Summary:
In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Suhan Lee, the culinary mind behind Get Saucy, a brand dedicated to creating clean label sauces and seasonings. Suhan shares his journey from growing up in Queens to working in Michelin-starred restaurants and ultimately founding Get Saucy. The conversation delves into the challenges of developing flavors that cater to dietary restrictions, particularly for those on the autoimmune protocol. Suhan emphasizes the importance of balancing authenticity with inclusivity in food, and discusses the brand's future projects and product launches.
Takeaways:
Suhan Lee's culinary journey began with a passion for cooking for friends and family.
Food has the power to bring people together, transcending cultural barriers.
Get Saucy was inspired by the need for clean label sauces for those with dietary restrictions.
Suhan's approach to flavor development involves understanding historical recipes and ingredients.
The challenge of replicating traditional flavors without common allergens is significant.
Customer feedback has revealed a broader audience than initially expected, including fitness-minded individuals.
Building a food brand involves navigating various challenges, including market positioning and product development.
Get Saucy aims to provide inclusive options for diverse dietary needs.
Future products include a tomato-less sauce and various seasonings that cater to specific diets.
Investing in clean foods is essential for overall health and well-being.
