BGBS 059: Chris Kirby | Ithaca Hummus | It’s Simple.

Ithaca Hummus. America’s fastest-growing hummus brand founded by Chris Kirby: CEO, trained professional chef, and mustache aficionado. Chris’s career identity began in the restaurant world before he gained the courage to declare that he had a different path to follow, and returned to school. It was a tough decision to make, but this pivot lead to Chris stumbling upon a certain, special chickpea dish that needed his help. Did Chris Kirby find hummus or did hummus find him? We may never find out. From here we learn about the birth of Ithaca Hummus, which shot from a farmer’s market stand to 7500 stores nationwide today using a small, yet big-hearted team of 8. We can’t wait for you to hear all about Chris’s journey to get here. Fair warning: After all that mouth-watering hummus talk, you may find yourself checking out ithacahummus.com/where-to-buy for your nearest retailer selling this delicious dish. We speak from personal experience.

Quotes

[17:27 ] It’s almost like admitting failure, you know? Kind of like, “Oh, I thought one thing, and now, I don’t think that anymore.” And it’s not failure—it just feels like it in the moment.

[25:32 ] It seems so simple on its face, and it really is at the end of the day. But you know, sometimes those simple ideas are the ones that really have the most impact.

[29:43 ] I can’t remember a moment where I had any hesitation that I was going to throw myself full-fledged at this. I think in the beginning like what was so just fueling me was having something of my own for the first time and just being able to experience these little success points along the way.

[39:46 ] Our mission is to introduce America to its new favorite brand of hummus and we’ve got some proof points that we’re actually, really doing that. And I think that’s what gets us all excited on the team at Ithaca hummus is thinking about the success that we’ve been able to demonstrate on a mid-size scale, not full blown quite yet and dreaming about like, “Well, what happens when our distribution is four times the size that it is now?”

Resources

LinkedIn: Chris Kirby

Website: ithacahummus.com

Where to buy: ithacahummus.com/where-to-buy

Podcast Transcript

Chris Kirby 0:02

We were at the farmers market but also in the morning, I would deliver hummus to natural food stores and coffee shops and things. I just remember going in and seeing that just one had been purchased. And that was so energizing for me to just think that like, wow, like, I put that here yesterday and now someone that I don’t even know like, picked that up and it’s in their refrigerator and they’re eating it right now. Like, wow, what a cool feeling that is and so there was a bunch of stuff like that, you know, that I’ve heard other people call entrepreneurial currency that I just latched on to and really use to energize.

Marc Gutman 0:44

Podcasting from Boulder, Colorado. This is the baby got backstory Podcast, where we dive into the story behind the story of today’s most inspiring storytellers, creators and entrepreneurs alike big back stories and I cannot lie. I am your host, Marc Gutman, Marc Gutman, and on today’s episode of Baby Got Backstory. We are talking hummus. Yep, that delicious snack inside dish made of chickpeas. And before we get deep into hummus, trust me, you’re gonna love this one. A gentle reminder. If you like and enjoy the show, please take a minute or two to rate and review us over at Apple podcasts or Spotify. Apple and Spotify use these ratings as part of the algorithm that determines ratings on their charts. Better yet, please recommend this show to at least one friend. Maybe while eating hummus. It’s time we bring the world together over the common love of the Baby Got Back story podcast and hummus. Which brings me to today’s guest, Chris Kirby.

Chris is a trained professional chef, and the founder and CEO of Ithaca Hummus, which is available in over 7500 stores nationwide. At the recording of this episode, back in 2013, Chris left his successful restaurant career as a chef to go back to college. And this is where it dawned on him. hummus needed his help. And he got to work perfecting a simple lemon garlic hummus recipe. and a month later he was selling it at the Ithaca farmers market on the weekends. And Chris’s story is one of the entrepreneurial dream of taking what you love and finding a way to make a living at it. As you’ll hear, I’m not sure if he found hummus or if hummus found him. But what Chris did find was a way to take something that already existed and make it better. And that’s what being an entrepreneur is all about. He made it so much better, that he and the team if the gothamist are now shipping approximately 30,000 containers of hummus per week. That’s a lot of hummus. But Chris Kirby didn’t always know the hummus was in his future. And this is his story.

