Welcome to the 2016 Behind the Business Conference. I am so excited to welcome this year’s keynote speaker, panelists and attendees to what I know will be two great days to help you think about the way run your small business. This conference was created out of my own passion as an entrepreneur and small business owner. As the publisher of a culinary publication, I work hard every day trying to figure out how to grow and expand my publishing company. It is not easy but I am not giving up. I am fortunate to be around so many great entrepreneurs who are following their dreams and doing business their way and they inspire me. Many of them you are going to meet at the conference. I truly believe that no matter where you are in your journey as a small business owner, there is always something to learn and people to meet.
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I am excited about both days. Friday night’s Welcome and Networking Reception is designed to help you make connections with our panelists as well as other attendees and professionals who have valuable information, expertise and experience to share. Sometimes in business it is not what you know, but who you know that can open the door to your next opportunity. On Saturday, we really dig down into what it is like to own a business in our featured industries (culinary, restaurant/ food truck, wine/beer/spirit and specialty food and beverage). Each workshop will provide an up close and personal setting to ask questions and share ideas. I highly encourage you to take full advantage of it.
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I want to thank Andre Mack for taking out of his busy schedule to join us for this important weekend. His story continues to inspire me and I know you will be too. I also want to thank our sponsors who saw my vision and jumped on board. A special thank you goes out to all of our panelists, some who I have had the pleasure of working with and others I am meeting for the first time. Just reading each of their bios brings a smile to my face as I look at the talent we have coming together for one day, all who have a passion for small business.
After the conference, let’s keep this conversation going. Be sure to join us online as we continue to provide information, opportunities and resources on our blog of the same name, Behind the Business Blog at www.behindthebusinessblog.com. As I continue my journey of growing my own small business, I want to make sure I can share all I know so that others can do the same. Wishing you all the best, Sheree Williams Publisher, Cuisine Noir Magazine
BEHIND THE BUSINESS WELCOME AND NETWORKING RECEPTION
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FRIDAY, SEPTEMBER 16 | 6:30 – 9 PM THE MUSEUM OF THE AFRICAN DIASPORA 685 Mission Street, San Francisco
This year’s Behind the Business Conference will kick-off with an evening of networking, food, wine and art at The Museum of the African Diaspora with attendees, panelists, media and special guests. The evening will feature savory dishes and gourmet desserts by Whole Foods prepared by Chef Curtis Chung that will be paired with vino selections from Mouton Noir Wines. Special highlights of the evening will include a meet and greet with keynote speaker Andre Hueston Mack and the opportunity to view the exhibitions, The Grace Jones Project and Dandy Lion, showing through Sunday, September 18. CATERING SPONSORED BY
BEHIND THE BUSINESS CONFERENCE SCHEDULE Get ready for a full day of information that will change the way you do business. All workshops are designed to provide an up close and personal experience with panelists and other attendees so that information is shared and questions are answered. MORNING WORKSHOP SESSION I | 9:30 – 10:30 AM ROOM Getting Real About Starting and Running a Business SALON A Restaurants, Food Trucks and Pop-ups: Which Concept is Right for You SALON B The Wine Life: From Wine Lover to Winemaker and Starting a Wine Brand SALON C Turning Family Recipes and Self Creations into a Consumer Craze SALON D MORNING WORKSHOP SESSION II | 10:45 – 11:45 AM ROOM Catering Essentials: Building the Right Experience Beyond Food SALON A Restaurant Survival: What a Business Plan Doesn’t Prepare You For SALON B Mixology 101: Getting in the Mix SALON C From the Kitchen to the Store Shelf: Financials, Production, Distribution SALON D LUNCHEON | 12:00 – 2:15 PM SALON E Keynote Address by Andre Hueston Mack Panel Discussion: Securing Funding to Start, Grow and Expand Small Businesses AFTERNOON WORKSHOP SESSION I | 2:45 – 3:45 PM ROOM Building the Right Brand that Gets People Talking About You SALON A Financing Your Restaurant, Food Truck or Pop-Up SALON B Outside the Box: Careers in Beer, Wine and Spirts SALON C The Making of a Brand: Packaging, Communications and Your Role SALON D AFTERNOON WORKSHOP SESSION II | 4:00 – 5:00 PM ROOM Removing the Limits: Culinary Careers with Big Wins SALON A Getting the Word Out: Creating the Right Communications Mix SALON B Diversity in the Craft Beer Industry: How to Get in the Game SALON C The Cottage Food Movement: Growing a Specialty Food SALON D and Beverage Business from Home Mini Specialty Food and Beverage Tasting Expo | 5:00 – 5:45 PM Jen and Max Homemade Snacks Tonita’s Sweet Vine Cuban Sauce Luv’s Brownies Juice Hero
