The best celebrity chefs aren’t just great at their craft in the kitchen — they’re great business people, too. But crunching numbers and balancing budgets isn’t exactly the same skill set as braising and searing.
A new program at Arizona State University aims to bridge that gap for local chefs. The Prepped Program targets mobile food entrepreneurs — mostly women and people of color — who need a boost to get their business off the ground.
They’ve just completed their pilot year of the program with a group of entrepreneurs and a group of professional mentors in the Valley who showed them how to take their businesses to the next level.
Michele Rudy is the program coordinator for the program.
So how did it go for this first cohort of up-and-coming food entrepreneurs? To find out, I went out to an industrial kitchen in south Phoenix where Chef Sasha Reyes was busy prepping meals for her meal delivery service, Clean Cuisine.
