From Tech Professional to Gourmet Chef With Laura Briscoe

Laura Briscoe is the Founder and CEO of Laura’s Gourmet, an all-natural, artisanal, and gluten-free granola brand. With over 18 years of experience in hospitality, private dining, and specialty food development, she is also a culinary instructor, mentor, and public speaker. A thought leader in the culinary industry, Laura’s a regular contributor at ABC15’s Sonoran Living. She’s also been featured in Shape Magazine, Fitness Magazine, In Business Magazine, Business Journal, and Gannett Publications.

In this episode…

Have you created a recipe you want to share with the world? Many commercialized food products result from a happy accident, but what was the process for conceptualization to market?

Chef and business owner Laura Briscoe advises food entrepreneurs to focus on passing the food trifecta test: taste, texture, and mouthfeel. She explains no one will want to eat a product with an unappetizing texture. Once a product is ready to launch, Laura recommends visiting stores, sending samples to their headquarters, and partnering with vendors who support local entrepreneurs to get your product onto shelves. Entrepreneurs should also consider bootstrapping their businesses and enlisting the help of friends and family to assist with packaging. Being a CPG entrepreneur can be challenging, but Laura encourages aspiring business owners to ask for help and find a mentor who can offer guidance, keep them on track, and hold them accountable.

In this episode of the Celebrity Gourmet Podcast with Odette D’Aniello, Laura Briscoe, Founder and CEO of Laura’s Gourmet, shares her entrepreneurial journey. Laura explains the process of conceptualizing an idea to market launch, funding a startup through bootstrapping, and transitioning from direct sales to product distribution.