How Women in Hospitality Learn from Failure with MAPP & IHWSH
MAPP is hosting events for women in hospitality as part of their 2023 roadMAPP 10-City Live Tour. For their stop in Houston, they partnered with I’ll Have What She’s Having to host an event with a panel about how to learn from failure as a food entrepreneur.
This event took place at Reeves Art + Design Gallery in the Montrose neighborhood.
Note: This is not a sponsored post nor am I affiliated with this event or its organizers.
Learn from Failure & Fear of Failure Panel
This panel was my favorite part of the event. Moderated by Ashley Rosenfeld, the panel included:
- Dawn Burrell – Bravo Top Chef Season 18 Finalist (recently at Honeyland Festival)
- Anita Jaisinghani of Pondicheri Cafe
- Michelle Wallace of B’tween Sandwich Co (recently at Southern Smoke Fest 2023)
- Sarah Johnston of Fat Cat Creamery
- Sharon Haynes of Tacos A Go Go
Michelle Wallace talked about having friends in your circle who will push you.
I agree and would add that you should avoid having ‘yes’ people around you.
Constructive criticism allows you to grow.
People who are afraid of telling you the truth because it might hurt your feelings are missing out on an opportunity to help you improve.
Quotes from the Learn from Failure panelists & moderator that resonated with me:
- “There is no way to succeed without failure.”
- “Get excited about messing up because you’ll learn and get better at what you’re doing.”
- “You fail yourself when you don’t believe in yourself.”
- “You can do everything right and still fail.”
- “Women are empathetic but sometimes dwell on our failure. We are taught to reflect and take accountability while men are taught to get up and try again.”
- “Life without failure is boring.”
A great question that came out of this panel that I think is helpful for everyone in their career is, “How are you developing a healthy relationship with failure and success?”
On the Menu
The food at this event was prepared by local female chefs:
- Mary Cuclis of Kriti Kitchen
- Keisha Griggs of Kuji Kitchen (recently at Honeyland Festival and Chopd and Stewd Festival)
- Meredith Larke of Custard MKT
The cocktails were prepared by Liz Becerra.
Roasted vegetables with pomegranate tahini on a pecan cracker and rosemary shrimp souvlaki with tzatziki sauce from Kriti Kitchen. Smoked sweet potato truffle & muscadine grape tart with whipped milk tea from Custard MKT
Eggplant choka on sada roti & berbere beef samosa topped with cucumber chow from Kuji Kitchen
About MAPP & I’ll Have What She’s Having
MAPP is a non-profit that provides mentorship and advocacy to women in hospitality.
I’ll Have What She’s Having is a non-profit focused on improving the physical and mental health of Houston food and beverage professionals.
