ALISON AUTH & PAM KRAEMER, DULCET CUISINE Before: Band Manager/ Film Industry Professional & Flight Attendant After: Sauce and condiment savants
Alison Auth and Pam Kraemer, Dulcet Cuisine
A
s a Delta flight attendant for 19 years, Pam Kraemer fed her passion for food and cooking by using the time on her lay- overs to explore food markets and eat local cuisines all over the world. She would invari- ably return home with exotic ingredients to experiment with in her own kitchen. "I had a keen
interest in cook- Great Products Deserve the Best Labels.
ing and food—and eating in particular," says Kraemer, founder and chef of Dulcet Cuisine. So when she retired from flying and was looking to start a new career, food was the natural next step. "I didn't know how much of a risk it
was at the time," Kraemer says. "I knew I was done flying and I knew I wanted to be challenged." She had some experience in the food industry. During a time when airlines were offering flight attendants frequent leaves of absence, Kraemer opened a café with her family. Drawing from a popular dressing she made to serve at the café, she recalls thinking, "If I bottled the dressing and made a salad and showed people this is what you can do, it would work." Starting at the Portland Farmers
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Market in Portland, Ore., in 2004, she did just that. By August Kraemer had a booth at the Seattle Gift Show. The night before the show, she had a labeling party where friends came to her garage to help ready the prod- ucts for sale. But after a successful show where "lots of mom-and-pops and distribu- tors came by my booth," she knew she could no longer hand-fill and -label each item. The budding entrepreneur hired a co-packer, a move that would allow her to source her own ingredients and be on-site during the making of her product. "I couldn't imagine not being in control of making the product," she adds. By November of that year, she signed with her first distributor. "Once I went beyond the farmers mar-
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ket and attended a trade show, I realized you need a lot of money," Kraemer explains. "So my biggest risk came from borrowing money from family." To help her grow, her sister-in-law Alison Auth, now chief strate- gist and managing partner of Dulcet, came
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COURTESY OF DULCET CUISINE