Alright – so today we’ve got the honor of introducing you to Pam Malcontento. We think you’ll enjoy our conversation, we’ve shared it below.
Pam, so great to be with you and I think a lot of folks are going to benefit from hearing your story and lessons and wisdom. Imposter Syndrome is something that we know how words to describe, but it’s something that has held people back forever and so we’re really interested to hear about your story and how you overcame imposter syndrome.
One day my daughter called me out on my uncertainty and told me that I had imposter syndrome. Once I thought about it and spent some time researching behaviors of this I knew she was right and I worked to power past that and vowed to leave those thoughts and behaviors in the past. Getting immediate feedback on my products when people are in disbelief and tell me that it’s “fu#$ing delicious” is one way to move pat imposter syndrome!
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
I take my experience and tendencies toward unusual flavors and my appreciation of whiskey and spirits to create and help people figure out how to transform their food and become excited about cooking. We are just re-launching our website and updating our branding to move from a stereotypical BBQ consumer to a mostly female and foodie audience. That’s more challenging but more fun.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
1. Just go for it and power through; no excuses; be the boss of what you do 2. If you have a talent or interest to share go for it; be louder than you are comfortable with
3. If you do something awesome get it in front of people to get that positive feedback to push you farther
Learn as much as you can to manage the total business but stay expert in what you are best at.
One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?
Right now we are finding amazing success with restaurants that are buying our products to use in key pop up menus and seasonal specials. Since we can adjust our batch sizes and packaging to any type of wholesale need we want to grow these relationships. A memphis BBQ joint started using our our Hot Bourbon Beer BBQ Sauce, a Nashville Hot Chicken spot in Nashville usese a Scorpion pepper sauce for a new sandwich and a restaurant in Chicago is working on a a rooftop dish with our Nashville hot chicken spice. We customize spice levels as well.
Contact Info:
- Website: thewhiskeyhound.com
- Instagram: thewhiskeyhound
- Facebook: Nashvilleswhiskeyhound
- Linkedin: N/A
- Twitter: N/A
- Youtube: N/A
- Yelp: N/A
- SoundCloud: N/A
- Other: N/A
