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  • Writer's pictureVicki Veranese

Whats (un)cooking with VV and Females in Food

Becoming a member of Females in Food has been one of the best decisions I made for my business.

Support, information and a real sense of community it has assisted me to keep up with the latest and greatest in regulations and coming trends, and the dynamic and interaction with people has kept me accountable and focused.

What do you love about your work?

I get to combine my two great passions : consciousness and creativity. The alchemy of working with something alive – the textures and tastes, the colour and the art of presentation, takes all my innovation, imagination and juju. The self expression feeds me at every level of my Being.

What part of your job would you gladly give away?

Give away as in gift? The finished product. Give away as in leave behind? Red tape and admin.

If you were starting out in business again today, what piece of advice would you give your younger you?

Be wary of your expectations and assumptions.

Just because you have a fantastic product, there is an uncharted journey until others know the awesome. Business is cutthroat – you really see the truth of people in the way they conduct themselves. Suddenly when you are now a commodity to make money from or have become a competitor in the market, the dynamic completely changes. Having a solid sense of self and good emotional grounding is essential for the disappointments. For example when people don’t love your business and support it the way you do (yet they expect you to boot and rally for them). Don’t take it personally.

Women start business 41% of the time to solve a problem? Sometimes this means we have a great vision but don’t have enough resources to sustain our business for the long term.

Tell us what resources you started your business with.

Finance – this ‘reboot’ of Alive and Wild is fairly new. So right now its breaking even, paying for itself. If the growth so far is an indicator, I expect within the next 6 months I’ll be rockin it.

As you know we are passionate about women #backingthemselves.

So tell us about a time in the last twelve months that you’re really proud of.

When I got my first platter order. The lady told me she read a write up in the local paper about me and then read my website and liked what I had to say. It was her 70th Birthday and I felt so honoured that she chose me to do the food for her special day and that someone actually responded to the advertising. It was the most humbling and celebrating moment and still brings a smile and flush of pride when I recall it.

As we are always growing and learning, what is the one thing you would like to take time to learn more about?

Regulations – I abhor admin, rules and the details that go with it, but it is a necessary evil and something I think I could improve on.

The world is changing so fast and technology enables us to do so much more. We’re interested in which app you could not live without and why?

The weather app. I have tank water and am always wondering when it is going to rain.

Socially its Instagram. I love the pics and seeing what other foodies are doing, it’s always inspirational.

Why did you decide to become a member of Females in Food®

It was time. Something in the vibe drew me and #backyourself spoke to me in such a way that I grabbed the opportunity. Saying “yes” and joining up was what I consider the first tangible step I took to following through on backing myself.

We love to celebrate the successes. Can you give us an example of how VIP membership to Females in Food has positively impacted your business?

The Facebook group has been a real treasure not just for information but also for positive women unreservedly there for each other. It’s helped me to regain my faith that it can exist. The enquiries and questions that are posed to the group and also the goal setting and planning activities has given me focus and accountability. It’s fed me creatively and given my ideas structure and perspective. Being a part of this Collective has also given me a sense of solidarity, like I am part of something bigger not just this little startup in the Byron Hinterland.

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