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/912382
If you weren't in the food business, what would you be doing? COMPILED BY SARA KAY A specialty food business was the right career choice for these successful producers, however, there was a possibility of alternative pursuits. Emanuel Schmerling, MilkBoy Swiss Chocolates Years in the business: 19 "Doing something challenging on a creative level." Paul Bertolli, Fra'Mani Handcrafted Foods Years in the business: 11 "A classical pianist, but I've got a bum finger." Abe Kamarck, True Made Foods Years in the business: 3 "Back working in post-conflict areas." roundup Kevin Powell, True Made Foods Years in the business: 6 "Probably in skin care. My wife and I have been making natural skin care products since we started dating. We give them as gifts to our friends." James Faison, Milton's Local Years in the business: 3 "A lawyer." Rakesh Barmecha, Baruvi Fresh Years in the business: 2 "I'd be promoting methods to live a healthier lifestyle." Bruce Kramer, TBJ Gourmet Years in the business: 4 "Working in software." Bruce Cost, Bruce Cost Ginger Ale Years in the business: 12 "I'd like to go back to writing." Sara Kay is the editorial and education content associate for the Specialty Food Association. Michael Oraschewsky, TBJ Gourmet Years in the business: 4 "A geologist." 100 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com