We had the good fortune of connecting with Byata Cousins and we’ve shared our conversation below.
Hi Byata, what role has risk played in your life or career?
Life is all about taking risks in my opinion! Taking risks is what builds champions. With no risk comes no reward. 12 years ago I left everything I knew, everything I was comfortable with to pursue a new life and a new goal in Los Angeles from NYC. I knew no one in LA and had no idea what i was going to do. But I believed in myself and in the theory of risk taking. And so 12 years later I have built 2 brands, Papa’s in the Kitchen and Loco Nutz which are super amazing companies in the food industry. Our niche is built around integrity, wholesome organic ingredients, passion and of course risk taking!
Alright, so let’s move onto what keeps you busy professionally?
My story is built on struggle, perseverance, dedication, passion, commitment and wisdom. It hasn’t been easy and it still is quite challenging many days to operate two companies with my husband Chef Jason Cousins. Our love and passion for each other and our family is what inspires us to keep going, creating healthy food for our clients every day and never giving up because we have a lot of people we are responsible for; our kids and our clients. Moving to LA we had no idea what we were getting into. We had odd end jobs that bored us and enslaved us. One day we decided to take a risk and build our first company, Papa’s in the Kitchen with no real start up capital and no client base. We slowly grew from 1 client to about 40-50 daily. From that we built Loco Nutz, an All organic vegan paleo and keto line of baked goods for our clients base which quickly took off and is now found in over 8 stores locally! Slowly but surely we continue to grind and create a path of success for ourslves.
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I would take my friend to Runyon Canyon then over to Erewhon for some food shopping and celery juice! Then for breakfast we’d go Angelini Café on Beverly Blvd. Then we’d have to hit up Malibu Beach and at night take a ride up the Hollywood Hill and visit Griffith Observatory. On the weekend definitely the farmers market!!!
Who else deserves some credit and recognition?
I dedicate my story to my father, an amazing Chef who passed away 3 years ago. It’s because of him I became a chef and influenced my husband to become one as well. His life and his death and have both been a big factor in why I do what I do!
Instagram: Loco Nutz