte - a company she was recruited to build in 2007. She is proud to have worked with General Mills for nearly a decade. Busha graduated with three departmental honors as Academic All-American and Order of Omega from Winthrop University and has since been published through various media outlets. She resides with her husband Brett and two weimaraners in Cramerton, North Carolina. More information about Slawsa, including a store locator, can be found at www.slawsa.com.

- What’s Your Personal Mission Statement
I've got three little rules:  #1 Don't make excuses.  First of all, no one wants to be around people who don't take responsibility for their actions or inaction…they bring everyone else around them down. I have found that unsuccessful people can only achieve success on the backs of others. Don't be either one: the freeloader or the mule; and the freeloaders seem to be the ones who make the most excuses.  #2 Never let someone else's inability to see your value determine your worth.  If you want to achieve something, put in the work to get it done as it doesn't matter what other people think.  #3 Don't be afraid to bite off a little more than you can chew at times.  You lose fear when you dive into unknown territory head first and it'll make you stronger to take on more in the future.  It'll build confidence too.

- Biggest Business Mistake 
I have always been a people pleaser and desire to make people happy, proud, you throw in the adjective, has always been a personality trait of mine.  With that, I have found myself in situations where I have been too nice and that good nature has been taken advantage of.  You want to assume the best in people but at the same time, you have to learn how to spot people who are just wanting to take advantage of your generosity, efforts or both.  Its a fine line.  Don't stop being nice, generous and helpful to others, just use caution when you do. I've learned it's okay to look at life's scenarios with a cynical eye from time to time and sometimes you have to do that to protect yourself.

- How Do You Handle Business Stress and Uncertainty 
With more grey hair.  Honestly, because I am a very type-A person who feels she needs to be in control, it's not easy to think about the uncertainty of the future.  I probably stress more than most but, at the same time, I have confidence in my abilities and I need to trust in those to get me to my goals.  I just have to remind myself from time to time that I'm on the right path and as long as I stay focused, good things will happen.  Physically, I enjoy going for a good long run or doing an Insanity workout to relieve some stress. In shape people can take on more workload.

- Greatest Business Decision That Changed Everything 
Buying out my partner when he requested to sell his equity in the company to me.  To say that it was a shocking request is an understatement.  Considering everything I had put forth with the company in time, effort and finances to grow the Slawsa brand where it was at the time of the request, I can't say it's an easy decision.  I was now going to assume even greater risks with the added weight of an additional investment for the buyout and the legal fees in doing so.  It's not an opportunity that comes before a 34-year old often but, at the same time, it was one that I couldn't pass up, even if it meant making additional sacrifices to do so.

- Best Book For The Entrepreneurial Mindset 
I'm a big fan of Larry Winget's business books because of their comical, kick-you-in-the-pants, nature… but I'd like to change this question up and reference a SONG that I think every Entrepreneur should live by: Frank Sinatra's "My Way."  If you live like the person in this song lived, you probably kicked a little ass along the way.  It's a great anthem for us entrepreneurs.

- Plus much more...

Kara's Cupcakes is the vision of executive pastry chef, Kara Haspel Lind.  A somewhat rebellious child, Kara's sweet tooth is almost legendary in her family.  The daughter of a dentist, Kara's love for sweet treats was discouraged by her parents.  She learned early in childhood to hide candy and other sweets throughout her family home. This appreciation of sweets is among Kara's earliest and strongest memories.  As an advertising sales executive and passionate home baker, Kara realized the importance of following her dreams and enrolled in Tante Marie pastry school.  With the goal of furthering her baking skill set, she diligently embraced this program.

A small word of mouth cupcake catering business soon was born.  It quickly became so popular that demand for her cupcakes exceeded her ability to fill the orders.  Before long, the first Kara's Cupcakes bakery and retail store opened in San Francisco, followed by a retail outlet in historic Ghirardelli Square.

Today, a mom and entrepreneur with eight busy bakeries selling her famous cupcakes, Kara can still be found most mornings working in the kitchen with her dedicated pastry staff.  She visits the farmers markets regularly, looking for inspiration, and sourcing seasonal items for upcoming cupcakes flavors.  Thankfully, as the owner of a cupcake bakery she no longer needs to hide sweets, preferring to share her new finds.

