Questlove has ventured into the food industry, developing his own signature sandwich. I caught up with Questlove to learn more about his foray into the food world, his role as a food startup investor, and what he predicts for the future of food culture.
“My team has been working on getting Questlove’s Cheesesteak™ into multiple quick service restaurants and fast casual restaurants, along with even more sports and entertainment venues across the country,” Questlove explained to me of his culinary endeavor. The vegetarian sammie is available at more than forty Live Nation venues, at Citizens Bank Park in Questlove’s hometown of Philadelphia, and, as of last week, at all fresh&co locations around New York City.
About six years ago, my partners and I ran across a short blurb about the Impossible burger in a technology journal. We were stunned. At the time, Impossible’s website was just a photo of a delicious juicy burger, and I had a hard time believing it was plant-based. We all did. We cold-called the company and were lucky enough to convince them to let us taste it. For me, it’s all about the taste test. I am investing in companies that I believe in.
The school is truly an inspiring place. These kids —predominantly African-American, Latina and Latino from the outer boroughs who come into the city to learn—are being taught not only to cook, but to focus on the impact our current food systems have on the environment, on food access, and on the future of food. They have a greenhouse. They farm tilapia.
Turow-Paul: Your early interest in Impossible and vision for their success was prescient. As a food trend soothsayer, what do you predict will be the next big trend in food? If I could see the future, I would be out there betting on sports, like Biff from Back to the Future. But I have some strong suspicions. Plant-based, in my mind, isn’t going anywhere, and will continue to expand in meat, dairy, and seafood.
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