From Classroom to Charcuterie: Abigail Schlesinger’s Journey as a Culinary Entrepreneur

From Classroom to Charcuterie: GCU Alumna Turns Passion into a Thriving Business

PHOENIX, AZ — Abigail Schlesinger, a recent graduate of Grand Canyon University (GCU), has transformed her childhood passion for food into a flourishing business, Charcuterie Collective. What began as a family hobby has blossomed into a culinary venture that not only delights taste buds but also brings people together.

At just 15, Schlesinger ventured into entrepreneurship by reselling clothes online, but her true calling emerged during her time at GCU, where she earned a degree in marketing and advertising with a minor in entrepreneurial studies. “I always thought I would become a teacher like my family,” she said. “But I found more joy in teaching others how to create beautiful charcuterie boards than in making them myself.”

A Flavorful Journey

Schlesinger’s business offers interactive classes where participants learn to craft stunning charcuterie boards adorned with salami roses, brie cutouts, and seasonal themes. “It’s very interactive,” she explained. “I love hearing people’s stories, especially during our in-home classes, where we typically have six to twelve participants.”

Her passion for teaching culminated in a memorable experience last fall when she led a charcuterie class during GCU’s Family Weekend. “To finally get to teach one at my own school was awesome,” she recalled, noting that friends and their parents attended the class to see her in action.

Building Community Through Food

Schlesinger’s entrepreneurial journey gained momentum as the world emerged from the COVID-19 pandemic. “People were eager to celebrate life again,” she said. “We were able to step in and provide a service that helped them host memorable events.” Today, Charcuterie Collective employs ten staff members and has expanded its offerings to include custom boards for various occasions, from weddings to holiday gatherings.

Her mother, Lindsay, has played a pivotal role in the business, creating unique jams that have become staples on Schlesinger’s boards. “Everyone wants to know where they can buy it, but we only offer it on our boards,” she said, emphasizing the exclusivity that adds to the allure of her creations.

A Global Perspective

Last summer, Schlesinger took her culinary expertise abroad, serving a wedding in England and sourcing local cheeses to incorporate into her boards. This experience, part of a six-country, 26-day trip, allowed her to explore international flavors and bring them back to Arizona.

“Seeing the differences in cheeses and flavors was incredible,” she said. “It’s all about creating connections through food, and that’s what Charcuterie Collective is all about.”

A Bright Future Ahead

With a busy season ahead, Schlesinger is gearing up for Halloween, Thanksgiving, and graduation celebrations. She credits her professors at GCU for their support and guidance throughout her journey. “There’s so much to learn through trial and error,” she noted, reflecting on her growth as an entrepreneur.

Paul Sorensen, her entrepreneurship professor, highlighted the importance of Schlesinger’s work. “This isn’t just about charcuterie boards; it’s about relationships and community,” he said. “In a world that often feels disconnected, her business fosters connection through food.”

As Charcuterie Collective continues to thrive, Schlesinger remains committed to her mission of bringing people together, one delicious board at a time. For more information, visit CharcuterieCollective.com.