{"id":8368,"date":"2018-10-10T14:02:55","date_gmt":"2018-10-10T20:02:55","guid":{"rendered":"https:\/\/www.petersons.com\/blog\/?p=8368"},"modified":"2020-06-12T08:48:02","modified_gmt":"2020-06-12T14:48:02","slug":"you-have-a-cool-job-episode-2","status":"publish","type":"post","link":"https:\/\/www.petersons.com\/blog\/you-have-a-cool-job-episode-2\/","title":{"rendered":"You Have a Cool Job: Sausage Artisan"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"You Have a Cool Job: Sausage Artisan\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/fNNhfkas7_k?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<h1><b>On this week\u2019s episode<\/b><\/h1>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Peter Andros, a sausage artisan, describes his experience running a specialty food business.<\/span><\/li>\n<li style=\"font-weight: 400;\">Andros shares his colorful professional background, and how he got his business, Sausage K\u00f6nig, up and running.<\/li>\n<li>We talk about the day to day work Andros does as an entrepreneur, including the comical stories he shares about his customers at the farmer&#8217;s markets.<\/li>\n<\/ul>\n<h1><b>About the show<\/b><\/h1>\n<p><i><span style=\"font-weight: 400;\">You Have a Cool Job<\/span><\/i><span style=\"font-weight: 400;\"> is a podcast hosted by Taylor Sienkiewicz from <\/span><a href=\"https:\/\/www.petersons.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"font-weight: 400;\">Peterson\u2019s<\/span><\/a><span style=\"font-weight: 400;\">. The show highlights professionals who have <\/span><span style=\"font-weight: 400;\">a unique, interesting, uncommon, or otherwise cool job<\/span><span style=\"font-weight: 400;\">. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Our goal is to motivate you and show how interesting, fulfilling, and anything-but-average your career can be, and we\u2019ll do this by talking with people who took a path less traveled. We ask these fascinating individuals how they got to where they are in their career based on their education, experience, and influences; \u00a0why they love their job; and lots more.<\/span><\/p>\n<h1><b>Want more?<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">If you like what you&#8217;re hearing, check out these resources to get plugged in.<\/span><\/p>\n<p class=\"p1\">For more episodes of <i>You Have a Cool Job, <\/i>visit our YouTube <a href=\"https:\/\/www.youtube.com\/playlist?list=PL9TC13WNTbvfmPMpPB50I7Fnm91DIfPQf\">channel.<\/a> View other podcast blogs <a href=\"https:\/\/www.petersons.com\/blog\/category\/podcasts\/\">here.<\/a><\/p>\n<p><span style=\"font-weight: 400;\">Subscribe to receive an email containing each podcast episode of <i>You Have a Cool Job<\/i> as they&#8217;re released.\u00a0<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><br \/>\n<script type=\"text\/javascript\" src=\"\/\/sgwidget.leaderapps.co\/js\/sg-widget.js\"><\/script><\/p>\n<style>.sendgrid-subscription-widget input{padding:1em 1em 1.05em !important;font-size:.8em;font-family:sans-serif}.sendgrid-subscription-widget #sg_signup_first_name,.sendgrid-subscription-widget #sg_signup_last_name{margin-right:.5em}.sendgrid-subscription-widget #sg-submit-btn{display:inline-block;color:white !important;border:none !important;background:#ea7c62 !important;box-shadow:none !important;cursor:pointer;vertical-align:middle;max-width:250px !important;padding:15px 25px 15px 25px !important;margin:0 .4em;text-align:center;font-size:16px !important;font-family:sans-serif;font-weight:700 !important;}.sendgrid-subscription-widget #sg-submit-btn:active{color:#8e8b8b;box-shadow:0 0 5px -1px rgba(0,0,0,.6)}.sendgrid-subscription-widget .response{display:none;font-family:sans-serif;font-size:.8em}.sendgrid-subscription-widget .success{color:green}.sendgrid-subscription-widget .error,.sendgrid-subscription-widget .sg-consent-text a{color:#3097d1}.sendgrid-subscription-widget .sg-consent-text{font-size:.9em}.sendgrid-subscription-widget .sg-consent-text label{font-weight:400}<\/style>\n<div id=\"sendgrid-subscription-widget\" class=\"sendgrid-subscription-widget\">\n<form id=\"sg-widget\" data-token=\"02b75070a54eca958dbbe3e4b152b4f9\">\n<div id=\"sg-response\" class=\"sg-response\"><\/div>\n<p><input id=\"sg_email\" name=\"sg_email\" required=\"\" type=\"email\" placeholder=\"you@example.com\" \/><input id=\"sg-submit-btn\" type=\"submit\" value=\"Subscribe\" \/><\/p>\n<\/form>\n<\/div>\n<p><span style=\"font-weight: 400;\">Learn more about Peter Andros&#8217; business <a href=\"http:\/\/www.sausagekonig.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Have a nomination for the show? Drop a line <\/span><a href=\"mailto:taylor.sienkiewicz@petersons.com\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"font-weight: 400;\">here<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8371 aligncenter\" src=\"https:\/\/wp-media.petersons.com\/blog\/wp-content\/uploads\/2018\/10\/10123805\/Sausagepackaged.jpg\" alt=\"\" width=\"641\" height=\"465\" \/><\/p>\n<h1>Transcript of Episode 2<\/h1>\n<p><span style=\"font-weight: 400;\">HOST SHOW INTRO: Hello and welcome. From Peterson\u2019s, I\u2019m Taylor Sienkiewicz and you\u2019re listening to \u201cYou Have a Cool Job\u201d, a podcast highlighting those who took their profession in a unique direction, and what they did to get there. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">THEME MUSIC<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST INTRO: On today\u2019s episode of you have a cool job, we talk to Peter Andros. Call him an artisan, an entrepreneur, or a farmer\u2019s marketeer, but basically, the man makes a ton of really great sausage. Let\u2019s hear what he has to say about how it all started.