July 24, 2025 • 30 mins
What happens when a civil engineer discovers his true calling isn’t in concrete and steel—but in cast iron and cornbread? Meet Myles, the founder of Myles Comfort Foods, who traded spreadsheets for skillets and built a frozen food brand that’s shaking up supermarket aisles.
In this episode, Myles shares his extraordinary journey from corporate burnout to Food Network competitor to bold food entrepreneur. For him, the dinner table was always sacred—a place where southern comfort classics brought his family together. After just two days in an engineering job, an existential crisis led him back to that place of passion: the kitchen.
This is a candid, behind-the-scenes look at the messy realities of starting a food brand. Myles recounts walking into stores with bottles of homemade barbecue sauce, fumbling through food shows without knowing the lingo, and the financial lows that nearly ended it all. His story of resilience—through near-bankruptcy and burnout—offers essential lessons for anyone dreaming of building something from scratch.
What sets Myles apart? He reimagined frozen mac and cheese—notoriously seen as an “aisle of sacrifice” purchase—into a protein-packed, premium comfort food experience ready in just four minutes. His mission: to create a comfort moment in the chaos.
The real gem of this conversation is a decade’s worth of wisdom distilled into one tough truth: “The masses don’t care about your product.” Myles explains why claiming to make “the best version” isn’t enough—and how brands must prove real value to survive.
If you're hungry for inspiration, honesty, and practical advice about food entrepreneurship, this episode serves it up hot.
You can follow Myles Comfort Foods online to learn more about their products and where to find them in stores.
https://www.mylescomfortfoods.com/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to Confessions Beyond the Food.
I'm your host, nancy Redland.
Let's dig in and get inspired.
Welcome back to ConfessionsBeyond the Food.
I'm your host, nancy.
So today I'm joined by thefounder of Miles Comfort Foods,
(00:20):
a brand bringing realishingcomfort food back to the table.
We're going to talk about thememories that inspired Miles,
along with the challenges ofbuilding a clean label food
company and the moments thattested his commitment along the
way.
So get ready to hear the storybehind the brand, the lessons
learned and, of course, miles'own confession about life as an
(00:44):
entrepreneur.
Welcome, miles.
Speaker 2 (00:47):
Thank you, Nancy.
It is a pleasure to be here.
Speaker 1 (00:51):
It is a pleasure to have you.
So I have to fill you guys in.
So fun fact when I did my introcall with Miles as a prep call
and just kind of getting to knowhim better, we found out that
he was moving to Texas, and notonly to Texas, but probably like
30 minutes away from me.
(01:12):
So that was really a fun fact.
Speaker 2 (01:14):
Yeah, and you know how moves are.
They're really hectic, and sowhen we had that first call I
was all over the place.
But you know we officiallysettled in, so I'm happy to be
here.
Speaker 1 (01:24):
Well, welcome to Texas.
Speaker 2 (01:25):
Thank you.
Speaker 1 (01:26):
Well, awesome.
Well, I was hoping we couldstart off by just you sharing a
little bit about your background.
Speaker 2 (01:33):
Yeah, definitely.
You know, for me, growing up,the dinner table was the place
to be in the household, right, Imean the meals we shared, the
laughters, the smiles, I meanall of those moments were just
so special and it's really whatmolded me into the person that I
eventually became.
I ended up graduating with acivil engineering degree, just
(01:58):
super excited to be an adultright, make some money, have my
own place, all that fantasystuff.
Right, make some money, have myown place, all that fantasy
stuff.
And my second day, my firstfull-time job, I mean it all
just kind of hit me like abaseball bat and I went I have
to do this for 40 years straight, like no break.
(02:19):
And I said my brainshort-circuited, it was like, ah
, this isn't going to work, andI naturally gravitated towards
the kitchen at that time.
It was my place of passion,inspiration, it reminded me of
home, and so I started cooking alot, Started a food blog which
got me noticed by the FoodNetwork back in 2013.
(02:39):
And then ended up on the FoodNetwork on a competition series
and I was called America's BestCook.
I didn't make it past episodeone, but it was that moment
where I knew food was where Iactually belonged.
Speaker 1 (02:57):
Okay, first of all, let's break this down a little
bit.
So that's a major departure,civil engineering, which you
probably I mean you must be ubersmart and to go from that like
you had finished school rightFour years and got in the
position and were like wait, sothat must have been, I mean.
(03:20):
But how do you see how thatbackground has helped you in
doing what you're doing today?
Speaker 2 (03:26):
You know it's funny.
I thought about this not toolong ago, you know, through the
four years of college.
It was a struggle, like I wasnot great at that craft, but it
taught me perseverance.
You know, it was the first timein my life where I was
supremely challenged and when Igraduated there was such a sense
(03:46):
of accomplishment there and Iwent, oh, I like that.
But I also realized that Ididn't like engineering.
I had like.
The challenge of that feelingis what has been so required as
a, as a food entrepreneur isembracing the challenge.
It's, you know, experiencingthe fallbacks.
Entrepreneur is embracing thechallenge, you know,
(04:06):
experiencing the fallbacks youknow, and everything in between,
wow and then okay.
Speaker 1 (04:14):
So you have to tell us a little bit more about the
Food Network.
Speaker 2 (04:16):
So you're a celebrity on our show.
So it was.
It was a wild experience.
I was 22 years old and I, youknow, I'd been a home chef for
like a year at that point.
And here I am on the camerawith, you know, alex going to
Shelly and all these celebritychefs talking to me, and you
know it's, it's a studio, stillgiant cameras, and there was a
(04:39):
moment where I mean it all feltpretty surreal until I was
actually in front of the cameraand the host, ted allen, is
doing his countdown like five,four, three.
I remember as he hit three Ihad a moment of brief panic like
what am I doing?
here, and then, and it was likeinstant blackout, I just I need
(05:01):
to rain and started and I lookedup and I was done.
Um, you know, and it was in thewild part was a month later.
I was at my kitchen table doingI was in grad school, I was
doing homework and I happened tolook up at the food network and
I saw my face on a commercial.
I was like, oh my gosh, this isnuts.
Speaker 1 (05:22):
That's crazy.
I wondered if you blacked out alittle bit.
I think that's what I would do,kind of just go.
Speaker 2 (05:30):
You have to.
We had 30 minutes to cook and Iwas winging it.
It was wild.
Speaker 1 (05:36):
What'd you make?
Speaker 2 (05:38):
So I was part of a little team or a pod and we had
to make duck and at that pointin my life I had never cooked up
before, so it was all foreignand it was just I didn't have
the natural ability at thatpoint in my life to create
things without a recipe, so Iwas just like literally winging
it on the spot.
And you can clearly see it inthe episode.