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2016 BEHIND THE BUSINES CONFERENCE WORKSHOPS CULINARY TRACK (SALON A) Getting Real About Starting and Running a Business Time: 9:30 – 10:30 AM Presenter: Sheila E. Lewis – CEO and Ashton Navigator, Ashton212 It is often said that being an entrepreneur and owning a small business is not for the faint of heart. It takes a lot of hard work and tenacity as well as a great network with the right people at the right time. During this workshop, attendees will learn about the opportunities and rewards of owning their own business as well as the challenges. The presenter will provide key tips that small business owners can take away with them to help grow their businesses successfully over time. Catering Essentials: Building an Experience Beyond the Food Time: 10:45 –11:45 AM Panelists: Karen Bevels – Owner, Karen Bevels Catering and Events Tina Hayes – Founder, School of Etiquette and Decorum Jumoke Jackson – Entrée Metropolitan Creating gourmet dishes that have clients talking is only part of providing an unforgettable catering experience. If you want to build a catering business and attract a diverse clientele that comes back again and again as well as generate referrals, you’ll need to provide an experience that encompasses not only good food, but the right décor, staff and exceptional customer service before, during and after the event. During this workshop, attendees will learn how to start, run and grow a successful catering business that attracts private and corporate clients. Building the Right Brand That Gets People Talking About You Time: 2:45 – 3:45 PM Panelists: Robin Caldwell - PR Consultant Carrie Swing – Founder, Carried Away Kumi Rauf – Founder, I Love Being Black Growing a small business means creating a brand that gets the right customers talking about you, for you. Most importantly, in order to attract the right customers, clients, and opportunities, you have to create the right brand that tells your story and who you are. Join this panel of entrepreneurs who work with clients on strategies ranging from executing national public relations and social media campaigns to product placement and brand partnerships.
Removing the Limits: Culinary Careers with Big Wins Time: 4:00 – 5:00 PM Panelists: Kathy Strahs – Founder, Burnt Cheese Press Andre Crump – Founder, Taste TV Kimberly Kissling - Food Stylist Ted Bravos – Founder, International Tour Management Institute Jumoke Jackson – Owner, Entrée Metropolitan Sometimes following your love of food can take you on an unexpected and rewarding entrepreneurial journey. During this workshop, hear stories from entrepreneurs who once worked in corporate Corporate America but are now running small businesses where food is the star. From writing a cookbook to producing chocolate events, leading food tours and styling food for advertising clients, learn how you can do business your way with food outside of the kitchen.
RESTAURANTS, FOOD TRUCKS and POP-UPS TRACK (SALON B) Restaurants, Food Trucks and Pop-Ups: Which Concept is Right For You Time: 9:30 – 10:30 AM
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Panelists: Wanda Blake - Cooking with Wanda Pop-Up Series Brandon Gillis - The Whole Cart Shawn Walker – Smith – Owner, TART! Oakland and Steel Rail Public House
You have a passion for food and love sharing it with friends and family. When the next step in your career is to open your own eatery, the question becomes whether a restaurant is the best option. Maybe you want to test the waters and go a little smaller by starting a food truck? Or perhaps running a series of pop-ups at local restaurants may be the best way for you to go for now. Attendees are encouraged to bring ideas and questions about their current or future ventures for our panel of entrepreneurs who will share their experiences owning and running these three concepts while providing the pros and cons of each. Restaurant Survival: What a Business Plan Doesn’t Prepare You For Time: 10:45 – 11:45 PM Panelists: Nelson German - Owner, alaMar Kitchen and Bar Michele Wilson - Owner, Gussie’s Southern Table and Bar
Your restaurant is now open and although things are going well, there are a few unplanned changes in expenses such as a required increase in minimum wage, a switch to a different and more expensive waste management company or a fire shuts the restaurant down for a few months impacting its ability to bring in revenue. When running a restaurant, each day is different and although a business plan is a great guidance tool, the unexpected does happen and often business plans don’t prepare you for what to do. In this workshop, you will hear lessons from two restaurateurs who have experienced the ups and downs of working in and owning a restaurant. They will also provide tips and resources for running a successful restaurant in an ever-changing industry.
