I can’t speak for everyone but personally, spaghetti is my absolute favorite food. You may think there isn’t a lot that goes into making a good pot of spaghetti but I’m here to let you know that you are WRONG. The secret to good spaghetti is a delicious sauce and if you love and eat it as much as I do, I know you’re backing me up on this statement. I recently spoke with Millicent Bolden, the mastermind behind Yvette’s Kitchen LLC to talk about her delicious spaghetti sauce and how it sets itself apart from all the other sauces out there! Get familiar with Yvette’s Kitchen LLC now by tuning into our exclusive interview with Millicent Bolden!

Tell us about yourself. What inspired the creation of your brand?

I was born and raised in Mansfield, Ohio and I am currently living in South Carolina. I am happily married to my husband Alwin Bolden, we have been married for 8 1/2 years. We have a blended family of two girls, four boys, and three grandchildren.

This all came about after witnessing my great grandmother and my mother’s health issues. It was all related to food and their choices in food. After witnessing this, I decided to eat to live verses living to eat.I started tweaking my sauce to the liking of many people and I have perfected it!

What are your plans in order to take your special sauce globally?

We want to keep it as fresh and natural as possible. There is no preservatives in our sauce. In the future, we are focused on the US, once we know who are customers are, we will begin to look outside of the US. I’m looking for co-packers, packaging, and suppliers that can produce my 4.2% meat sauce in the pouch package worldwide.

I see my sauce in or near the vegetable aisle. My multi purpose sauce is great with zucchini, squash, green beans, a baked potato, brown rice, eggplants and it’s a base for chili. A very hearty, healthy clean food indeed. 

I haven’t forgotten about the vegan line and I also will have a kids line of sauce. What mother in America wouldn’t want to send their children to school with a healthy nutritious meal? I prepared my vegan version with a twist for the Publisher of Sheen Magazine, Mrs. Kimberley Chapman recently.

I am working on a powder formula recipe. I’m reinventing the way people eat spaghetti. I’m passionate, dedicated, and looking for people just like me that will build Yvette’s Kitchen LLC’s success.

What do you believe makes your sauce stand out against it’s competitors?

Well, it’s low in acid. I want consumers to associate my brand with “low acid.” 

When Prego called Howard Moskowitz in who is a market researcher of spaghetti sauce almost fifty years ago, they hadn’t heard of my twist to the game. One other reason why my sauce is better than the competitors is it’s not watered down. When you eat “substance ” my sauce , nothing compares to it. 

What can we expect to see from you and your brand in the future?

I want them to be able to associate my sauce as “low acid,” and I want to be known as a product leader as time passes into the next generation. I want to inspire others to create something. I would love to have Oprah Winfrey not only taste my sauce but add it to her “favorite things” and to her food line, O Thats Good! because… that’s exactly what consumers say when they encounter Yvette’s Kitchen Sauce. I know my BILLION DOLLAR MULTI PURPOSE SAUCE IS EXACTLY WHAT THE WORLD HAS BEEN WAITING FOR!

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All images provided by Millicent Bolden