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Julie Hession: How to Think Like an Entrepreneur

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Uploaded on Feb 6, 2012

In Chapter 12 of 21 in her 2011 Capture Your Flag interview, food entrepreneur Julie Hession answers "How Has the Trial and Error Process Shaped Entrepreneur Career Choices?" Hession shares how she has embraced the uncertainty and risk that come with learning to operate as an entrepreneur. She shares it is like "nothing ventured, nothing gained" and details specific experiences that have contributed to her growth, including being a winning contestant on the Food Network and winning Sterling Wines Ultimate Host Competition.

Julie Hession is the founder of Julie Anne's All Natural Granola Company. Passionate about food since childhood, Hession has developed her career by food blogging, cooking contests, and starting fine food companies. Hession earned an MBA in Marketing from Duke University and a BA from UNLV.

View more Near Peer career videos from the Capture Your Flag documentary series at http://www.captureyourflag.com

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Transcript:

Erik Michielsen: How has the trial and error process shaped your entrepreneurial career choices?

Julie Hession: So it’s made me more comfortable to take risks. And I think the more risks you take you become much more comfortable taking them again and again because you know, a lot of times they work, a lot of times they don’t work. So – but you never know until you try. So when I first started thinking like an entrepreneur, it’s scary because whenever you’re in a normal job you’re kind of told “these are your parameters. This is what you – this is your goal. You know, this is what you need to do” and you’re given the steps a lot of times on how to get there. I think as an entrepreneur that it’s just like wavy lines. You have no definition and so you have to take all of these risks and just figure things out for yourself, and it’s like you’re jumping in head first or you’re diving in head first and it’s so unclear.

And I like to – you like to feel that security that you know that, you know, something definite is gonna happen or. So – but I think it’s kind of exciting, too, like not knowing where something is gonna lead. So like for example, like this cooking contest, you know, there – I wouldn’t say there’s so much of a risk but I think for example this one last night that I was in for Sterling. I’ve risked making a complete fool out of myself, you know, you were in front of a lot of influential people and there was no turning back. You know, I entered this contest, I knew I was gonna be out of my comfort zone, which by the way I’ve come to enjoy being out of my comfort zone. It’s actually a kind of cool feeling, like it’s very – I kind of thrive in that kind of a situation.

But you know, last night I got that pit in my stomach. You know, what if this all goes wrong? What if I didn’t plan enough? There was stuff at risk there because there were a lot of food media there and, you know, my Twitter handle was out there and people knew who I was. So – and luckily it worked out well but you know or like when I was on the Food Network that one time I was on national television. They could’ve completely edited words together to make it look like I said something that I didn’t say because I’d signed over my life to the Food Network. So – but you know, it’s like nothing ventured, nothing gained.

If you don’t take a risk or if you don’t try for something, then you’re not gonna get it. They’re not gonna come and knock at your door. It’s kind of like when people – when you have a success not everybody is happy for you but then you – you know, you’d like to think everyone is but not everyone is. So my response to that person is, “Okay, so did you try?” Show me the thing that you did that you know, tried for the same thing and usually they didn’t even try. They just wanna be the person that scoffs at you for doing well at something that you did try.

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