Financing Your Restaurant, Food Truck or Pop-Up Time: 2:45 – 3:45 PM Panelists: Kelliane Parker – Counselor, East Bay Score Allison Kelly – Senior Vice President, Innovation, CDC Loans Allison Arevalo – Co-Founder, Homeroom Mac + Cheese You have what you believe to be a great restaurant or food truck concept and a well-written business plan to go with it. The only thing left is to secure the financing to make your dream come true. During this workshop, attendees will hear from a group of panelists who have either financed a restaurant or helped others get the financing needed to open the doors to a first and even second brick and mortar location or mobile concept. For current restaurant owners, the workshop will also address how to secure additional funding if needed to grow and expand. Getting the Word Out: Creating and Using the Right Communications Mix Time: 4:00 – 5:00 PM
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Panelists: John Carroll – Manager of Local Business Outreach, Yelp Allison Arevalo - Co-Founder Homeroom Kumi Rauf - Founder, I Love Being Black Whether you currently run or plan to open a restaurant, launch a food truck or host pop-ups, you have to get the word out in a creative and consistent way. Attendees will join small business owners and communication professionals who understand that attracting and growing a strong customer base is all about the right communications mix of social media, marketing, public relations, events, advertising and word of mouth. They will also provide best practices for each so that entrepreneurs can decide how to develop a communications plan that works for their business and budget.
WINE, BEER AND SPIRITS TRACK (SALON C) The Wine Life: From Wine Lover to Winemaker and Starting a Wine Brand Time: 9:30 – 10:30 AM Panelists: Theodora Lee – Owner and Winemaker, Theopolis Vineyards Philip Long – Founder and Winemaker, Longevity Wines Gregory Webb – Founder, Quantitative Business Solutions You have a passion for finding and sharing great bottles of wine with others. Now, this passion has turned into a dream of owning your own wine label and even a winery. What do you do next? Our panel of wine lovers turned winemakers and winery owners will help outline next steps as well as share what you need to know as you start your business in the industry. Mixology: Getting into the Mix Time: 10:45 – 11:45 AM
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Panelist: Shawn Refoua - Founder, SF Mixology
If you enjoy being creative and working with people, a career in mixology may be a great fit. From bartending at high-profile and private venues to creating restaurant cocktail menus or even your own brand of liqueurs, this workshop will bring out your inner mixologist with information and tips on how to start or grow a career in the industry. Outside the Box: Careers in Wine, Beer and Spirits Time: 2:45 – 3:45 PM Panelists: Mwanza Major - Assistant Director of Food and Beverage, Ritz Carlton SF Sean Gabriel – Co-owner, Pinot’s Palette Alameda Anani Lawson - Sommelier
They say when you love what you do, you’ll never work another day in your life. Careers and small business opportunities that include wine, beer and spirits can be very rewarding. Hear from professionals and entrepreneurs who have built a career they love or started a business to follow their love of wine, beer or cocktails. Diversity in the Craft Beer Industry: How to Get in the Game Time: 4:00 – 5:00 PM Panelists: Annie Johnson – Brewmaster, PicoBrew Sam Molmud – Editor, Liquid Bread Magazine Gregory Webb – Founder, Quantitative Business Solutions Over the last five years, the craft beer industry has exploded with a variety of brews with easy to complex flavors. In addition, the face of the consumer is changing as women are drinking more beer than ever before. Although consumers are diverse, there still are opportunities for diversity when it comes to who is making the beer. Join brew masters and industry players who will share their experience and offer tips on how you can get into the game too.
SPECIALTY FOOD AND BEVERAGE TRACK (SALON D)
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Turning Family Recipes and Self Creations into a Consumer Craze Time: 9:30 – 10:30 AM Panelists: Lloyd Vassell – Founder, Vassell Foods, Inc. Tonia Chapple – Founder, Tonita’s Kitchen Jennifer Cooper – Ben and Max Homemade Snacks You have a great recipe that has been passed down in the family or one that you created yourself that everyone loves and now you want to take it the market. Where do you begin? If you want to turn your recipe into a consumer craze, this workshop will help identify next steps to starting and growing a specialty food or beverage business. From the Kitchen to the Store Shelf: Financials, Production and Distribution Time: 10:45 – 11:45 AM Panelists: Patrick Wyman – Local Purchasing Coordinator, Whole Foods Lloyd Vassell – Founder, Vassell Foods, Inc. Tonia Chapple – Founder, Tonita’s Kitchen Preparing to grow a small business out of your home and into the marketplace takes money, a consistent production process and identified channels of distribution. This workshop will help walk small business owners through the process and prepare them for the expectations of the suppliers they want to work with. It will also help them decide how big they want to scale their business to and explain how long it may take for them to do so. The Making of a Brand: Packaging, Communications and Your Role Time: 2:45 – 3:45 PM Panelists: Aundrea Lacy – Founder, Luv’s Brownies Patrick Wyman – Local Purchasing Coordinator, Whole Foods From the business name to the packaging and getting the word out, each small business owner is responsible for the growth of his/her product. In this workshop, get tips and information on how brands are presented visually to consumers and the process companies go through to create the best communications and branding plan that will yield growth and sustainability.
