This Side Hustle Spotlight Q&A features Lauryn Bodden, founder of the globally inspired noodle chip brand S'NOODS. Bodden has a side hustle working as a private chef with him Sailing Collective. Answers have been edited for length and clarity.
Image 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 become an entrepreneur in the food space?
I have worked so many ways in hospitality industry, and I always felt like I couldn't find something that completely clicked. Now, I feel like I can benefit from all these experiences. While I was a food editor at the digital publication Fir eatsI applied to be a judge on a Netflix cooking competition show (because it was a pandemic and why not?). Born from my victory in The snack against the boss Debut season, S'NOODS, the first chef-driven, globally inspired noodle chip brand, launched in February 2024. Drawing on my background as a chef, recipe developer and media consultant, I wanted to bring flavor to the aisle of snacks that are not driven by SEO. I want to showcase the cuisines I've learned as a restaurant line chef and the cultures I've explored around the world – all in an approachable, food-like way.
How did you come across this? side hustleand what drew you to it?
A few years ago, I connected with one of the Sailing Collective captains when I brought home-made snacks on one of her Key West snorkeling charters during a family trip. I was a recipe developer and culinary maker back then, but I didn't consider myself a chef since I didn't run my own kitchen. However, much like the story of Eat Pray LoveI went through a terrible breakup right after and needed a redirect to discover myself. This job and the whole experience was out of my comfort zone, but I wanted to use it to push myself on all fronts (as a chef, business owner and individual). It gave me the escape from New York City that I longed for and the means to travel to continents I had never seen, especially solo.
Where the work has allowed you JOURNEY?
My first year, I worked seven charters, which is the highest level for our group of chefs. I have sailed in Antigua, Sardinia/Corsica, the Ionian Islands in Greece, the Dalmatian Coast of Croatia, the Archipelago of Zadar and the British Virgin Islands. Summer is the best time of year to charter as it is the Mediterranean peak season, so I aim to do a few months charter around then and then fill in a few weeks abroad where I can do personal trips to new places. I'll sprinkle in a few more trips once in the fall and/or spring to round out my charter year.
What kind of boats are you working on?
We typically sail 42- to 55-foot catamarans with an average of six to 12 guests.
How much money does he make? side hustle bring in?
I made about $30,000 my first year, but I average an annual raise of $18,000-$20,000 every year. My side hustle feeds me mental health. This allows me to cover the remainder of my monthly expenses like rent while giving me the means to take a quick break from S'NOODS or even be the mental reset I need from S'NOODS. It's been a side hustle that has allowed me to product test each phase of S'NOODS, explore new flavor profiles for future product lines, and consult with chef friends from those regions as I've been able to build my global network. .
Image Credit: Courtesy of S'NOODS
What are some of your favorite things about sailing as a private chef?
Unlike Below deck (which everyone imagines when they hear what I do), these cards are just a captain and a cook, so I fill both the cook and deckhand roles. I learned the main boat knots to tie the lines and secure us to the dock. I learned how to read the navigation and set the sails or steer if necessary. My favorite task is to float a line from the edge of the boat, climb up to the rocks where we want to anchor and tie it off. To think, I knew nothing about boats three years ago.
What are some of the biggest challenges associated with this? side hustleand how do you navigate them?
While being a private chef may seem glamorous, I have to go through many unexpected physical, mental and emotional challenges. I have to be on 24/7, so it goes beyond making delicious food. It has made me extremely patient, flexible and quick thinking. I discovered this for myself when I filmed The snack against the boss, but became even stronger in this role. And it has helped me persevere through many challenges with S'NOODS.
A great example of this is the supply day right after I arrive (and the day the guests arrive). I have to buy all the groceries for a whole week on board, and often, it's a country I've never seen before and I don't know the language. My goal is to make sure we don't waste food, so I budget and am smart about what we buy, as there is very little storage on board. I have to tailor each meal to the dietary preferences and wishes of the guests, while also dealing with weather conditions and unexpected hiccups like running out of propane to cook with. Making time to keep my S'NOODS of course running the business when I have time off it's the biggest challenge. I want to take advantage of immersing myself in amazing culture and cuisine as these trips can inspire the next flavor of S'NOODS.
Image Credit: Courtesy of Lauryn Bodden
What is your advice to other founders who want to balance running their main businesses side hustle?
Understand why you are doing it. If it is to feed a part of you incomefigure out what that amount is and make sure you're reaching that goal. It doesn't matter if that part is big or small. Having one side hustle besides running a company, especially if you're a solo founder like me, it's hard on your own. Adding more stress and time constraints to your plate will only take away from the mental strength you need to make your startup successful. Plus, there has to be some joy in either, or you just won't make the strides you hope for.