Cherry Bombe, the groundbreaking media company founded by Kerry Diamond, has become a major force in spotlighting women in the food industry. From its inception as a print magazine in 2013 to its expansion into podcasts, cookbooks, and the annual Jubilee conference, Cherry Bombe has been at the forefront of amplifying female voices in food.
On Season 1 of The meez Podcast, Kerry shared valuable insights on how she built Cherry Bombe, navigated the challenges of growing a business and created spaces for meaningful connections.
In this blog post, we’ll dive into Kerry’s tips on hosting successful culinary events and how her time as a music and fashion journalist shaped her approach to the food industry.
Kerry Diamond’s Background
Kerry Diamond’s path to becoming a leading voice for women in the food industry began with a love for journalism. As a college student, she had a unique mentor who gave her life-changing advice: “Take the opportunity that lets you do the most.” This led her to an internship at Spin Magazine, a scrappy, energetic environment where she quickly developed her journalistic skills.
Before entering the food world, Kerry’s career spanned multiple industries. She worked with the legendary punk rock journalist Legs McNeil, known for naming the punk movement. Although punk wasn’t her primary interest—she was more drawn to New Wave and indie music—this experience further enriched her storytelling expertise. Her roles as a writer and editor took her into the fashion world, where she contributed to Harper’s Bazaar, Lancôme, and Coach.
In an unexpected yet transformative career twist, Kerry opened a café in Brooklyn, where she encountered firsthand the gender disparities in the food world.
A Catalyst for Change
Kerry Diamond’s foray into the food world began unexpectedly when she transitioned from her role as head of PR for Lancôme North America to co-owning a restaurant. With no prior experience in hospitality, she was quickly introduced to the relentless demands of the industry.
“It kicked my ass in every way,” she recalls, acknowledging the strength and dedication of those working in restaurants. However, Kerry couldn’t ignore the systemic biases in the industry, particularly how women were undervalued both in kitchens and by food media.
Having spent years in female-centric industries like Harper’s Bazaar and Women’s Wear Daily, Kerry found the stark contrast of the "bro-y" restaurant culture jarring.
Male chefs were often at the forefront of media accolades and high-profile events, while the contributions of women in the kitchen were minimized or dismissed. This culture manifested in ways ranging from dismissive attitudes toward female leadership to a lack of recognition for their creative and operational contributions, further highlighting the pervasive inequities that women faced.
She noticed that women were often treated as second-class citizens, with male chefs disproportionately celebrated by media and events organizers. These observations planted the seed for what would eventually become Cherry Bombe.
The Birth of Cherry Bombe
The idea for Cherry Bombe didn’t come with a grand business plan. It initially grew from a response to male-dominated platforms like Lucky Peach, which was lauded for its groundbreaking journalism.
The lack of female representation became a source of aggravation and inspiration for Kerry. “It was so bro-y,” she says. In contrast, Cherry Bombe carved out a space where women’s voices could flourish, amplifying narratives that were often overlooked.
The name itself—a playful nod to the Runaways’ song “Cherry Bomb”—perfectly encapsulates the magazine’s vibrant and eclectic tone. It draws inspiration from the spark of fireworks, the indulgence of a classic French dessert, and a rebellious spirit, aligning seamlessly with the publication’s mission to celebrate bold and trailblazing women in food.
"Cherry Bombe only became a business recently. People were always asking What's your five-year plan? What's your 10 year plan? There really was not one. My only desire was to tell stories of real people. I knew there were interesting women in the food world and I wanted to spotlight them."
A Mission-Driven Media Brand
Over the years, Cherry Bombe has become more than a magazine; it’s a movement. Its mission to empower women in food has resonated beyond the hospitality industry, inspiring professionals across various sectors. As the brand continues to grow, its core commitment remains steadfast: celebrating women’s achievements and fostering a more inclusive culinary world.
Despite its impact, Cherry Bombe only recently evolved into a formal business. For years, Kerry handled tasks ranging from content creation to organizing events—a reflection of her entrepreneurial spirit, though she’s quick to point out that entrepreneurship wasn’t her initial goal.
The turning point came during the pandemic when Kerry realized the magazine’s potential as a sustainable enterprise. Hiring CEO Kate Miller Spencer marked a pivotal moment. With Kate’s leadership and expertise, Kerry could focus on her “zone of genius”—storytelling—while delegating operational challenges like benefits, taxes, accountants, and lawyers to the new CEO.
Expanding Support to Culinary Creatives
While women remain the focus due to ongoing disparities in the food industry, Cherry Bombe has broadened it's reach to embrace anyone who aligns with its values. This inclusivity is reflected in its events, such as the Jubilee conference—America’s largest gathering of women in the food world—which also welcomes men, despite misconceptions otherwise.
The organization also tackles pressing issues that disproportionately affect women in the culinary field, such as healthcare access, work-life balance, and challenges faced by working mothers. From the beginning, Cherry Bombe has amplified these conversations, dedicating segments of its Jubilee conference and platform to topics like family planning and childcare. Notable voices like Camilla Marcus of Westbourne have shared their insights on these matters, contributing essays and speaking at events to address the struggles of working families.