(05:59):
It was.
They used me, as you know,those dramatic moments before
commercial break.
It was me.
I was that moment Like oh myGod, things are going wrong.
Speaker 1 (06:08):
Before the commercial Is that what you were doing?
Speaker 2 (06:11):
hands up Like well, I was flailing, yeah.
Speaker 1 (06:16):
Well, so going even further back, so can you share a
memory of, like your favoritemeal at the table with your
family but sure.
Speaker 2 (06:27):
So it's almost like a thanksgiving meal with a twist.
So my favorite meal was it's asouthern staple comfort meal.
So you know fried chicken, macand cheese, uh, sweet potatoes,
collard greens and biscuits.
Like I, I would eat four ofthose plates.
You know that was my thing, andyou know we and we would cook
(06:49):
other things, we would cookitalian food, and you know other
things too, but it was that onethat hosts the strongest
memories for me so with that,when did you realize you wanted
to build your own food brand, Imean?
it was, you know, funny enough,probably senior year in college,
(07:10):
a friend of mine and myself hadthis idea of we should cook
chicken wings in our dorm andsell them to drunk college kids,
and unfortunately we didn'thave the entrepreneurship bug
enough back then.
We wanted to enjoy thelifestyle of college, so we
didn't have the entrepreneurshipbug enough back then.
We wanted to enjoy thelifestyle of college, so we
didn't do that.
But once I graduated, I endedup moving out to Harrisburg,
pennsylvania, and I had a lot offree time.
(07:32):
I didn't have a social networkanymore, I was just working, and
so when I was in the kitchen, Ijust felt this need to express
my adventures, and with thisfood blog that I had, I was
getting a lot of positivefeedback and then I ended up
creating this barbecue saucefrom scratch.
I sent that out and people werelike this is amazing, and I
(07:52):
knew entrepreneurship wassomething I wanted to get
involved with at some point, butthen, when I realized food was
such an important role, Idecided to marry the two.
That's awesome.
Speaker 1 (08:04):
I decided to marry the two.
That's awesome.
So how do you see your productslike?
Helping families slow down andconnect over a real meal.
Speaker 2 (08:11):
You know, I think over the past, call it 10 years
convenience.
I mean it's required, but it'salso left us very unsatisfied
and like unnourished, especiallyfrozen food.
Right, right, that aisle islike the aisle of sacrifice.
You, when you go to shop there,you're not really excited,
(08:32):
you're just like I need it as anemergency situation.
And when it comes to comfortfood, especially mac and cheese,
it's meant to be enjoyed, right, it's.
It's almost like a comfortmoment in the chaos, a pause in
the chaos.
Right, that allows you to enjoythat specific moment.
And I just thought, justbecause it's ready in four
(08:55):
minutes doesn't mean youshouldn't be able to really
indulge and just live in thatmoment.
Speaker 1 (09:01):
So is your Mac.
Tell me about this Mac andcheese.
Speaker 2 (09:10):
It is okay.
So it's all real ingredientsand it is literally mac and
cheese how you expect if youmade it at home.
The only difference is that itcomes frozen and you can
microwave it in four minutes.
Funny enough, because of thisapproach of having a real
product and real food, it'sreally high in protein.
It's 24 grams of protein in theserving and it's just because
of all the real stuff that's init.
(09:32):
When you take a bite and I dothis often it just feels right.
I know that's very ambiguous,but it feels warm and just like
oh, I needed this kind of thing,you know that sounds heavenly.
Speaker 1 (09:50):
I love mac and cheese .
You have me at 24 grams ofprotein.
I mean that's a lot of protein.
Speaker 2 (09:58):
Yeah, yeah, it was a surprise.
We didn't plan that right.
The intention was always makeMac like I would at home and put
it in grocery.
And then we looked at thenutritional panel.
We went oh my God, it's got alot of protein in it.
Speaker 1 (10:12):
You know they're like eat more protein, eat more
protein.
I don't know if it's just me orthat I'm just noticing it more,
but are you noticing more likehigh protein foods out there?
Speaker 2 (10:30):
It's a wave.
It started about a year and ahalf ago where I don't know how
it started, but now protein isthe number one need in the
marketplace.
Um, you'll see it like it'sgetting to the point where it's
(10:50):
almost overly saturated, whereyou'll see like cereal brands
being like we have protein.
You're like, oh, it's my cereal, I don't care about protein in
my cereal.
Um, but it's, and it's not justmiddle-aged folks, it's college
kids are obsessed about it.
I mean, it is now universal.
Like I need protein.
Speaker 1 (11:10):
I mean it's a good thing.
Okay, well, that makes me feela little better, because I was
like I feel like protein iseverywhere.
You know this 42, like core.
You know drinks those arereally good, really good, but
anyway, so that your mac andcheese sounds way better than a
um shake.
To be honest with you, um, socan you tell me about, like, how
(11:33):
you got you have this greatidea?
How did you get the product youknow to the shelves?
Tell us about that journey along, long journey.
Speaker 2 (11:44):
So when we first started out, we actually had
this line of barbecue sauce, andthis is back in 2015.
I didn't know a thing about cpgfood business anything and I
would literally walk into astore with my bottle of sauce
and be like, can you sell this?
And most of the times it was no, because I was so unofficial.
(12:07):
But after a lot of hard-headed,bone-headed moves, they will
start to gain very, very earlytraction.
I mean, we're selling oursauces online, we're doing
farmer's markets and we wereselling to some of the mom and
pops up in Pennsylvania and overtime I got more well-versed in
packaging, pricing, what evendistribution is.
(12:32):
Quick, quick, funny story mysecond year in business, I
applied to and got accepted tobe a vendor at Fancy Foods Show,
which is the biggest food showin North America.
And here I am with my littlebooth and selling sauce and I
got Walmart coming up to me andasking me do you have a
distributor?
I didn't even know what adistributor was and I think over
(12:56):
this whole journey I findmyself in positions where I am
severely I don't want to use theword uneducated, but just
ignorant and just not knowing.
But that's how I learned right.
I learned kind of trial by fire, and so from a business
standpoint it was mom and pops.
Okay, now I've got people buyingthe product.
(13:16):
Now I can go to a regionalgrocery store.
Okay, well, they haverequirements I didn't need
before.
So I got to outstrip my brandfor that.
Start doing that.
And now I can approach anactual retailer, like in Whole
Foods, and knowing that they'regoing to say no the first three
times and then the fourth timethey're going to say yes.
So that's been the sameiteration for the life cycle of
(13:37):
this company.
It's do what you can hear Everyother day until someone says
yes.
Speaker 1 (13:46):
That is a huge learning curve, so how long did
that take?
Speaker 2 (13:51):
So I mean, I've been doing this now for 10 years.
