Big Gay Ice Cream's Doug Quint talks about subway rats, mental health, and business.

By Kat Kinsman
November 06, 2019
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Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode.

Episode 41: Big Gay Ice Cream Co-Founder Doug Quint

Big Gay Ice Cream may have started out as a joke, but over the past decade, it's become serious business. Along with business partner Brian Petroff, Doug Quint has turned a single "Oh, we'll just try this for the summer" ice cream truck with a cheeky name into a national brand with brick-and-mortar shops, a wonderfully anarchic cookbook, and pints bearing their signature unicorn and sparkles ethos in grocery store freezers across the country. Quint opened up about his journey from music school to entrepreneurship, dealing with combative customers, and what he does to soothe his weird, wonderful brain.

Note: This is the vacuum mentioned in the show. It will all make sense soon.

Learn more about Big Gay Ice Cream: biggayicecream.com

Buy the book: Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream: A Cookbook

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