7 Life Lessons Chef Jennifer Puccio Would Tell Her Younger Self
Ever think about being a chef or owning your own restaurant? Or maybe you’ve wondered whether a chef deals differently with life in the kitchen. Meet chef Jennifer Puccio, a James Beard Award semifinalist and executive chef from San Francisco.
We asked Jennifer what life lessons she’s learned along the way that she wished she had known when she was first starting out. Here is what she shared with us!
Jennifer Puccio is the executive chef and partner of three award-winning restaurants in San Francisco (Marlowe, Park Tavern, and The Cavalier). As a chef who’s been in the restaurant industry for many, many years, she’s seen all the ups and downs of opening and running these high-stress businesses. Here’s what she would tell her younger self.
1. Be nice!
The culture in many kitchens can be pretty abusive. Some chefs lead by screaming, throwing things, belittling and threatening. When young cooks have the chance to be the boss themselves, it may seem pretty awesome to be able to dish the abuse rather than take it. But it will get you nowhere. What you will get is a bunch of people secretly hoping you are going to fall on your face, and who are more than willing to help you do that in any way they can.