Um, I've been working in the,the larger retail space, for the
past four.
So it I mean it took us fiveyears to get to that point, but
that's because when we startedout, it was pre-major, there
(14:11):
wasn't a lot of acceleratorprograms and all these resources
available.
I mean in 2014, it was me andGoogle, right, I didn't have
much of a resource after that.
So I definitely took the longpath here Not to say everyone
has to do that but it alsohelped me manage expectations
and learn the arts of hearing no, and you know and resilience
(14:33):
and all that stuff here.
Speaker 1 (14:43):
I mean you're having to wear lots of different hats.
I mean you've got to beprocurement.
You know finding the suppliesto make your product and then
package it.
You're becoming a marketing.
You know marketing andmarketing your product and then
learning.
You know the whole distributioncycle, which is really
confusing.
I I mean it takes a while forpeople to kind of get the whole
(15:05):
world.
I mean of it because yeah yourretail is one world.
Then you've got food service andthere's just a lot of moving
parts in between the two so thatI I kudos to you because
honestly I think guys are reallythat that was quick, so you
know, you don't know what youdon't know until you find out
(15:27):
you don't know it.
Speaker 2 (15:28):
And when it comes to distribution, it's such an old
industry and there's so manycodes and big players and you're
this really small fish.
It's very easy to get gobbledup really quick, right like when
we so we had an earlieriteration of this brand and I
was in the position of growing.
I just want to get into all thestores, right, I didn't factor
(15:50):
in.
Is that retailer the rightretailer for you?
Do I have the money to make allthat product?
There were so many things Ididn't consider until I was in
it and then I realized thisain't going too well.
Um, so we actually rebrand,shut down and rebranded a few
years ago because we had got toa point where we couldn't
fulfill orders.
We didn't have any more cash.
It got really bad, but that'sonce again.
(16:14):
I didn't know that until I wasface to face with all these
things.
Speaker 1 (16:18):
Yeah, I mean so did you take like business classes
in school?
Speaker 2 (16:23):
Yeah it.
It's funny, when I was inengineering school I mentioned I
was I struggled but I I startedtaking like a, you know, econ
and all these things, and itjust it was easy.
Like engineering was hard tothe ninth degree, when I would
take these business classes,things just clicked right.
I was like, oh, but it was toolate for me to switch and at
that time engineering was stilllike the premier.
(16:45):
Like you know, you want to get,you want to live a good life,
be an engineer.
And so I ended up getting aminor in business, just because
I was, I liked it.
And then once I graduated, Ikind of knew right away that I
wanted to get an MBA and Ididn't.
I didn't know what that woulddo for me.
I knew it would help and I knewI liked it.
So when I got that, it helpedme really build and grow a brand
(17:06):
.
Speaker 1 (17:14):
I'm jelly because I wish I'd had more business
classes, because you know, justbecause you're good at something
and you know you have a greatideas, like the whole back back
and you know the behind thescenes business part, it's a
whole another, it's a wholeanother bag it is.
Speaker 2 (17:29):
You know it's, it's.
It's funny enough is.
That's the stuff that I'm goodat.
But when it comes to more ofthe I don't want to call it
abstract, but like marketing andthings like that, that's the
things that I struggle with.
I'm an analytical, I'm anengineer, so analytical in
numbers, but more of thecreativity piece, that is
definitely something that Icontinue to try to work on.
Speaker 1 (17:50):
So is that something you're trying to learn yourself?
Are you outsourcing?
Like, how do you handle that?
Because I mean it's hard onboth sides of the brain.
Speaker 2 (17:59):
Oh my god, yeah, both .
I've outsourced it, I've triedto do it myself.
I mean, honestly, the advent ofChatGBT helps, you know, big
time.
Don't get me wrong, but it'sstill a struggle because there's
never a yes and a no, it's justa how.
With marketing and so for abrand, we're still testing
(18:20):
things out.
We're still trying to figureout and fine tune our strategy
and see what's actually going towork.
Speaker 1 (18:26):
Yeah, was there ever a time you were just like I just
want to quit, yeah.
Speaker 2 (18:32):
Every all the time.
Are you kidding me?
Speaker 1 (18:34):
Really, I mean.
Speaker 2 (18:36):
Yeah, it happens often.
It's so it's a drink, right.
Like this industry is supremelytough, um high failure rate.
You know you are, you're in aroller coaster every day and you
know, in the past I've had somevery tough moments and very low
(18:58):
moments where I was like thisis really bad, you know, because
it's affecting my personal, myfamily, all that stuff too.
Um, I've I've burnt out beforewhere I just there was nothing
left, right, I just got sick.
Um, I have been near bankruptcybefore, like it has gotten
really bad.
And um, in those moments you'relike you tell yourself, okay, if
(19:23):
I just give up and get anotherjob in corporate America, I'd
feel better.
But you're stuck with that.
What if I didn't quit?
And my mantra recently has beenthe only way I quit is if you
have to carry me off the field,like I can make an injured
football player, and that'sbecause I'm very hardheaded.
(19:49):
I am very hard-headed, I'mresilient, um, but I think and
I'm crazy, I think you have tobe in this space, you know.
So, trust me, I've I've longthought about I should go back
to engineering, but it's like Iwould hate to do that and then
realize I could have kept going.
Speaker 1 (20:11):
Yeah, I feel, I feel you on all of this.
I mean there's not one timethat I felt like I wanted to
quit.
It's like weekly, like what amI doing?
And I feel like I love it.
How you said, you have to becrazy because I am.
You have to be crazy to do this.
I mean what, what, what, and Imean what I do, I feel like is I
mean it's hard and it's toughand it's uh, yeah, I mean just
(20:33):
owning a business and all thethings that go go with that and
the responsibility.
And I mean for you, you facetotally different challenges.
That that I face, you know,with recalls and all you know
with ingredients.
I mean there's lots ofdifferent factors that can go
sideways, that you have nocontrol over.
Speaker 2 (20:55):
Yeah, and that's the hard part is realizing sometimes
it's not your fault, right?
Sometimes it's the market justdoesn't move the way it.
Just there's so many thingsthat have to go right in this
space.
It's hard for founders likemyself to come to the conclusion
that, like, yes, we're going todo our best and try and it
doesn't work out.
It doesn't work out.
I speak to other founders thathave actually left the space.
Right, they couldn't, they justcouldn't hang, and I understand
(21:17):
, I realized.
The way that I talk to themmakes me understand how nuts
this industry is, because oncethey leave, I'll say congrats,
you escaped, you know, and soit's.
But you do it for the promiseof what you do it for.
If this thing works, I willfeel like I'm flying high, but
even if it doesn't work, youshould still feel the same way.
