Dreaming of your own cheese shop? 3-day seminar in Portland, Oregon, shows you how to get there
Tuition discount deadline approaches for 2013 seminar, May 15-18, with award-winning cheesemonger Steve Jones
Enrollment is now open for the fifth annual presentation of The Craft and Business of Retailing Artisan Cheese. This three-day seminar, May 15-18, is the only class in the world that takes you inside an independently owned cheesemonger’s operation — including the nitty-gritty of business planning, margins and markups; designing your shop; sourcing from cheesemakers, importers and distributors; and hands-on cheese handling experience.Cheesemonger/entrepreneur Steve Jones, the lead instructor, was the first-place winner in the 2011 Cheesemonger Invitational in Long Island City, New York, where he topped 40 international competitors. He is running one of Portland’s great neighborhood businesses, Cheese Bar. (Read all about it in this interview with Steve in The Oregonian.)This is the fifth year we’ve offered the class; several past participants have opened their own shops and many others have been empowered to move ahead with their business plans. (To read their comments on the seminars, click here.) They love Steve’s generous way of sharing his knowledge: get the flavor of this unique business/foodcraft seminar by the watching a two-minute video.
Until March 15, you can register for The Craft and Business of Retailing Artisan Cheese and receive a $300 discount off the full tuition price. The class is limited to 12 participants, and is offered only once a year. To learn more, go to our Food by Hand Seminars website or contact director Heidi Yorkshire by email or phone.
Food By Hand Seminars
Turn your passion into a business. We’ll show you how.
Based in Portland, Oregon, Food by Hand Seminars offers a unique mix of financial know-how and foodcraft expertise, to help entrepreneurs launch sustainable and profitable businesses selling foods made by hand.