Specialty Food Magazine

Summer 2016

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/691740

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Booth #2046 At Fever-Tree we use only the highest quality natural ingredients, sourced from small specialist suppliers all around the world. Summer Fancy Food Show Booth 4150 Summer Fancy Food Show Booth 2046 producer profile "One grows and the other one grows," Jeremy says, making it sound almost as simple as ordering a basket of chips and salsa at a restaurant. But building a business that has lasted more than 20 years, expanding into cooking sauces and entrees, is never simple. There has been an organic progression, though, which benefited from her inherent creativity. Falling into Fashion Jeremy, 50, had the advantage of taste buds honed on fresh food from early childhood. Her mother was a professionally trained cook who made everything, including chicken nuggets, from scratch. "Processed food was a rare treat for us," she says. Her food education continued when she chose to go to college in San Diego. While her motive was to be close to the surfing scene, the locale exposed her to authentic Mexican food over the border. "In Mexico they shop and cook every day, use really fresh ingredients, no additives," she enthuses. "It's my favorite food." In San Francisco she had eaten a lot of Chinese food, which she came to realize was laced with artificial ingredients. Despite her passion for Mexican cuisine, it did not immediately translate into a career. With ambitions of becoming a journalist after graduating, she spent four years in New York City, where she worked for the Rupert Murdoch-owned News America Publishing conglomer- JULIE JEREMY Age: 50 Years in specialty food: 21 Favorite food: I used to think deviled eggs were bizarre but about a year and a half ago I got obsessed with them. Least favorite food: Cottage cheese. I can't even stand to get it on my finger. Last thing I ate and loved: A mixed green salad with mint leaves and a sunnyside-up egg on top. If I weren't in the food business I'd be: A lobbyist for food transparency. One piece of advice I'd give to a new food business: You have to have passion for your product. You have no business hiring people to work for you if you don't. 100 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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