Since 2006, Kara’s Cupcakes has continued its focus not only on its local and sustainable business and baking practices, but also ongoing philanthropy donating over $1.5 million to the community and local charities.  Last year, the company gave away more than 350,000 cupcakes to feed the needy and over $25K to local charities for schools, non-profit organizations, etc.  The company’s sustainable focus and green practices led to its most recent award for "Beyond the Check - Community Partnership in Sustainability" by the San Francisco Business Times.

- What are your top 3 business tips for aspiring entrepreneurs
Educate yourself on the market you are interested in pursuing and become an expert.
Create a business mission that will guide and inspire you as the business grows/changes.
Start small, know  your audience and stay focused.  It is a marathon not a race.

- What has been your biggest business mistake
Not listening to my intuition.

- What do you think is the difference between people who talk about starting businesses and those who actually do it
Are you fear based or not?
You have to be willing to take a chance, follow your passion, create a mission for your business  and let go of the fear…just do it.  If you fail, there is always something else to do.  I followed my intuition on starting my own business.  I used my marketing background, my appreciation for fashion and my love for sweets to create a cupcake empire based on a community sensibility.   Our mission “Making the planet a little sweeter by creating celebratory moments with each cupcake we serve” guides us in our business everyday!

- What has been greatest business decision you made that changed everything for the better
One of the greatest decision was leaving my job at Conde Nast and committing full time to expanding Kara’s Cupcakes.  ( and listening to my husband)  Following my intuition.

- Best book for the entrepreneurial mindset
"Onward: How Starbucks Fought for Its Life Without Losing Its Soul” by Howard Shultz, CEO of Starbucks
Lean In ” by Sheryl Sandberg
Pastry books and cookbooks are inspiration for me as an entrepreneur:  David Lebovitz, Ina Garten, Emily Luchetti, Shery Yard…
Dot Complicated:  Randi Zuckerberg.
Danny Meyer:  Setting the Table.

- Plus much more...

Loren Brill started Sweet Loren’s after overcoming Hodgkin’s lyphoma at the age of 22. She started studying nutrition and took cooking classes, and soon cut out all highly refined ingredients. Without delicious cookies and brownies in the marketplace that were made of ingredients that she wanted in her body, she realized that she would have to make her own, and soon, Sweet Loren’s was born. Loren is a graduate of Columbia University’s Columbia Community Business Program (’12), University of Southern California’s Annenberg School of Communication (’06), she completed the Master Class in Cooking at the New School, and is a certified Hatha Yoga instructor. She loves yoga, running, cycling, painting, traveling, the beach, dinners with friends, and has an insatiable sweet tooth.

-What’s Your Personal Mission Statement
My personal mission is to improve the baking industry by creating enlightened alternatives to conventional baked goods. I believe that your body is your temple—but, that doesn’t mean you can’t have fun and indulge, just choose smartly. Personally, I know I am happier and have more energy when I eat food that enhances my wellbeing—and to me, that means eating as whole and natural ingredients as possible. As a foodie, I always want delicious taste, and that the food I choose to eat takes me on an emotional adventure. I try to lead an active, healthy lifestyle that includes balance and conscious choices—even amidst a busy schedule. We live once—and I want to live life to the fullest. I know that good food helps us be our best self, and that it’s important to celebrate often--with yourself and those you love. Cancer has affected my family so much—my mother passed a way from a chronic leukemia in 2010, and I overcame Hodgkin’s Lymphoma at the age of 22. Cancer is an epidemic that we’ve almost all been affected by. My goal is to not only inspire a healthier lifestyle in those around me, but also to be able to give back to cancer research in a big way as we grow. My goal is to change the world—through cookies—one day.

-Biggest Business Mistake
Ugh. Where to begin! Looking back, it is hard to have regrets, because I had to do what I did in that moment. If I could do it again, I would wish to start my business with a partner with complimentary strengths. If it’s the right partnership, you can go twice as fast. Also, I wished that I researched the industry more and wrote a more in depth business plan at the beginning. My business started the complete opposite way—it started with only me, creating recipes in my mom’s kitchen with my younger sister as my official taste tester—and Whole Foods Market being our first customer. I went from 0 to 60, really fast.

