{"id":2695,"date":"2017-02-27T14:00:00","date_gmt":"2017-02-27T19:00:00","guid":{"rendered":"https:\/\/futurpreneur.ca\/?p=2695"},"modified":"2024-02-13T11:51:18","modified_gmt":"2024-02-13T16:51:18","slug":"spotlight-on-dan-larsen-creating-a-career-that-suits-his-lifestyle","status":"publish","type":"post","link":"https:\/\/futurpreneur.ca\/en\/blog\/spotlight-on-dan-larsen-creating-a-career-that-suits-his-lifestyle\/","title":{"rendered":"Spotlight on Dan Larsen: Creating a Career That Suits His Lifestyle"},"content":{"rendered":"

After years of working 12 hour days in the kitchen, Dan Larsen realized he was missing out on the things in life that he valued the most, and ultimately this is what led him to building his own business which allowed him to have the lifestyle he desired. Culture Craft Kombucha<\/a> makes premium, small-batch kombucha featuring locally farmed and foraged products from the Pacific Northwest. He works to source as much product as possible from farmers in British Columbia to create kombucha that is made from the highest quality, organic ingredients.<\/p>\n

This focus on working with the community to source his ingredients for his kombucha is one of the reasons that Dan has been able to attract and maintain a solid customer base. \u201cOur approach to flavouring our kombucha is to use high quality product from our region that resonates with local buyers,\u201d he shares. Being part of the community is one of Culture Craft Kombucha\u2019s core values and dictates how they make challenging decisions whether it\u2019s in regards to sustainable ingredients, packing or vendors. The combination of being so focused on supporting the local community, mixed with the growing popularity of kombucha has made Dan\u2019s products a quickly growing favourite in BC.<\/p>\n

As Dan was working 60 hours a week as a chef, he worked with some amazing mentors and the highest quality seasonal produce available which helped him when starting his own business. However, Dan didn\u2019t quit his job to pursue his passion for developing kombucha, instead he juggled both his demanding job as a chef through the start-up phase of his business. \u201cThere were many early mornings and late nights and times where I felt like giving up,\u201d he explained. \u201cThrough it all, I have learned to hustle and to be as efficient as I can and I am now so grateful that I persevered.\u201d<\/p>\n

Juggling both a day job and a start-up can seem impossible to some entrepreneurs but with Dan\u2019s passion for the business he wanted to start and the ability for him to work on his start-up on a flexible basis made it a bit easier. He also shared a few other tips on how in the early stages of his business he made this work:<\/p>\n