An excerpt from the Georgetown University Magazine…
Noobtsaa Philip Vang (MBA’16) craved his mother’s cooking. It was 2014, and he had just moved to DC to start his MBA at the McDonough School of Business. He missed the taste and comfort of the Northern Lao and Hmong food that his mother made back home in Minnesota. There had to be a way for him to connect with a home chef in DC.
“The best meals are at someone’s house, where you see them cooking, putting love and passion into the food,” he says.
Vang decided to take matters into his own hands. Inspired by the emphasis on social impact that he’d found at Georgetown McDonough and workshopped in his courses, he created Foodhini—a Washington, DC, online restaurant that connects immigrant and refugee chefs directly with customers.
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