Turkish and Eastern Mediterranean Spices

Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Patrick Karsu, CEO and Founder of et Oliva, located in Washington, DC, USA.

What's your business, and who are your customers?

My business is et Oliva, and my customers range from self-described gourmets to chefs to young professionals who have traveled - anyone who likes great food and sharing that food with others.

Tell us about yourself

I think I have always wanted my own thing. I had tried many times working for others in different ways - as a kitchen grunt all the way up - it's not as romantic as people make it out to be. It is a lot of hard and dangerous work. I had worked for the best right out of culinary school. It was a really high bar to set, and it was only natural to move on to other kitchens. After working for some of the most egomaniacal chefs out there, I swore that I would never go back to another kitchen unless it were my own. I really needed a change, so I went to pursue my MBA at George Washington University, and I traveled quite a bit. I then tried the corporate world for a while, but it was hard to relate to the position, and quickly I became burned out - it just wasn't me. I am not a suite & tie type of guy. However, I did learn a lot, and now I use those business skills in running my business, so I guess it all worked out. I now run my own show, so I did keep that promise to myself.

What's your biggest accomplishment as a business owner?

I think the biggest accomplishment can't be measured as one particular thing because you are always trying to improve in some way or another. Product launch is up there, but so are many other things like fundraising and managing different teams and projects. It's cumulative.

What's one of the hardest things that comes with being a business owner?

That's a good one - the hardest thing is learning how to take a breath. That's the most powerful tool in the arsenal of being an executive chef and CEO. Learning how to breathe and be patient. I am constantly telling myself that "you cannot have all this now." It just doesn't happen. It's also important to learn to trust yourself and your instincts. I have certainly made some pretty bone-headed decisions during my time as a CEO, but they were my decisions to make, and I own them. The biggest setback can be letting yourself down because, at the end of the day, you are your own ally, and if you can't have confidence in yourself and your abilities, then you are done.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

Beware of people and orgs that are promising wondrous things they can do for you or your business. They will 9/10 times try to fleece you. Make sure you do your homework before you onboard "investors" or sign up for programs promising success and increased sales revenue. Many times these groups get their hooks into you fast and deep, and you wind up paying MONEY to try and unwind it all.

Where can people find you and your business?

Website: https://www.etoliva.com/
Instagram: https://www.instagram.com/et_oliva/
LinkedIn: https://www.linkedin.com/in/pdkarsu/

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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