Tag: culinary

Maraki – Start-Up Q&A

Maraki

Maraki, established in 2016, is an Ethiopian coffee and catering business. Business partners Fanaye Gebeyaw and Lidia Tadlla provide Ethiopian coffee and healthy snacks through the traditional ceremony that is perfect for social occasions.   Service Area: Seattle and King County Availability: Call us anytime Contact: (206) 832-5979     Q: Tell us about your business We come to you and make Ethiopian traditional coffee. You will be able to see how a very tasty and original Abyssinica coffee is made, from roasting the fresh beans to brewing. You'll taste our coffee with a healthy snack in the comfort of your own home or at an event. Maraki began catering with the support of Food Innovation Network. In Ethiopia, the traditional way to drink coffee is around coffee stands that hold cups where friends and family members gather, chat, share ideas and have coffee. Maraki pairs traditional coffee with high-quality healthy snacks in the homely and relaxed atmosphere of a client's own space. We meld pure socialization with our traditional Ethiopian coffee ceremony. With high standards and reliable delivery schedules, we have been able to build and maintain a solid customer base within a short period of time in King County. As founders, we are both experienced in Ethiopian and western foods, give high priority to quality and healthy food.   Q: What inspired you to start this business? We were inspired to take the influential culture from Ethiopia and do the same in our local atmosphere. The major inspiring factor for Maraki to start the business was the lack of culture we, as Ethiopians, noticed in the US. With this business, there will be more cultural festivities and an atmosphere just like Ethiopia. Q: What makes you different from other types of coffee businesses? Maraki provides unique service to its customers, we serve Ethiopian coffee with its traditional ceremony. The client watches as we roast the coffee bean which is directly imported from its origin, Ethiopia. Coffee catering is suitable to any social gathering- family, work or public. Our coffee ceremony highly facilitates social interaction. It creates a friendly and relaxed environment while enjoying our tasty coffee and healthy snack.   Q: What do you like best about your work? We enjoy working with clients and like to see customers satisfied with our service. It's always a pleasure to socialize with people during the coffee ceremony and seeing them smile.   Q: What is your business’ biggest challenge? Our biggest challenge so far is working capital. We would like to reach out many customers and participate in festivals but the working capital is a major challenge to meet that demand.   Q: What is something people might be surprised to learn about you or your business? One interesting thing is that both owners are health professionals promoting healthy lifestyle and equity. When we initially established Maraki it was to introduce healthy Ethiopian food and coffee ceremony to the Western community. We believe we can create a healthy community through socialization and understanding each other’s culture.   Q: What types of services or programs have been helpful? FIN services have been helpful for the success of Maraki as a catering service. The Network has supported us in accessing a commissary kitchen, creating a forum to network with potential customers, and facilitating us to get our business license and health permits.  

Want to brighten up your next social event?

Call Lidia & Fanaye today!

 

 

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Start-Up Q&A: Mian Dian Noodles

[caption id="attachment_1834" align="alignright" width="300"] Yanzhi and her daughter, Manchun Yu[/caption]

Mian Dian Noodles

  Mian Dian is an authentic Chinese catering company run by Yanzhi Zhang and her daughter, Manchun Yu. Together, they make handmade food like they used to enjoy in China.   Service Area: Within 20 Miles of Kent Availability: Delivery on Saturday and Sundays Contact: 425-524-2721  
  Q: What inspired you to start Mian Dian Noodles? When I  first came to the US, I was surprised and delighted by how much Americans love Chinese food. But after a while, I discovered that most Chinese food sold here has been modified to suit an American palate. American Chinese food has been this way since the 1920s and is far from the kind of food I had back in China. So, I decided to make it my mission to provide Americans with an opportunity to experience real, authentic Chinese food, and provide Chinese people with the food they had back home.    Q: What makes you different from other types of Chinese food?  My daughter and I both grew up with authentic Chinese food handmade by our loved ones. Every part of our lives was embraced by our traditions and our food. We want to spread the blessing we've had to Americans.   Q: What do you like best about your work and what is most challenging?  Spending time with my daughter while planning the future of our business. Also being able to share the most important part of our culture with so many people through Chinese cuisine. My daughter and I both have day jobs, so it's very challenging for us to have time for a business.  My daughter and I both have day jobs, so it's very challenging for us to have time for a business. My daughter and I have only been in the US for three years, though, and from difficulties with everyday activities to owning a business, we have come a long way.    Q: What types of services or programs have been helpful? The project feast training I received two years ago has helped me out a lot in the process of creating my business. I learned a lot about the how to use a commercial kitchen, which I had no experience with before. Q: What would you say to other small food business owners thinking of working with FIN? If they have the opportunity to work with FIN, I highly encourage them to do so. FIN has provided us with all the resources that we needed along the way, they have helped me to make my dream come true.   

Want to experience authentic Chinese food?

Call Yanzhi today!