Speaker 1 (21:41):
I mean look, how far you've come.
Speaker 2 (21:44):
That part.
Speaker 1 (21:45):
Yeah, I love that part and I feel like, as
entrepreneurs, it's so importantthat we just step back every
now and then and just take, like10 years ago, how far you've
come, you know, or even just inthe past six months, and the the
things that have happenedaround you and what you've
(22:08):
survived.
It's just so encouraging to seethat and like just how you know
resilient you are.
So that's amazing.
Speaker 2 (22:17):
Very true, and you learn right the thing of all the
things you know.
Now it's a lot Like, I think,of the past 10, 11 years.
The knowledge that I've gainedis multiple books worth when it
comes to this industry, which isgood to have, yeah.
Speaker 1 (22:33):
So what would you tell the younger you 10 years
ago?
Speaker 2 (22:39):
Oh, hang on For sure I would tell myself it's going
to sound harsh, but the massesdon't care about your product.
That the way you win in thisspace is you find your message
(23:02):
that resonates with the rightperson.
You find your brand that meanssomething to someone that's
impactful.
You find your thing that you dothat makes someone's life
easier or better.
If you don't check those boxes,you're not going to get very
far.
And I think a lot of us in thefood space.
We go in saying I make the bestversion of X, y, z, and we
(23:26):
realize that that is verysubjective.
Best version of XYZ, and werealize that that is very
subjective and unless it'sradically different and doing
something for someone that noone else is doing, it's going to
get sucked up in the vortex ofa thousand plus other brands on
your shelf.
I would tell myself listen, youmight think what you do is the
best version, but find out whatabout your brain is going to
make someone say I want to be apart of that.
Speaker 1 (23:48):
But find out what about your brain is going to
make someone say I want to be apart of that.
So how are you?
Speaker 2 (23:54):
getting this message across to the consumer.
It's an everyday challenge,right?
It's a mix of fine-tuningmessaging, being very
transparent about the brand'sjourney and figuring out at what
part of the consumer journey doI fit right?
Am I a post-workout solutionbecause of the high protein?
Am I a 8.30 pm meal becausedinner went awry?
(24:17):
Am I a 1.30 lunch item becauseyou don't want to bring your
pasta salad to lunch that dayand you're working past lunch in
the office?
Like it's pinpointing the place, the time and the why, and
we're always it's like a knob.
We're trying to fine tune whatthat looks like and we're still
(24:38):
doing that to this day.
Speaker 1 (24:40):
Well, and like you said earlier, I mean we go in
waves, I mean as consumers, Imean went away.
You know we're all countingcalories and the next day it's
counting something.
You know.
It's just there's always a fadin eating and that's challenging
.
But it seems like you kind ofhave a little bit of everything.
Speaker 2 (25:03):
So that's the thing we landed.
It was good timing because whenwe first launched this product
the protein wave hadn't hit yet,so we didn't talk about it
Right.
But now that we're in it it'slike all right, we have to do
something now before we shift tosomething else.
You know, years ago plant basedwas the rave Right, and then
that fad kind of went away.
You mentioned calorie countingthat was big, that's went away.
(25:26):
And calorie counting that wasbig, that's went away.
Like all these.
And this industry is abouttiming right.
I know brands that I respect,that I know part of their
success was timing, because theycome out with the same brand.
Six, seven years ago no onewould have cared, but they
happen to be placed early inthat sad like right, right place
, right time beyond.
Speaker 1 (25:47):
So what's next for?
Speaker 2 (25:49):
you, because I see this industry as being so cash
intensive and so difficult.
We're trying to find ways to domore event, in-person things.
I don't believe having producton shelf is enough.
I think you need to havesomething else as part of your
(26:10):
brand ethos that supports thatproduct.
A lot of folks come from therestaurant space and now they're
like, hey, I've got thisproduct in the restaurant, I
want to package that Now.
That means you have an audiencethat you're bringing to the
show.
We want to find a way.
Either it's food service, it'ssomething with.
I don't want to find a wayeither.
It's food service it'ssomething with I don't want to
say food truck, that's very timeand expensive but something
(26:33):
that we can hang our hats on.
That's going to put our brandin a very unique place in the
audience for the audience so Iknow we're the food service.
Speaker 1 (26:42):
It's a good space to be in so bad.
We've been trying well, I know acouple people so we'll have to
talk.
Yeah, so no, that's reallyawesome.
I mean it's just really reallyfun to meet other entrepreneurs,
um, out there, and I meanyou're, you're kind of same
timeline as me 10 years, youknow, I've been building my
(27:06):
brand and I just it's so fun tomeet people that are a little
bit of crazy and um, and thatare real and are honest and open
about the struggle and justtenacious I mean you are
tenacious to to get this done.
I mean to get on the foodnetwork.
I mean that's a big deal.
(27:28):
So I mean I think you're wayunderselling yourself, but I
mean it's really incredible tosee how far you've come and so,
anyways, well, I would love tohave you back and talk about
other things, but before I leave, I need a confession.
I need a confession.
Speaker 2 (27:49):
Okay, my confession is I got a few of them too, I
would say for today, myconfession is more like my
guilty pleasure.
So, as a side note, I'm apersonal trainer, I love to work
out, I love balance in life.
(28:11):
But I will tell you right now,I am weak when it comes to food
choices.
So my confession if you put acinnamon roll in front of me,
there is a 2% chance that I willnot consume it.
I mean, there's one downstairsright now and I've been thinking
about it all day and people arelike, oh, but you're a trainer,
(28:34):
how could you?
And I'm like I love food, Ican't help it.
Speaker 1 (28:39):
It's your brand.
I mean, you're selling realfood and that is nutritious.
I think that's amazing, and weall need a little sugar in our
lives and so okay, so I have toask so where's your favorite
cinnamon roll?
Where does it come from?
Speaker 2 (28:56):
Oh, my Lord, Um.
So when I was growing up it wasCinnabon.
It's probably still top three,but I would.
You know, one of the best onesI've had I had at one time is in
disney world, when I was 16years old.
I've never had it again, but Ithought it was absolutely magic.
But now that I moved to texas Ineed to find one.
Speaker 1 (29:19):
I don't know if there's a shop that you can
recommend or something so my sonis, like, obsessed with
cinnamon rolls too, and so wefound that he doesn't like the
cream cheese, and so thatthere's a place called Cineholic
and they have several locationsaround the Metroplex, so you
(29:39):
might want to check them out.
I'll send them to you by car,and if you live in DFW, you'll
have to check that out.
Speaker 2 (29:45):
So I just put that on my bookmark list.
Speaker 1 (29:48):
Okay, good, good, yeah, you'll have to check that
out, so I just put that on mybookmark list, Okay, good, good,
yeah, you'll have to check itout.
