Executive Chef/Owner of Hani's Bakery + Café

In my senior high school year, I came to the U.S. as a foreign exchange student from Serbia. The host family I stayed with saw how much I loved food because I used to cook often, especially when I was homesick. They were the very first ones who suggested The Culinary Institute of America. They said, “There's this culinary school that's kind of like the Harvard of culinary schools. Maybe you should look into it.” I always credit my host family with pushing me in this direction and letting me explore this part of me.

I had a lot of experience. I've learned a lot over the years, like during my time at Gramercy Tavern, but when you start to build your own space, there's so many things you don't really know. I didn't know anything about electricity, architectural parts or designs, plumbing or anything like that. So even though I didn't do it myself–you have a team and contractors–you still have to educate yourself and know certain basics because you're the one managing everyone.

Trust your gut at your opening. You're managing so many folks and so many people and so many opinions. Over time, there will be conflicting opinions they're giving you. Everybody just looks after themselves and their own part of the work. You have to know how to balance that, how to balance these people. And sometimes when there's some conflicting information, you just have to go with your gut and make the decision.

Don't give up, even when things get tough. You might have a nervous breakdown. Just persist. If you fall down, just get up and move forward. You just have to be positive.

Leaders, focus on your team the most. You need to treat them well, you need to pay them well, and you need to do everything you can to maintain a good staff and make sure that they're happy and stay with you as long as possible.