I am here with Chris Kirby, the founder and CEO of Ithaca Hummus, Chris, thank you for coming on the show. So appreciate it. And like let’s hop right into it. You know, I normally have a big dossier of questions for you. But as I was doing some pre show research I was on your website and most intriguing to me is your own bio on the website and a couple things that really stood out to me You say you’re a ping pong champion. I’d like to hear a little bit about that. Chef Pitbull lover, but more importantly, mustache. afficionado. Tell me a little bit about that. Like the word is becoming a mustache afficionado come from

Chris Kirby 4:02

Well, I luckily have my mustache on today. And you know, I wanted to be a little bit out there and embellish a little bit on the bio. But I’ve had a mustache since my son was born and went out to lunch with a friend. Like, right around the time my son was born had this mustache grown and he was like, You know what, I think you could be like one of those dads that just always has a mustache. And I had never thought about it that way and all of a sudden I just committed to it. Yeah, I’m really into it trimming with scissors. And you know, the whole nine yards is fun.

Marc Gutman 4:37

Hashtag mustache dad. I love that my father had a mustache I was like is like, like kind of his defining attribute was he always had a mustache. So that’s really, really great. And so let’s hop into it. You know, Chris, you’re the co founder of ethika hummus. We’re gonna talk a little bit or a lot a bit about hummus and that’s a baby got backstory first. We haven’t dove deep on chickpeas and hummus yet, so I’m excited to do that. But when you’re ready young boy, I mean, were you into hummus. Was that something that was even on your radar when you were? Let’s just say like eight, nine years old? No,

Chris Kirby 5:06

Not at all. I was really into food, and daytime TV cooking shows like Jacques papan. And Julia Child like, I would watch them daily. But Thomas didn’t enter my life until much later on.

Marc Gutman 5:22

And so tell me a little bit about those shows and what life was like for young Chris. I mean, most people today take for granted that we can just go to YouTube or go to a chef’s page or a channel and catch up on all these shows. But like a Julia Child show that guy there was like, PBS, I was like some weird fringe kind of stuff. So kind of take me back there a little bit and tell me about what your childhood was like. And what turned you on to cooking at such a young age?

Chris Kirby 5:45

Yeah, well, I had a great childhood, I was really fortunate to come from a loving, supportive family. Both my parents were great role models. My dad was the first one in his family to graduate college. And my mom’s like, the most selfless person that I know. But I come from a family of four kids, which isn’t huge, but for us, it was a lot. And my parents had to be somewhat selective with limited time and money. And that seemed difficult at times. But looking back, you know, I had everything that I needed to thrive and really learn the value of hard work from them. Why did I love cooking shows so much? That’s such a good question. And it gets to like the core. And maybe it’s a combination of like something so tangible, and like process. And also, I’m a visual learner. So I loved being able to watch and hear and just learn and get explanations behind. Like, why you tie a chicken this way? and etc. So it’s a good question. I don’t know, really, what about me really turned me on to that. But I know it stuck

Marc Gutman 6:50

Yeah, and so were either of your parents in the restaurant space, or in the cooking or anything like that? Did you get that from them? Or was this something that was unique to Chris and just your thing?

Chris Kirby 7:01

No, my mom was a good cook. I’m from Maryland. So there are some like food, rituals. They’re like blue crabs and things like that, that really showed me how good food can be when it’s prepared the right way with fresh ingredients. But neither one of my parents were in the food industry now.

Marc Gutman 7:19

And so at that point, were you. So you’re looking at cooking shows, you’re enthralled by them? Are you actually kind of getting the ingredients together and trying to attempt some of these things. I mean, I always remember those shows were so interesting, because it took me forever. Like I just had this disconnect I could never understand like how they always had like these perfect bowls of ingredients, always measured out. Like for some reason, I just didn’t understand that. They pre measure the ingredients, you know, like I was like, Wow, it’s like, they’ve always got these perfect, like amounts of ingredients that they’re just dumping into the recipe. And it was always just like really hard for me to I was like, that’s so complicated and cool. But were y