the ingredients

I start to put this idea out there to my personal advisory committee - husband, and couple of good friends. They are amused, bewildered and appreciate the "artistry" and eye candy, but don't encourage me to give up the day job I don't have.

I had also decided that it is my calling to change the world (or at least a sliver of my own) and focus on the pro-social causes that will make us all "better, happier, smarter, healthier and of course fulfilled." This will be my legacy as opposed to having worked on the LORD OF THE RINGS TRILOGY, or AUSTIN POWERS which to some would be the crowning moment...not me, I want an Oscar for something I created, not stirred the pot. Now POPS didn't exactly fall into that category of good will, but I rationalize the value and the return on the investment.

Personally, I respond to people more than ideas. I admire talent - whatever form that takes. It is an art - to listen to a great speaker, to watch a great athlete, cook, dancer, performer, craftsman, etc. People make ideas happen and all too often, the "idea" and focus gets clouded in actually having to do the work to achieve the best results.

I am somewhat of a marketing junkie. I read all the "experts" Seth Godin, Simon Sinek, Chris Brogan and more.. to me, they have a perspective that encourages risk and stepping out of your comfort zone, while always keeping yourself in check. I come from a place of building and connecting...cooking is like that to me. I also recognize opportunity when it slaps you in the face.

I start tinkering with some more pops in the kitchen - this time with more intent and motivation. I also put this idea out there to Joey, my now partner in crime in Pops - who is an avid and accomplished cook, artist, dad, real estate agent and level headed adult.

We start conspiring on the possibilities. This is not about re-inventing the cupcake craze, but creating a unique, fun, delectable, eye catching treat with an array of flavor combinations that go POP.

Snap, crackle, POP

a brief history. My daughter and I made some "cake pops" for a bake sale for a friend raising money for a child with cancer. http://www.caringbridge.org/visit/devinhatfield/journal/10

No, this story is not for dramatic effect or sympathy, but I fully do appreciate where and how this started and will always know these came from the heart with NO intent other than sharing some unique, yummy treats.

I have always been a unfulfilled, curious cook; I went thru the cooking school phase, the restaurant phase, the test kitchen phase etc. I regard myself as a adept, intuitive cook, but professionally took a detour into the corporate pressure cooker of of film marketing.

I have bought and still buy cooking mags and virtually cook many of these recipes without ever turning on the stove; I bought the last issue of Gourmet like it was the NY Times special issue on the space landing and am saving it (for what??). I have kept all the old issues of my mags like they were LPs and still revel in the butter infused, heart clogging recipes of 1978. However, I must admit that I generally always skipped over the all desert recipes in favor of the the grilled, marinated, sauteed, baked and tossed sections.

so now back to Pops... When we made the first batch, we took some creative license, both in recipes, toppings and logistics. Ultimately, I could have bought numerous boxes of Sprinkles cupcakes by the time we were done, but we were having a blast and the pops looked and tasted great (at least to the chef and her 11 year old.). We retro-fitted baggies for the wrappers, tied ribbons on them, and we were ready for our blue ribbon prize at the county fair.

On delivery day (about a month ago) we were walking up Larchmont Blvd in LA and almost every 3 steps, someone stopped us, wanting to buy them. As I walked past the farmers market, I am thinking - how cool would this be to actually sell these.

The reports from the bake sale, confirmed the pops were a hit. Now, this is not rocket science and there is no James beard award down the pike, but my marketing brain and latent cooking hormones, were starting to simmer to a slow boil.

Something else you should know. I am a A type personality. I am a planner, scheduler, have some control issues; need recipes exacted as I direct, etc; but also believe in Karma and following my gut (we can address all this another time)

I left the corporate world almost 2 years ago when my company was absorbed by the big bad wolf and have been doing what I call renegade consulting. This has been a free fall with valuable lessons, successes and most important priorities.

So, I start thinking about (or fantasizing about) the idea of the pops and think, maybe I am crazy, but there is something here beyond the chocolate coating.