49 min listen
73 - Building a Restaurant Empire With Seabirds’ Stephanie Morgan
FromSwitch4Good
ratings:
Length:
49 minutes
Released:
May 6, 2020
Format:
Podcast episode
Description
How does a young finance professional pivot careers and establish three successful plant-based restaurants without an ounce of traditional culinary training? Hard work, a can-do attitude, and an unrelenting belief in oneself and one’s mission. It’s been a decade-long journey, but Stephanie Morgan—founder of Seabirds Kitchen—has certainly proved herself as a respected chef and restauranteur. Her food is both familiar and creative—from the plant-based pesto-schmeared grilled cheese to the wonderfully curious pairing of almond butter on housemade beet burger. Stephanie uses her food to advance the plant-based message without even a mention of “vegan” on the menu. After months of begging, we were honored to interview and feature this humble unsung hero. What we discuss in this episode: - Stephanie’s journey to a plant-based diet (it all started with a Wheat Thin box) - Seabird’s rise from humble food truck to three successful brick-and-mortar locations - Behind the scenes of Stephanie’s season of The Great Food Truck Race - What it’s really like to run a food truck - Being a leader others respect - Food as activism - Check if your alcohol is vegan at http://www.barnivore.com/ - Seabirds Kitchen Connect with Switch4Good - YouTube - https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg - Facebook - https://www.facebook.com/Switch4Good/ - Instagram - https://www.instagram.com/switch4good/ - Twitter - https://twitter.com/Switch4GoodOrg - Website - https://switch4good.org/
Released:
May 6, 2020
Format:
Podcast episode
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