Q. Why did you choose to get involved with CCCI?
A. When I retired, I wanted to give back & support the community by combining my experience in marketing, developing businesses & start-ups with the needs of the community. Looking at the challenges of our seasonal economy and thinking about how to help people who wanted to create businesses that are year ‘round felt like the right match. And providing resources to do that is what the Incubator concept is all about.
Q. What advice would you give someone wanting to follow a similar path?
A. 2 things – (1) understand what you know how to do in order to add value and (2) understand what you like to do. Sounds simple, but putting it into practice and finding that right match where you can be effective takes some effort
Q. In your business, what has been your most proud moment?
A. With Cape Cod Culinary Incubator, we were awarded 3 grants in 2019 – 2 from the State & 1 from USDA. Pretty rare for a small, fledgling non-profit and they have really given us the energy to build momentum around our initiatives
Q. How has the CCCI helped you get your business off the ground, or how would you have benefitted from a similar organization when you were starting out?
A. If I look at what CCCI wants to bring to culinary start-ups, I think it is 2 main areas (1) having people with start-up experience as a resource to lean on as these Cape Cod culinary entrepreneurs begin their start-up journey and (2) bringing resources together in the form of experienced individuals who have worked in various food businesses. If we can continue bringing those areas of expertise to Cape Cod start-ups, they will have a great resource.
Q. What keeps you busy outside work?
A. These days golf – when my knees were better (younger) running half-marathons
Q. Describe your perfect day of eating on Cape Cod?
A. Having family visit & enjoying steamers & lobster