We’re excited to introduce you to the always interesting and insightful Sandy Veilleux. We hope you’ll enjoy our conversation with Sandy below.
Sandy, we’re thrilled to have you on our platform and we think there is so much folks can learn from you and your story. Something that matters deeply to us is living a life and leading a career filled with purpose and so let’s start by chatting about how you found your purpose.
To serve and be of service.
My why has always been solid – to serve and be of service. How and where feels so much more natural with food as medium.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
How did I become me? Still working on this one. Hardwork, passion and humility mixed in with a whole lot of teaming up with visionaries and creative sorts! Who inspired me?There is something in everyone that I meet that moves me. Seriously, I have always been surrounded buy a village of amazing humans. To always be near such strength, creativity, passion, spirituality, kindness and delightfully quirky people leaves its mark! In the best way possible. Giving back – it is what starts every project. The Black Garlic Market has been an amazing and most promising of adventures. This one very ingredient has created a flavour pallet unknown to many of us before. Imagine tasting a colour – mind bending right? The is BG196. Now think about who would you most share it with..what would you do? Well, why not bring it to others to amp up their … everything!!
The past few years have been insanely action packed with promoting Chefs, creating products, recipe testing, co-labs, competitions and getting to know some of the most driven individuals on the planet! Imagine that we are just getting started even! Bulbs, honey, hot sauces, rubs, mustards, tours and so much more – right and getting ready to launch our BG196 paste and powder!
The BG196 crew is once again getting in the food lab with award, many award, winning author and talent Ray Sheehan of Big Green Egg Basics and Award Winning BBQ Sauces & How to Use Them. Hoping for some culinary magic there. So many new menus being developed with local talent such as Chef Brit, Chef James and Chef Blake of UPH and Chef Amy Potsmeil of The Burrows here in Pensacola. We just wrapped up blending honey for Chef James Briscione of Angelena’s and are headed back in the food lab to get things going for some great talent at 850 BBQ and our fav Oyster Chef Corey at Harry Roy’s.
2024 is going to be one action packed year! Check us out on the Instagram, Facebook or even our new website www.theblackgarlicmarket.com
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?
There is great strength in needing others. Surround yourself with inspiring individuals, curate a magical rolodex of contacts and inspire and connect with everyone around you. How? Take all the opps, go out of your comfort zone all the time and eat clean to keep up.
To close, maybe we can chat about your parents and what they did that was particularly impactful for you?
The most impactful thing that my parents did for me? They taught me to grow into the very best version of myself by choosing happiness, kindness and generosity.
It take great strength to choose any one of those things..much less all of them in one day.
Contact Info:
- Website: www.theblackgarlicmarket.com
- Instagram: www.instagram.com/theblackgarlicmarket
- Facebook: www.facebook.com/theblackgarlicmarket
Image Credits
THE BLACK GARLIC MARKET
