![]() Our mission is to make it accessible to everyone. MS: There's no reason food should be intimidating. What would you say to people afraid of failure, who suspect or know they're bad cooks? How to better use our agricultural resources to reduce waste. How to take food waste from the supply chain and put it to use. MS: I think it's what Sweet Greens did, and Dan Barber did. What would you like to know about people and food if you could snap your fingers and have the research done, as on Petridish? Fundamentally, designing a great recipe is not number-crunching regression analysis though, it is about having great chefs who create food that people love. MS: People tell us about their preferences and dietary restrictions, so we have an idea which recipes are more or less popular. Your software allows you to predict demand and costs, so do you see trends and do you create trends? We help preserve and teach the culture of food. Every week we feature an ingredient or technique in our deliveries such as the varieties and history of lentils. Blue Apron is meant to introduce you to new things, new varieties. MS: Chickpea burgers, soba noodles, and hearty grains are a few examples. What have you eaten through Blue Apron you otherwise wouldn't have eaten? The longer people stay with us, the more likely they'll stay much longer. Even great cooks get introduced to new recipes and ingredients. Also, we design our recipes to be accessible to the beginner but interesting and fun for experienced chefs, so they become better cooks. New ingredients, the suppliers, stories of families, and entrepreneurs behind new farming techniques. MS: We think about people eating at home in a holistic way. What do people discover beyond how to cook a recipe? We're expanding your culinary repertoire and horizons. MS: There's a misconception that it limits creativity but we inspire you to try new things so you're not cooking the same thing again and again. Is Blue Apron for people who need handholding? Salzberg mentioned to me that their mission is to make cooking so accessible that no one should feel intimidated by the prospect. Blue Apron actually ties in nicely because so many people are insecure about their cooking skills. This leads me to question whether they are all insecure and what leads to that state of mind. If you haven't seen the show, every character is seeking respect in some way, in their personal and/or professional lives.
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