By 24, she had landed a book deal and one of the most coveted jobs in journalism: writing about food for the New York Times. In the early 1990s, as Amanda Hesser's college friends were interviewing for their first cubicle jobs, she chose a different path one that led straight into the kitchens of Europe, where she cooked traditional recipes and learned the rhythm of the seasons from a crusty French gardener. Our audio engineer was Neal Rauch.You can follow HIBT on Twitter & Instagram, and email us at Privacy Policy at and California Privacy Notice at. This episode was produced by Carla Esteves and edited by John Isabella, with music from Ramtin Arablouei. Plus, Pinky reflects on her roots, sharing the valuable lessons about discipline and work ethic that she learned from her parents.
This week on How I Built This Lab, Pinky talks with Guy about her journey as a TV producer-turned-restaurateur, and how Slutty Vegan is a prime example of Seth Godin’s Purple Cow theory: companies must build things worth noticing into their products and services. And with a valuation of $100 million and expansion into other sectors, Pinky is only getting started.
No, we’re not talking about a person… We’re talking about a fast-casual burger chain - and a vegan one at that! Since launching Slutty Vegan in 2017, Pinky has seen her plant-based brand through several iterations: a ghost kitchen, then a food truck, then eventually several brick and mortar locations that continue to pop up across the east coast. It’s hard to miss a Slutty Vegan when you’re driving past one.
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