-How Do You Handle Business Stress and Uncertainty
I deal with uncertainty and stress with daily workouts, healthy food choices, meditation, and talking to everyone I respect in business…a lot. I have days of total clarity, and then days of total distraction. It is hard to stay stress-free when juggling so much, and having so much at risk in something you so believe in. I share what I am going through a lot with other entrepreneurs, and listen to what others in business and the food industry can share. Between all of the people that I talk to, I get an instinct of what feels right to do next. And, that gives me some sort of certainty so that I can lead my company the best and most direct way that I can. Doing yoga, going for a run outside, eating fresh food—all make me realize that I am just happy to be alive, right here, right now.

-Greatest Business Decision That Changed Everything
Talk to anyone and everyone. I went straight up to Hoda Kotb from NBC’s The Today Show at a Fashion Night Out Event in NYC back in 2010, when I had just launched SL. Even though she was out with her girlfriends, I just walked up to her and told her all about Sweet Loren’s. Her best friend loved the concept, and invited me to drinks with them the next night. I just kept in touch with them --for over a year. When I emailed Hoda that I thought her viewers would love to hear about Sweet Loren’s, she told me she wanted me on and was going to interview me live the next week on the Today Show. That changed everything.

-Best Book For The Entrepreneurial Mindset
I wish I had more time to read. Great books stay with you forever. I was very motivated by Steve Jobs’ biography. It feels good to see that nothing amazing is done over night, or easily. It simply takes time, care, attention, and an undying passion to make the best possible product you can. It also shows me that you don’t have to be the best at everything. Find your strengths and own them—hire people around you to round out an all-star team.

- Plus much more...

Irene Costello – Corporate Executive Turned Culinary Maven After 20 years in the world of financial services, Irene broke out to develop her passion for cooking. She earned a Master's of Liberal Arts in Gastronomy and a certificate in Culinary Arts from Boston University and a certificate in Wine Studies from the Wine and Spirits Education Trust. Irene joined forces with Joan MacIsaac at Ruby Chard in 2005 bringing a unique combination of culinary and business experience. Irene earned her undergraduate degree from Georgetown University.

Joan MacIsaac – Acclaimed Chef and Culinary Instructor With more than 20 years professional culinary experience, Joan is a well-known chef in the Boston area. She worked six years in the restaurant industry, culminating as executive chef at Dahlia Lounge in Seattle before returning to Boston to start her own business. She created Ruby Chard Catering in 1996 and later expanded the business to include cooking classes. Joan partnered with Irene in 2005 delving into corporate team building cooking classes.

- What has been your biggest business mistake
- What has been greatest business decision you made that changed everything for the better
- How winning a sofi award can impact your business
- The benefits of trade-shows and festivals
- Plus much more...

Katie Lee was born and raised in Saint Louis, MO. Katie has also lived in Florence Italy with her mother and professional artist Belinda Lee. Katie's time in Florence Italy shaped her vision for food and style and was one of the driving forces in her successful concept. Katie then worked for 7 years for her Aunt Zoe (Robinson) Pidgeon, local restaurateur and owner of many successful restaurants including Cafe Zoe, Zoe's Pan-Asian Cafe, Il Fratellini, Les Freres, and BOBO Noodle House. Katie Lee was the Creator/Founder and Executive Chef at age 25 of Katie's Pizzeria in Clayton, MO. Katie's Pizzeria will be open 6 years in Feb 2013. First year Revenues exceeded expectations, especially in a down market.

Katie is now the owner and executive chef of Katie’s Pizza & Pasta Osteria in St. Louis, MO, with business partner and fiancé Ted Collier.

Katie's Pizza & Pasta has been open 90 days and was funded in part by a successful Kickstarter.com campaign that raised $42,000. Katie’s Pizza & Pasta showcases in house from scratch artisan Italian cooking while using local and seasonal ingredients. The beautiful artisan pasta in all shapes and colors dries on racks throughout the restaurant. The wood burning pizza oven is exposed to the dining room in an open kitchen. The wall behind the bar plays retro Italian films on a large projector along with two beautiful living green walls.

