Founder of Salt & Roe
My first job in food was:
In my house! I grew up helping my mother run a bed & breakfast out of our house on 30th Ave. & California St.
What brought me to San Francisco:
I was born and raised here. I left for college, had a fabulous time living in NYC for years afterwards, and then came back to SF to be a greater presence in my mother's life.
My one-year goal:
Completely remove "I'm sorry" from my vocabulary. Live, work, and breathe with the confidence that I have earned. Continue to practice valuing failure.
My five-year dream:
I would like to own a home in a place that is significant to me - It would be great if it was in the Bay Area, but it doesn't have to be - so that I can revive the bed & breakfast my mother started 40 years ago. The purchase of that home will be the result of continued growth of my consulting business (and would become Salt & Roe's new HQ) and thoughtful investments in people and causes I believe in. I would like my professional life to be a calculated balance between deepening my knowledge in the areas I already have experience and investing in growth in new direction through classes, internships, and travel, so that I can continue to learn and evolve and better help those who have trusted me to guide them.
My mentor, and the most important lesson I learned from him or her:
My mother: the best way forward when you feel defeated or unsure is to put one foot in front of the other at whatever pace feels right, and take one. step. at. a. time. Daniel Boulud: anything worth doing is worth doing badly. Failure isn't the absence of success...it's just the end of that particular triumph. And also - be present (he is so good at this). If you are talking to someone, talk to them. If you are cooking something, cook it. Doing 10 things at once gets nothing important done the way it deserves to be.
The person I'd most like to collaborate with, and the project:
Right now (this changes frequently) - Anthony Rudolph. I would love to create an SF based hub similar to Journee that helps elevate hospitality, foster a greater sense of community within the industry, and bring a sense of nobility to this oh-so-important skill of caring for others.
What I can teach other people in this group:
How to write compelling client proposals, how to write business plans and create decks, how to plan for and execute a restaurant opening (specifically related to front of house operations).
My favorite thing to cook:
Cake. I wanted to be a pastry chef from ages 11-16 (and still think about it!).
How I relax:
Books, Champagne & quiet or intense physical activity (including running a crazy busy restaurant floor, which I find to be therapeutic).
I am proof that your thoughts dictate your reality. Believe in yourself and the world will open up.