Quinisha "Q" Bredwood took a big risk opening her restaurant in Cocoa Beach right at the height of the pandemic.
A little more than a decade after opening a small ice cream cart in Portland, Oregon, Kim and Tyler Malek have built a small frozen treat empire that stretches from coast to coast.
Years spent working in kitchens do not typically lead to a career inside the tech sector, but Ben Ellsworth managed to do it, founding a company aimed at helping restaurants deal with unexpected staffing shortages.
When Mike Daquino moved to Florida from New York, he did not plan on running a restaurant.
Wess St. Victor started making barbecue the same way many people do, right in his backyard.
The pandemic forced people all across the country out of their jobs, which is a story Enas Gebaly knows well.
That experience of going without pushed Katherine Franco toward helping others in need.
As egg costs soar across the country, Mussette Gonzalez is keeping her prices right where they are.
Bill Caldecutt is primarily an academic, working as a professor at Polk State College, but he also grew up working with his father doing pool repairs in New York.
Sevarrest Allen, the chef and owner of Kitchen Savior, started learning how to cook at the age of 8.
Dave Manuchia may not be a household name, but he has played a huge role in the restaurant industry for the past 40 years.
Jordan Eichenblatt will tell you that he is not the owner of Cholo Dogs, he's the operator of the business.
Virtually all of the tea consumed by Americans comes from somewhere else, but Bryon White wants to change that.
Chris Chen, Phil Nguyen and Mike Cho all met in college as members of the same fraternity.
Eliot Hillis has thought a lot about noodles.
Dreyton McDonald runs his own business, but he's not quite his own boss just yet.
Jae Lee and Jason Rom spend their days as software engineers but in their downtime, they have to two passions: jiu-jitsu and making and selling hot sauces and chili oils.
Carling Ponder, the owner of Rollin' Dough and The Knot, always has her hands full.
Florida Foodie has been running since May 2019, sharing conversations with some of the state's premier chefs, small business owners, activists and CEOs who work daily to feed Floridians.
Traditional cuisine is very important to Jess and Elizabeth Calvo, the owners of Thai Farm Kitchen.
A high school girlfriend first introduced Shaun Noonan to the idea of switching to a vegan diet, but it's a lifestyle that has come to define his life's work.
Ashley D'Acunto says she has always enjoyed baking for fun, but when the pandemic hit she suddenly found herself with more time on her hands.
Nathan and Jenn Clark have spent nearly 10 years churning out marshmallows from their business, Wondermade, in Sanford.
Chauniqua Major-Lous, who goes by Major, never really liked the name of her popcorn business, Project Pop.
Black History Month is a time to recognize the accomplishments and contributions of Black Americans to our nation’s heritage and culture.
Chef, restaurateur and author Richard Blais’ culinary journey started when he was just a teenager.
Hinge is not normally where one goes to start a business relationship, but that's how Ryan McKenzie and Stevie Andujar got their start.
Starting his own restaurant has been something of an uphill battle for Alex Diaz.
Shareece Mitchell transformed her life, and her health, and she wants to do the same for others.
A long-time food obsession became a business for Andrew Scala during the pandemic and now he's getting ready to take that business to the next level.
Ricky Ly's day job as a civil engineer has pretty much nothing to do with food, so he had to go online to express his passion for cuisine.
Frank Bailey began his professional career as a teacher but says he’s spent most of his life working in farming and landscaping.
The city of Orlando started its Kidz Zone service in the Parramore neighborhood with the intent of improving the well-being of the children who live in that area.
Thomas Ward owns Pig Floyd’s Urban Barbacoa in Orlando, which has a loyal following, but he freely admits his passion is not in cooking.
Ginger and Joe Leigh love to talk about mead.
Edible Education Experience works to offer kids and adults a different perspective on the food they eat.
The Farmacy can bring meat, veggies and fruit right to your doorstep.
Chef Henry Moso came to the U.S. at 16 from Laos and in less than 15 years he has grown into a nationally recognized chef and restauranteur.
More Americans are eating less meat, according to a recent Gallup poll, and that has become Suzannah Otis’ bread and non-dairy butter substitute.
Chef Mike Collantes is quickly growing his "Taglish Collective" despite the challenges he's faced during the pandemic.
Desiree Noisette, the owner of Mermosa, is the first, Black, female vintner in Florida.
Cristian Cardona, a McDonald's worker and Fight for $15 advocate, shares what it is like working in the fast-food industry through the pandemic.
Randy Santel and Katina DeJarnett are a couple who tour the country taking on food challenges at restaurants, then posting the results on YouTube.
Karen Zielke from the Chuluota Free Vegetable Distribution shares the story of how her grassroots push to feed people turned into a community effort.