Business:Entrepreneurship
#15. Discover the fascinating story of Kiki Aranita, the founder of Poi Dog, a restaurant-turned-CPG sauce brand, and her extraordinary talent for yarn art recreations of food brands.
During the episode Kiki candidly discusses the challenges of starting a culinary career without formal training, the exhilaration of catering for NBA players and other large events, and the intriguing fusion of influences in Hawaiian cuisine. Learn the truths behind Hawaiian food misconceptions and the cultural amalgamation showcased in dishes like the famous Hawaiian plate lunch.
Plus, gain insights into Kiki’s bold decision to write an article about the closure of her restaurant, a move that earned her a James Beard Award nomination, and her perspective on why more chefs should be contributing to the food media landscape.
Where to find Kiki Aranita:
Where to find host Josh Sharkey:
In this episode, we cover:
(2:44) Kiki’s background
(4:30) Being a Jäger Girl
(9:06) Teaching the classics
(11:44) Opening Poi Dog
(16:31) Hawaiian food misconceptions
(19:33) Writing a Restaurant Obituary
(23:58) The struggles of closing a restaurant
(28:42) On becoming a food writer
(32:32) The benefits of being a personal chef
(34:12) What Kiki kept from closing Poi Dog
(37:05) Why more chefs should write
(41:43) What food writers inspire Kiki
(48:41) Why Kiki started selling Poi Dog sauces
(59:34) How Kiki got into crocheting branded products
More Episodes
Get this podcast on your
phone, FREE