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: It all started with bacon basically. I got a book on how to cure bacon, making meats and making sausages and stuff. The first part is always using salt, so I learned how to make bacon and then the very next chapter was sausage so it was well what do you need to make sausage oh so you need a little bit of equipment and some seasonings and that\u2019s about it. Being in Chicago a lot of the other things like casings and pork fat are pretty readily available so I started making my own sausages about eight years ago, and then three years ago my wife and I started a business making, having a sausage business which is a catering business but we sell directly to customers and work at farmers markets and have a website where people can order and we deliver here in Chicago. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Now three years deep in the business, Peter shared what exactly running a sausage business entails.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: For the most part the bulk of our business is selling sausages that I make they\u2019re all my recipes that I\u2019ve come up with. I make them all myself and we sell mostly in frozen packages. I make them fresh and then vacuum package them and freeze them and sell them at the farmers markets and through our website. We also do some small events every now and then. Around Christmas Time we\u2019ll do some Christmas market events right here in Chicago where we\u2019ll prepare some hot foods and also have holiday boxes but for the most part it\u2019s mostly about the selling the packages of sausage.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: You wouldn\u2019t think of sausage as necessarily a seasonal business, but it is. Peter explained what he does to run his business day to day and season to season.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: There\u2019s a lot of making it that goes on especially during the summer when we\u2019re at full swing with the farmer\u2019s markets. I was just contemplating that this morning how the markets are ending and I\u2019ve gone from making about 250 pounds of sausage a week down to about 50 pounds so once the markets end things quiet down but during the summertime I\u2019m usually out I make everything in a commercial kitchen, I rent time and space and I\u2019m usually out there three days a week making sausages, making probably six different flavors for our markets we\u2019re in three markets right now and each one they probably buy about 70-80 pounds per market so it\u2019s definitely busy keeping up with all of that in the summertime. A typical day where I\u2019m not at the kitchen is usually spent prepping to make more sausages which is going around, getting supplies, and whether it\u2019s getting ready for the next market if I\u2019m not at the kitchen making it I\u2019m getting supplies getting ready to make the sausages or getting ready for the market with samples and things like that. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Of course, running a business extends beyond making a product. While this is Peter\u2019s area of expertise, his wife takes on more of a financial role.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: It\u2019s just me and my wife. She\u2019s the brains behind the operation. She\u2019s the one that makes sure that we\u2019re making money. She\u2019s pretty smart that way so she runs everything on the back end, all the numbers she pretty much takes care of, I pretty much am making the sausage and selling the sausage. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Peter also explained how him and his wife intertwined their skills to get the business off the ground.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: Getting it off the ground was, part of it I\u2019m definitely lucky to have married an MBA so she has a good idea about setting up at least the finance part of it and knowing what we need to do for that and making sure that it\u2019s going to make money. Other than that, one of the first things I did was looking into, how do you get a business license, what type of business license do you need and just going off the state websites like the state of Illinois website and figuring out how to go about that. I have a couple of friends who are attorneys so I asked them basic questions about trying to figure out how to I go about establishing a business, what do I need to do and they\u2019d point me in the right direction like go look at this, I have to get a federal identification number so I\u2019ve got to do that, and then you register with the state, then you find out then for me especially being in a food industry was, in Chicago and around here there are a lot of commercial kitchens that just rent kitchen times and space for catering businesses, food trucks, things like that. And so you just go around do your research find one that you can match what you\u2019re looking for and for us it was a little more about flexibility, we use one that\u2019s out in the suburbs where we get that where the kitchen we use has, you purchase x amount of hours for a month and, one of the benefits of being out in the suburbs, it&#8217;s a little bit more of a commute for me but, if you don\u2019t use the hours there they roll over into the next month so you can carry unused hours over which for me is big in the winter time because I\u2019m not really out there making tons of sausage in the wintertime we made a bunch it was frozen, stored out there but in the summertime I definitely use up all those hours where as opposed to kitchens here in the city they usually are use it or lose it, you have to have set schedules and it makes it a little more difficult.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Being an entrepreneur means different things to different people, and appeals in different ways, but here\u2019s Peter\u2019s take on it.