This recent NU grad is starting a food truck business of…wait for it…french macarons (drool!).
Name: Kinesha Goldson
Year of Graduation: 2011
When did your obsession with macarons begin?
I studied abroad at the American University of Paris in 2009 and lived alone in a small studio apartment in the 7th arrondissement. I had amazing views of the Eiffel Tower and I was walking distance from the LaDuree (one of the original macaron retailers) on the Champs Elysee. On weekends, everything in my small neighborhood would close until Tuesday so I would treat myself to walks along the Seine and macarons after I finished studying. The Champs Elysee was such a tourist attraction that most stores remained open all week long.
How did you come up with the idea for a food truck?
I always wanted to bring macarons to Boston, but I knew that I could never afford renting my ideal retail location outright. I noticed the food truck boom this past summer and my boyfriend and I started drafting up a plan to see if it was something that we might actually be interested in investing in. It proved to not only be a sound financial investment but also one that slashed startup costs in half.
What’s the meaning behind the name of your food truck?
Living in the 7th had many perks to it. It was like being a visitor in Boston and having an apartment on Newbury St. There were top of the line hair salons, amazing fashion boutiques and great vintage shopping. One vintage store in particular specialized in jewelry and I would always stop and look at the necklaces in the window on my way home from class. Window shopping at little shops like these are some of the most vivid memories I have of my time in Paris. The “cameo” is an ode to nostalgia.
When will the food truck open and what neighborhoods can we expect to see it in?
The truck is scheduled to launch in early December. I would love to be in the Back Bay area (Newbury/Boylston) and it would be amazing to get a space on campus at NU.
What is your favorite flavor macaron?
This is a tricky question. I’m all about palette balance so I like to mix sweet and tart. I find the perfect balance with a salted caramel and a passion fruit macaron.
Will you be making the macarons yourself?
Macaron making is quite the task. There’s getting the perfect mixture consistency, setting the macarons out to croute (letting them air-dry to form a shell) once they’re piped onto baking sheets, letting them cool and then paring them to be filled. Due to the projected volume I don’t think it will be possible to make them all on my own. I have a local artisan on board to help with the large quantities and I’ll try to keep a daily special going of fun flavors that I make myself.
What advice can you give to fellow Huskies who are apprehensive about beginning a new business endeavor?
My boyfriend, who has been extremely supportive throughout this whole process, has had a quote on his refrigerator at home since we first started dating. It reads, “What would you attempt to do if you knew you could not fail?” I always feel extremely confident when I have a great plan. Planning has been very instrumental in meeting deadlines and getting things done. So with that I say, “Fail to plan. Plan to fail.”