53: My Business Journey: 18 Years Later
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Why did Veet’s business celebrate its 18‑year anniversary and what milestones does she highlight?
This week I'm here to talk about my business. Last week my business turned 18. Yay! At the time of recording, I am now an adult in my business, 18 years, and it also uh May is also an amazing month because I also started the cooking school in May 11 years ago. And I wanted to share with you, wonderful listener, what my business has been about. It evolved what's happened in these 18 years, and there has been a beautiful somebody by my side that whole 18 years. So I've decided to invite him along. So Mac will be talking in the podcast, and we'll be talking all things Viet's cuisine, Viet's Cook Vegan Cooking School, and now the business is called Vit Karen Vegan Cooking and Nutrition. So listen up and remember for all the
Show notes, they're over at www.veet s.com.au forward slash fifty. Three
Hello, I'm Vete Karen, a nutritionist and vegan cooking course facilitator. I'm recording this podcast in Mawulumbar, Northern New South Wales, Australia, on the beautiful lands of the Mingumbo people of the Bunjalung Nation. The intention of the Vegan Cooking and Nutrition Podcast is for me to share with you lots and lots and lots and lots of tips and tricks. In order for you to cook well, so you can eat sensational food and live your most awesome life. So let's get started! Oh, welcome Mac. It's so nice to have you on the podcast.
Uh yes, hello. I'm nervous as all get out. It's my first ever interview.
Oh, you'll do fine, you'll do fine. So I will talk about the business, but I just thought we'd ask Mac while he's here, 'cause I I don't know if it's gonna stay for the whole um podcast, but while he's here, what his role has been in my business.
I've been the dog spotty. The gopher. I do anything V doesn't want to do. Uh li I I uh d started off delivering after you did the cooking.
Yeah, so when why I first started with this great idea, I d we lived in um the beautiful maybe some people know it, but we lived in the beautiful rainforest village of um Mainarm and we lived up this uh two kilometres um dirt road which used to get flooded and washed away, and then we had this really steep sort of driveway which was also dirt and I had this amazing idea to do home delivery meals. Crazy, crazy. And um Mac was my first investor. Do you remember that?
I do, yes, very clearly. Because you reminded me.
Because because I have this idea that I wanted to deliver the meals in glass containers but I didn't know if the business was going to be successful, so I bought takeaway containers and went down to Ballinar. Max said, I'll buy them. I was all set just to buy fifty because I'd got my first order I had um thirty. I didn't know how well actually I didn't know how many people were going to order the first time, get down there and I had to By five hundred. I was so freaked out. Rang Mac and he said, I'll buy them for you. And so um yeah, he was my first investor. And
I've never had a penny back.
That's not just you've had lots of food in return.
I've had a lot of food
That's
why I'm so fat.
Mac, you said you were nervous, see, you're a natural at this. Anyway, uh I've lost my track of thought. So the first um the first job. The first Monday came around. You're
amazing, generous voice money.
Stop it, stop it. The first Monday came around and I got thirty two meals ordered. I was so excited. Mag has this idea that he did all the delivery, but he didn't. I went off and did the delivery, but he did some up into upper main arm on his motorbike. And it can be a bit hairy up there, but he delivered them. And we got home and he said to me What's for dinner?
What's for dinner, yes.
What's for dinner. And I'd forgotten to cook us dinner, so he had to go back out to Malambimbi ten thir ten minutes away, was it? Fifteen minutes away and get us pizza. So from the um from the home delivery service I soon started doing retreat catering which I just loved and I did that for over ten years and then um eleven years ago like I said I st I you know when I first started the business I wasn't trained as a chef because I couldn't train as a vegetarian chef.
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Chapters
5 chapters
1
Why did Veet’s business celebrate its 18‑year anniversary and what milestones does she highlight?
0:00–5:20
2
How did the partnership with Mac begin and what role did he play as the first investor?
5:20–12:18
3
What challenges and successes did Veet experience with the early home‑delivery meals?
12:18–18:07
4
How did the vegan chef training program originate and evolve over the years?
18:07–24:43
5
What is the new Living Well nutrition program and why is it a highlight for the business?
24:43–26:12