Today we’d like to introduce you to DeAndre Weaver.
Hi DeAndre, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I was born and raised in a town called Dinwiddie, in Virginia. Luckily for me, my dad’s side of the family owns a farm, so I was fortunate to learn at an early age where food came from, including the process of butchering and the farm-to-table lifestyle, before even knowing what farm-to-table was. That upbringing helped shape my decision on what I wanted to do with my life. I decided to pursue culinary arts at the Culinary Institute of America, where I earned my associate’s, bachelor’s, and master’s degrees. While pursuing my master’s, the pandemic hit, and in a class, we had an assignment to create a mock food business. I was panicking, because I had classmates who had wonderful ideas, alcohol, photography, bakeries, designs, etc, and here I am trying to figure out what to do. Time was passing, and I still didn’t have an idea, and I was speaking with my friends about my issue. We’re having a group discussion about it, and one of them said, ” Why not BBQ Sauce, because anytime we have a cookout, you’re always making ribs and making a BBQ sauce to go with it. And this light bulb went off: “Why stop there?” So I created “Haus of Sauce”, a black-owned food business that creates chef-curated premium sauces. And as time went on, it grew from this idea into the business it is today. And I think the most important part of Haus of Sauce is what it stands for and how everything about it captures interest, whether it’s our values, our product(s), who we are, or even our amazing tagline, “there’s room at the table.”
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Is any road smooth? The road has been interesting. With us coming up on two years this May, I have experienced things that have helped push me to want nothing but success for my company. A few challenges I’ve experienced are being taken seriously, a lot of people think my company isn’t mine, and that my family and I are working for someone else, or that I’m too young to be the founder, or it’s something that’ll keep me out of trouble, whatever that means. And ultimately, getting my product on the shelf so that I can expand its accessibility, I want everyone to have a chance to experience it.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’ve been in the culinary field since high school, and I pursued it by earning three degrees from one of the most expensive and well-known culinary schools in the country. I’ve opened eleven food businesses in my career. My previous job title was regional manager for this small restaurant group. I am really proud of myself for making any workplace I work in a diverse and safe space, because that’s what I want to work in. I also take great pride in being a go-getter and in leading by example. I would never ask someone to do something I couldn’t or wouldn’t do myself.
How do you define success?
My perception of success has changed as I’ve reached milestones in my life. Because success can be viewed in many different ways, we can be successful in achieving something or obtaining something, but for me to be successful, I have to achieve what I consider unachievable. I am breaking barriers once considered unbreakable and achieving goals and aspirations I dreamed of at a young age, as well as new ones I set for myself in adulthood.
Pricing:
- 14.00 per 12oz bottle
- can be purchased at www.hausofsauce.com
- and our first retailer Oasissnacks.com
Contact Info:
- Website: https://www.hausofsauce.com
- Instagram: https://www.instagram.com/hausofsauce_
- Facebook: https://www.facebook.com/hausofsauce
