Terri Rogers is a self-taught chef, founder and CEO of the NoOodle company, manufacturing, marketing and distributing products made with the Glucomannan yam (the NoOodle). In contrast to traditional pasta, the NoOodle does not contain any calories, net carbohydrates, fat or gluten, making it a viable alternative for health-conscious individuals. The entire line of products is gluten-free, making it ideal for those who have celiac disease and suffer from gluten intolerance.
WH! Shamelessly plug a colleague’s business/project/company.
TR: I love Skinny Pop popcorn and how it’s everywhere now. I want the NoOodle company to follow in their footsteps. Popcorn is made mostly from air. NoOodle is made of 97 percent water. The most profitable ingredients in the food business are air and water, so we have something in common. I want similar success for NoOodle.
WH! What was your very first job?
TR: My first job was when I was 7 and went to work for my dad on holidays. I would staple and collate his sales materials.
WH! Outside of your current field, what other occupations – if any – have you pursued?
TR: A few years back, I opened Lincolnshire Gourmet, a culinary gem rated one of the best new restaurants on Chicago’s affluent North Shore. With my culinary background and solid business relationships, I was able to boost the success of the catering services I provided for many high profile clients, including The Oprah Winfrey Show. Prior to Lincolnshire Gourmet, I served as Vice President of Sales for Supermarket Representatives (SMR), a national marketer of wholesale, non-durable goods to independent and chain supermarkets. Starting from barely $100,000, I increased annual sales in the metro Chicago area and surrounding states to more than $13 million, while managing a sales staff that grew from one to 10.
WH! Name one person you’d consider a hero or role model and explain why.
TR: My father has always been a great role model to me when it came to sales and hard work. From a young age, he taught me a great work ethic. He was a hard worker who taught me the value of making money through work.
WH! What’s your favorite way to relax after work?
TR: To make a healthy and delicious meal for my family.
WH! Tell us about a work experience from which you learned a valuable lesson.
TR: Last year, I had just gotten back from Italy and was very jet lagged. QVC sent me an airing for the following night at 4am. The last thing I wanted to do was fly to Philly and stay up all night. I had to go because it was my job. When I arrived at the green room at 1am, I got to meet Tony Robbins, one of my mentors. He was doing a show from 2-3am. The lesson that I have learned over and over again is this: when you really don’t want to do something or go somewhere, change your frame of mind and do and go. I’ll always be thankful that I did.
WH! Where do you go on your lunch break and why?
TR: I don’t have a lunch break. I usually eat something on the run.