Well, Miles, it's been so funtalking to you and I really
appreciate having you, and Ithink a lot of people can be
inspired, whether you know youdon't have to be an entrepreneur
or you're coming up with yourown brand.
It could just be like hey, I'mjust trying to find my career,
(30:10):
you know, and, and, and I'mtrying to find myself in that,
and I think there's some reallygood um advice and what miles
has said about just beingtenacious, keep going on and
being true to yourself.
So, um, I love that.
So I think this is helpful foreveryone.
So, thank you so much and we'llsee you soon.
Speaker 2 (30:31):
Sounds good.
Thanks, Nancy.
Speaker 1 (30:33):
Thank you For more inspiration, follow our social
media at W3Sales.
Please like, comment andsubscribe.
You know all the things wewould love to connect with you.
Welcome to Confessions Beyond the Food.
I'm your host, nancy Redland.
Let's dig in and get inspired.
Welcome back to ConfessionsBeyond the Food.
I'm your host, nancy.
So today I'm joined by thefounder of Miles Comfort Foods,
(00:20):
a brand bringing realishingcomfort food back to the table.
We're going to talk about thememories that inspired Miles,
along with the challenges ofbuilding a clean label food
company and the moments thattested his commitment along the
way.
So get ready to hear the storybehind the brand, the lessons
learned and, of course, miles'own confession about life as an
(00:44):
entrepreneur.
Welcome, miles.
Speaker 2 (00:47):
Thank you, Nancy.
It is a pleasure to be here.
Speaker 1 (00:51):
It is a pleasure to have you.
So I have to fill you guys in.
So fun fact when I did my introcall with Miles as a prep call
and just kind of getting to knowhim better, we found out that
he was moving to Texas, and notonly to Texas, but probably like
30 minutes away from me.
(01:12):
So that was really a fun fact.
Speaker 2 (01:14):
Yeah, and you know how moves are.
They're really hectic, and sowhen we had that first call I
was all over the place.
But you know we officiallysettled in, so I'm happy to be
here.
Speaker 1 (01:24):
Well, welcome to Texas.
Speaker 2 (01:25):
Thank you.
Speaker 1 (01:26):
Well, awesome.
Well, I was hoping we couldstart off by just you sharing a
little bit about your background.
Speaker 2 (01:33):
Yeah, definitely.
You know, for me, growing up,the dinner table was the place
to be in the household, right, Imean the meals we shared, the
laughters, the smiles, I meanall of those moments were just
so special and it's really whatmolded me into the person that I
eventually became.
I ended up graduating with acivil engineering degree, just
(01:58):
super excited to be an adultright, make some money, have my
own place, all that fantasystuff.
Right, make some money, have myown place, all that fantasy
stuff.
And my second day, my firstfull-time job, I mean it all
just kind of hit me like abaseball bat and I went I have
to do this for 40 years straight, like no break.
(02:19):
And I said my brainshort-circuited, it was like, ah
, this isn't going to work, andI naturally gravitated towards
the kitchen at that time.
It was my place of passion,inspiration, it reminded me of
home, and so I started cooking alot, Started a food blog which
got me noticed by the FoodNetwork back in 2013.
(02:39):
And then ended up on the FoodNetwork on a competition series
and I was called America's BestCook.
I didn't make it past episodeone, but it was that moment
where I knew food was where Iactually belonged.
Speaker 1 (02:57):
Okay, first of all, let's break this down a little
bit.
So that's a major departure,civil engineering, which you
probably I mean you must be ubersmart and to go from that like
you had finished school rightFour years and got in the
position and were like wait, sothat must have been, I mean.
(03:20):
But how do you see how thatbackground has helped you in
doing what you're doing today?
Speaker 2 (03:26):
You know it's funny.
I thought about this not toolong ago, you know, through the
four years of college.
It was a struggle, like I wasnot great at that craft, but it
taught me perseverance.
You know, it was the first timein my life where I was
supremely challenged and when Igraduated there was such a sense
(03:46):
of accomplishment there and Iwent, oh, I like that.
But I also realized that Ididn't like engineering.
I had like.
The challenge of that feelingis what has been so required as
a, as a food entrepreneur isembracing the challenge.
It's, you know, experiencingthe fallbacks.
Entrepreneur is embracing thechallenge, you know,
(04:06):
experiencing the fallbacks youknow, and everything in between,
wow and then okay.
Speaker 1 (04:14):
So you have to tell us a little bit more about the
Food Network.
Speaker 2 (04:16):
So you're a celebrity on our show.
So it was.
It was a wild experience.
I was 22 years old and I, youknow, I'd been a home chef for
like a year at that point.
And here I am on the camerawith, you know, alex going to
Shelly and all these celebritychefs talking to me, and you
know it's, it's a studio, stillgiant cameras, and there was a
(04:39):
moment where I mean it all feltpretty surreal until I was
actually in front of the cameraand the host, ted allen, is
doing his countdown like five,four, three.
I remember as he hit three Ihad a moment of brief panic like
what am I doing?
here, and then, and it was likeinstant blackout, I just I need
(05:01):
to rain and started and I lookedup and I was done.
Um, you know, and it was in thewild part was a month later.
I was at my kitchen table doingI was in grad school, I was
doing homework and I happened tolook up at the food network and
I saw my face on a commercial.
I was like, oh my gosh, this isnuts.
Speaker 1 (05:22):
That's crazy.
I wondered if you blacked out alittle bit.
I think that's what I would do,kind of just go.
Speaker 2 (05:30):
You have to.
We had 30 minutes to cook and Iwas winging it.
It was wild.
Speaker 1 (05:36):
What'd you make?
Speaker 2 (05:38):
So I was part of a little team or a pod and we had
to make duck and at that pointin my life I had never cooked up
before, so it was all foreignand it was just I didn't have
the natural ability at thatpoint in my life to create
things without a recipe, so Iwas just like literally winging
it on the spot.
And you can clearly see it inthe episode.
(05:59):
It was.
They used me, as you know,those dramatic moments before
commercial break.
It was me.
I was that moment Like oh myGod, things are going wrong.
Speaker 1 (06:08):
Before the commercial Is that what you were doing?
Speaker 2 (06:11):
hands up Like well, I was flailing, yeah.
Speaker 1 (06:16):
Well, so going even further back, so can you share a
memory of, like your favoritemeal at the table with your
family but sure.
Speaker 2 (06:27):
So it's almost like a thanksgiving meal with a twist.
So my favorite meal was it's asouthern staple comfort meal.
So you know fried chicken, macand cheese, uh, sweet potatoes,
collard greens and biscuits.
Like I, I would eat four ofthose plates.
