Meet Niccolo Fraschetti | Entrepreneur, Chef, Scuba Instrutor.

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

Hi Niccolo, do you disagree with some advice that is more or less universally accepted?
I’ve talked to many seasoned business owners while starting Alive Ferments—great advice from all of them. I was told to have it all planned out many times before even thinking about getting started. Some even refused to share their knowledge unless I had a complete business plan. While many parts of a business plan are essential for the success of any venture, I believe it can be daunting to have all the answers before getting started. The only way to get many answers is to get started and solve issues as they arise. It’s necessary to think ahead and have a rough plan, but it’s impossible to plan every detail. One can do all the research in the world, but you can’t learn how to swim unless you get in the water!

Let’s talk shop? Tell us more about your career, what can you share with our community?
I grew up bi-cultural, between Italy and California. We moved back and forth a lot, so I was used to starting from scratch, building new relationships, and developing new habits.  At a very young age, I decided the world was just too cool of a place to be left undiscovered, so when I was 16, I left high school in Italy to start paying my way to travel the world. It wasn’t an easy choice. My family did all they could to make me follow the beaten path, but my free spirit proved stronger than all the warnings about how many doors I was closing behind me and how my life would have been limited. All I could see were opportunities. So after leaving home that summer with a friend, a backpack, and 5,000 lire ($2.50) my dad gave me, I worked my way around Europe doing all sorts of jobs. I worked on farms, in restaurants, concerts, and festivals until my early 20s, when I expanded my travels further; I’d travel to India and Thailand, looking for silver and gems to sell back in the UK. A few times, I tried starting a more solid career path; to name a few of my attempts, I got a job as a sales rep for a steel company in Italy, I tried being an insurance broker, and I taught English in Spain. All that just wasn’t for me. I’d get good at it, I’d get comfortable, and that itch to explore new horizons would come back. So I moved to the Caribbean and became a scuba instructor. That allowed me to take my life of adventure to another level. I had become fluent in quite a few languages over the years, so getting a job wasn’t an issue. The world really became my oyster. Until my mid-30s, my career as a scuba instructor allowed me to work all over the world, picking a new scuba destination for every season. Finally, in 2017, I felt like I needed a change.
I had lived the dream I had as a teenager to the fullest. I had gathered many experiences, navigated through challenges and uncertainties, and made many friends and connections. The only thing I was lacking was a sense of close community, a close group of friends, and a place to call home. After my last season as a SCUBA instructor in the Canary Islands, with my 40s approaching, I had the opportunity to move back to California, and I did. I took some Business, Marketing and Accounting classes at Cabrillo Community College and started pondering business ideas until one clicked, and Alive Ferments was born!

I can’t say my path was easy; there were so many moments of self-doubt and uncertainty; what helped me overcome these was having a clear vision, setting a goal, and always keeping that goal in mind and going for it. Being flexible and open to change, but always keeping that goal in mind is key. Lost battles give the best teachings and make us stronger. It’s only something you realize at the next challenge though!

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
When friends come to visit me from out of town, I cant wait to show this what a fantastic city San Diego is.
On their first day, we’ll stay close to home in Ocean Beach, spend the day at the beach, and go to OB brewery, it has a great selection of beers, and their rooftop has a great view. If they get here on a Wednesday, they would get to experience the OB farmers market, which is pretty unique! After some brews, we’ll head over to Sunset Cliffs to watch the sun go down, then Raglan Public House for a tasty New Zealand bite and delicious cocktails.

We’ll spend the next day in Pacific Beach, and get a day pass at Fit, the coolest gym right on the beach, after working up an appetite, head over to Taco Surf and grab some food for the beach!
Day three at Wind and Sea, my favorite beach in La Jolla, pack some fresh Poke from Poke Chop on Garnet and spend the day catching some rays, then head to Mt Soledad to see the fantastic view that goes from TJ to OC.

On day four we’re heading north again, they can’t miss Black’s Beach and those amazing cliffs; time to pack another picnic and hike down the goat trail. There is no better place to catch a sunset than Glider’s Port, right on top of the cliffs. After soaking in all that beauty, we’ll to Carruth Winery in Solana Beach; great crowd, laid back atmosphere, delicious wine, cheese, and warm local French Baguette!

We’re loading the bikes on day five and heading up to Torrey Pines. Why not hike the loop trail before biking up the coast!? First stop at Parlour Doughnuts in Solana Beach for some made-to-order deliciousness, to pack some carbs for the ride. Nothing stops us from checking out the great breweries along 101; a few of my favorites are Kings and Convicts, Culture Brewing, and The Bier Garden of Encinitas. On our way back, it’s time for some Sushi at Station Sushi. Probably one of my favorite Sushi places!

Ok, enough with the coast, time to show them some desert! I love going to Borrego Springs, especially when it’s gloomy and cold in San Diego. On day six, we will explore some desert trails and relax around the pool at the Borrego Springs Resort; I love that place; their pool has very little chlorine, they allow pets, and they have day passes! My favorite spot in Borrego Springs is Carlee’s Bar & Grill; they have great food, drinks, and live music.

On day seven, we’re heading to Coronado; the dog beach is my dog Jake’s go-to. After soaking in some more sunshine, we’re heading to Imperial Beach along the Silver Strand. Time for a snack at IB Forum Sports Bar & Grill before catching their last San Diego sunset at the Salt Mines in Chula Vista. Such a cool place for their last pictures of San Diego. After that, it’s time to show them some city life!
We’re going to my other favorite sushi place to end their trip with style; Azuki Shushi has some of the best sushi I’ve ever had. Their o-toro and chu-toro is fantastic. After dinner, we’re heading for a stroll in Little Italy and ending our night at False Idol, the coolest Tiki Bar, “hidden” Inside Craft and Commerce on Beech Street. Good thing we got an uber!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I want to thank Fred Breidt, food scientist and microbiologist at the USDA at NC State University. Mr. Breidt shared a significant amount of his knowledge and time to address my concerns about starting a fermented food production on a larger scale. Fermentation has many variables, and there’s not much FDA literature in regard. It can seem like rocket science if you dive deep enough. I wasn’t sure how many controls I’d have to put in place to make a safe and compliant product. Fred broke it down to using clean, good quality produce, maintaining an anaerobic environment, and ensuring the ph goes down within the first week. Nothing different from what we were already doing.

Website: www.aliveferments.com

Instagram: @aliveferments

Linkedin: linkedin.com/in/niccolo-fraschetti-439939195

Facebook: @aliveferments