After the birth of his daughter, award-winning chef Alejandro Cancino had a decision to make. To stay in the restaurant world, or to take the plunge and start his own business, to try and bring veganism into the mainstream. With three hats to his name, he set to work and founded Fenn Foods, the plant-based manufacturing company and creators behind meat alternative vEEF. In this episode Alejandro sits down to talk about his journey, what it’s like owning your own facility, the benefits and struggles of bootstrapping, as well as the importance of resourcefulness. We also cover how to make tough financial decisions and questions to ask yourself to make sure you’re on the right path for you and your business.
Recent Posts
- Founder’s Story: Meet Alison Fagan founder and CEO at @CF Foods Group
- 3 innovators that are shaping the next stage of food innovation in Singapore
- Spanish startup Cocuus raises €2,5M in Funding to scale its 3D bioprinting technology for the production of alternative proteins
- Mewery Looks To Slash Cultivated Pork Costs With Microalgae Ingredients
- Milk without the cow
Archives
- June 2022
- April 2022
- February 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- August 2020
- July 2020
- June 2020
- May 2020
- April 2020
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- November 2018
- July 2018
- April 2018
- February 2018
- March 2017
- December 2016
- July 2016
- July 2015