We like to keep our eye on upcoming female entrepreneurs and were delighted to be tipped off about Cathrine Frederiksen and her business TomoLand, a bureau that works with trendspotting and development within the food industry.
How did you get the idea for Tomo?
I got the idea for Tomo after I lived in Berlin, Shanghai and Toronto and experienced a series of interesting food concepts. When I returned to Denmark, I realized how great a potential for development there is and how much inspiration we can get from other countries.
I’m passionate about new food related tendencies and concepts, plus I’m extreeeeemely passionate about creating change and making things happen. In Tomo, i have combined my interests and skills with a market I believe could need a makeover! We want to co-design tomorrows foodscapes.
Ever since I was a little girl I have been playing that I had my own business. I loved comtemplating how I could package and sell something to someone. Often it was nuts or flowers I had collected for free in the forest, other times it was rocks with little drawings on.
My dream of running a business has been preserved since then and when I graduated from the Kaospilots (a school for entrepreneurial and creative minds) I knew that now was the time to actually start that business of my own.
I am figuring that out as I go, but currently I am dreaming of building a new school full service food bureau, that can do user-insight, trendspotting, concept development, facilitation, communication, pop-up shops, food design and graphics and then hire a CEO, so I can focus on the parts I find particularly interesting and perhaps engage in other ventures.
Do you have a personal entrepreneurial creed? Are there any words/rules you live by?
Since I went to “entrepreneur-school” I have a whole catalogue filled with encouraging or helpfull one- liners that I dig up whenever needed.
But I do have one favorite that I especially follow: To focus on my sucesses rather than on my failures. I believe that if you focus too much on improving the things you suck at – and say you succeed with that – you will most likely only become average at it anyways. However, if you do more of what you do well, you have the possibility of becoming the best at it.
If I would hang on to all the mistakes I make, I wouldn’t be able to continue challenging myself, others, to run as fast as I do and create as much as I do.