Barrie Schwartz, 27, works in New Orleans as founder and CEO of My House NOLA. As a 2017 40 Under 40 honoree, Schwartz discusses her passion for the events industry.
*Connect with Schwartz on Twitter and Instagram.
What I do: I’m the leader of an all-female team. With My House NOLA, I am changing the events industry by bringing something new, fresh and relevant to the culinary side of corporate events. We collaborate with the most innovative and entrepreneurial chefs to offer guests unique menus that wow. My role is to dream big and scale My House NOLA while staying true to what really matters—our relationships with the chefs with whom we partner. I love helping build up their businesses and bring their talent to new audiences.
How I got here: I graduated from University of Michigan and moved to New Orleans in 2011 with zero plans, contacts or job prospects. While interviewing for jobs I was working as a waitress, and I started hosting dinner parties with friends in my house. First it was fun, then we started charging people to cover our costs and then we charged a little more than our cost, and before long we could not keep up with the demand. My House NOLA was born. What started out as a creative culinary production company focusing on food truck festivals and acting on wild and crazy ideas has morphed into an established food-centric event production company.
What I’m most proud of: Tales of the Cocktail is the world's premier series of cocktail festivals, highlighting what's now, next and new in the spirits industry. Every year, spirits companies from across the globe convene in New Orleans to educate on their product as well as throw parties to market their brand. Leblon Cachaca is a premium artisanal brand of the spirit cachaca made in Brazil and owned by Bacardi. In 2016, they decided they wanted something different from the usual hotel cocktail party and hired My House NOLA to create a new type of event for them that was casual, tropical, hip and high-end. My House NOLA produced all aspects of the event: securing the venue, permits, a big-name band, floral, lighting and sound, rentals and food. The event took place in July at the French Market, a venue rarely used for events, and included Glen David Andrews, vintage rentals to create dining and lounge spaces, and food trucks serving tapas. It was a great event and propelled us to the big leagues.
Impressive stats: Since 2015, our revenue has grown by 95 percent. We went from doing six private events in 2015 to catering and coordinating 23 private events in 2016. Additionally, we went from having no staff to four part-time staff.
A specific improvement I’ve made: The idea behind My House NOLA is a breath of fresh air for the entire events industry. Folks we partner with consistently say we are filling a need or scratching an itch that’s long been ignored. People are bored with the usual food at events and want to see more chefs represented. Street food is extremely imaginative, and I have spent years building relationships with the people behind the most exciting street food in a city known for its cuisine. I bring their food to new audiences.
What I’m working on: We are excited to be working with a massive technology conference on a very off-the-beaten-track idea. People who want their production partners to have a deep, more underground knowledge of a city are turning to us. We take the time to explore artisanal food in
New Orleans and know how to work with culinary vendors. Additionally, we are excited to get more into consulting to work with meeting planners who want us to design and identify the best and most interesting food in cities where their clients are meeting.
What I do outside of work: Traveling is my favorite activity outside of thinking up business ideas. I love traveling with a focus on locals’ favorite hole-in-the-wall places to eat. Additionally, I love public speaking. I am on the millennial advisory board for the Women’s Foodservice Forum and enjoy going to conferences to be inspired and inspire.
Five phrases that identify me: Passionate; honest; hustler; extrovert; food-obsessed