The Cottage Food Movement: Growing a Specialty Food and Beverage Business from Home Time: 4:00 – 5:00 PM Panelists: Aundrea Lacy – Founder, Luv’s Brownies Jennifer Cooper – Founder, Ben and Max Homemade Snacks Christina Oatfield – Sustainable Economies Law Center The Cottage Food Movement refers to the operation of small food businesses that produce food in residential home kitchens on a small scale to sell to friends and family at locations such as farmer’s markets. While laws vary from state-to-state, this workshop will explain what some of them are and how you can create a food business selling your creations by making them at home as well as when it is time to move your operation into a commercial kitchen setting to service commercial clients such as retailers.
LUNCHEON PANEL (SALON E) Planning and Financing Your Dream Time: 1:15 – 2:15 PM Panelists: Don Weil – Angel Investor and San Francisco SCORE Robert Lattimore – Senior Vice President, Main Street Launch Diana Matei – Golopente – Business Lending Manager, Adelente Fund Shawn Walker-Smith – Owner, TART! Oakland and Steel Rail Public House Financing a small business is the biggest challenge that most small business owners face. Options over the years have increased with the introduction of crowd funding platforms, companies offering non-traditional loan options as well as popular brands such as FedEx offering funding through small business competitions. This panel discussion will host both professionals who make the decisions to provide financial funding as well as entrepreneurs who will share their experiences about pursuing and receiving funding to grow their small business. There will also be a question and answer period for attendees to ask questions to the panel.
2016 BEHIND THE BUSINESS SPEAKERS AND PANELISTS Go to www.behindthebusinessblog.com for full bios of all speakers and panelists.
CULINARY TRACK
Karen Bevels Owner, Karen Bevels Catering & Events karenbevels.com For over 30 years, Karen has used food to connect people. An artisan at heart, Karen has mastered the alchemy of flavor, texture, and visual appeal to create real, clean, slow food that truly honors all who partake of it. From humble beginnings as a solo-preneur growing exclusively via word-of-mouth, Karen has established herself as one of the bay area’s premier chef-owned caterers and event planners. Ted Bravos CEO & Co-founder, International Tour Management Institute itmitourtraining.com Ted Bravos is CEO and co-founder of the International Tour Management Institute (ITMI), the first school for professional tour directors and tour guides in America. Since 1976, ITMI has trained thousands of individuals from around the world, who are enjoying exciting and rewarding careers in the tourism industry. Pursuing his own passion for travel, Ted is still an active international tour director himself. Robin Caldwell PR Consultant robincaldwell.com Robin Caldwell has 20+ years of experience as a public relations practitioner. More specifically, she is a generalist who has worked on marketing, advertising and public relations teams as well as in the role a sub-contractor. Robin is a boutique agency principal who has worn all of the hats, including janitorial and represents winemaker Andre Hueston Mack.
A.K. Crump CEO, TasteTV tastetv.com A.K. Crump is the founder of TasteTV, the world’s first multiplatform digital lifestyle media network, launched in 2004 as the Indie Food Channel. He is also the guiding visionary behind the TASTE AWARDS. Prior to founding TasteTV, he applied years of strategic and tactical experience in market leadership at well-known technology companies. He has authored several bestselling books and holds inventor status with the U.S. Patent Office where he is registered on several patents. Tina Hayes Founder, The School of Etiquette and Decorum etiquetteschool.net Tina Hayes is the founder and owner of The School of Etiquette and Decorum in Northern California (Antioch). As a passionate presenter dedicated to providing quality and professional etiquette training to her clients, Mrs. Tina Hayes promotes the awareness that social presentation and behaviors are important to be successful in today’s society. She is renowned for her vibrant personality and brings a high-level of energy to each presentation and training session. Jumoke Jackson Owner, Entrée Metropolitan chefjjackson.com Chef Jumoke Jackson aka Mr. Foodtastic has become synonymous with great food! He is a successful private chef and motivational speaker based in the DC metro area, as well as serving clients globally. Chef J has created his own personal style by mixing his love of food with that of techniques from some of the best chefs in the country providing his culinary services to private and celebrity clients such as Jill Scott and Lady Gaga. He has made appearances on ABC’s “The Chew” and was a competitor on the Food Network’s “Beat Bobby Flay” and “Cutthroat Kitchen.” Sheila Lewis CEO, Ashton212 ashton212.com Described as an innovative, creative, and solutions-driven business strategist, brand stylist, and small business expansion facilitator, Sheila brings a calm intensity and “will do” confidence and attitude to her work and charitable activities. She joined by partner Mary Ann
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Munro in establishing Ashton212, LLC (Ashton212), a unique consulting firm, providing specialized talent to companies and large non-profit organizations and industries to resolve their immediate and limited-term workforce challenges and project-based initiatives. Kimberly Kissling Food Stylist kimcookin.com As a two-time award winner (gold and silver medals in the Food Photography and Styling categories) from the International Association of Culinary Professionals (IACP), Kim Kissling is one of the leading food stylists in the industry. Since 1995, Kim’s artistry and her passion for food have been displayed nationally in every available medium. Her work is the centerpiece of more than 90 cookbooks, countless magazines, advertising campaigns, product packaging and television advertisements. Kim brings a unique style to her creations – transforming food displays into a work of art. Kumi Rauf Creator, I Love Being Black Cultural Movement and Apparel Line ilovebeingblack.com Creator of the I Love Being Black Cultural Movement and Apparel Line, Kumi Rauf also believes in lifting as he climbs and giving back to the community by motivating others. Among many things, Rauf is a world traveler having spread I Love Being Black’s message of positivity, awareness and action to dozens of countries across the globe. He is also an accomplished social media strategist, taking the I Love Being Black Facebook fan page from zero to 6 million “Likes,” which is the largest black-owned Facebook Fan page in the world. Prior to becoming a fulltime entrepreneur, Kumi spent six years in corporate America developing business applications and working with various programming languages. Kathy Strahs Author and Founder, Burnt Cheese Press burntcheesepress.com Kathy Strahs is the author of “The 8×8 Cookbook” and “The Ultimate Panini Press Cookbook,” the voice behind the blogs PaniniHappy.com and CookingOntheSide.com. She is the founder of Burnt Cheese Press, a food-focused independent publishing company.
