Meet Fawn Racoma | Chef owner operator

We had the good fortune of connecting with Fawn Racoma and we’ve shared our conversation below.

Hi Fawn, we’d love to hear about how you approach risk and risk-taking
Risk: What an interesting concept. Risk is defined as “exposure to the chance of loss” but so quickly forgotten is that it is equally tied to an “exposure of the chance of success” . There is no predetermined outcome when you consider risk. It is purely gauged on your willingness to take a chance and create.

Risk to me is synonymous to vulnerability. Both concepts are nothing without their forefront feeling; COURAGE. You can not take risks if you do not make yourself vulnerable and you can not be vulnerable without first being courageous. This is where the true sweet spot for creativity and innovation has the ability to manifest.

As I sit and reflect in the current times of a pandemic, inflation, volatile economy, raised taxes and an unstable supply chain, owning and operating a business is rather risky. The “exposure to loss is currently in high favor. I find myself in many discussions with people asking “what are you gonna do?” and “aren’t you scared?”. I remind myself to pause and not to be reactive, but be proactive. I allow my creative and innovative side to have the floor. I ask myself questions, how can we creatively minimize the chance for loss? I think to myself, how can we restructure the menu to increase the customers view of value, as well as come up with new and creative menu ideas that may have a lower cost point. How can I increase the efficiency of my staff, the menu, and the way we take and receive orders, instead of decreasing our hours. The possible exposure to loss has given me the opportunity to re-evaluate the way in which I do business. It gives me the opportunity to find creative ways to do better and be better.

I have never seen a great idea, a great business or a great success be created without risk or the vulnerability of failure/loss.
Even in times that it has lead to “failure” or “loss”, I sometimes feel that I may not have gained the exact outcome I sought but, I will always walk away with a valuable lesson or achievement which was not my initial goal but just as prize worthy.

Alright, so let’s move onto what keeps you busy professionally?
SEEDZ Cafe; restaurant

My first passion and pursuit was holistic health. I wanted to understand the body’s capability to malfunction and cause disease as well as how it has the capacity to heal. I soon realized that food was the bridge. I loved to think of the old cliche “you are what you eat”. Food is the fuel in which we give our operating system and was going to determine how efficient it could operate.

I also consider that food is comfort and directly intertwined with memories, emotion and love. We eat when we are nervous. We eat in celebration. We eat with those we love. Food and in particular certain dishes can have memory and love interwoven right into them. Like your favorite dish your mom made. The dish that your grandmas grandma made and has been in the family for a life time.

I asked myself. How does one preserve these feelings and emotions of comfort attached to food and still be conscious of what they are eating? How can we eat what we love and still fuel the body?

This was the big take off. I was off to create delicious, comforting and healthy food that will full fill all people from all walks of life.
This is not always easy. Healthy food can have a reputation of being bland, gross and boring. The exact opposite of comforting. We find ourselves often sharing information on what “organic” or “sustainable” means. that just making simple changes like sourcing your foods properly you can still enjoy your favorite foods and still be eating healthier. Our brand starts very simply by sourcing quality, clean, local, sustainable and organic ingredients. This is the hook, once people learn well sourced food is tasty and taste “normal”, they begin to be curious and open to try other things. They begin to have an awareness about the foods they choose to eat. This is the catalyst to a healthy body.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Steamboat Springs is touted for our champagne powder. So it is only obvious that snowboarding/skiing is top of the list to start the day. Come down soak in the Strawberry Hot Springs .

Dinner would be at Aurum, on the riverside.

The second night we would go to Sunset Happy Hour at the Thunderhead building at the higher point of the mountain listening to live music and take in the amazing views.

A new tasting room for Yampa Valley Brewery will be open soon called The Hop House we would definitely have to hit up and chill in the swanky rustic classy style lounge.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
So much gratitude for who and where I am today!! I thank my husband for unwavering support of me and the business. My daughter who has always been by my side cheering me on. And of course where would I be without my staff? I am blessed to have the BEST staff in Steamboat. We work hard, we play hard and show up for each other. We are FAMILY

Website: www.seedz-cafe.com

Instagram: seedz_cafe

Facebook: seedzcafesteamboat