For Tamara Keefe, it all began with a $2 hand-crank ice cream maker. Growing up in California, making ice cream brought her joy and a sense of belonging, and now, she’s spreading the good vibes at Clementine’s Creamery, the first microcreamery in the midwest. Keefe left a high-powered job in corporate America to follow her ice cream dreams, and it has paid off tremendously.
What motivated you to give up the security of a corporate Career to follow your dream?
By 2014, I was running a $70 million business, on the road all of the time, commuting back and forth, working 60- to 70-hour weeks and successfully climbing the corporate ladder. I also was exhausted, unhappy, single with no kids or family and rarely seeing my friends. I was miserable. My girlfriends convinced me to quit my job and follow my bliss. I had been making ice cream since I was a little girl. Why not strive to make the best ice cream in the country?
What was the first unforeseen challenge you encountered?
Everything takes twice as long and costs twice as much.
What was the best advice you received when you ventured out on this incredible journey?
The infamous and brilliantly smart Zoë Robinson, badass restaurant extraordinaire of the famed Bar les Frères, I’ Fratellini and so many more, once told me “No is a gift.” That never left me. Too often, people think of “no” as rejection and failure. I see it as an opportunity to find the right fit. Some people tell you no because it’s not what they would do or how they would approach the situation. It’s a good thing we don’t have to do things their way, right? Hearing “no” can be tough—especially if it’s in relation to your passion and business. But I would rather hear “no” 100 times if it means finding the right “yes.” It can light that spark to inspire you. It forces you to find a way. It leads you down a path of getting the right location, the right partners, the right strategies. Everything is not for everyone and along with that comes “no.” That’s OK. Keep pushing your business forward and you’ll attract the right “yes.”
Do you have a favorite flavor?
I love our Madagascar Vanilla.
Before finishing off an evening with a stop at Clementine’s, where do you recommend people grab dinner?
Akar in Clayton is my favorite restaurant in St. Louis. When I want Italian, I head to Louie on DeMun. My favorite neighborhood joint is Lona’s Lil Eats. I live in Lafayette Square, so I love to go to SqWires for happy hour or brunch—their Bloody Mary bar is unmatched!
Has developing Clementine’s created opportunities to travel?
If so, what’s your favorite destination? I love to travel any chance I get. In fact, that is where a lot of my flavor inspiration comes from. My favorite place to visit is Paris
Beach or mountains.
Beach
Sailing or first class.
First Class
What’s next for you, and what’s next for Clementine’s?
We just opened our seventh location in the Central West End, and our eighth is planned to open in Edwardsville, Illinois, in June. Now that we have moved into a 25,000-square-foot production facility, it will enable us to ship even more great ice cream around the country. My plan is to open up a shop in every state.
