In part two of our interview with Sameer Vaswani, he chats to Yiuwin Tsang about how he overcame many challenges in his pursuit to create the tastiest, healthiest, most sustainable chocolate at B Corp certified Prodigy Snacks. Listen in to hear how his persistence paid off…
Sameer is the Co-founder of Prodigy Snacks. He originally started his career as a chef opening his first restaurant at the age of 25. Five years later, without any manufacturing experience, he relocated to West Africa to start a confectionery manufacturing business producing biscuits, candies, gums and chocolate. After twelve successful years, he sold the business to a multinational before moving back to London in 2016 to start Prodigy because he wanted to effect industry change.
Sameer continues to tackle the issues in the world of chocolate: health, sustainability, and ethics.
In part two of our interview with Sameer Vaswani, he chats to Yiuwin Tsang about how he overcame many challenges in his pursuit to create the tastiest, healthiest, most sustainable chocolate at B Corp certified Prodigy Snacks. Listen in to hear how his persistence paid off…
Sameer is the Co-founder of Prodigy Snacks. He originally started his career as a chef opening his first restaurant at the age of 25. Five years later, without any manufacturing experience, he relocated to West Africa to start a confectionery manufacturing business producing biscuits, candies, gums and chocolate. After twelve successful years, he sold the business to a multinational before moving back to London in 2016 to start Prodigy because he wanted to effect industry change.
Sameer continues to tackle the issues in the world of chocolate: health, sustainability, and ethics.