I'll be participating in this course on the food business. I wish this was around when I got started. I've made a lot of mistakes and you can learn from them. I do hear a lot of people say they want to do something like this but I've discovered over the years it's one thing to complain about your job or to be full of good ideas and it's another thing to be a real entrpreneur and make it on your own. It's scary and it's intimidating. What's worse is most of the "help" out there is either for a franchise (ZZzzz.......) or for tech start ups that expect to make millions of dollars when they go public or are bought out by Google. Where do you go for help if you want to make fig jam?

If you are ready, there is help.

The Food Craft Institute is proud to announce our Jams, Sauces and Condiments Master Course!

The 11-week course runs June 8 – August 10, 2013 (approximately one day per week) and is specifically designed for food entrepreneurs.

Jams, Sauces and Condiments is taught by known chefs and food business owners who will open their doors for Food Craft students to learn the real behind-the-scenes in their kitchens, commissaries and shops. Six course days are in practitioner's facilities around San Francisco, including Azalina’s Malaysian Sauces, Red Boat Fish Sauce, Cultured Pickle Shop, Rancho Gordo, INNA Jam and Magic Curry Kart.

This course will also cover all the business basics; Business Accounting, Finance and Raising Capital, Legal, Permitting, Facilities, Certifications, Business Operations/Planning, Marketing and Branding, all taught by Food Craft Institute expert instructors.

When: June 8 – August 10, 2013

Where: 11 week intensive in Oakland, Berkeley, San Francisco and Napa.

Who: Aspiring business owners seeking to build food craft skills and business expertise in how to own and run a jam, sauce or condiment company. 10 aspiring cooks and entrepreneurs have the incredible opportunity to learn from the best in the business, immersed in all aspects of the jam, sauce and condiment business, from procuring ingredients, to prep, to cooking and processing, to bottling, packaging, shipping and selling to the retail shop.

Course Fee: $2,750 includes the Master Course, snacks and lunches on all days of the course, materials and graduation reception. We offer financial aid for those with financial need. Please contact us for more information.

More information on our website: http://www.foodcraftinstitute.org/courses/sauces-and-condiments-2013

Instructors: Haven Borque, HavenBMedia; Jill Epner, Coaching for Cooks; Azalina Eusope, Azalina’s Malaysian Sauces; Betsy Fox, Red Boat Fish Sauce; Alessandra Ghini, Alessandra Ghini Consulting; Connie Green, Wine Forest Wild Forest; Alex Hozven, Cultured Pickle Shop; Brian Kimball, Magic Curry Kart; Dafna Kory, INNA Jam; Harold McGee, author of On Food and Cooking; Christina Oatfield, Sustainable Economies Law Center, SELC; Anjali Oberoi, Bernoulli Finance; Ellen Roggemann, McEvoy Ranch; Steve Sando, Rancho Gordo; Elizabeth Ü, author Finance for Food