Carrie Swing Consultant, Carried Away carried-away.com Berkeley native and proud UC Berkeley graduate, Carrie Swing has been consulting in branding and marketing to local small businesses, ranging from artists to restaurants to retail since 2001. Passionate about business and known for her energy and creativity, she thinks outside the box to assemble the perfect marketing mix including pop up events, traditional print and social media. Always a food lover at heart, in her spare time she recreates recipes from her collection of 500 vintage cookbooks for her food blog Carried Away with Vintage Gourmet.
RESTAURANTS, FOOD TRUCKS, AND POP-UPS TRACK Allison Arevalo Co-Founder, Homeroom Mac + Cheese homeroom510.com Allison Lanzilotta Arevalo started cooking pretty much when she was able to stand. Born into a food-loving Italian family in New York, she helped her great-grandmother cook massive meals for Sunday family dinners. In 2011, Allison and business partner Erin Wade used their entire life savings to open Homeroom, a restaurant dedicated to macaroni and cheese. With funky schoolhouse dÊcor, 12 types of mac and cheese, nostalgic homemade desserts, and beer and wine pairings, Homeroom has been a raging success since the day it opened. They now have two locations, over 100 employees, and additional locations planned for the near future. Allison is the co-author of the Mac + Cheese Cookbook, published by Ten Speed Press in August 2013. Wanda Blake Owner, Blake Advantage Wanda Blake is the owner of Blake Advantage, a Bay Area-based full service management firm specializing in strategic accounting solutions for, but not limited to, hospitality businesses. Services include monthly accounting services, human resources, internal and cost controls. In addition to her financial business Wanda embarked on a new venture in 2015 called Wanda’s Cooking, a culinary pop-up brand focused on bringing her love of travel and cultural cuisine to intimate and unique settings.
John Carroll Manager of Local Business Outreach, Yelp yelp.com John Carroll is a Manager of Local Business Outreach at Yelp. He hosts informational sessions with local business owners across North America to educate them on best practices for navigating the world of online reviews. He works with local business owners interested in utilizing Yelp to help grow their business and also hosts a series of webinars on subjects relevant to business owners and regularly contributes content to Yelp’s Blog for Business Owners. John also acts as a liaison between the small business community and the different divisions within Yelp. Nelson German Owner, alaMar Kitchen & Bar alamaroakland.com Chef Nelson German is a Dominican-American who was born and bred in uptown Manhattan’s Washington Heights. Nelson’s passion, drive and humble nature has propelled him through the hardships of the restaurant industry to eventually achieving his dream in his first chef-driven eatery, alaMar opened in 2014. The community embraced alaMar and within its first year, the restaurant earned a coveted 2015 Michelin Guide recommendation and in 2016, it was voted by fans as the “Best Restaurant” during Oakland Restaurant Week, beating 63 other participating restaurants. Brandon Gills Senior Director of Business Development, The Whole Cart thewholecart.com Brandon Gillis has over 20 years of diverse experience dedicated to building businesses and food systems. He began his career as an urban planner but moved on to a career in culinary working for Union Square Hospitality and Franny’s of Brooklyn. Brandon’s most current work has focused on helping companies such as Airbnb, Adobe and Veeva Systems leverage the power of food for driving engagement and culture. Brandon manages client relationships, growth, and business development for The Whole Cart and Instrucktional. Allison Kelly Senior Vice President, Innovation CDC Small Business Finance cdcloans.com Allison Kelly is an executive with over 15 years of experience in the non-profit and private sectors. Currently the Senior Vice President of Strategy and Innovation at CDC
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Small Business Finance (CDC), Allison is responsible for charting the course and developing the products and services needed to ensure that CDC continues to meet the needs of growing small businesses. Prior to joining CDC, Allison helped lead the growth of Pacific Community Ventures (PCV), a California-based Community Development Financial Institution (CDFI) from a $1 million organization to having $3.5 million in funding. Kelliane Parker Score Counselor eastbayscore.org Kelliane Parker is a B2B professional and SCORE Counselor who has spent three decades supporting service businesses in sales, marketing and business development. Kelliane opened Play Café in 2005, an award winning café, and sold it 2009. As a former owner of a café and over a decade starting up a 26 store chain as director of store operations, Kelliane understands the unique challenges new business owners face with regards to planning, build out, sales acceleration