Interested in starting your own entrepreneurial journey but unsure what to expect? Then read up on our interview with Estefania Simon-Sasyk, Founder of Mycelium Gastronomy Network, located in San Sebastián, Basque Country, Spain.
What's your business, and who are your customers?
We are a network-based global consultancy for food innovation in two areas: product development & social innovation. We gather top-notch multidisciplinary professionals, from chefs to scientists, media experts & foresight practitioners, to deliver transformational projects. In our eight months of existence, we have collaborated with universities, innovation consultancies, the agri-food industry & startups, foundations & local governments around the world.
Tell us about yourself
I am a Michelin-trained chef with over a decade of experience in kitchens around the world that decided to retool her passion & expertise to bring value to society through gastronomy. I want to create spaces for rare collaborations where there were previously none. I want to pull up a chair for those that have valuable knowledge & innovative ideas but don't have a seat at the table. I am motivated to do what I do because all our projects are aligned with our theory of change, which compiles a series of actions that we believe will lead us to a more sustainable, more equitable food system. I believe we can change the world for the better.
What's your biggest accomplishment as a business owner?
- Over 100 members joined, and creating a really cool community through online events & information sharing, plus of course, doing projects together!
- +40K euros of value created for the ecosystem (previously not consultants, no opportunities for them in the space), of which a whooping 42% goes to the Global South!
- Created multidisciplinary teams for 14 projects ranging from:
+ Global ingredient scanning with place-based expertise.
+ Sustainability advisory for Venezuela's 1st uni certification in gastronomy.
+ Testings of new products from startups.
+ Helping Navarra's & Cataluña's governments in their strategy formulation for tourism & sustainability for the HORECA sector.
+ Developed high-gastronomic value products with a rural community to use wasted or lower-value crops in Ecuador (and helped them find buyers!)
+ Connected with +50 professionals in the food space to identify opportunities for novel food in Europe.
- Developing an education program that aims to have super low prices to put food professionals & beyond up to speed on a variety of issues.
- Just launched Transform, an experience that aims to explore the future through the practice of food.
- Managed to pick up and play with my daughter almost every afternoon. Excited about what lies ahead!
What's one of the hardest things that come with being a business owner?
Knowing that people have trusted you with their time and talent. It's a huge responsibility that should not be taken lightly.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
- Prototype & validate as soon as possible.
- Don't wait until after work or retirement to do what you think needs to be done.
- Do not lose sight of the fact that you are core to your venture's value proposition.
Where can people find you and your business?
Website: https://www.myceliumgastronomy.com/
Instagram: https://www.instagram.com/mycelium.gastronomy/
LinkedIn: https://www.linkedin.com/company/mycelium-gastronomy-network/
If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.
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