Who or what is your inspiration in business?

I’m inspired by founders who challenge what we consider “normal,” especially in food. I grew up between cultures, where flavor, traditions, and identity were constantly blending. That shaped how I see opportunity. I’m building Zebrina to bring that same sense of curiosity into a stagnant category. Not just new flavors, but a new way of experiencing something familiar, rooted in culture, design, and story.

How do you stay motivated?

I stay motivated by staying in the real world. Tastings, pop-ups, watching someone try the product and light up, that moment says more than any spreadsheet. I’m building this while working nights, so I focus on structure and steady, tangible progress. That’s what compounds.

What would you do with the $25,000?

I would deploy it across three areas to accelerate launch: $15K for pilot production and packaging, including kitchen fees, ingredients, and market-ready materials. $5K for market activation and brand presence through pop-ups, sampling, permits, and early digital channels. $5K for shelf life testing, food safety validation, and core legal setup to support early revenue and scale. This gets Zebrina to market fast, converts early demand into revenue, and builds the data to scale with a co-packer.