We were lucky to catch up with Lee Kitzis recently and have shared our conversation below.

Lee, thanks for joining us, excited to have you contributing your stories and insights. Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?

The business bloomed out of a love of chiles and desire to create a fresh pepper based hot sauce. To this day I use only fresh produce in my sauces. The only exception is dried chile de arbol in my sriracha-style sauce. It started simple enough. I bought a rainbow umbrella and folding table from Walgreens and set up shop at a Chicago farmer’s market that operated under Cottage Law (ie I didn’t have to do all the red tape hoopla with the Health inspector, FDA, etc). I didn’t even have a tent. I’m sure I looked like a nut. But it was fun and the reception was great. It remained a sort of small thing for awhile. Just selling to friends mostly. Shortly after my move to Michigan I started asking myself whether or not I wanted to take this further. I knew it could be more. When you reach middle-age it’s a good kick in the pants. You know it’s put up or shut up time cus obviously I don’t wanna start a business/passion project when I’m a geriatric. I also think you become a little more patient as you get older. As much as I’d like to say I wish I hadn’t waited till I was in my forties to get my business licensed, file with the FDA etc I think it was the right time.

Lee, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’ve been cooking professionally for 13 years and I think the technique, discipline and palate I’ve developed in that time has really helped me hone and execute my hot sauce recipes. I have four in the line right now: Green Steam (jalapeno, serrano, Hungarian hot), Beelzeburn (habanero), The Scotch Rocket (Carolina reaper, scotch bonnet), and The Latin Dragon (a sriracha-style chile de arbol salsa).

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

It used to be when I’d get an idea in my head I was excited about I’d want to go from point A to point B as quickly as possible. Often times that’s a good thing. Sometimes it works to your disadvantage. I think it’s inherent in a lot of people that do something creative. Particularly when it involves food and recipes. I’ve sort of semi-unlearned it. I don’t necessarily think it’s a bad trait. However, when you’re making a product you have to learn to slow down a little. Did I fill out this FDA form? Are my nutrition labels in order? What’s a good wholesale price? You can’t rush too much when you have a business. I’ve learned to step back and enjoy the process.

Can you tell us about a time you’ve had to pivot?

I’ve had to pivot in my cooking career to make time for my hot sauce business. It’s not a bad pivot. I’m hoping to one day just be a full time hot sauce slinger. I essentially have two jobs and I’m very fortunate that my current employer understands that. I work the Saturday Downtown Marquette Farmer’s Market over the summer (current one is 9 am to 1 pm, 5/18-8/3, 112 S Third Street, Marquette, MI. Sorry, gotta get that plug in). My employer knows my availability is limited due to that and works with me. So, yeah. Good pivots. Good pivots.

Contact Info:

• Website: badseedhotsauce.com
• Instagram: @bad_seed_hot_sauce