Experience
2019 - Present
Chef Owner
Il FocolareColumbia, SC
2018 - Present
Chef Owner
Small SugarColumbia, SC
2007 - 2010
Strategy Director, Retail
RazorfishAtlanta, GA
2007 - 2008
Vice President, eCommerce & Online Marketing
Relevant MindBerkeley, CA
2005 - 2007
Director, Retail and eCommerce
PokemonNew York, NY
2004 - 2005
Senior Manager, Strategic Accounts
RichFXNew York, NY
1999 - 2005
Client Partner
MacquariumAtlanta, GA
Education
Advice from Sarah Simmons
Quotes about career path, skills, and teamwork from an industry leader.
I hope my employees are inspired by my work ethic, my dedication to them, my humility and my drive to improve.
I hope I keep them motivated by leading by example and encouraging them to learn from their own experiences out of the restaurant.
Lately I’ve been listening to a lot of leadership focused podcasts and watching food based and chef focused documentaries like Cooked and Chef’s Table.
Seeing these world renowned chefs struggle with the same things that consume me makes me feel less alone.
I am always reading about businesses and leadership.
At this
stage of the game, what will separate me from others is not my
food knowledge but my ability to hire and grow strong leaders.
I believe grace and compassion are the most important qualities
in an employee.
My favorite question to ask in an interview is “if
you had $10,000 to donate to charity what would you do with it
and why?”
“Men must live and create.
Live to the point of tears.” – Albert
Camus. It’s ok to cry. Women are scared to cry because they think it makes them look weak. In actuality I’ve found it requires great strength to demonstrate vulnerability – even if it is alone in the walk-in.
I’ve had the fortunate opportunity to have some great
jobs with unpleasant bosses.
These past experiences motivate me to try as hard as I can to be a good leader and a compassionate and understanding boss.
Roles in Culinary
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