You know that was my thing, andyou know we and we would cook
(06:49):
other things, we would cookitalian food, and you know other
things too, but it was that onethat hosts the strongest
memories for me so with that,when did you realize you wanted
to build your own food brand, Imean?
it was, you know, funny enough,probably senior year in college,
(07:10):
a friend of mine and myself hadthis idea of we should cook
chicken wings in our dorm andsell them to drunk college kids,
and unfortunately we didn'thave the entrepreneurship bug
enough back then.
We wanted to enjoy thelifestyle of college, so we
didn't have the entrepreneurshipbug enough back then.
We wanted to enjoy thelifestyle of college, so we
didn't do that.
But once I graduated, I endedup moving out to Harrisburg,
pennsylvania, and I had a lot offree time.
(07:32):
I didn't have a social networkanymore, I was just working, and
so when I was in the kitchen, Ijust felt this need to express
my adventures, and with thisfood blog that I had, I was
getting a lot of positivefeedback and then I ended up
creating this barbecue saucefrom scratch.
I sent that out and people werelike this is amazing, and I
(07:52):
knew entrepreneurship wassomething I wanted to get
involved with at some point, butthen, when I realized food was
such an important role, Idecided to marry the two.
That's awesome.
Speaker 1 (08:04):
I decided to marry the two.
That's awesome.
So how do you see your productslike?
Helping families slow down andconnect over a real meal.
Speaker 2 (08:11):
You know, I think over the past, call it 10 years
convenience.
I mean it's required, but it'salso left us very unsatisfied
and like unnourished, especiallyfrozen food.
Right, right, that aisle islike the aisle of sacrifice.
You, when you go to shop there,you're not really excited,
(08:32):
you're just like I need it as anemergency situation.
And when it comes to comfortfood, especially mac and cheese,
it's meant to be enjoyed, right, it's.
It's almost like a comfortmoment in the chaos, a pause in
the chaos.
Right, that allows you to enjoythat specific moment.
And I just thought, justbecause it's ready in four
(08:55):
minutes doesn't mean youshouldn't be able to really
indulge and just live in thatmoment.
Speaker 1 (09:01):
So is your Mac.
Tell me about this Mac andcheese.
Speaker 2 (09:10):
It is okay.
So it's all real ingredientsand it is literally mac and
cheese how you expect if youmade it at home.
The only difference is that itcomes frozen and you can
microwave it in four minutes.
Funny enough, because of thisapproach of having a real
product and real food, it'sreally high in protein.
It's 24 grams of protein in theserving and it's just because
of all the real stuff that's init.
(09:32):
When you take a bite and I dothis often it just feels right.
I know that's very ambiguous,but it feels warm and just like
oh, I needed this kind of thing,you know that sounds heavenly.
Speaker 1 (09:50):
I love mac and cheese .
You have me at 24 grams ofprotein.
I mean that's a lot of protein.
Speaker 2 (09:58):
Yeah, yeah, it was a surprise.
We didn't plan that right.
The intention was always makeMac like I would at home and put
it in grocery.
And then we looked at thenutritional panel.
We went oh my God, it's got alot of protein in it.
Speaker 1 (10:12):
You know they're like eat more protein, eat more
protein.
I don't know if it's just me orthat I'm just noticing it more,
but are you noticing more likehigh protein foods out there?
Speaker 2 (10:30):
It's a wave.
It started about a year and ahalf ago where I don't know how
it started, but now protein isthe number one need in the
marketplace.
Um, you'll see it like it'sgetting to the point where it's
(10:50):
almost overly saturated, whereyou'll see like cereal brands
being like we have protein.
You're like, oh, it's my cereal, I don't care about protein in
my cereal.
Um, but it's, and it's not justmiddle-aged folks, it's college
kids are obsessed about it.
I mean, it is now universal.
Like I need protein.
Speaker 1 (11:10):
I mean it's a good thing.
Okay, well, that makes me feela little better, because I was
like I feel like protein iseverywhere.
You know this 42, like core.
You know drinks those arereally good, really good, but
anyway, so that your mac andcheese sounds way better than a
um shake.
To be honest with you, um, socan you tell me about, like, how
(11:33):
you got you have this greatidea?
How did you get the product youknow to the shelves?
Tell us about that journey along, long journey.
Speaker 2 (11:44):
So when we first started out, we actually had
this line of barbecue sauce, andthis is back in 2015.
I didn't know a thing about cpgfood business anything and I
would literally walk into astore with my bottle of sauce
and be like, can you sell this?
And most of the times it was no, because I was so unofficial.
(12:07):
But after a lot of hard-headed,bone-headed moves, they will
start to gain very, very earlytraction.
I mean, we're selling oursauces online, we're doing
farmer's markets and we wereselling to some of the mom and
pops up in Pennsylvania and overtime I got more well-versed in
packaging, pricing, what evendistribution is.
(12:32):
Quick, quick, funny story mysecond year in business, I
applied to and got accepted tobe a vendor at Fancy Foods Show,
which is the biggest food showin North America.
And here I am with my littlebooth and selling sauce and I
got Walmart coming up to me andasking me do you have a
distributor?
I didn't even know what adistributor was and I think over
(12:56):
this whole journey I findmyself in positions where I am
severely I don't want to use theword uneducated, but just
ignorant and just not knowing.
But that's how I learned right.
I learned kind of trial by fire, and so from a business
standpoint it was mom and pops.
Okay, now I've got people buyingthe product.
(13:16):
Now I can go to a regionalgrocery store.
Okay, well, they haverequirements I didn't need
before.
So I got to outstrip my brandfor that.
Start doing that.
And now I can approach anactual retailer, like in Whole
Foods, and knowing that they'regoing to say no the first three
times and then the fourth timethey're going to say yes.
So that's been the sameiteration for the life cycle of
(13:37):
this company.
It's do what you can hear Everyother day until someone says
yes.
Speaker 1 (13:46):
That is a huge learning curve, so how long did
that take?
Speaker 2 (13:51):
So I mean, I've been doing this now for 10 years.
Um, I've been working in the,the larger retail space, for the
past four.
So it I mean it took us fiveyears to get to that point, but
that's because when we startedout, it was pre-major, there
(14:11):
wasn't a lot of acceleratorprograms and all these resources
available.
I mean in 2014, it was me andGoogle, right, I didn't have
much of a resource after that.
So I definitely took the longpath here Not to say everyone
has to do that but it alsohelped me manage expectations
and learn the arts of hearing no, and you know and resilience
(14:33):
and all that stuff here.
Speaker 1 (14:43):
I mean you're having to wear lots of different hats.
I mean you've got to beprocurement.
You know finding the suppliesto make your product and then
package it.
You're becoming a marketing.
