I got featured when I was 29 years old on the Washington Post for my brand CurrySimple.
I established it after working for 10 years in the food industry from Washington, D.C to Atlanta before I started Private Label Extensions.
By the age of 17, I was managing a restaurant. So when it came to food, I really understood the back kitchen, until I figured I don’t!
How Did I Find Inspiration
While working on Surin in Atlanta.
A lot of people were complaining about the hardship of making Asian sauces at home.
That’s why we put simple in the name.
It makes it easier for people to get their favorite flavors without the hassle of buying fresh ingredients and recipe books, and making a mess in their kitchen.
Finding a Good Partner
I met Nimitr “Lim” Harimtepathip and used his background from a family-owned restaurant in Bangkok to develop our brand by making the product in Thailand with a fusion suitable for the American tongue.
It helped to preserve the authenticity and develop products that customers long for.
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Developing the Product
We made red, yellow, green, and masaman curry sauces.
We also made Thai tea syrup and pad Thai sauce.
They were all ready-to-heat, packaged in sealed packets, and approved by the FDA.
Planning the Business Model and the Reality It Faced
We split the business as Nimitr managed the manufacturing in Thailand, and I managed the distribution and marketing in the U.S.
We initially established the business online with a slow rollout before making it to megastores… Read more on the Washington Post!