Hospitality has many entry points that can lead to a fulfilling career. These female leaders share how they knew this profession was right for them.
1
"I knew this profession was right for me when it started to serve as a tool for healing, expression and purpose, in a natural and organic way; when I saw how I was impacting the people and guests that I work with."
Michelle Herndon, Director of Diversity & Community at Boka Restaurant Group in Chicago, IL.
2
"I made an early career change, and was formerly a student-athlete on a full ride to play basketball in college. I knew this industry was right for me after completing school and spending a few years experiencing different kitchens. I was particularly drawn to the challenge of fine dining kitchens because of the discipline, focus, and the parallels to athletics I found in those kitchens."
Aisha Ibrahim, Executive Chef at Canlis in Seattle, WA
3
"I always say I was born with a ladle in my hand, and I have always been obsessed with eating. So, the natural evolution of that was to cook."
Maneet Chauhan, President and Founding Partner of Morph Hospitality, in Nashville, TN
4
"I grew up in this industry. My parents opened a restaurant a few years before I was born. That small Chinese restaurant would be where I spent my afternoons doing homework, the weekends working, where we had family dinners and celebrations, and honestly the only time I would get to see my parents. It paved a way for my family and the hard work my parents put into it is deeply ingrained in me. It felt like a natural progression for me to continue in this industry because I know nothing else. Any other career would seem like work to me. My family enjoys food. Our time spent together is focused around eating, talking about what we ate and what we will eat. "
5
"I knew this profession was the right direction for me when I saw the happiness and comfort guests received from the hospitality I provided. There is something very special about making that kind of an impact on someone’s day or special occasion."
Cathy Mantuano, Beverage & Service Director of The Joseph in Nashville, TN
6
"I knew this profession was right for me when it combined my altruistic principles with skills that provided me with “flow”. So not only could I practice butchery from a skills perspective, but the way I sourced and butchered could also help battle climate change and the unjust industrial food system."
Kristina Glinoga, Butcher & Owner of Butchery 101 in Seattle, WA
7
"I went to culinary school after high school without really knowing what I wanted to do. During my first semester, I fell in love with cooking. I got The French Laundry cookbook and was obsessed: I wanted to work for Chef Thomas Keller. After graduation, I went to Napa to eat at Bouchon, and I asked to talk to the chef to see if I could stage for a day. After the day-long stage, I got hired and worked my way up."
Marjorie Meek-Bradley, Executive Chef at Pastis and Upland in New York City and Founder & Partner at Smoked & Stacked in Washington, DC
