Pastry & BakingOffice & AdminMedia
Monica Glass
Founder, Chef, Food Editor | Monica Glass LLC, Verveine Cafe & Bakery
Experience
2020 - Present
Food Editor
JombyPhiladelphia, PA
2020 - Present
Program Coordinator of
Careers
Careers Through Culinary Arts Program (C-CAP)Philadelphia, PA
2019 - Present
Founder & Chef
Monica Glass LLCPhiladelphia, PA
2015 - 2019
Corporate Pastry Chef
Constellation Culinary Group (formerly Starr Catering Group)Philadelphia, PA
2012 - 2015
Pastry Chef
Clio Restaurant, Uni Sashimi Bar - Eliot HotelBoston, MA
2007 - 2009
Freelance Editor / Reviewer
InvisionNew York, NY
2005 - 2008
Outsourced Culinary
Freelance CateringNew York, NY
Education
2004 - 2004
B.A. Communications, Minor in Business Administration
The Pennsylvania State University - Carnegie College of CommunicationsUniversity Park, PA
2003 - 2003
Education Abroad Program
École de Luminy Marseilles, France
Advice from Monica Glass
Quotes about career path, skills, and teamwork from an industry leader.
What truly inspires me to continue to excel in this industry is seeing how food can put a smile on people's faces.
I want to help people live their lives joyfully nourished. A good meal can help someone have a great day. I am also on a never ending quest to learn as much as I can about culture, hospitality, ingredients, food, etc. and I also continue to grow as a leader and mentor.
I fully believe that everyone needs to feel important and valued for their contributions.
In the workplace, if you give them trust, encouragement, and a sense of autonomy, they will take more pride and ownership in their work, and, in return, be more proactive, solution-oriented, accountable, and committed to their growth. Delegate authority, not just tasks. Too many times, I was put in a position of "make it happen." Also, you as a leader need to provide the tools and resources they need to get the job done. While I made it happen, it didn't motivate me to want to help the company grow.
I like to work with my hands and make people happy.
Food excites so many people, and a great meal or dessert can take them out of their heads for a minute or two, allowing them to focus more on their present being, their senses or nostalgic memories, and ultimately providing a certain happiness. That still really propels my choices every day.
Deborah Racicot (Gotham Bar & Grill), Michael Laiskonis (Le Bernardin), Jennifer Carroll (10 Arts), Ken Oringer (Clio), My Parents (Dan & Kathy Glass) are my mentors.
They've all pushed and challenged me in immense ways, ultimately instilling in me the value of hard work. Each had their own views on food, which taught me to look at food in unique ways.
You eat with your eyes first, so it has to be pretty.
But at the end of the day, the taste is what guests are going to remember, so it has to be delicious.
I like to inspire by example - my attitude and how I operate in a kitchen, rather than brut force.
I've found that people are more motivated when they believe it is their own choice and can feel some ownership. Put your head down and work, be curious and ask a lot of questions. When you think you know it all, it's time to move on. But have fun - I like to create a fun yet serious environment. Your attitude will be seen in your food. Do something you love every day and it won't be feel like work.
When hiring or mentoring aspiring professionals I look for the willingness to learn, curiosity/asks thoughtful questions, a good attitude, humility, self-motivation, passionate about food/hospitality/growth, cleanliness working, hygiene, ability to multitask and commitment.
Taste everything.
Even if you think you don't like it. Travel. Experience and immerse yourself in the unfamiliar. Seek out opportunities to learn. Eat out. It doesn't have to be anything fancy, but see what others are doing and how they are being inspired. Talk to your community. Support each other. Mentor people younger - they will often have brilliant ideas. Read a lot but don't copy.
I chose this industry because I love food, I love tasting and learning about new things, I love putting a smile on people's faces.
I always ask a lot of questions and was once told "you're not normal" for it.
But that was also quickly followed up with "it's a good thing." Don't be afraid to be yourself because there's no one else like you.
Everyone, regardless of level or job, should be treated with respect and kindness.
People will be much more invested in their work if you give them encouragement and some authority and autonomy vs. ruling by fear. Don't infantilize your employees and don't work them to the bone.
I look to movement for self-care.
Whether it's taking a pause to stretch at work, taking a hike in nature, making time for yoga practice, going for a run, or working out at the gym, movement helps me stay grounded and calms my (often busy) mind and soul. Also trying to get daily sunlight! I thrive with the sun.
Roles in Pastry & Baking
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