Jessica Salazar

It’s important to be a shark.

I find that these individuals have a fresh mindset and sponge-like characteristics. As long as you have an openness to learning and a willingness to adapt I can provide you with the tools needed to succeed. I also look for someone who has a desire to grow and expand beyond their current space.

Having empathy and the capacity to adapt to different learning styles is crucial. Hospitality is just as important.

Don’t hesitate to step out and make yourself known.

Each member has a specific role to play, and we all share relationships. Effective communication and connection are crucial for us to work together and achieve our common goal harmoniously.

I pull childhood memories that are reminiscent of my youth. With Isidore, I touch on many concepts and ingredients that are familiar to my upbringing on my grandparents ranch in South Texas. When I eat dessert, I think of the joy in a kid's eyes when they get a sweet treat. There’s a part of our inner child that should never die, and I do my best to bring that same joy to guest of any age who come in and eat my desserts.

Without our minds clear and our bodies healthy, we can’t expect to lead and perform the way that we hope to. Setting strong routines for yourself is incredibly important. As I take on more, my calendar has become my best friend. Managing different groups of people, deadlines, ordering, working service can all lead to stress and a clouded mind and it’s important to find time for yourself. I like to start my mornings doing something for myself, a morning workout and coffee are how I like to prepare my mind for the day. It’s taken me a long time to realize how important self-care is, and this is something that I try to teach to my teams along the way.

I ask about their favorite desserts or pastries that excite them, and we work together to incorporate those ideas into our offerings at Pullman using local Texas products. I hold regular check-ins to ensure they understand their paths, goals, and daily challenges, helping them overcome obstacles as a team. I make it a point to set weekly and monthly goals to achieve together.

Whether it’s plated desserts, pastry, vienoisse, or ice cream, continuous education is crucial to always be pushing the boundaries.

While it’s not something I can do all the time, I do try to make a point to immerse myself into different cities and cultures, talking with chefs about methods in their areas of expertise.