Mentors, industry experts work with food entrepreneurs from underrepresented communities in inaugural six-week program
When Kim Goode throws a party, she likes to walk around the house and watch people eat.
“It’s nice to see people enjoying what you make,” Goode (pictured above) said. “Food makes people happy, and if it’s good food, mmmmm. ... Our culture is based around food. If there’s a get-together, there’s going to be food there.”
Goode works part-time cooking for non-profits; she also attends school and takes care of her kids. She has had the dream of baking for a living since high school but never had the money or time to take her enterprise to the next level.
“Now I’m in a better place to take the time to invest in myself,” she said.
She wants to own a catering company — Goode Eats and Sweets. Soul food and retro desserts, like banana pudding, peach cobbler and sweet potato pie.
“I do a lot of things,” she said. “I put my twist on it — a little soul food, a little Southern. I like it all, so I try to make it all. ... My family is from Mississippi, so you’ve got to know how to cook something.”
She can make it all. The problem is she doesn’t know how to do it all. That’s where Prepped came in.
Prepped is a free six-week program offered by Arizona State University’s Office of Entrepreneurship and Innovation. This fall was the inaugural kickoff. Entrepreneurship programs at ASU usually revolve around tech of some sort. The staff decided they wanted to do something different and chose to support food startups.
“Our intention is to support food entrepreneurs from underrepresented communities,” program coordinator Michele Rudy said. “We want to see your business grow.”
Goode was studying sustainable food systems at a community college when her instructor posted a link to the Prepped opportunity.
“There are a lot of programs for entrepreneurs, but none of them are for food,” she said.
Goode started cooking with her mother when she was 6 years old. “She got so good I don’t do it any more,” her mother said.
Until now, Goode’s sounding board has consisted of a cousin who always hangs out in her kitchen. “I just stick stuff in her mouth and she’s like, ‘Uh-huh,’ or ‘You need to do something with that.’ ” Possibly the most flattering compliment came from her grandmother, who asked her for her carrot cake recipe. “It’s just a little bit better than mine,” Goode said her grandmother told her.
“I never heard that from her before,” Goode said.
All of which is nice to hear, but won’t necessarily get a business off the ground. With Prepped, she has learned finance, food handling and basic commercial cooking.
“I didn’t even know you can rent a kitchen,” she said.
Goode’s mentor, Giovanni Pace, executive chef and owner of Scratch Catering in Tempe, has been walking her through getting a license.
“I was ignorant of what was out there,” Goode said. “They’ve kept me from buying things I really don’t need.”
On a Thursday afternoon, she is baking candied walnut tea cakes, an after-school or -church snack.
“It’s not super-sweet, but enough to satisfy that sweet tooth,” she said. (See recipe video at the bottom of this story.)
She kneads dough and nuts. Being a baker is something like being a surgeon; a lot of it is in the feel of the hands. “It’s a snack,” she said. “It’s not going to be super-pretty, but I’m going to pretty them up a bit.”
She rolls the dough flat, then punches out discs with a drinking glass. Fifteen minutes later, she opens the oven door for a peek. “Oh my — these are big like Texas.”
They are eye-closing, mouth-watering, give-me-another-one good. “Mmmm,” raptures a visitor.
Goode throws her head back, smiles, slaps her thigh. “That’s what I like to see!”
Six days later, Goode and her 14 classmates have gathered in the huge commercial kitchen in the Health South building on the Downtown Phoenix campus. Usually the kitchen is used by nutrition students.
Tonight is mentor night, where food experts will critique them and give advice. The entrepreneurs are on edge, and tension is palpable. They’ve brought ceviche, Belgian waffles, and a cake that looks like a jewelry box, among other dishes. Goode brought Peruvian chicken with Peruvian yellow rice.
“I hope it’s hot,” she said.
The mentors present include a marketing expert from Fry’s, restaurant owners, culinary school faculty, and food truck operators.