We’re excited to introduce you to the always interesting and insightful Yahsimi Dehyah. We hope you’ll enjoy our conversation with Yahsimi below.

Yahsimi, thanks for taking the time to share your stories with us today 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?

I started as a dishwasher at 14 years old in a Indian restaurant in Rochester New York. Then a dish washer at Perkins a chain restaurant similar to denny’s at 15 years old. I then moved to California and became a prep-cook for a Jamaican restaurant in San Diego when I was 17-18 under the training of Alvin a Jamaican Chef at J.A. Market on College and University Ave. I spent time working different trades and going to colleges getting degrees. I am a commercial/residential painter, carpenter, form setter, singer, chef, teacher, farmer, DJ.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

Currently I just sell Vegan Caribbean cuisine at pop up vegan events.

Can you open up about how you funded your business?

I started with a pot a spoon and a dream.

Contact Info:

• Website: Www.italistcreations.com
• Instagram: Italist_Kitchen
• Facebook: Italist Kitchen
• Twitter: Italist Kitchen
• Youtube: Yahsimi
• Yelp: Italist Kitchen
• Other: Yahsimi Dehyah

Image Credits
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