 

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Start-Up Q&A: Jazie Fresh Meals

Jazie Fresh Meals

Jazie Fresh Meals is an on-demand weekly meal service that was just launched this year (2017) in Kent. Owner and chef Jasmin King joins us for an interview as one of FIN's newest Entrepreneurs.  Service Area: Pick Up or Free Delivery in Kent, $5-$10 from Tacoma to North Seattle Availability: Orders Filled Every Sunday Contact: (253) 259-4767     Q: Tell us about your business? I produce freshly made meals every week, which are rapidly cooled and may be reheated and consumed by my customers through the week. These meals are never frozen and are made with fresh ingredients, many of which are locally sourced. New menus are available every Wednesday and customers order by Friday for either pickup or delivery on Sunday. Customers can pick and choose how many meals and entrees they’d like to purchase and there is a discount for a full week’s worth of meals.   Q: How did you get the idea for your business? What inspired you to start this business? When I started on my journey to eat healthier meals regularly, I realized how much time I put into preparing these meals. While I had the extra time, I knew most people wouldn't. I also researched blogs of folks trying meal preparation on their own. A common struggle was that people would end up having the same meal for a week at a time. I want to help people get into a healthy eating lifestyle while not having to get stuck in the bland and boring routine that comes with not having enough time.   Q: What makes you stand out from restaurants? My meals are prepared and quickly cooled so that you can reheat them on your own time, over the course of the week. However, a typical restaurant meal, even if it’s healthy, will only stay fresh for a day or two. Since my meals are not made for service and you receive them cold, they are able to be kept fresh for a week instead of only a couple of days like leftover takeout. Also, unlike restaurants, my menus also change on a weekly basis so that you don't get stuck with the same five meals every week.   Q: What do you like best about your work? I love to cook and create new dishes. The task of making them so that they keep and taste good after reheating plus the challenge of keeping them low calorie always keeps me on my toes to create something new.   Q: What is your business’ biggest challenge?  I think the biggest challenge will be growing customer base. I am sure that once word gets out it will be much easier to keep up business. But since I’m just beginning, it may be very slow for a while.   Q: What is something people might be surprised to learn about you or your Cooking was not my first choice in careers. I was originally interested in science, but once I started cooking meals at home I became more interested and realized how much science went into cooking. I really saw how much more fun it was to create dishes and l knew it was what I wanted to do.   Q: What types of services or programs have been helpful? Culinary school and working in kitchens have definitely been helpful in my journey and now that I am starting I can't wait to work with FIN and Ventures. I have only begun my journey with them and am looking forward to the extra support.   Get in touch with Jasmin and check out her Facebook page for the latest menus!

 

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Reflections from Community Kitchen #2

We just finished FIN's 2nd community kitchen event at the  SeaTac community center. I was excited because it was open to the whole community and many people showed up from the City of SeaTac and Highline College.  It was such a great experience to work with new people in the kitchen. I think everyone enjoyed the food and were happy about this event - the most important thing is that people walked out with new friends and new ideas. A big THANK YOU to everyone that helped out. We couldn’t do it with our wonderful advocates; Gladis, Lidia, Muslima, Zozan and myself.  Thank you for sharing dishes from your countries. We are also thankful to all the volunteers, Seth Schromen- Wawrin, Colleen Brandt- Schluter and Erika Martinez we couldn’t do with our help in the kitchen. Brian Tomisser and So Won Kim for organizing event and welcoming guests. If you missed this community kitchen, stay tuned for the next one coming in Fall 2017! Sheelan Shamdeen June, 15,2017  

 

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Healthy Kids Day

Last Saturday, FIN advocates, along with other partners, attended the YMCA's Healthy Kids Day and hosted a cooking station to demonstrate to kids and parents how fun and easy it is to eat healthy food. Here's what Gladis had to say about the experience: "It was a great experience for me to participate in the Healthy kids event at Matt Griffin YMCA. It was the first time that I have the opportunity to teach hands on how to make guacamole, which is a food that represents my culture  and it is also a healthy dip made from vegetables.I really enjoy knowing that a healthy recipe can  make a difference in somebody's life,  especially with children and since this event was family friendly, many families could taste and learn from scratch how to make this food.I am very thankful to FIN for  give me the chance to connect with the community through food."                     - Gladis Clemente   [gallery ids="1449,1450,1451,1452,1453" orderby="rand"]

 

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FIN is inviting you to tour: Renton technical college Culinary Arts

FIN is inviting you to tour:

Renton technical college culinary arts

Come and join us to explore the

Beauty of Culinary Arts, Pastry & Baking Arts, Bread Baking, Cake Decorating

When: Tuesday, February 28, 2017

Time: 11:00 am to 12:00 pm

To attend please contact Sheelan:

(206)573-0218

sheelan@foodinnovationnetwork.org

foodinnovationnetwork.org

 

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