When we do decided to go to Whistler last week my first thought was “Yipee, I get to go skiing”. My second thought was about how much I enjoy the village of Whistler. Hanging out in the stores, eating at the great restaurants and cafés and just generally people watching. Then I remembered that a friend of mine had just opened a new business in the village. Nicky and I had met a few times through a mutual friend but had never had time to really chat. This would be a great opportunity to get to know her better and find out about her new thing.

Walking into the Green Moustache Juice and Live Food Bar In Whistler is like walking into somebody’s warm and inviting kitchen. Of course it couldn’t be my kitchen. It’s way too healthy. Juicers are whirring and the kettle is boiling for a cup of organic tea. It’s the kind of place you could hang out in all day (if they let you) and enjoy a healthy salad with a smoothie on the side. They have only been open since December but if the steady stream of people coming in is any indication, business is good.

If you ever meet Nicky you will notice two things. She is a incredible ball of energy but at the same time incredibly chill. A true free spirit. The thing Nicky is most passionate about is nutrition. But not just the kind of nutrition that will keep you healthy day to day. The kind of nutrition that could save your life. She is a Certified Gerson Therapy Consultant. Gerson Therapy, I have discovered, involves consuming copious amounts of fresh, organic juices and supplements that are designed to activate the body’s ability to heal itself.

After working for the municipality of Whistler for 5 years Nicky realized that her job was literally making her sick. Each day she went to work feeling good only to experience sneezing and congestion as soon as she arrived. One day last May she couldn’t take it anymore and quit. “Now what?” She thought. She and Pierre, her husband, took the opportunity to pursue their dream of starting their own business. Over the next few months Nicky spent time looking at spaces and talking to other business owners. Using what she learnt; she wrote a business plan for the Green Moustache. The goal? To provide highly nutritious food that is also delicious. “You need to love what you put into your body” she says. She set out to create not only an amazing place to get fresh pressed juices and smoothies but a “hub for community wellness”. A place to share her vast knowledge of how food can make you feel good and heal you from the inside out.

Aside from the steep learning curve of opening their first restaurant, things have gone really well. Hiring god staff has been key for Nicky. She was told by local businesses that the hardest thing to do in Whistler was to keep good staff. It’s just the way it is in a resort town, they said. Nicky’s approach to this? “Hey, if they’re going to leave to pursue something else they love then they should go and do it”. There’s that chillness again. As a result she has a dedicated staff that by two weeks after opening had their roles nailed down. This has allowed Nicky to spend more time on her consulting. After all, her goal was not to spend every day working at the Green Moustache. Her true love is educating and helping people.

I could have sat there all day feeding off of Nicky’s enthusiasm for life, business and nutrition, but the ski hills were calling me and she had a client to meet with. We were both moving on to the best parts of our day. But in the hour that I spent with Nicky I learnt, not only an amazing amount about Nicky and her consulting, but some great advice about starting a business. “You have to completely love what you do and believe in it 100% and you have to know that you don’t need to know everything.” That is one of the best pieces of advice I have heard in a long time.

Going forward Nicky wants to continue her Gerson Consulting but now also wants to help other people start their own businesses. Passing on what she has learnt through this experience. She calls it the Green Mo Revolution and it is going to take off. Thanks for a great hour Nicky!



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