spaghetti
lessons
It has now been a year since completing my undergraduate degree. I’m 18
months an alumnus of AIESEC* and 14 months a co-founder of a fresh food
venture called Meal in a Jar. I would like to share with you, yes you, the
unfolding story of transition into student life, out of student life, and into start-up
life.
First, allow me to share a blast from the past. Before choosing to attend Wilfrid
Laurier University in Waterloo, Canada, I drifted. I never really saw the rush to
pursue institutional higher learning. After turning 19, I booked a flight to Paris,
spent my life savings on 6 months rent and a visa, and took off to the French
Alps. I had never been to the little town of Morzine, a place I would call home for
the winter, and didn’t have a job waiting for me. Heck, I hadn’t even met my tobe roommate or anybody in the 7-person house awaiting my arrival. That year
was a rush. Beyond dropping into a new culture, talking my way into a great
job, and unfolding a beautiful relationship, I picked up valuable lesson called
spaghetti.
life design
When I arrived in France, I knew two types of spaghetti. Spaghetti from a can
and spaghetti made by someone else. I’ll never forget the day one of my
roommates whipped out a handful of fresh ingredients, most of which I didn’t
recognize and, without recipe, cooked an amazing batch of tasty, wholesome
marinara. It was fascinating to watch and divine to eat.
Later in the week, I tried to make my own spaghetti from scratch. I had onions,
tomatoes and noodles (couldn’t afford meat). My only seasoning was hunger,
and my only spice was anticipation. That first batch turned out as bland as tap
water. But it tasted like progress. It was the early signs of new skill called
participant observation. From that point forward, I would watch closely as my
roommate created spaghetti. I began asking questions, watching for subtle
cues, learning the skills to cut, dice, shave, fry, steam, boil, and, most
importantly, taste test.
Spaghetti, yes, simple spaghetti, inspired me to develop a competency in the
kitchen. Little did I know that 6 years later that same competency would bring
me to where I am today as general manager of Meal in a Jar Inc.
That competency marinated over those 6 years as I entered university. As
president of the AIESEC Laurier committee, I often brought our teams together
around home cooked meals. I even rewarded performance with dinners from
scratch. During my two terms as President, I was incredibly fortunate to attend
19 conferences and travel to 9 countries. These experiences shaped my
perspective and palette and allowed me to develop a deep passion for
preparing and sharing unique and memorable meals.
About a month after becoming an AIESEC alumnus, I entered the phase of
“now what the hell do I do with my life?” No longer surrounded by a thriving
community of exchange-oriented operations, team building activities and
individuals focused on self-development, I began to drift. I began to experience
the terrifying tension caused by impending graduation and the social anomie of
post-AIESEC life. I had to look inward and backwards to find a light to guide
forward. What was important to me? What ignited my spirit? What people do I
want to surround myself with?
16 | Dey Dos Magazine
* www.AIESEC.org
Carson Kolberg is making a path
by walking it; every brick appears
with every step taken.
Following his undergraduate studies
at Wilfrid Laurier University, he
chose to stay in Waterloo, Canada
(well known for hosting the second
largest Oktoberfest in the world, and
ranked the 16th best place to build a
start up), to co-found Meal in a
Jar Inc.
An avid traveller, foodie, and public
speaker, Carson has lived in both
France and India.
He is currently a guest contributor
to the Laurier LaunchPad blog, a
speaker in the Ignite series
(www.tiny.cc/CarsonIgnite,) and a
firm believer in the Philosopher’s
Notes (www.tiny.cc/PNotes)to
provide inspiration and direction in
both personal and professional
development.
CONNECT WITH CARSON
@koolberg
www.facebook.com/carson.kolberg