Inspiring Conversations with Celine Goudy of Goudy’s French Cuisine

Today we’d like to introduce you to Celine Goudy.

Hi Celine, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
When I followed my husband from Europe to the USA in 2013 for his work, I had to reset all my food habits and try to accommodate the local food. after 2 years we found the food too sweet and the meat, cured meat, and charcuterie in general not adapted to our taste and for a lot of foreigners.

My husband’s family was in this business for generations (farmers raising hogs and veal, ran a slaughterhouse to Butcher and Charcuterie shops) and I decided to make my own from his family recipes. We support a lot of parties and friends with our stuff and one friend of ours told me I should start my own business, there is a market, and a lot of people are looking for high-end charcuterie in the Bay area. I put in place a Kickstarter at the beginning of December 2015.

Seven days later, I already raised 12k stopped Kickstarter, and looked at all permits, and licenses I should have to start the business officially. We were officially open in March 2016 and expanded in Colorado in 2019. We finally decided to move to South Aurora in the summer of 2021.

We all face challenges, but looking back, would you describe it as a relatively smooth road?
The two prominent challenges for charcuterie businesses in the USA are:

– Navigating complex regulations and compliance standards, which vary by state and locality. This can pose difficulties in production, labeling, and distribution, demanding meticulous attention to legal nuances. Additionally, establishing a unique market presence and educating consumers about the artistry and quality of charcuterie can be an obstacle, especially in regions less familiar with this culinary tradition. This requires targeted marketing and education efforts to build a dedicated customer base.

– Recruiting skilled individuals in charcuterie can be challenging due to the specialized nature of the craft and the limited pool of experienced candidates. Additionally, formalized training programs are scarce in charcuterie, making it harder to find candidates with the desired level of expertise. This demands a proactive approach, including offering comprehensive training programs and actively seeking out passionate individuals with a willingness to learn and grow in the field.

Thanks – so what else should our readers know about Goudy’s French Cuisine?
Goudy’s French Cuisine is an Artisan French Style Charcuterie created in 2016, based in the Bay Area and Denver Metropolitan area. All our seasonal products (180) are handcrafted in small batches. From processing to packaging, every step is done by hand.

We focus on ethical and local source meat; and premium ingredients & we are using ancestral & traditional French recipes and processes. We are passionate about manipulating flavors to find the best taste. We are cautious about not using any additives, nitrites, or colorants.

Being a part of a family of farmers and butchers with grandparents and Dad who inculcated me the love of work and good, tasty food, I now find myself with the need to prepare and share great food, especially charcuterie.

Where do you see things going in the next 5-10 years?
The Processed Meat segment covers all types of meats that have either been smoked, salted, cured, or given chemical preservatives. The segment is split into three subsegments: ham & bacon, sausages, and cold & roast meat products.

– Revenue in the Processed Meat market amounts to US$40.72bn in 2023. The market is expected to grow annually by 3.39% (CAGR 2023-2028).

– In global comparison, most revenue is generated in the United States (US$41bn in 2023).

– With total population figures, per-person revenues of US$120.90 are generated in 2023.

– In the Processed Meat market, volume is expected to amount to 3.74bn kg by 2028. The Processed Meat market is expected to show a volume growth of 1.1% in 2024.

– The average volume per person in the Processed Meat market is expected to amount to 10.4kg in 2023.

Pricing:

• Sausages from $14 to $29 the pound
• Pates, rillette, and Foie Gras from $14 to $59 in the 7oz Jar
• Sausage roll, Croque Monsieur, Sausages sandwiches Ready to eat from $8 to $14
• Prep Meal such as Cassoulet, Couscous, Beef Burgandy, Paella, and Choucorute (Sauerkraut with confit Bacon, smoke sausages) from $25
• Burgandy in Puff Pastry, Lousin Meat Pie, Vol au Vent, Scallop gratin from $15 to $30

Contact Info:

• Website: www.goudycharcuterie.com
• Instagram: https://www.instagram.com/goudysfrenchcuisine/
• Facebook: facebook.com/goudycharcuterie/
• Linkedin: https://www.linkedin.com/company/goudys-french-cuisine/
• Yelp: https://www.yelp.com/biz/goudys-french-cuisine-belmont

Image Credits
Goudy’s French Cuisine