Feb 6, 2018
As a top executive at a scrappy tech start-up, Sharon Graves learned how to make tough decisions, manage a twenty-something staff and multi-task. She transitioned into full-time motherhood after the company was sold and was surprised to discover she loved it. But as her kids got older, Sharon realized it was time to make a move. Learn how Sharon's love of baking sparked her idea for a community hub—an industrial space for caterers, parties and cooking classes—and how she turned that idea into the bustling BLVD Kitchen in Sherman Oaks, California.