DiscoverSwitch4Good73 - Building a Restaurant Empire With Seabirds’ Stephanie Morgan
73 - Building a Restaurant Empire With Seabirds’ Stephanie Morgan

73 - Building a Restaurant Empire With Seabirds’ Stephanie Morgan

Update: 2020-05-06
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How does a young finance professional pivot careers and establish three successful plant-based restaurants without an ounce of traditional culinary training? Hard work, a can-do attitude, and an unrelenting belief in oneself and one’s mission. It’s been a decade-long journey, but Stephanie Morgan—founder of Seabirds Kitchen—has certainly proved herself as a respected chef and restauranteur. Her food is both familiar and creative—from the plant-based pesto-schmeared grilled cheese to the wonderfully curious pairing of almond butter on housemade beet burger. Stephanie uses her food to advance the plant-based message without even a mention of “vegan” on the menu. After months of begging, we were honored to interview and feature this humble unsung hero.


What we discuss in this episode:

 

- Stephanie’s journey to a plant-based diet (it all started with a Wheat Thin box)

 

- Seabird’s rise from humble food truck to three successful brick-and-mortar locations

 

- Behind the scenes of Stephanie’s season of The Great Food Truck Race

 

- What it’s really like to run a food truck

 

- Being a leader others respect

 

- Food as activism

 

- Check if your alcohol is vegan at http://www.barnivore.com/

 

- Seabirds Kitchen


Connect with Switch4Good

 

- YouTube - https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg

 

- Facebook - https://www.facebook.com/Switch4Good/

 

- Instagram - https://www.instagram.com/switch4good/

 

- Twitter - https://twitter.com/Switch4GoodOrg

 

- Website - https://switch4good.org/

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73 - Building a Restaurant Empire With Seabirds’ Stephanie Morgan

73 - Building a Restaurant Empire With Seabirds’ Stephanie Morgan