This success can be attributed to many things: Katie's full time management of front and back of house, focus on consistency, effective marketing strategies, an innovative concept, high quality product and service, and a desire to grow and change with the market.

Katie was featured on the cover of the St. Louis Business Journal, where they recognized her current operations success during the recession. Katie was also featured in Small Business Monthly as one of the Top 6 Young Professionals in St. Louis. Katie and her current operation are often featured in local papers and magazines including Sauce Magazine, Feast Magazine, St. Louis Magazine, Riverfront Times, Ladue News, STL Today and Alive Magazine. Katie has also been invited to appear on local radio and TV programs to talk about Katie's Pizzeria and its success. Katie has won many awards for her menu including, best pizza by multiple publications 4 years in a row, best authentic pizza, best salads, best pizzeria, best toasted ravioli's and towns top toppings, along with glowing reviews and articles from all of the city's top publications and online blogs and reviews.

Katie’s focus now is expanding the brand on national level and giving back to the community. Katie has started this process by developing a series of video’s showcasing her cooking and restaurant that will launch this month. Katie also has plans to publish a cookbook as well as sell her pastas and sauces in retail stores. Katie’s Pizza & Pasta is giving back by partnering with Food Outreach, Gateway:180, Siteman Cancer Center, Haven House and Dining Out For Life.

-What is your personal mission statement
“Inspire a unique culinary lifestyle brand through a mixed media experience”

-What is your biggest business mistake
I’ve had a ton of mishaps, but I honestly don’t consider any a mistake, I consider them all incredible learning experiences, and without those mishaps I wouldn’t have the success or clarity that I have today. When I opened the first restaurant I really didn’t understand the ups and downs of business and took a lot of things personally. I would give up a lot in the beginning. I don’t give up now.  My takeaway from all of those failures in the first few years was a checked ego and an understanding of the cycles of business and how to pivot quickly. No one is on top forever, but I now know how to regain strength, pivot, and march back up the hill.

-How do you handle business stress and uncertainty
Prayer and trust in God

-Greatest business decision that changed everything
Launching a kickstarter.com campaign. It’s what brought excitement and awareness to my brand, and introduced me to the right team of people.

-Best book for the entrepreneurial mindset
The Four Hour Work Week, by Timothy Ferris.  I don’t agree with everything in the book, but there are a few key messages that have really shaped and inspired my entrepreneurial thinking.

- Plus much more...

As Founder and Chief Love Officer at Love Grown Foods, Maddy D’Amato not only spreads the LOVE far and wide, but also oversees many essential areas of the business. From managing domestic and international sales strategy, to overseeing packaging design, each day in Maddy’s life is different from the last. But one thing remains constant – her passion and enthusiasm for people and for Love Grown Foods is unyielding.  It was this enthusiasm that propelled Love Grown Foods to break into one of the most competitive and saturated categories in the grocery store: cereal. In five years, Love Grown Foods’ distribution has gone from one store in Colorado to over 7,500+ stores throughout the US and Canada. Love Grown Foods is a Denver-based, natural food company on a mission to create healthy, delicious, and affordable products, while educating kids on the importance of fueling their bodies right.

- What are your top 3 business tips for aspiring entrepreneurs

- What has been your biggest business mistake
Not hiring the right CPA off the bat. As a small company, every dollar is so hard to spend, but there are two areas you must spend money on in the beginning and it is on the right accounting firm and right legal team.

- What do you think is the difference between people who talk about starting businesses and those who actually do it
The fear factor. Being fearless enough to know you will make mistakes …and that you won’t sleep a lot… and that you might fail.

- What has been greatest business decision you made that changed everything for the better
From the very beginning we packaged our products in professional bags with barcodes and nutritional labels. It cost more and took time (we hand labeled clear bags front and back with large stickers), but that initial first impression is so profound and imperative for long-term success.

- Best book for the entrepreneurial mindset
Cooking Up a Business by Rachel Hofstetter. No matter what industry you are in, this book takes you through the trials and tribulations of founders who have not only overcome huge challenges, but who have also created incredible business and brands. It is a quick, easy, and enjoyable read that is bound to inspire!

- Plus much more...