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Laura Crowe - повар и предпринимательница, чья карьера прошла через профессиональную кулинарию, эксперименты с рецептами и создание популярного бренда гранолы. Она начинала как шеф-повар, получив кулинарное образование, а затем постепенно сформировала успешный бизнес, руководствуясь принципами вкуса, простоты и функциональности.
I began my culinary career in 1993 in London. Culinary school changed everything. Over time, I realized I was missing something. I wanted. When I left my first career working for tech companies and pursued my culinary education, it didn’t feel like risk, but the opportunity to do something about which I was passionate.
Over the course of my career I had the chance to cook in many different environments: In mountain lodges over 2.000 meters high; in slow food restaurants where I would only cook on a wooden stove of the eighteenth century; on one-design sailing boats around the world taking care of a galley over the polar circle up to the north pole …
I’m able to work as a sole chef for different guests with different needs. Using the freshest, local and seasonal ingredients I love to bring the full flavour of every single element to a dish. For me cooking is a holistic process, paying the dishes I prepare the respect and love they deserve. I believe food is the primary step to gaining a healthy body, soul and mind.
I just want to spend my life bringing a bit of light and color to this world through the gift of good music. To connect with a person through a song their grandma used to sing to them, or one they fell in love dancing to... it doesn't get much better than that. A little about DISHES...I woke up one gorgeous spring morning and headed for my shower while the sun poured in my bathroom windows. I was washing my hair, thinking about how much I love Norah Jones's ability to convey the feelings of a place and time with her lyrics, and how I'd really like to write something cheerful about the spring.
Recenze restaurace v Andalusii
experimenting with a granola recipe. I began sharing it at events and giving it as gifts. As more people tried the granola, the feedback shifted. Strangers asked where they could get more. perfect balance. Vanilla Almond Crunch. I had no business plan, just determination and a kitchen full of notes.
My sights on AJ’s Fine Foods, Arizona’s leading specialty grocer. I chatted with managers, and handed out samples everywhere I went. By chance, or maybe persistence, I met the owner himself. Ten days later, I received my first green light. on the shelves at AJ’s Fine Foods. That moment launched a new chapter.
Even as the granola line grew, I never stopped creating. When we got our first stores (AJs Fine Foods) I seriously thought that was it. I was growing my chef business and granola was a side note. Then one retailer became two (Whole Foods) and then a request for foodservice - supplying large bags to restaurants. In each case I was faced with new challenges - creating barcodes, nutrition labels, packaging, branding - challenges that had to transition quickly into tangible assets to earn credibility.
| Этап | Действие | Результат |
|---|---|---|
| Эксперименты | Разработка рецепта, Vanilla Almond Crunch | Положительные отзывы, запросы на покупку |
| Первые продажи | AJ’s Fine Foods - образцы, встреча с владельцем | Продукт на полках магазина |
| Рост каналов | Розница, Whole Foods, сегмент foodservice | Новые требования: упаковка, этикетки, штрихкоды |
Every day in this role of founder, owner and executive chef of Laura’s Gourmet Granola is its own version of an MBA. As a sole proprietor, it’s amazing how many things I have learned along the way. Each time I was posed with an opportunity for growth, it came with a learning curve - one that wasn’t always happily embraced but always appreciated when I got through the hard stuff.
Choosing to grow Laura’s Gourmet Granola and focus on just one business is the closest thing to risk I have done in my career - and life. To do so meant taking on more space, a greater financial burden, and a bigger team with nothing to fall back on. At the same time, it meant giving up income from my chef work. Yet it was the right choice and ultimately fortuitous given the unprecedented time we are now living in.
We create with flavor, function, and simplicity in mind. Whether you discover us in stores or shop online, my goal is the same. we create is guided by the same philosophy. Thank you for being part of this journey. Thank you to all who have supported me as I pursue this passion of mine!
In my own kitchen, I was always searching for ways to stay organized during prep. trays would end up stacked on the stove, in the sink, or wherever I could find space. I began designing solutions for home kitchens. while you cook or bake. keeps your workspace clear and efficient.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. My father, Art, always encouraged me to work for myself. When I started my first business, he was super supportive. When I started Laura’s Gourmet Granola, he was indispensable.
If one thinks about risk as RISK, it’s highly possible that very few would ever take one. If one thinks about risk as OPPORTUNITY, that changes the game. When I left the East coast to live in AZ, it didn’t feel risky moving away from all my friends and family. Instead, it felt like an opportunity to experience a different part of the country, enhance my sales path at work, and start a family. If I hadn’t moved, I would never have worked for some great companies, and more importantly, have the amazing friends and relationships I have now.
When I got our first stores I thought that was it, then the business asked for everything else: labeling, packaging, barcodes and foodservice. Each time there were mistakes, some very public, but more times there were successes that enhanced my pride in this product line. Never did I think this was my path, but I couldn’t be happier to be on it.
Luštěniny a zelenina v kuchyni
Laura Rowe has been writing about food and drink in the UK for more than a decade. Laura's favorite cookbooks include: Perfect: 68 Essential Recipes for Every Cook's Repertoire (Felicity Cloake); Cook with Jamie: My Guide to Making you a Better Cook (Jamie Oliver); Riverford Farm Cook Book (Guy Watson and Jane Baxter); Nigella Kitchen (Nigella Lawson); Leiths Baking Bible (Susan Spaull and Fiona Burrell); Dough (Richard Bertinet); Ivan Ramen (Ivan Orkin); Stew! 100 Splendidly Simple Recipes (Genevieve Taylor).
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