(Photography by Don Kadair)
Name: Gaye Morrison Sandoz
Position: Director, LSU AgCenter Food Incubator
Age: 59
Hometown: Baton Rouge
Education: Bachelor’s degree in dietetics with graduate work in food product development
How did you get to where you are today?
I’ve been in the food business for 37 years. My experience in retail, wholesale and food product development has established a great career for me in the food business. Previously, I was the director of research and development and the QVC account manager for Cajun Injector, and I found my passion for assisting food companies in creating and successfully bringing food products to the market.
What previous experience prepared you to become the director of the LSU AgCenter Food Incubator?
In the year 2000, I became a tenant in the LBTC run by Charlie D’Agostino and became interested in the incubator business model. I was a food product consultant and director of the first food incubator created in the state. With Charlie’s experience and guidance with food incubators I learned how the food incubators and innovation centers would be a great fit for our state.
What are you passionate about, and why?
The food business (obviously) and entrepreneurship in general. I enjoy assisting other companies using my experience and knowledge. Traveling and experiencing other food cultures is another passion I have.
When did you discover it?
As far as I remember, about 3 or 4 years old. My family is from Opelousas, and our lives were centered around large family meals, entertaining and cooking.
How are you managing growth at the Food Incubator?
We manage the growth with the support of our amazing staff, the AgCenter administration and communication department, food science department and guidance from the LBTC. Organization and dedication from our staff members is the key to the growth management, and this is a challenge but a wonderful challenge to have.
How many years have you worked in the food business?
37 years.
In that time, what kind of major changes have you seen in the local food scene?
Food has certainly evolved from home cooking (40-50 years ago) to fast food and full circle back to a healthier farm-to-table mindset. With continued food science research and development of healthier foods, we have a larger selection that are better tasting, more affordable and certainly advertised more.
What led to the development and the success of your chicken roaster?
Since I was a child I was always writing recipes, experimenting and “inventing” new methods of cooking. I learned the process of bringing a product to the market in a large capacity when I was employed with Cajun Injector. Over the years as a consultant I have created many successful products for other companies, so I was determined to bring my own product to the market. Loving to cook and having my background I discovered that you can cook many dishes in the microwave and an idea was born. One day my son John and I wanted barbecue chicken. I didn’t have a grill, and I cooked it in the microwave oven. I focused on writing a cookbook for the microwave oven and found a manufacturer to produce my prototype. After many days of testing the market I decided to go nationwide. My goal was to make a product that I could sell on QVC and have a turnkey business so that I can work full time. QVC is a hobby—my passion is cooking and inventing, so this was a great fit for me.
What advice do you find yourself giving to food entrepreneurs?
Listen to advice from experts, and learn to avoid costly mistakes. Know your market and financial information before you begin.
How would you describe the role of the AgCenter Food Incubator in the Baton Rouge community?
The community has been extremely supportive of our Food Incubator, and we support the community as well. The university name LSU AgCenter associated with the Food Incubator certainly lends itself to establish support and trust for food safety in the products that we produce and sell from the Food Incubator. We participate in many events with local partners and focus on supporting local businesses. For instance, the Food Incubator creates business for local graphic and website designers, insurance companies, bottle and label companies, ingredient suppliers and grocery stores.
In 2014, you secured funding for a new kitchen and analytics lab. How are those improvements coming? What are the benefits of that growth?
New equipment is currently being ordered, some of which has been delivered. For example we purchased a commercial juicer and cooler that is assisting a local juice shop, The Big Squeezy, to expand and produce more fresh squeezed juices for the wholesale market. At the present time we are utilizing existing space on campus but have outgrown our facilities. We hope to secure funding from outside sources to assist in expanding.
What has been the most fulfilling moment in your career to date?
I have had many but one very recent. The Food Incubator grant pays for tuition and a monthly stipend to fund a graduate assistant in our program. One young man with two children was granted this assistantship. Chef Chris Rinquette worked incredibly hard to finish his master’s in school, be a key employee at the Food Incubator and assume a role as a father/husband. He was offered a fantastic job in January 2016 with Angelica Foods in St. Gabriel through his connections and experience with the Food Incubator.
What professional accomplishment are you most proud of?
Assisting in the creation of the LSU AgCenter Food Incubator has been very rewarding. Also, creating a business that is on QVC national TV was extremely challenging, and the “Sold Out” sign on my first show was a professional accomplishment.
What is one thing about your job people don’t expect or know about?
In 2013 when hired I was the only boots-on-the-ground employee. With the assistance of Richard Hanley of Hanley’s Foods, we personally mopped floors, cleaned a pilot plant, drains, equipment and spent many hours moving boxes and such to open the doors of the small space for the Food Incubator in July 2013. You have to do what it takes in any new business or program to make it successful.
What is a great piece of advice you have personally received?
My father always told me, “Whatever you do in life, do it well and with a positive outlook.”
Did you have occasion to put it to use?
Every day.
What is a typical day like at the Food Incubator?
A day in the Food Incubator is multifaceted starting with staff meetings, consulting with new food businesses, staff, administration of the LSU AgCenter and conducting informational tours for locals, national and international groups. Inside of the Food Incubator our wonderful staff is assisting our tenants producing their products for the stores, creating new products and formulations. On occasion we give team building cooking classes in our Chef Demo Kitchen which are fun and inspirational. There is a lot of creativity and production that goes on beyond the incubator walls.
What is your favorite part about what you do?
The satisfaction of assisting someone in starting their business and taking control of their lives is very fulfilling.
What is the next challenge you have planned?
My next challenge is expanding the LSU AgCenter Food Incubator into a Food Innovation Center to meet the growing needs of the community and state.
What gets your workday off to a good start?
Community Coffee and positive meditation. I believe that a positive attitude creates a great day.
How do you define “success”?
Success is finding what your passion is and creating a career in this. I preach this to my son, John Jewell, who is pursuing a career in the medical field.
What is your favorite way to spend your time?
I love traveling to sample the ethnic food. My favorite times are spending quality time with my family and friends.
Where is your favorite spot for a Baton Rouge business lunch?
I am in the food business and know lots of owners, so I have to be obligated to say all of them.
What causes, if any, are you most passionate about and why?
Teaching others to create a job that they enjoy. “Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.” —Maimonides.
