Co-Founder & Culinary Director of Black Seed Bagels and Proof Partner at Hot Bread Kitchen

My past experiences as Chef & Co-founder at Black Seed Bagels have given me the deep understanding of what it takes to have a thriving and growing food business in New York City. Having led a team of 120+ employees, 24 hour operations, and 8 locations has armed me with the entrepreneurial spirit it takes to succeed.

The piece of advice my past mentors provided me and that has stuck with me is “Be adaptable and flexible.” In the kitchens and in a bigger business perspective, these past few years have truly proven how important it is to not buckle under stress and find alternative solutions.

The transferable skill I look for when hiring is “relationship building.” We are in the hospitality industry where relationship building is not just about the brand to customer contact but also the ability to build a relationship with your team. Kitchens in New York City are often cramped and teams are working elbow to elbow, so it is vital that one understands the importance of becoming one unit.

Being a woman has played a large role in becoming a leader in the hospitality industry as I made sure to lead from a different perspective than what was atypical when I was a line cook. I truly try to utilize my maternal instinct in my leadership style.

I wish I had a better answer for avoiding burnout as it is almost inevitable when a person has put every ounce of their mind, soul and heart into a business, particularly in an industry that runs on pennies. However, when I do hit a wall, I often reach out to my industry friends to talk things through to remind myself I am not the only one going through this and hear their stories and solutions.

Adaptability should always be a key trait if you are wanting to own any kind of business—the road of entrepreneurship has many twists and turns that you have to be ready for.

Being in the food industry for over 20 years, the one thing that has always kept me optimistic is the community. The food and hospitality community is full of compassionate and hard working individuals that are often the first responders in any crisis. Over these past few years I have really experienced the strength and love this community has provided in the hardest times.

As a food entrepreneur, I know the struggles and benefits of the industry firsthand. My residency at Hot Bread Kitchen allows me to take my experiences and share that knowledge with others so they can feel the pride of owning their own food business. As a first generation American, I see the reflection of my family in Hot Bread Kitchen’s members.