From Backyard Cookouts to Grocery Store Shelves

How DeAndre Weaver Turned a Passion for BBQ into a Business with CIA Master’s in Food Business

DeAndre Weaver ’22, founder of Haus of Sauce and an alum of both the Culinary Institute of America’s undergraduate and graduate programs, didn’t set out to build a consumer brand—at least not at first. But when he enrolled in CIA master’s in Food Business, he found more than just a credential. He found clarity, direction, and the tools to turn a long-standing passion into a full-fledged business.

Before starting his journey with CIA’s master’s program and Haus of Sauce, Weaver was an accomplished chef, grounded in years of culinary experience. But after facing a challenging and unsupportive environment in the workplace, he began to reflect on his future. “I remember sitting there thinking, ‘What am I doing here?’” he said. Something needed to change.

“That’s when I made the decision to apply to CIA’s master’s program. It gave me the structure—and the confidence—I needed to move forward with purpose.”

Weaver didn’t have a fully formed business idea when he entered the program—but he knew CIA would help him uncover it. “I knew I had the passion, and I knew CIA would guide me toward a direction that felt right,” he said. Balancing the demands of a graduate program with a full-time job—during a global pandemic—wasn’t easy. But Weaver credits the program’s flexibility, the mentorship of CIA faculty, and the encouragement from his family to help him stay on the course. “What kept me going was ambition,” he said. “No one else can achieve my goals for me.”

As he finalized his first year in the master’s program and needed to define his capstone, he reflected with close culinary friends. They reminded him of the backyard cookouts they used to have during his undergraduate days at CIA where there was one consistent request: to bring his own BBQ sauce. Even in professional kitchens, “I used to be the guy on the line who made the sauces. Everyone knew I was a saucier,” he laughed. “Even though I wanted to be a head chef, it was the sauce that always stuck.”

“That was it,” he said. “I took the idea and ran with it.” He was able to form his business plan while he developed the recipe for his product. “I’d send samples out, gather feedback, and share that data with my professors. [My professors] helped me refine everything.” And that’s how Haus of Sauce was born.

His capstone project became more than a grade—it became a launchpad for future partnerships. “I had everything done because of what the CIA had me do—financials, team building, packaging. I just handed over the slides from my final presentation [to my team.]” As he presented his final project, he realized, “I want everyone to have something at the table.” Haus of Sauce has become more than a line of BBQ sauces, but an inclusive flavor company offering hot sauces, dressings, jams, and more.

The early momentum from the classroom has led Haus of Sauce to local farmers markets, online and retail stores—creating real-world business.

CIA master’s alumni event in Los Angeles, CA.

DeAndre shared that more than anything, CIA’s master’s program gave him the ability to act on his vision. “It’s not just a school. It’s the people you meet along the way. It’s a loving relationship I’ll always be thankful for.” Reflecting on the journey from idea to execution, Weaver said, “The master’s program taught me about the real world. I wouldn’t know how to navigate these experiences if I didn’t go to CIA.”

Ready to turn your passion into a product? Learn more about the Food Business program.