You Don’t Need to Go to Culinary School to Be a Food Expert | Eater
"Launched by a chef with plant-based training who grew up in a family-owned restaurant, this Los Angeles catering business built its clientele by vending at community events and festivals. The founder has used the business as a platform to share practical resources and lessons with other women who lack formal culinary education, emphasizing how to grow and fund food enterprises—from catering and private-chef work to retail—and prioritizing community-centered approaches over haute culinary technique." - Muriel Vega
