If you dream about starting or growing your own food business, from selling your homemade hot sauce to opening a bakery or catering corporate events, you should attend this FREE seminar featuring four top NYC female food entrepeneurs.
Women in Food: Passion Fuels the Palette focuses on how to build relationships with vendors, but NYC on the Cheap has been told it does not include equally important tips and tactics for negotiating New York City’s labyrinth licensing and health regulations.
For that information, go to the NYC Dept. of Health website for food operators, including these direct links-
The FREE seminar for foodies is 6:30pm to 9pm, Tuesday, March 27th, at the historic Essex Street Market, organized by the Essex Street Market Vendor Association.
The panel discussion will be moderated by Hannah Goldberg, founder of Tanabel, a catering and events company that employs refugee women with culinary talent.
The evening includes complimentary snacks from the panelists and from Essex Street Market vendors, and there’s time for networking before and after the panel discussion and Q&A.
Panelists (pictured left to right, above):
Anne Saxelby, Founder of Saxelby Cheese, Chair of the Essex Street Market Vendor Association
Anne Saxelby opened Saxelby Cheesemongers in 2006 at the historic Essex Street Market, with the goal is to bridge the gap between local cheese-makers and cheese-lovers, creating a company where relationships are paramount. She also operates a stall at Chelsea Market and a wholesale cheese cave in Red Hook. Learn what’s entailed in her day-to-day to successfully manage these various operations while growing a brand of local cheese-lovers around the city.
Leith Hill, Founder & President of Ellary’s Greens
Leith Hill is the Founder of Ellary’s Greens, an eatery concept focused on organic, local, and sustainable food, whose goal is to provide the path to better living through delicious, nutrient-dense options, and to connect people with food they can trust. Hill is also mentor at Women Entrepreneurs NYC (WENYC) and sits on the New York State Restaurant Association Board. She has been appointed as an inaugural member of the New York City Mayor’s Council on Food and Beverage. Hear about the lessons she’s learned from launching a sit-down restaurant in the West Village and fast-casual stalls at Randall’s Island and Columbus Circle.
Rebecca Scott, Founder of Sustainable Snacks Co.
Rebecca Scott’s background in medical nutrition therapy and personal experience living with Lupus set her vision for Sustainable Snacks Co., a Bronx-based natural foods company on a mission to promote public health through better snacking. Rebecca built her company with the support of StartSmallThinkBig, a non-profit that provides legal, financial, and marketing support to grow small businesses. Hear how she is promoting plant-based eating by working with community partners like the Bronx Health REACH to grow her business.
Hannah Goldberg, Founder of Tanabel
Hannah Goldberg cooked in Michelin-starred restaurants in both New York and Paris before starting Tanabel, a catering and events company that employs refugee women with exceptional culinary talent. She believes in the power of food to connect us to memory and family, to overcome cultural barriers, and to unite us in our shared appreciation of the delicious. Hear what steps Hannah is taking to grow Tanabel from its current early stages into a dynamic food company.