Meet Lucy Arnell

We’re excited to introduce you to the always interesting and insightful Lucy Arnell. We hope you’ll enjoy our conversation with Lucy below.

Lucy, thank you so much for joining us today. Let’s jump right into something we’re really interested in hearing about from you – being the only one in the room. So many of us find ourselves as the only woman in the room, the only immigrant or the only artist in the room, etc. Can you talk to us about how you have learned to be effective and successful in situations where you are the only one in the room like you?

There is power in being the only one. There is only one sun. One moon. One Earth. There is only one you!

It can feel scary to stand alone on the edge of the cliff, but it is also a beautiful place to be.

There will always be people who would rather stay with the crowd and do what’s known, and some of those people do an incredibly gorgeous job of creating beautiful versions of known things.

There will always be other people who want to make something new; who find satisfaction in exploring the liminal space between what’s discovered and what’s not. I’m constantly trying to pull ideas from that space. I can’t explain why, but it’s a place I feel I was born into.

Women who want to get ahead in life on the merits of their minds have always been isolated and judged. I suppose I find some of the nature of being a working woman to embrace that solitude, knowing that there will never not be some feeling of being alone, as a woman with bigger dreams. When I lean into the chaos, it doesn’t feel as bad.

In this instance, SAUTERELLE was such a compelling idea when the idea first came to life in my mind that I felt challenged on two levels: one, as a woman with a wildly radical idea, and two, as a business person trying to appeal to the American public. This was a task that’d be a great challenge for even Jeff Bezos – to convince the American people that grasshopper broth is delicious!

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

SAUTERELLE is the first-ever brewable grasshopper protein broth. Think of this as a broth alternative, and use it how you would any other broth, like chicken, beef or vegetable! What makes our product even easier to use than other broths is the way it’s sold – in a single-serve sachet! You can brew SAUTERELLE as a beverage, in a cup like tea; you can toss a sachet into a pot of a soup or stew, and you can place a sachet atop your favorite instant ramen before pouring the hot water!

SAUTERELLE is a female-founded food company focused on making clean, sustainable, and delicious grasshopper protein broth a household staple.

The idea of Sauterelle came into existence when founder and Chef, Lucy Arnell, was earning her degree in culinary arts at The Institute of Culinary Education in California. Learning french cooking techniques in parallel to learning about food waste sparked an idea, and she honed in on her inspiration by taking note from the city she calls home, Los Angeles, a melting pot of cultures that regularly eat insects. Her time spent in the kitchens of Jean-Georges Vongerichten and Loria Stern offered great qualitative insight and refined her entrepreneurial vision even further.

Sauterelle is where the elegance of French cuisine meets the vision of a sustainable future. Each sachet brews like tea in 10 minutes or less, and embodies a harmony of sophistication and ecological responsibility.

Our exquisite elixir nourishes you with protein, essential vitamins and minerals, omegas 3, 6 and 9, all 9 essential amino acids, B vitamins, fiber in the form of chitin (like lobster!), and comes in two delicious, savory flavors.

We source our premium grasshopper protein from sustainable farms to bring the benefits of clean, eco-friendly eating to your table.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Learning about the importance of each and every second while working in the kitchen of Jean-Georges Vongerichten was a life-changing experience. Service in a JG restaurant is a dance, a Russian ballet where every step counts. When volume and precision have to meet and work together, you must remain present in order to maximize the value of each and every moment. Allocating an action to every second made me quick and focused, methodical and organized. It also made me very grateful for the existence of timing, and made me feel like I was in control of my own. Time is magic, and placing your actions into the great timeline of Time itself IS the art of your life, and ultimately determines the outcome of your journey.

Young people looking to start a business should first and foremost get organized. Get a notebook, get a pen. Get in the habit of writing things down. It sounds basic, but these are the building blocks that will ultimately become habits of organization and record-keeping that you can apply to all areas as you grow. Place a value of time upon each task you do. Emails take 2 hours. Media creation takes 4 hours. Whatever your flow may be, start trying to get an understanding of how you are spending your time.

Tell us what your ideal client would be like?

The ideal client is someone who is professionally spoken, even-keeled and open-minded.

Having an open mind in business can be tough, especially with the amount of consumer data out there to quickly rain on any parade.

However, no one changed the game by following the rules.

The best clients would be willing to take risks while using data to choose WHICH risks may be worth it.

They would also have no problem whipping out their laptop over a 2 hour lunch meeting at Nobu, right at the table, using sushi as fuel to fire the session.

Perfect client, I know you’re out there!

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