‘From his family recipes to your freezer’

Telegram & Gazette

August 15th, 2013 by 


Image by Telegram & Gazette

In a recent article in the Telegram & Gazette, Charlie Yousef, a member of the College of the Holy Cross class of 2005, discussed his role as founder of Libani Mediterranean, a frozen food company that hopes to be in supermarkets across America in the near future. The products are all-natural, and include Greek Feta Veggie Flats, Turkish Pizza Beef Flats, Feta-Spinach Pockets, and Spinach Pockets.

Yousef’s family immigrated to the U.S. from Beirut, Lebanon, in 1983. His father, Malki Yousef, operated a Mediterranean market on Grafton Hill in Worcester for many years and his Uncle George (his father’s brother) also was in the food business.

Libani Mediterranean food is based on traditional family recipes. “My uncle cranked out the most delicious, handmade Lebanese, meaty flatbreads (lahm ajoun) and spinach pockets. I used to make sure my freezer was packed with the meat pies and spinach pockets, and my dorm mates made sure it went empty,” said Yousef about his time on the Hill. “Literally, friends living at Hanselman used to knock on my door and ask, ‘Hey, Charlie do you have any more of those meat pies your uncle makes?’”

A political science major with an economics minor at the College, Yousef began his career working in finance after graduation. In 2007, he worked with a cousin in opening a new territory for Dunkin’ Donuts in Nashville, Tenn. “It was a great business experience,” Yousef told the Telegram & Gazette.

In 2009, he returned to the Boston area to help in the development of a new franchise, Cheeseboy: Grilled Cheese to Go. The flagship location opened in South Station, according to Yousef.

After deciding to start a food business of his own, Yousef met an unfortunate time in 2012, when his father passed away. “After the loss, we carried on as a family,” Yousef said. “Personally, I was more determined than ever to make my family business a success.”

A taste test of Libani  Mediterranean products held last year in Kimball Hall at Holy Cross proved very successful. “More than 90 percent of the 700 students who participated loved the food and would like to see it in supermarkets,” said Yousef.

This ‘Holy Cross in the News’ item by David Cotrone ’13.

For additional information, please contact Cristal Steuer at 508-793-2419.

| More
Tags
Categories
In The News, News

Comments are closed.

Sort By:
or
04/22/15 Working for Worcester to Improve Recreational Spaces Across the City
04/22/15 ‘Using Wikipedia: a scholar redraws academic lines by including it in his syllabus’
04/22/15 ‘Two Members of College Community featured on National Catholic Website’
04/21/15 Wall Street Journal Columnist Jason Riley to Give Talk on Race Relations and Law Enforcement
See All
See All

Featured Videos

See video
Video: Students Celebrate Purple Pride Day

Watch Video >
See video
Video: Alumni Couples Share Their Tales of Love

Watch Video >
See video
Holy Cross Launches Groundbreaking Web Resource for Exploring Catholic Practice Around the World

Watch Video >
More

What’s Happening on Campus

04/27/2015

'Trans/Japan: Discourses on transsexuality, disability, and sexuality in contemporary Japan.'

See More >
04/29/2015

Artists-In-Residence Concert

See More >
More

Holy Cross in the News

04/22/15

‘Two Members of College Community featured on National Catholic Website’

Crux

Two members of College of the Holy Cross community were recently featured on Crux, the Boston Globe’s national website on Catholicism. Mathew N. Schmalz, associate...

04/15/15

Holy Cross Community Members Prepare for the Boston Marathon

As participants finish their final week of training and Boston readies itself for thousands of spectators, College of the Holy Cross community members are preparing...

03/19/15

‘The 50 Best Private Colleges for Earning Your Degree On Time’

Money

According to Money, a subsidiary of TIME.com, the College of the Holy Cross ranks No. 12 in the top 50 best private colleges for earning your degree on time and No. 101 for...