Terry Frishman
2nd Vice-President (at large)
Food Business Consultant, Educator & Abstract Photographer
Terry specializes in creating new, innovative food brands and helping established companies grow. She combines training from her Columbia University MBA and classic product management experience at Kraft General Foods, with years of consulting and teaching. Through her consulting firm Culinest (https://culinest.com) Terry has worked with many clients, including Sarabeth’s Restaurants, Chocolate Moderne, Nations Best and the new Ser Valiente (“Be Brave”) Mexican tortilla line. For Sylvia’s Restaurant in Harlem, Terry identified an opportunity to launch the first national soul food line, wrote the marketing and business plans, helped raise capital, found co-packers and sold into multiple sales channels. Terry lectures on many food business topics. Venues have included the Institute of Culinary Education, Culinary Institute of America, Columbia University, NYU, The New School, and the International Specialty Food and Natural Products Shows. A former NY Dame, Terry has recently relocated to Philadelphia. As a creative professional, Terry is also an award-winning abstract photographer (https://www.terryfrishman.com/). Her photos have been exhibited in many galleries and collections in the US and Europe.