and asset protection. Shawn Walker-Smith Owner, TART! Oakland and Steel Rail Public House Originally from Southern California, Shawn has been interested in food from a very early age; especially desserts. He left his job as a successful account manager in the office furniture industry to pursue his long held passion to become a baker. After receiving a degree in Baking and Patisserie from the California Culinary Academy (Le Cordon Bleu, San Francisco), Shawn began working at Bakesale Betty in Oakland. Currently Shawn is the owner/Tartiste of TART! Oakland, a made-to-order artisan bakery and Steel Rail Pubic House also in Oakland. Michele Wilson Owner, Gussie’s Southern Table & Bar gussieschickenandwaffles.com Chef Michele Wilson has more than 15 years of experience in the food industry. She has been featured on several local television shows and publications, was a guest chef on the Food Network’s “Grill It with Bobby Flay,” and a contestant on ABC’s “The Taste” and “Guy’s Grocery.” She is working on her first cookbook, “Edible Desires: How to Seduce Your Mate through the Art of Cooking,” due to arrive on shelves in the fall of 2016 and will open her new restaurant, Gussie’s Southern Table & Bar next to Oakland’s famed Paramount Theater in February 2017.
WINE, BEER AND SPIRTS TRACK Sean Gabriel Co-Owner Pinot’s Palette Alameda pinotspalette.com/alameda After three decades in the telecommunications industry as a director of wholesale services and a national account manager, Sean decided leave the industry and pursue his passion; running a successful small business. Sean and his beautiful wife, Peri, were fortunate to find an opportunity with the franchise Pinot’s Palette which is explosively growing paint and sip industry. This venture has been perfect for Sean who brings his vibrant energy and passion for art, music, wine, and entertainment into a business model that shines. Annie Johnson Master Brewer-in Residence, PicoBrew picobrew.com The first woman recipient (since 1983) of the American Homebrewer Association’s prestigious Homebrewer of the Year award, Annie serves as PicoBrew’s Master Brewer-in-residence. A national beer judge herself, Annie has won awards for her beers across all of the major BJCP styles. She has contributed dozens of award-winning recipes to the PicoBrew recipe library and continues to pioneer new techniques and processes in the PicoBrew lab as she delights visitors with her many sample beers on tap. Anani Lawson Sommelier and Wine Director, TIPSI Anani Lawson selects wines for some of the world’s most discriminating palates and is the wine director for TIPSI, a mobile app that acts as your pocket sommelier. He was the sommelier for both of Thomas Kelly’s restaurants, The French Laundry in California and Per Se in New York and could be counted as one of the handful sommeliers to have worked for two three-star rated restaurants on both coasts. After three successful years as the wine director at Bardessono Hotel in Yountville, Anani is about to launch Napa Valley’s only Digital Wine Academy.
Theodora Lee Owner and Winemaker, Theopolis Vineyards theopolisvineyards.com Theodora Lee, a partner and trial lawyer at Littler, is the founder and owner of Theopolis Vineyards. Her passion for wine began upon her arrival to San Francisco from Texas in 1987, primarily due to the influence of her law firm mentors, many of whom owned vineyards. In 2001, Theodora purchased sheep land in the Yorkville Highlands of Anderson Valley and began developing her vineyard. Today, Theopolis Vineyards is the winner of several awards including gold medals from The Sunset Magazine International Wine Competition and a stellar Double Gold Medal from the 2016 San Francisco Chronicle International Wine Competition. Philip Long Founder and Winemaker, Longevity Vineyards Founder and winemaker Phil Long of Longevity Wines began his journey making wine in the garage with his wife Debra. Now with almost two decades of winemaking experience and a list of awards too long to print, Phil continues his journey with the constant of always improving. The cellar practices and techniques that Phil utilizes in the production of wine are constantly re-evaluated and improved to ultimately elevate the quality of the wines produced for each vintage. Phil enjoys the challenge of making different wines and continues to strive for wines that are high in quality, instead of high quantities. Mwanza Major Assistant Director of Food and Beverage, Ritz Carlton San Francisco ritzcarlton.com Born and raised in San Francisco, Mwanza Major is currently the Assistant Director of Food and Beverage for San Francisco’s only AAA Five-Diamond hotel, The Ritz-Carlton. With an interest in luxury hospitality, Mwanza began his career at the Nob Hill landmark hotel as a banquet houseman in 1993. In his current role, he has increased the food and beverage profit margin by more than $1 million year over year and assisted with the $4 million restaurant conversion of the former dining room to the current Parallel 37 that has doubled cover counts and revenue.
