The Cooksister
Rimona Kirshenbaum
START-UP COSTS: ‘I started my business with about R5000. Back then I used to work on the basis of cash on delivery, which meant the cash I had in my pocket from a sale was what I grew with.’
TURNOVER: ‘We’re a small business, but I am very proud of how much we’ve grown. We push out thousands of jars a day, with a small but impactful team. We’ve been fortunate to continue trading (and thriving) in spite of the pandemic.’
After a long and lauded career as a Silwoodtrained chef, Rimona took her skills and passion into her home kitchen, bottling her uniquely flavoured sauces and preserves.
Was it a risky move to leave your career to start your own venture?
I was the head chef at Andiamo Restaurant when I decided to start my own thing. It didn’t feel scary – more like a natural progression. All I could think about was how to get my product out there! I ran into the owner of Kamers Vol Geskenke while I was shopping at Consol Glass for packaging, and she said, ‘I’ll give you three weeks to show me what you’ve come up with.’ So I did a couple of products for Kamers and they sold out on the second day! I knew then I was onto something.
Diese Geschichte stammt aus der March/April 2022-Ausgabe von Fairlady.
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Diese Geschichte stammt aus der March/April 2022-Ausgabe von Fairlady.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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