This is part of my Makin' Bacon podcast, you can check out all the episodes or subscribe on your favorite podcast player.
As bloggers we always hear about how important a niche is. But a niche isn't always a method of cooking or a piece of equipment...it can also be a culinary point of view!
But how do you find your culinary point of view, and more importantly, how do you make money from it? Luckily today's guest is the perfect person to help us out!
Today, we dive into finding your culinary point of view, the importance of multiple income streams and how you can successfully charge MORE! Next, on Makin' Bacon!
This episode from the Makin' Bacon Podcast podcast is available on all your favorite podcast platforms including Apple Podcasts, Spotify, Stitcher, Overcast, and Google Podcasts.
The video of the interview is also available on the Makin' Bacon YouTube Channel.
Chef Evelyn is a former Chemical & Environmental Engineer who has spent over a decade in various chef, instructor and curriculum developer capacities. She's worked with celebrity clients and ran an award-winning cooking school all after making the decision to follow her passion and pursue culinary entrepreneurship full-time.
Currently, Evelyn spends the majority of her time as a Culinary Brand Strategist, where she helps her students build solid foundations that develop profitable and sustainable culinary businesses, and generate multiple streams of income to scale and expand their culinary business empires.
I can't wait to learn from today's guest, Culinary Brand Strategist & CEO of Flavor Enterprises, Chef Evelyn Williams.
If you want to read some more about publishing books, here are a few helpful links.
What was your biggest takeaway from this episode? Let me know in the Makin Bacon Facebook Group or the comments below.
Hi, I'm Jason Logsdon! I'm an adventurous home cook and the head writer and photographer for Amazing Food Made Easy. I grew my income to 6-figures by focusing on serving my Fans by providing massive value, and I want to help you do the same.