You know marketing andmarketing your product and then
learning.
You know the whole distributioncycle, which is really
confusing.
I I mean it takes a while forpeople to kind of get the whole
(15:05):
world.
I mean of it because yeah yourretail is one world.
Then you've got food service andthere's just a lot of moving
parts in between the two so thatI I kudos to you because
honestly I think guys are reallythat that was quick, so you
know, you don't know what youdon't know until you find out
(15:27):
you don't know it.
Speaker 2 (15:28):
And when it comes to distribution, it's such an old
industry and there's so manycodes and big players and you're
this really small fish.
It's very easy to get gobbledup really quick, right like when
we so we had an earlieriteration of this brand and I
was in the position of growing.
I just want to get into all thestores, right, I didn't factor
(15:50):
in.
Is that retailer the rightretailer for you?
Do I have the money to make allthat product?
There were so many things Ididn't consider until I was in
it and then I realized thisain't going too well.
Um, so we actually rebrand,shut down and rebranded a few
years ago because we had got toa point where we couldn't
fulfill orders.
We didn't have any more cash.
It got really bad, but that'sonce again.
(16:14):
I didn't know that until I wasface to face with all these
things.
Speaker 1 (16:18):
Yeah, I mean so did you take like business classes
in school?
Speaker 2 (16:23):
Yeah it.
It's funny, when I was inengineering school I mentioned I
was I struggled but I I startedtaking like a, you know, econ
and all these things, and itjust it was easy.
Like engineering was hard tothe ninth degree, when I would
take these business classes,things just clicked right.
I was like, oh, but it was toolate for me to switch and at
that time engineering was stilllike the premier.
(16:45):
Like you know, you want to get,you want to live a good life,
be an engineer.
And so I ended up getting aminor in business, just because
I was, I liked it.
And then once I graduated, Ikind of knew right away that I
wanted to get an MBA and Ididn't.
I didn't know what that woulddo for me.
I knew it would help and I knewI liked it.
So when I got that, it helpedme really build and grow a brand
(17:06):
.
Speaker 1 (17:14):
I'm jelly because I wish I'd had more business
classes, because you know, justbecause you're good at something
and you know you have a greatideas, like the whole back back
and you know the behind thescenes business part, it's a
whole another, it's a wholeanother bag it is.
Speaker 2 (17:29):
You know it's, it's.
It's funny enough is.
That's the stuff that I'm goodat.
But when it comes to more ofthe I don't want to call it
abstract, but like marketing andthings like that, that's the
things that I struggle with.
I'm an analytical, I'm anengineer, so analytical in
numbers, but more of thecreativity piece, that is
definitely something that Icontinue to try to work on.
Speaker 1 (17:50):
So is that something you're trying to learn yourself?
Are you outsourcing?
Like, how do you handle that?
Because I mean it's hard onboth sides of the brain.
Speaker 2 (17:59):
Oh my god, yeah, both .
I've outsourced it, I've triedto do it myself.
I mean, honestly, the advent ofChatGBT helps, you know, big
time.
Don't get me wrong, but it'sstill a struggle because there's
never a yes and a no, it's justa how.
With marketing and so for abrand, we're still testing
(18:20):
things out.
We're still trying to figureout and fine tune our strategy
and see what's actually going towork.
Speaker 1 (18:26):
Yeah, was there ever a time you were just like I just
want to quit, yeah.
Speaker 2 (18:32):
Every all the time.
Are you kidding me?
Speaker 1 (18:34):
Really, I mean.
Speaker 2 (18:36):
Yeah, it happens often.
It's so it's a drink, right.
Like this industry is supremelytough, um high failure rate.
You know you are, you're in aroller coaster every day and you
know, in the past I've had somevery tough moments and very low
(18:58):
moments where I was like thisis really bad, you know, because
it's affecting my personal, myfamily, all that stuff too.
Um, I've I've burnt out beforewhere I just there was nothing
left, right, I just got sick.
Um, I have been near bankruptcybefore, like it has gotten
really bad.
And um, in those moments you'relike you tell yourself, okay, if
(19:23):
I just give up and get anotherjob in corporate America, I'd
feel better.
But you're stuck with that.
What if I didn't quit?
And my mantra recently has beenthe only way I quit is if you
have to carry me off the field,like I can make an injured
football player, and that'sbecause I'm very hardheaded.
(19:49):
I am very hard-headed, I'mresilient, um, but I think and
I'm crazy, I think you have tobe in this space, you know.
So, trust me, I've I've longthought about I should go back
to engineering, but it's like Iwould hate to do that and then
realize I could have kept going.
Speaker 1 (20:11):
Yeah, I feel, I feel you on all of this.
I mean there's not one timethat I felt like I wanted to
quit.
It's like weekly, like what amI doing?
And I feel like I love it.
How you said, you have to becrazy because I am.
You have to be crazy to do this.
I mean what, what, what, and Imean what I do, I feel like is I
mean it's hard and it's toughand it's uh, yeah, I mean just
(20:33):
owning a business and all thethings that go go with that and
the responsibility.
And I mean for you, you facetotally different challenges.
That that I face, you know,with recalls and all you know
with ingredients.
I mean there's lots ofdifferent factors that can go
sideways, that you have nocontrol over.
Speaker 2 (20:55):
Yeah, and that's the hard part is realizing sometimes
it's not your fault, right?
Sometimes it's the market justdoesn't move the way it.
Just there's so many thingsthat have to go right in this
space.
It's hard for founders likemyself to come to the conclusion
that, like, yes, we're going todo our best and try and it
doesn't work out.
It doesn't work out.
I speak to other founders thathave actually left the space.
Right, they couldn't, they justcouldn't hang, and I understand
(21:17):
, I realized.
The way that I talk to themmakes me understand how nuts
this industry is, because oncethey leave, I'll say congrats,
you escaped, you know, and soit's.
But you do it for the promiseof what you do it for.
If this thing works, I willfeel like I'm flying high, but
even if it doesn't work, youshould still feel the same way.
Speaker 1 (21:41):
I mean look, how far you've come.
Speaker 2 (21:44):
That part.
Speaker 1 (21:45):
Yeah, I love that part and I feel like, as
entrepreneurs, it's so importantthat we just step back every
now and then and just take, like10 years ago, how far you've
come, you know, or even just inthe past six months, and the the
things that have happenedaround you and what you've
(22:08):
survived.
It's just so encouraging to seethat and like just how you know
resilient you are.
So that's amazing.
Speaker 2 (22:17):
Very true, and you learn right the thing of all the
things you know.
Now it's a lot Like, I think,of the past 10, 11 years.
The knowledge that I've gainedis multiple books worth when it
comes to this industry, which isgood to have, yeah.
