Wednesday, October 17, we will celebrate Babson Food Day, the culminating moment of Babson College Food Sol’s year-round ambition to catalyze connections and opportunities for food entrepreneurs of all kinds. That may sound great, but vague also. Here are just two examples.
Last year, Nadine Habayeb MBA’17 pitched a strategic question at the Quick Service Incubator. Crowdsourcing ideas in response to her question were Food Sol Senior Fellows Ed Doyle and Nancy Cushman, alongside students, alumni, and members of the general public. Six months later, in April, Bohana launched. By summer, Bohana’s unique snack foods were getting rave reviews in Self and Washington Post.
“Food Sol gave us not only the tools to build a food business and opened the doors to an incredible group of professionals in the industry (many of whom became our advisors),” says Habayeb. “But also the intangible support and encouragement that we could turn our idea into a successful reality. Without that, we would not have brought Bohana to life.”
The full program is free to attend, open to the public, come-when-you-can, leave-when-you-need-to. Please lean in and make connections. The future of food needs us all.
Scheduled guests include: Chefs & Owners
- Jody Adams, Saloniki, Porto, Trade
- Karen Akunowicz, Myers+Chang, Fox & the Knife
- Nancy Cushman, o ya, Hojoko, Food Sol Fellow
- Tim Cushman, o ya, Hojoko
- Louis DiBiccari, CREATE, Wink & Nod
- Carl Dooley, The Table at Season to Taste
- Maura Kilpatrick, Oleana, Sofra Bakery & Cafe
- Irene Li, Mei Mei
- Tatiana Pairot Rosana, Outlook at the Envoy
- Derek White (Babson B’2014, M’2014), BISq
- Moderated by Andrew Zimmern
This is an eventful day – see below. Please join us. Register here.