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: The freedom of working for yourself, being your own boss is very rewarding if you don\u2019t mind the, if you have the discipline to do it, it\u2019s great. It can be tough because there are definitely days where you just don\u2019t feel like doing anything. Probably about this time in the season I\u2019m sick of sausage. People are always saying this is great you get to eat the sausage all the time, no, no I don\u2019t. I could, but I do not. I see it made and am up to my ears in it. But it\u2019s very rewarding. Part of it to me that\u2019s especially great is I\u2019m the one that\u2019s at the farmer\u2019s markets manning the stall so when people come up and taste the samples for the first time, they\u2019re just amazed by the flavor that I put into it which is part of the reason that I got into making my own sausage was the stuff in the store didn\u2019t have much flavor. For example if something was called like an apple onion sausage or apple and sage sausage I could never really taste much apple in it so when I started making it I put lots and lots of flavor into it. So there\u2019s people that come up it\u2019s great seeing people come up, taste my sausages for the first time and seeing their faces light up, and people then they come back and they order in the off-season and they\u2019ll come back every week that we\u2019re there and just keep ordering some people have standing orders now so that\u2019s really rewarding. Other than, I mean we\u2019re in business to make some money, but in terms of personal reward I think that that is what really drives me I love seeing the customers happy. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Peter makes people happy by giving them a connection to their food and forming relationships with customers who want to know more about what they\u2019re consuming. In turn, this makes Peter happy too.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: Especially now I think people want to know more about their food and what they\u2019re eating and they take more time to, if they know where it\u2019s coming from so they know if someone\u2019s actually making it as opposed to stuff that\u2019s in a grocery store so its mass produced, they love supporting local entrepreneurs like that and they get a great reward out of it I get a great reward out of it and, it\u2019s exciting and fun and it makes me happy.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: However, you can\u2019t always make everyone happy and selling a specialty item means you\u2019re going to deal with some colorful customers and all of their suggestions.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: There are always people who come up. I\u2019m sure every small business person experiences this. Everyone who\u2019s a customer also knows how to run your business better than you do so there\u2019s a lot of people who are coming up with some crazy ideas that are offering suggestions. Like maybe you should make this kind of a sausage have you ever made this kind of a sausage. One of the other things we do is we do some sausage making classes as well and one of the more interesting comments we had at one was somebody asked if we could make a sausage with kimchi. That one kind of threw me for a loop, well why would you want to make a sausage with kimchi but they were very insistent that they tried it and everything just fell apart and I was like well that\u2019s kind of true because there wasn\u2019t any fat in it which is key for a sausage. There\u2019s always people who, well our packaging is, we put four links about one pound in a package so there\u2019s always four links in a package unless it\u2019s a specialty sausage. But there\u2019s always some people who come up and say well how about a sample pack maybe you can just put one of each in a package and looking at them I just smile and say well I\u2019m the one that\u2019s making it and packaging it and that would add so much cost to everything and usually everybody agrees that yeah the price you\u2019re charging I guess I could just buy a whole package. There\u2019s always little things like that, usually it\u2019s something, have you ever made this kind of a sausage and usually it\u2019s something exotic like do you make alligator sausage and nope I stick with just pork chicken, whatever I make here I make 15 different, 15-16 different flavors. Pork, chicken, we have some duck and wild boar, that\u2019s about it that\u2019s about all I can handle on my plate right now. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Despite the plethora of odd alligator type suggestions, Peter said he does take advice from friends and customers when he thinks these suggestions are good ideas for his business. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: There\u2019s this one friend of mine, chef friend of mine in Chicago when I first started out chef Julius Russell was key in helping me develop flavors. Not necessarily developing them but was very influential in saying that if you\u2019re going to put flavor into it put as much flavor into it, you\u2019re going to think that it\u2019s not very flavorful you might want to hold back but just keep putting more keep putting more until somebody who\u2019s buying your product tells you it\u2019s too much when they tell you it\u2019s too much, then you cut back. So that\u2019s something that I\u2019ve taken to heart and what I\u2019ve tried to do with all of my sausages and for the most part I haven\u2019t had many people tell me that they were wrong. Most of the time I know if there\u2019s a combination that doesn\u2019t work it usually comes back in the sales numbers. If something\u2019s not selling then there\u2019s a good reason for that. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Peter recalled a time when he had customers repeatedly asking him for a product he wasn\u2019t too eager to make, but eventually he gave it a try and it seems to have worked for him.