Today we’d like to introduce you to Braun Myers.
Hi Braun, thanks for joining us today. We’d love for you to start by introducing yourself.
I’ve always had a fascination with food. Food science entails everything a true nerd could ask for. I started working in the food industry as a bus boy at 15. While I spent a great deal of time learning about food it actually wasn’t until I was in my twenties that I began working at Huntsman Mental Health Institute wearing different hats in the kitchen. Shortly afterwards, I began working as a Nutrition Care Technician for Huntsman Mental Health Hospital.
I conducted inquiries for incoming patients regarding their food preferences/sensitivities and was responsible for each patient’s meal arrangement. There was a zero tolerance policy and as one of the top mental health facilities in the nation left no room for error. During my training, I mistakenly substituted a jam with a known allergen a patient had. I was told my employment would be terminated if such a mistake happened again, which I completely understood.
This showed me how important trust pertains to food and how central a role it plays in all of our lives. Working there gave me much perspective when working through my own body dysmorphia and disordered eating issues. Interestingly enough when I started working at a gelato business my relationship with sweets became a professional one.
I enjoy brainstorming flavor ideas with people. My favorite role is being an accessory to celebrations. Whether it’s a Graduation, first date, winning the little league game, getting that promotion, new employment in moving to greener pastures. Even just your run-of-the-mill living presently at the moment and savoring a nostalgic flavor or being adventurous in trying something new. It’s my privilege to craft the best possible experience, I am able to really put the cherry on top of people’s best moments or help make lemonade the best I can in people’s most challenging moments.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I’ve been blessed by many things but I’ve had many traumatic experiences. I unexpectedly lost some of my closest loved ones well before their due. Grief envelops a person entirely and one ought to help others to help themselves out of the darkest moments that life can bring.
We have to celebrate what we have enveloped in the time we’re fortunate enough to live. Food unites all people, it’s a universal language. I’ve chosen this medium to provide service in the best way I know how.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I make locally sourced artisan gelato. I would like to be known for creating new flavor combinations that intrigue people’s curiosity while at the same time maintaining flavors that perform above the rest. Many ice cream/gelato businesses have easy and cheap premixes as their starting base for their flavors that have the same/similar ingredients you’ll find at fast food establishments.
I’m most proud of the fact that I create my own mixes by scratch for the healthiest possible outcome and flavor.
Who else deserves credit for your story?
I’m very grateful for the support of all of my family and friends which includes mia Madre Julie, my sister Katrina who designed my logo, my grandparents Meme and Steverino who have helped tremendously, Evan for being my excel/finance wizard, and Talyn my lifelong brother for the photoshoots, website, and sharing his extensive knowledge in the food world.
Pricing:
- Small-$5
- Medium-$6
- Large-$7
- Pint-$12
- Catering is a $500 minimum for gelato and service, full pricing/flavors will be available shortly on my website.
Contact Info:
- Phone: 801-413-6408
- Email: Aretegelato@gmail.com
- Website: Aretegelato.com
- Instagram: https://www.instagram.com/aretegelato/
Image Credits
Talyn Behzad