Speaker 1 (22:33):
So what would you tell the younger you 10 years
ago?
Speaker 2 (22:39):
Oh, hang on For sure I would tell myself it's going
to sound harsh, but the massesdon't care about your product.
That the way you win in thisspace is you find your message
(23:02):
that resonates with the rightperson.
You find your brand that meanssomething to someone that's
impactful.
You find your thing that you dothat makes someone's life
easier or better.
If you don't check those boxes,you're not going to get very
far.
And I think a lot of us in thefood space.
We go in saying I make the bestversion of X, y, z, and we
(23:26):
realize that that is verysubjective.
Best version of XYZ, and werealize that that is very
subjective and unless it'sradically different and doing
something for someone that noone else is doing, it's going to
get sucked up in the vortex ofa thousand plus other brands on
your shelf.
I would tell myself listen, youmight think what you do is the
best version, but find out whatabout your brain is going to
make someone say I want to be apart of that.
Speaker 1 (23:48):
But find out what about your brain is going to
make someone say I want to be apart of that.
So how are you?
Speaker 2 (23:54):
getting this message across to the consumer.
It's an everyday challenge,right?
It's a mix of fine-tuningmessaging, being very
transparent about the brand'sjourney and figuring out at what
part of the consumer journey doI fit right?
Am I a post-workout solutionbecause of the high protein?
Am I a 8.30 pm meal becausedinner went awry?
(24:17):
Am I a 1.30 lunch item becauseyou don't want to bring your
pasta salad to lunch that dayand you're working past lunch in
the office?
Like it's pinpointing the place, the time and the why, and
we're always it's like a knob.
We're trying to fine tune whatthat looks like and we're still
(24:38):
doing that to this day.
Speaker 1 (24:40):
Well, and like you said earlier, I mean we go in
waves, I mean as consumers, Imean went away.
You know we're all countingcalories and the next day it's
counting something.
You know.
It's just there's always a fadin eating and that's challenging
.
But it seems like you kind ofhave a little bit of everything.
Speaker 2 (25:03):
So that's the thing we landed.
It was good timing because whenwe first launched this product
the protein wave hadn't hit yet,so we didn't talk about it
Right.
But now that we're in it it'slike all right, we have to do
something now before we shift tosomething else.
You know, years ago plant basedwas the rave Right, and then
that fad kind of went away.
You mentioned calorie countingthat was big, that's went away.
(25:26):
And calorie counting that wasbig, that's went away.
Like all these.
And this industry is abouttiming right.
I know brands that I respect,that I know part of their
success was timing, because theycome out with the same brand.
Six, seven years ago no onewould have cared, but they
happen to be placed early inthat sad like right, right place
, right time beyond.
Speaker 1 (25:47):
So what's next for?
Speaker 2 (25:49):
you, because I see this industry as being so cash
intensive and so difficult.
We're trying to find ways to domore event, in-person things.
I don't believe having producton shelf is enough.
I think you need to havesomething else as part of your
(26:10):
brand ethos that supports thatproduct.
A lot of folks come from therestaurant space and now they're
like, hey, I've got thisproduct in the restaurant, I
want to package that Now.
That means you have an audiencethat you're bringing to the
show.
We want to find a way.
Either it's food service, it'ssomething with.
I don't want to find a wayeither.
It's food service it'ssomething with I don't want to
say food truck, that's very timeand expensive but something
(26:33):
that we can hang our hats on.
That's going to put our brandin a very unique place in the
audience for the audience so Iknow we're the food service.
Speaker 1 (26:42):
It's a good space to be in so bad.
We've been trying well, I know acouple people so we'll have to
talk.
Yeah, so no, that's reallyawesome.
I mean it's just really reallyfun to meet other entrepreneurs,
um, out there, and I meanyou're, you're kind of same
timeline as me 10 years, youknow, I've been building my
(27:06):
brand and I just it's so fun tomeet people that are a little
bit of crazy and um, and thatare real and are honest and open
about the struggle and justtenacious I mean you are
tenacious to to get this done.
I mean to get on the foodnetwork.
I mean that's a big deal.
(27:28):
So I mean I think you're wayunderselling yourself, but I
mean it's really incredible tosee how far you've come and so,
anyways, well, I would love tohave you back and talk about
other things, but before I leave, I need a confession.
I need a confession.
Speaker 2 (27:49):
Okay, my confession is I got a few of them too, I
would say for today, myconfession is more like my
guilty pleasure.
So, as a side note, I'm apersonal trainer, I love to work
out, I love balance in life.
(28:11):
But I will tell you right now,I am weak when it comes to food
choices.
So my confession if you put acinnamon roll in front of me,
there is a 2% chance that I willnot consume it.
I mean, there's one downstairsright now and I've been thinking
about it all day and people arelike, oh, but you're a trainer,
(28:34):
how could you?
And I'm like I love food, Ican't help it.
Speaker 1 (28:39):
It's your brand.
I mean, you're selling realfood and that is nutritious.
I think that's amazing, and weall need a little sugar in our
lives and so okay, so I have toask so where's your favorite
cinnamon roll?
Where does it come from?
Speaker 2 (28:56):
Oh, my Lord, Um.
So when I was growing up it wasCinnabon.
It's probably still top three,but I would.
You know, one of the best onesI've had I had at one time is in
disney world, when I was 16years old.
I've never had it again, but Ithought it was absolutely magic.
But now that I moved to texas Ineed to find one.
Speaker 1 (29:19):
I don't know if there's a shop that you can
recommend or something so my sonis, like, obsessed with
cinnamon rolls too, and so wefound that he doesn't like the
cream cheese, and so thatthere's a place called Cineholic
and they have several locationsaround the Metroplex, so you
(29:39):
might want to check them out.
I'll send them to you by car,and if you live in DFW, you'll
have to check that out.
Speaker 2 (29:45):
So I just put that on my bookmark list.
Speaker 1 (29:48):
Okay, good, good, yeah, you'll have to check that
out, so I just put that on mybookmark list, Okay, good, good,
yeah, you'll have to check itout.
Well, Miles, it's been so funtalking to you and I really
appreciate having you, and Ithink a lot of people can be
inspired, whether you know youdon't have to be an entrepreneur
or you're coming up with yourown brand.
It could just be like hey, I'mjust trying to find my career,
(30:10):
you know, and, and, and I'mtrying to find myself in that,
and I think there's some reallygood um advice and what miles
has said about just beingtenacious, keep going on and
being true to yourself.
So, um, I love that.
So I think this is helpful foreveryone.
So, thank you so much and we'llsee you soon.
Speaker 2 (30:31):
Sounds good.
Thanks, Nancy.
Speaker 1 (30:33):
Thank you For more inspiration, follow our social
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