This episode of Side Hustle Spotlight features a Q&A with Lauryn Bodden, founder of the globally inspired pasta chip brand Noodles. Bodden has a side job, working as a private chef. Sailing collective. Responses have been edited for length and clarity.
Photo credit: Nick Kova. S’NOODS founder Lauryn Bodden.
You run your CPG business, S’NOODS, in New York City. What inspired you to create this product and grow to be a food entrepreneur?
I have worked in many areas of the hospitality industry and all the time felt like I couldn’t find something that suited me. Now I feel like I can draw on all of those experiences. When I used to be a food editor for a digital publishing house The spruce eatsI volunteered to be a judge on a Netflix cooking show (because there was a pandemic and why not?). I used to be born from my victory in Snack vs. Chef debut season, S’NOODS, the first globally inspired, chef-led noodle chip brand, launched in February 2024. Drawing from my experience as a chef, recipe developer, and media consultant, I desired to bring flavors to the snack aisle that are not Search engine marketing-driven. I need to showcase the cuisines I learned as a line cook in a restaurant and the cultures I’ve discovered around the world—all in an accessible, snack-friendly way.
How did you discover this side hustle and what attracted you to it?
A few years ago, I connected with one of the Sailing Collective captains when I brought homemade snacks on one of her Key West dive trips during a family trip. At the time, I used to be a recipe developer and culinary producer, but I didn’t consider myself a chef because I didn’t run my very own kitchen. But like the story Eat, Pray, LoveI went through a terrible breakup shortly after and needed some redirection to search out myself. The job and the whole experience were out of my comfort zone, but I wanted to make use of them to push myself on all fronts (as a chef, business owner, and individual). It gave me the escape from New York that I craved and the means to travel to continents I had never seen, especially solo.
Where has your job allowed you to travel?
I worked seven charters in my first 12 months, which is quite a high for our group of chefs. I sailed Antigua, Sardinia/Corsica, the Ionian Islands in Greece, the Dalmatian coast of Croatia, the Zadar Archipelago, and the British Virgin Islands. Summer is the best time of 12 months to charter because it’s the peak Mediterranean season, so I plan to do a few months of charters during that point, and then fill in a few weeks off when I can do private trips to recent places. I’ll throw in a few more one-offs in the fall and/or spring to complete off my 12 months with charters.
What types of boats do you’re employed on?
We typically sail catamarans ranging from 42 to 55 feet in length, with an average of 6 to 12 guests on board.
How much money does a side job bring in?
My first 12 months I made around $30,000, but on average I make around $18,000-$20,000 every 12 months. My side hustle helps my mental health. It helps me cover the rest of my monthly expenses like rent, while also giving me the opportunity to take a short break from S’NOODS, or even get the mental reset I would like from S’NOODS. This side hustle has allowed me to check products at every stage of S’NOODS, explore recent flavor profiles for future product lines, and seek the advice of with fellow chefs from these regions because I’ve been capable of build my global network.
Image Source: Courtesy of S’NOODS
What are your favorite things about sailing as a private chef?
Otherwise Below deck (which is what everyone imagines when they hear what I do), these charters are with only one captain and one cook, so I also fill the roles of steward and deckhand. I learned the most important knots of the boat to tie the lines and secure us to the dock. I learned the best way to read navigation and hoist sails or lead if needed. My favorite thing to do is to swim the line from the stern of the boat, climb up the rocks where we would like to anchor and tie it off. To think, three years ago I knew nothing about boats.
What are the biggest challenges with this side hustle and how do you deal with them?
While being a private chef could appear glamorous, I have to face many unexpected physical, mental and emotional challenges. I have to be at work 24/7, so it goes far beyond making delicious food. It has made me incredibly patient, flexible and quick-thinking. I discovered this in myself while filming Snack vs. Chef, but I became even stronger in this role. And it helped me persevere through many challenges with S’NOODS.
A superb example is the day of provisioning right after I arrive (and the day my guests arrive). I have to buy for a week’s value of groceries on board, and often it’s somewhere I’ve never seen before and don’t speak the language. My goal is to make sure we do not waste food, so I budget and select my purchases correctly, since there’s little or no space for storing on ships. I have to tailor each meal to the dietary preferences and whims of my guests, while also dealing with weather conditions and unexpected issues like running out of propane for cooking. Of course, finding time to run my S’NOODS business when I have free time is the biggest challenge. I need to make the most of the opportunity to immerse myself in an amazing culture and cuisine, because these trips can encourage me to create the next S’NOODS flavor.
Photo Credit: Courtesy of Lauryn Bodden
What advice would you give to other business founders who need to balance running their most important business with a side job?
Think about why you’re doing this. If it’s about adding a portion of your income, work out what that quantity is and make sure you’re hitting that goal. It doesn’t matter if that portion is big or small. Having a side hustle on top of running what you are promoting, especially if you’re a solo founder like me, is hard enough on its own. Adding more stress and time constraints to yourself will only rob you of the mental strength it’s worthwhile to make your startup a success. Also, there has to be some joy in each/one, otherwise you just won’t make the progress you’re hoping for.