Through features like podcast interviews and magazine covers, Cherry Bombe continues to spotlight women navigating these challenges, fostering transparency around how culinary professionals manage childcare and work demands. By doing so, Cherry Bombe aims to normalize these conversations and advocate for a more equitable and supportive culinary industry.
"The team and I have expanded Cherry Bombe over the past few years to include culinary creatives because I think there are a lot of people who identify with what we hold dear as an organization. So I am happy for it to be a home of sorts to anyone who wants to take part of it. We've never excluded anyone."
Solving the Challenges of Growing a Business
After years of operating under a bootstrap model, Cherry Bombe has recently focused on fundraising—an area that’s new to Kerry, who admits that writers and journalists aren't natural fundraisers.
To overcome this, her team has turned to community-based fundraising through Wefunder, choosing this model over traditional funding avenues. The goal is to let their loyal community support the brand, not just as donors, but as investors. This approach helps create a more inclusive growth model, allowing more people to have a stake in the business’s future.
Alongside fundraising, Kerry is also working to expand the team. Despite the small but dedicated team behind Cherry Bombe, there's a strong desire to grow, especially in light of new opportunities. One major challenge is the need for more resources and staff to fully capitalize on these opportunities, as well as the creation of a more dynamic, multimedia workspace that goes beyond a traditional office.
Kerry envisions a space that could house the brand’s extensive collection of cookbooks, host events, and serve as a content production hub. Ultimately, Kerry’s vision centers around building a thriving team and a more resourceful, community-oriented business.
Cherry Bombe's Jubilee Conference Was Born
When Kerry Diamond launched Cherry Bombe in 2013, her original plan was simple—produce enough issues of the print magazine to fulfill the Kickstarter orders. Events and gatherings were never part of the vision.
However, the business quickly evolved after a pivotal moment in 2013, when an article in Eater highlighted the lack of women’s representation at food conferences worldwide. The piece, written by Hillary Dixler, presented compelling data about how women were being excluded from key roles at major events, which resonated deeply with Kerry, who had experienced this firsthand while organizing events for her restaurant.
Inspired by the article, Kerry and her partner, Claudia Wu, decided to create something different. Despite having no experience with events, they took the plunge and launched the first Jubilee conference in March 2014. Held at the Highline Hotel in New York City, the event brought together influential speakers and fostered an atmosphere of energy and excitement.
Kerry realized that women in the food industry were missing crucial opportunities to build relationships with investors, colleagues, and potential collaborators. By facilitating these connections, Jubilee became a powerful platform for women to come together, network, and grow their careers.
What started as a one-off event quickly grew into a much-anticipated annual gathering. The Jubilee conference expanded every year, connecting women from across the globe and creating countless friendships and professional opportunities.
After the pandemic, the 2022 Jubilee event brought women who had only known each other online together in person for the first time. The emotional reunions and powerful connections left a lasting impact, and Kerry remains deeply grateful for the community that continues to thrive around Jubilee today.
"Hospitality is about relationships. Relationships we have with each other, relationships we have with the guests. Or the readers, whoever your version of the guest happens to be. And when you are shut off from making those relationships, it hurts you professionally. And that's what was happening to women on a big scale. So to be able to facilitate these connections and conversations is amazing."
How to Make Your Culinary Event Successful
Kerry is constantly refining and fine-tuning her events to create experiences that resonate with her attendees. Below are some of her key takeaways on what makes an event successful, and the lessons she’s learned over the years.
Key Insights:
- Constant Refinement: Kerry emphasizes that "you are constantly fine-tuning things" and acknowledges that event planning is always a work in progress. It's essential to learn from each event to improve the next one.
- Intentional Networking: One key challenge she identified is the facilitation of networking. Many attendees, especially introverts, may find it hard to connect naturally. To address this, Kerry implemented meetups for specific groups, such as first-timers and entrepreneurs, to encourage interaction. While successful, she aims to make networking even more intentional and organized in the future.
- Small Details Matter: One lesson Kerry learned this year is the importance of something as simple as name tags. After skipping them, feedback revealed they were crucial for attendees to connect. “The number one thing this year was, could we please have name tags next year?” Kerry said, highlighting how even small adjustments can make a big difference.
- Creating Space for Connection: Kerry touches on the concept of "white space" — the unfilled opportunities that still exist, despite the overwhelming amount of content and events out there. By creating events where people can come together in person, Kerry believes that real, meaningful connections can be made. She refers to this as an opportunity for human beings to experience something collective.
- Embrace White Space: Kerry’s insight into white space goes beyond events and applies to other creative ventures. For example, in podcasting, there was a gap for in-depth, technical shows about baking, which led to her successful launch of She's My Cherry Pie, the number one baking podcast in the country. Her advice is to recognize white space and act on it: “If you see a white space, just go do something about it because if you don’t, it might not happen.”
Through Kerry's journey of organizing events and launching innovative podcasts, it's clear that the key to success lies in continuous learning, listening to your community, and being open to experimentation.
Conclusion
From Kerry’s unexpected transition into hospitality to the creation of Cherry Bombe, her journey is a testament to the power of persistence, learning, and embracing change. By embracing "white space," Kerry has been able to carve out opportunities not only for Cherry Bombe but also for countless women in the food industry.
Listen to the full conversation with Kerry Diamond on The meez Podcast
