Doing The Business Giselle Makinde of Cream of the Crop on growing her food companyFrom working in a zero-waste restaurant in Amsterdam to studying the art of Italian ice cream, Brazilian ex-pat Giselle Makinde shares her business story with Jordan Mooney
Making It Work: Gelato start-up puts taste into zero waste Chef Giselle Makinde uses surplus and ‘imperfect’ fresh produce to make her sustainable artisan food products
