Foodhini Startup Supports DC Immigrant Chefs
When Noobtsaa Philip Vang (GRD ’16) moved to Washington, D.C., from Minnesota for his MBA program at Georgetown in 2014, he found himself craving his mother’s home-cooked meals. But as a Hmong-American, Vang had trouble finding anything resembling his family’s cuisine in the District’s restaurants.
According to the 2010 census, D.C. has the sixth-largest Asian-American population in the United States. However, Vang said the restaurant scene did not fairly represent that demographic.
“I thought, ‘Why am I not able to right now, go down the street and find somebody who’s maybe Southeast Asian or has foods that are similar to my upbringing — find an aunty or grandma who’s making up some food and buy some food from them?’” Vang said.
Inspired by this idea, Vang recognized the potential for a food-sharing business that would empower immigrants to offer their cuisine to customers wanting a taste of food from back home or desiring a new culinary experience. Vang developed the idea in business classes. Last week, he launched Foodhini, a startup that connects customers in the D.C. area to home-cooked meals made by an emerging immigrant chef.
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