This Month in Freelance Foodie Magazine

In The Spotlight: Randall Waugh: Chicaoji

Meet Randall Waugh. Owner and Creator of Chicaoji (Say “chee-COW-jee!”),a natural chipotle chili sauce. Chicaoji Chipotle Chile Sauce is based on the flavor combination of the goji berry and cacao. Read about Randall as he tells us about his product-based business in the January issue of Freelance Foodie Magazine.

Freelance Foodie Q & A

Q & A: Michael Cunningham: Caribreoso

We caught up with Michael Cunningham at the Renton Farmer’s Market. I couldn’t help but to stop by and taste his delicious Jamaican Beef Patties. Of course, as a FoodiePreneur myself, I made up my mind to include Michael’s story in this issue about Product-Based Businesses. Micahel is the chef/owner of Caribreoso, and he took time out to chat with me about his business selling his unique blend of Caribbean, Creole and Southern cuisine,and more!

Subscribe to Freelance Foodie Mag

Freelance Foodie Magazine closes the gap between starting your food-related business and enjoying a food-business that gives you life.

Learn from other food business owners through spotlight interviews.
Get answers to your questions: where to get product, where to sell, how to successfully operate your food business and have the life that you have dreamed about.

Subscribe..,

Conversations With..,

I caught up with Margie Nelson, owner of The Blue Vanilla Bakery in Des Moines, Washington. Margie has been in business for almost 2 years.

In this month's issue, I have a conversation with Margie about her journey from the corporate world to FoodiePreneur.

Login

S5 Register

Scroll Up