Sean Kirkpatrick on applying his corporate chef experience to his farmers market business

Our guest this week is Sean Kirkpatrick, co-owner and the culinary creative behind Down to Ferment Hot Sauce. Sean has cooked professionally for all his adult life, filling roles as an Executive Chef, Food and Beverage Manager and Culinary Director. At the on-set of the pandemic, his love of fermented foods coincided with his dissatisfaction with corporate cooking culture and in early 2021 he and his business partner launched their line of vinegar-free hot sauces at local farmers markets in San Diego. Join us this week to learn how Sean applies his corporate training to his farmers market business from sourcing ingredients to keeping labor costs in balance. We also dig into the spicy double meanings of his hot sauce flavor names and discuss the vision behind his playful brand voice. This week's episode is made possible by support from TentCraft.