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: Chicken sausage is another one. I never really liked making chicken sausage I just think&#8230;and for the most part chicken sausage that you get in the stores tastes horrible and so as somebody who makes sausage pork is a great medium to make sausage with pork is a great magical animal, lends itself perfectly for sausages. Chicken, not so much, doesn\u2019t really have as much fat and so sometimes you have to add fat but part of the reason you have a chicken sausage is for the people who don\u2019t eat pork so it\u2019s really difficult and I always found it really problematic and just kind of a pain because we have to use smaller casings, the sheet casings, and they\u2019re just harder to work with and just kind of a pain and the amount of time it takes me to make 20 pounds of pork sausage it\u2019ll take me maybe a third of the time longer to make 20 pounds of chicken sausage so it\u2019s just a pain, right. I\u2019ve been making them and we\u2019ve probably got five different flavors, five different varieties, and people love them so I keep making them and so people keep eating them so I keep making them you know you make one and people are like well this is the most flavorful chicken sausage, this is the best, I love the chicken sausage and there\u2019s people who, even though they buy pork sausages will buy the chicken sausage from me now. So, it went from a suggestion of you should have something maybe for the people who don\u2019t eat pork which I was hesitant for it\u2019s now a big seller.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: While Peter seems to be an expert on sausage, he said that aside from a high school gig at McDonalds, he has never worked in the food industry before. He shared a bit of his eclectic background and how this all led to where he is now.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: I didn\u2019t go to cooking school or culinary school. Prior to this I had a four year bachelor\u2019s degree in political science I had a paralegal certificate as well and I worked in that field for a while, probably, from the mid 90s to the late 2000s. We moved to Chicago and in the meantime I had also gotten a master\u2019s degree in political management when I was living in Washington D.C. I had gone to college and have worked in the legal field doing some telecom stuff and also I worked in public affairs for awhile and then when we moved here I ended up working in real estate. When we moved here that was the job I ended up getting I got my real estate license and did some realtor work and then started tinkering around to making sausages so that led to that. It\u2019s been a wild ride I\u2019ve had lots of jobs I\u2019ve driven a truck done building material sales, paralegal, real estate. I\u2019ve done a lot of things.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST: Peter leaves us with one final piece of advice for prospective entrepreneurs like himself.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PETER ANDROS: If you really want to be involved in the food industry the best way to do it is just to go out and get involved in it. You\u2019ll always have to start out at the lower end but there\u2019s lots of people who I see especially at the farmer\u2019s markets I see a lot of people who start out working for someone in one of their booths&#8230;there was a woman working at a chocolatiering booth and she now has her own catering business. Even if you just get involved at the smallest level where you\u2019re just helping somebody out at a market or helping somebody out in their shop you\u2019re going to get some experience with that that can lead to if you really like it you can start your own business. You have to hussle, if it\u2019s just you running the business you have to wear a lot of hats, but I think that if you find something that you\u2019re really good at and you\u2019re passionate about find a way to do it and pursue it.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">HOST OUTRO: As small businesses continue to pop up, so do great ideas, great connections, and great food. We hope you\u2019re inspired by Peter\u2019s story whether you want to build your own small business someday or simply want to hear about the different ways people do the cool things that they do. We\u2019ll see you next week.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">THEME MUSIC<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On this week\u2019s episode Peter Andros, a sausage artisan, describes his experience running a specialty food business. Andros shares his colorful professional background, and how he got his business, Sausage K\u00f6nig, up and running. We talk about the day to day work Andros does as an entrepreneur, including the comical stories he shares about his<\/p>\n","protected":false},"author":28,"featured_media":8377,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1717],"tags":[1736,1735,476,1734,1720],"class_list":{"0":"post-8368","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-podcasts","8":"tag-artisan","9":"tag-entrepreneur","10":"tag-entrepreneurship","11":"tag-small-business","12":"tag-you-have-a-cool-job","13":"ad_tags-gmat"},"better_featured_image":{"id":8377,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1500,"height":1089,"file":"s3:\/\/pcom-wp-media\/blog\/wp-content\/uploads\/2018\/10\/10123804\/Sausagepackaged1.jpg","sizes":{},"image_meta":{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0","keywords":[]}},"post":8368,"source_url":"https:\/\/wp-media.petersons.com\/blog\/wp-content\/uploads\/2018\/10\/10123804\/Sausagepackaged1.jpg"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sausage Artisan Entrepreneur | You Have a Cool Job Podcast<\/title>\n<meta name=\"description\" content=\"On this episode of You Have a Cool Job, we talk to a sausage artisan who tells us what it&#039;s like to be a specialty food entrepreneur. 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