Sam Molmud Founder and Editor-in-Chief, Liquid Bread Magazine liquidbreadmag.com A Bay Area native with a self-taught appreciation for craft beer, Sam founded Liquid Bread in June 2014 to fill the void of a dedicated beer journalism outlet for the region. Sam has worked in content management, digital marketing and media analysis for the past 7 years. Shawn Roufa Founder, SF Mixology sfmixology.com Shawn got his start in the bar world in the 90’s at a sports bar in Century City. Working on and off in bars while he pursued academics and a career in software development, he moved to San Francisco in 1996. He created student guest bartending nights en masse, allowing every student to get valuable experience behind a busy bar at a weekly occurrence. Together with his friend Ryan Butterfoss, Shawn brainstormed a new kind of bartending training program and invented a pour tracking program using existing hardware from Beverage Metrics and designed a dozen applications to form the interactive video-game style interface now in use at CABAM. Gregory K. Webb Founder and Managing Director, Quantitative Business Solutions quantitativebusinesssolutions.com Greg Webb has a history of thinking big. He established and directed the largest minority-owned beer distributorship on the East Coast and today is Managing Director and Founder of Quantitative Business Solutions, a beverage industry consulting firm. Formerly, Greg was Director of Distributor Transactions for MillerCoors, where he was responsible for managing the strategic development of the MillerCoors distributor network including the development, planning and transfer of several hundred multimillion dollar business ownerships. Greg generously shares his extensive financial expertise and his experience with minority business ownerships, Ashton212, students and progressive organizations and is a masterful negotiator and dealmaker.
SPECIALTY GOURMET FOOD AND BEVERAGE TRACK Tonia Chapple Owner, Tonita’s Kitchen tonitaskitchen.com San Francisco native Tonia Chapple started making her Cuban sauce for family occasions for fun before starting her small business in 2007 and offering Tonita’s Sweet Vine Cuban Sauce to foodies throughout the Bay Area and around the country. A tribute to her Cuban heritage, the sauce is “cooked with rhythm,” and is the number one Cuban sauce on the market. Jennifer Cooper Founder, Ben and Max Homemade Snacks benandmaxsnacks.com Jen Cooper is changing the way we handle our “waste foods”. With over 100 years of family farming experience, she set out five years ago to find better ways to utilize food that usually goes to waste by opening up Ben and Max Snacks, a company focused on using overlooked produce in new and inventive ways. She has won culinary awards, is a featured speaker and presenter around California and won the Whole Foods Small Producer Grant in 2015. Aundrea Lacy Founder, Luv’s Brownies luvsbrownies.com Aundrea Lacy established Luv’s Brownies in October 1996, first preparing her delicious morsels in her apartment and then in a professional kitchen as sales grew exponentially. The treats are sold through Lacy’s Internet bakery and shipped nationwide. There are more than twenty different savory flavors including Rocky Road, peanut butter brownie s’more, coconut caramel and mint chip. Aundrea is the author of two books. Her first book, “Luv Story: From Homemade Brownies to My Own Internet Bakery,” is a resource for anyone who desires to start their own small business and includes real life experiences, including how she kept her company thriving through an economic downturn and her personal life crisis. The books sold more than 30,000 copies.
Christina Oatfield Policy Director, Sustainable Economies Law Center theselc.org Christina Oatfield, Policy Director at the Sustainable Economies Law Center (SELC), works with a diverse array of stakeholders to propose and advocate for laws that enable more sustainable, local, and just economies. She has played leadership roles in support of numerous pieces of legislation related to local food and cooperatives, including her work to draft, organize support for, and advocate for the California Homemade Food Act, also known as California’s Cottage Food Law. Christina is pursuing an attorney license as part of the Law Office Study Program of the State Bar of California, which is an alternative to law school for aspiring attorneys seeking experiential learning. Lloyd Vassell Founder, Vassell Foods, Inc. vassellfoods.com Lloyd is a sales and marketing professional with more than 30+ years in the consumer goods, multi-media and hightech industries. While working for Avon Products’ Pacific Marketing Group, Chancellor and Trefoil Broadcasting Companies, and Sun Microsystems, he excelled in growing the business, creating long-lasting relationships and penetrating non-traditional markets. Lloyd has also worked for Sun Microsystems, eSportNetwork. In 2013, after suffering a serious health challenge, he decided to pursue his passion…cooking and food! He is building Vassell Foods, Inc to be a leader in the specialty condiment segment of the specialty food industry. Patrick Wyman Local Purchasing Coordinator, Whole Foods wholefoods.com Patrick Wyman has 24 years of experience in the natural foods industry, and 14 with Whole Foods Market. He started with the company in a store support role for the grocery department, moved through grocery leadership, and now oversees the Northern California region’s local purchasing program and local vendor partnerships. In this role Patrick helps guide vendors through the logistics of bringing a product to market including topics like packaging, distribution, financing, and compliance with company and governmental standards.
