Third generation food industrialist and a FoodTech visionary
What’s your go-to recipe in life and in the kitchen?
I stopped eating red meat about 18 months ago due to environmental concerns. Being the foodie that I am, it was no easy decision. Although my food preferences have evolved as a result of this change, the meat-lover in me will never be able to give up a good chicken schnitzel. When I make it in the kitchen, it’s about finding the perfect balance between the thickness of the chicken breast and the amount of breading used to coat it.
In life, I like to think of this ratio needed to be maintained as substance to style, where the chicken is the substance and the coating is the style. While style is the manner of doing or presenting, substance represents the concept or technology behind the venture. In my opinion, substance needs to far outweigh style. But just like that schnitzel, substance in the absence of style will not succeed. The two go hand in hand, and startups and businesspeople who have achieved the right proportions are likely to succeed.
What do you look for in a startup?
What advice do you live by?