Crafting career by blending taste and entrepreneurship

Joel Basumatari.

• DIMAPUR — Driven by a passion for bold flavours and cultural preservation, Chef Joel Basumatari founded Momsie Enterprise Private Limited (Saucy Joe’s) alongside Viseino Basumatari, who also serves as the director of the venture, to bring regional ingredients—especially from Nagaland—into the culinary spotlight.
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• With a background in hospitality and culinary arts from London and Mumbai and hands-on experience in New Zealand, Joel has earned national recognition, including being named among India's top 30 chefs. He also served as head judge and mentor across nine seasons of Naga Chef.
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• Meanwhile, Viseino, who oversees operations and sustainable growth, focuses on building networks with local farmers and shaping the business.
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• In this interview with Eastern Mirror, the duo share insights into starting a food venture, developing new products, supporting local communities, and the future of India’s speciality foods sector.
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• Could you briefly introduce Saucy Joe’s and what sparked the idea?
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• Joel: Saucy Joe’s really started from my love for bold, honest flavours. I have always been fascinated by the unique ingredients we have here in Nagaland—especially our chillies. But beyond the taste, I also wanted to do something meaningful. A lot of the ingredients we use are slowly disappearing, and this felt like a way to keep them alive while sharing a part of our culture with the world.
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• Viseino: And for me, it was about building something sustainable and meaningful. We co-founded Saucy Joe’s under our company, Momsie Enterprise, with the idea of not just making great products but also supporting local communities directly and giving our culture a platform. It’s been a mix of Joel’s culinary creativity and my focus on structure and growth.
  
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• Do you think formal education in food tech or business is essential for starting a food venture, or is passion and hands-on experience enough?
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• Joel: I think passion is everything. Of course, education helps—it gives you structure—but there’s nothing like getting your hands dirty, making mistakes, learning from them, and growing through the process. Most of what I have built came from being in kitchens, not classrooms.
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• Viseino: I agree. Passion will get you started, but you need to be open to learning continuously. If you are serious, you will figure out the business side—whether through mentors, short courses, or just trial and error.
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• What were some of the biggest challenges you faced when you started Saucy Joe’s, and how did you overcome them?
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• Viseino: We are first-generation entrepreneurs, so there wasn’t a clear roadmap for us. Finding the right people—partners and a team who truly understood our vision—was one of the biggest challenges. We had to trust our instincts and learn as we went. Looking back, having a mentor would have been a game changer. It’s something I’d highly recommend to anyone starting out.
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• Joel: Creating something new in a space that’s still growing locally—like a bottled sauce line—meant we had to educate people along the way. But once they tasted it, that did most of the talking.
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• Can you walk us through the process of developing a new product—from idea to final packaging?
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• Joel: Usually it starts with an ingredient or a flavour I want to highlight. Like the Naga King Chilli—how do we make it approachable but still retain its character? From there, we test, test, test. I work on recipes, get feedback, and tweak them. Once we are happy with the taste, we move to the design phase—labels, bottling, and safety checks.
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• Viseino: And we always factor in the story. Every product has a reason to exist, and we want that reflected in the packaging too. We also ensure all compliance requirements are met, like FSSAI, trade licenses, and other regulations, before anything reaches the shelves.

Also read: K Enatoli Sema shares insights for aspiring advocates

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• What legal requirements or certifications should aspiring food entrepreneurs be aware of before launching their own products?
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• Viseino: Definitely, starting with the trade license and FSSAI registration is a must—it's the foundation. For small businesses, you also need to be clear on labelling norms, shelf life testing, and hygiene protocols. As you scale, things like barcoding, GST registration, and food safety audits become essential. Beyond that, having the right marketing and branding tools is key to standing out, whether you’re a small business or a growing company.
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• What are some essential skills that students should develop if they want to launch a food-related venture?
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• Joel: Start by understanding flavours. Not just recipes, but why things taste good together. Learn to take feedback and experiment constantly.
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• Viseino: Start from the kitchen or your home. Organise your space, manage tasks, and focus on problem-solving. In the beginning, you will have to do most of the things yourself, so communication and adaptability are key. Being able to stay calm under pressure will really help when things get hectic.

Viseino Basumatari.

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• How can students gain practical experience in food production or related fields before starting a business?
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• Joel: Work in kitchens, even small ones. Or volunteer for food events, pop-ups, and farmer’s markets. Get your hands on real ingredients and interact with customers.
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• Viseino: You could also try internships with local producers or small food businesses. It doesn’t have to be fancy—just get involved and understand where your interests lie. We are always open to offering culinary internships here at Saucy Joe’s too, so you can experience the process firsthand.
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• Have you noticed any emerging trends or demands in the food industry that students should pay attention to?
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• Joel: People are looking for authenticity. Regional flavours, clean ingredients, and transparency matter more than ever now.
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• Viseino: Also, convenience without compromise—people want ready-to-use products but with quality and ethics behind them.
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• How do you handle logistics and distribution challenges when sourcing ingredients?
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• Viseino: We work very closely with local farmers and suppliers. Building trust and consistency took time, but now we have a system where we know exactly where each ingredient comes from. It’s not always easy, but it is part of our model—we won’t compromise on sourcing.
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• In your view, what is the future of the speciality foods sector, and how can students prepare to be a part of it?
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• Joel: I think the future is bright—people are getting more curious and adventurous with their food. There is room for more regional stories to come through.
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• Viseino: Students should mix cultural authenticity with innovation and be prepared to tell stories through their products. It's important to understand what they eat too—there’s a lot of influence from Western food culture, but many aren’t aware of the potential in our own local products.
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• What kind of career opportunities exist for young people in the food industry beyond being a chef or starting a restaurant?
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• Viseino: Oh, so many! Product development, food styling, food media, branding, quality assurance, even food tech. There’s a full ecosystem to explore.
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• How does technology help you streamline operations and expand your reach beyond local markets?
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• Viseino: From digital inventory tools to e-commerce and social media, tech has been a game-changer. We can now tell our story and sell our products far beyond our local region.
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• What advice do you have for young people who want to explore culinary entrepreneurship?
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• Joel: Start small, stay curious, and trust your gut. And don’t be afraid to take risks—some of the best ideas come from trial and error.
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• Viseino: And always stay connected to your ‘why.’ It’s what will keep you grounded when things get tough.

Saucy Joe’s handcrafted condiments.

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• RAPID INSIGHTS
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• What was your favourite snack growing up?
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• Joel: Bamboo shoot and pork cooked over the fire.
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• Viseino: Mine was French fries or aloo fry in Nagamese.
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• One life skill you wish you had learnt earlier?
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• Joel: Delegating! Took me a while to learn that I can’t do everything alone.
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• Viseino: Time management, definitely.
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• If you had unlimited time and resources, what new product would you create first?
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• Joel: Instant noodles or rice bowls with a Naga twist. Quick, tasty, and different!
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• Viseino: A healthy snack line made from local ingredients—something light but packed with flavour!