LUNCHEON PANEL Diana Matei-Golopenta Business Lending Manager, Adelante Funding medasf.org Mission Economic Development Agency (MEDA), San Francisco, CA: Diana Matei-Golopenta manages MEDA’s community loan fund – Adelante Fund, which provides loans to small business owners who cannot access traditional lending. Prior to joining MEDA, Diana’s professional experience includes over 5 years developing and managing the national business loan program for Accion East in US and underwriting commercial overdrafts for a London, UK based Fin-tech Company. Diana has worked in the private and non-profit sectors in several countries with emphasis on supporting small business owners to either start or grow their business in their respective markets. Diana believes that small businesses provide character and economic advantages to the local markets as well as strengthen the community partnerships. Diana holds a MBA and a Master’s in Finance from the Hult International Business School.
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Robert Lattimore Senior Vice President, Main Street Launch mainstreetlaunch.org
Robert is a Senior Vice President at Main Street Launch. Robert’s responsibilities include developing strategic alliances, and providing access to financial capital for African American entrepreneurs in the Bay Area Market. He joined Main Street Launch after serving as Chief Operating Officer of both AnewAmerica Community Corporation and AnewAmerica CDFI. Robert also formerly served as president of CCSBI, a venture backed software technology accelerator. He has over 35 years of experience in public, private, and economic development sectors and his experience includes working with company founders, financial institutions, community based organizations and local municipalities. Don Weil Angel Investor sfscore.org Don Weil is an angel investor with a focus on small startup companies. Before retiring, he owned and ran four foundries, producing aluminum castings mainly for high tech and medical industries. Don also owned and ran a metals distribution center, a plumbing supply business and started a small engineering company. After retiring, he invested in and then ran for three years the company that tows cars for the city of San Francisco. Don is the chairman for SCORE San Francisco, Marin and San Mateo counties.
2016 KEYNOTE SPEAKER Andre Hueston Mack Founder and Winemaker of Mouton Noir Wines André Hueston Mack has had an unlikely career path from McDonald’s to Red Lobster to the best restaurants in the world to starting his own company, Mouton Noir Wines (which translates to Black Sheep). By exploring what led him to designing innovative labels, tongue-in-cheek wine fashion, and a food coloring book, he understands and embraces the importance of bringing what only you can bring to the table and the risks we take when we create.
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The iconoclastic and award-winning sommelier (ex French Laundry & Per Se) founded Mouton Noir Wines in 2007, which incorporates his trademark attitude and personal perspective on wine subculture. Based on the success of his own wine labels, in 2011 Mack established Get Fraîche Cru, a boutique graphic design firm, for which he serves as creative director. Mack has been married since 2008 to author Phoebe Damrosch, whose New York Times notable book, “Service Included: Four-Star Secrets of an Eavesdropping Waiter,” detailed their courtship and collaboration in opening Per Se restaurant. Mack has been featured in major publication such as Cuisine Noir Magazine, Imbibe Magazine, Food and Wine, Wine and Spirits Magazine, New York Times, The Huffington Post, and The Wall Street Journal. Andre is an ardent wine educator who has been invited to host seminars as well as lead panel discussions at several of the country’s most prestigious food and wine gatherings including Aspen Food and Wine and Newport Mansions Wine and Food Festival. In 2015, Mack surpassed a personal goal to sell 30,000 cases of wine in 48 U.S. cities and 11 countries. As a result, he is now the #1 African American winemaker and seller in the country. In 2016, he soft-launched a new wine start-up, Vine and Supply. He is a featured winemaker upcoming documentary, “Red, White & Black,” about minority Oregon winemakers.
SPECIAL THANKS On behalf of V. Sheree Publishing and Cuisine Noir magazine, we want to thank each of our speakers and panelists for taking time out of their busy schedules to share their knowledge and expertise with everyone at this year’s conference. A special thanks to the staff at MoAD, Whole Foods, Chef Curtis Chung, the staff at the South San Francisco Conference Center, the Embassy Suites South San Francisco and our wonderful volunteers for their time and generosity.