From niche to noteworthy: words of wisdom from those who have found their calling

In a world where we're constantly being told to specialise and yet be a generalist at the same time, these insights unveil the blueprint for success in the niche culinary industry. Through finding balance, embracing passion and overcoming challenges with resilience, aspiring culinary visionaries can forge a path towards success and overcome the hurdles that come with it. 

Kenneth Rodrigueza is the founder and owner of Donut Papi.

Kenneth Rodrigueza on celebrating your heritage 

Kenneth is the creator of inventive Asian doughnut flavours such as ube tiramisu truffle and pandan coconut glaze. Under Kenneth’s stellar management and business skills, Donut Papi has successfully thrived for almost a decade, surviving the COVID-19 pandemic, major ingredient price increases and multiple challenging disruptions within the hospitality industry. To this day, Donut Papi is referred to by many customers as “the best doughnuts in Sydney”. 

“Before working with doughnuts, I studied media arts, videography, graphic design. I always wanted to work in the creative arts. I love creating something from a conceptual idea into something you can feel and touch and I was always drawn to food but didn’t know where to start. I started making doughnuts as a hobby, but then really fell in love with it. To start, I made doughnut flavours like caramel, custard-filled and chocolate, but I always wanted to showcase Filipino and Asian flavours to pay homage to my heritage. One day, I added an ube crème brûlée doughnut to my market stall in Bondi, and unexpectedly, it was a major hit. After that, I started experimenting with more Asian flavours on the menu and the success and identity of the business grew and grew. 

There have been very real challenges along the way. People will be loud and vocal about their doubts for your choice to pursue a niche industry. Regardless of how successful you are, unfair critiques can still cause you to question yourself about whether it’s worth continuing. Resilience is important. Remember to look at the data for what is working for you, and the passion that got you into the business in the first place. Be adaptable, keep moving forward through the challenges and be open to trying new things.” 

Nonye Iheakanwa is the Senior Recipe Editor for HelloFresh ANZ.

Nonye Iheakanwa on challenging yourself 

“My career began in the advertising and event production industry. In the beginning, I envisioned pitching my creative ideas to major brands like Coca-Cola, but the reality proved to be far more restrictive. I found true satisfaction in the copywriting and editing aspects of my job, where I finally stumbled upon the editorial assistant position at HelloFresh, and the rest is history.   

My advice to those seeking to enter a culinary niche, what worked for me was striking the balance between efficiency and quality. At first, I put myself under a lot of pressure and stress to produce only the best-quality work, but it was unrealistic. A perfection-only mindset will drive you crazy eventually. Be patient with yourself during the challenging times and rather than dwelling on your mistakes, channel that energy into what could go better next time. You might surprise yourself. 

Working in my niche industry has been very rewarding for me. While it can feel risky, pursuing a challenge you are passionate about pays off in the long run, rather than staying complacent and never exploring your true potential. Take that first step with a winning, optimistic outlook and witness the extent of your capabilities.” 

Luisa Brimble is a James Beard-nominated food photographer, known for her guest appearances on Adam Liaw’s The Cook Up, Taste of the Philippines with Yasmin Newman and Buzzfeed.

Luisa Brimble on finding your passion 

“Before I started my career in food photography, I worked in sales and marketing in the travel industry. I would design promotional flyers for hotels, cruises and tours. After I gave birth to my daughter Eli, I noticed one of my cousins carrying around a DSLR at family gatherings and I instantly took a liking to it. I saved up to buy my first camera, and started with family portrait photos, which grew to photographing weddings. Then Kinfolk magazine came out and I loved their minimalist approach to food photography. I asked them if I could shoot for them, and they said yes. It really kicked off my career in food. 

My best advice to those looking to start a new niche is to start by exploring. Try new things and find what don’t like and refine your path by trusting your gut. Finding your passion is crucial to sustain the challenges, difficult days and the risks that come with working within a niche industry. When you first dive in and take those steps towards working in your niche, what you love the most will naturally become clear to you. Don’t be afraid to start at the bottom and don’t get caught up overthinking worries that may never eventuate. You’ll be amazed at what you can achieve.”