Growing up in the restaurant business, I learned the ins and outs of a kitchen and the challenges that came with it. With a desire to expand our capabilities and improve our family business, I set out for the Culinary Institute of America. I immersed myself in flavor profile development and returned to the restaurant with an expertise aimed at creating more consistency in the kitchen. Through learned techniques, I optimized our recipes and eliminated many prior inconsistencies. With a gold standard product in place and consumer demand, I was tasked with bottling our sauce for retail. I quickly learned that the process was not easy for boutique manufacturers. Faced with a new set of challenges, we started working with a small manufacturer in Canton, Ohio. After working with them for a short time, we felt it was time to take the reins and move closer to our home base with expanded capabilities to produce our handcrafted recipes.