Jasmyn's resume is as impressive as the mission behind Hot Bread Kitchen, where employer-driven workforce development and business incubation programs help to build lasting economic security for low income, immigrant and minority women and men. We have fond memories of frequenting their farmers' market stand in New York City's Union Square, and we're excited to learn that you can give the gift of good bread for the holidays, for yourself or others, by ordering online. Here's to more growth and goodness from HBK.
When did you know that you wanted to work in food?
After managing a restaurant in college and subsequently running the marketing department for a large restaurant group, I found myself working for a large financial services firm and not enjoying it at all. I knew I wanted to get back into the food world. It gave me a unique energy that sitting behind a desk never gave me.
How did you get your current good food job?
I had been following Hot Bread Kitchen in the news for a while and I answered an ad on their website for another position. After I met with the team, we all agreed that my skill set could be best leveraged in a more overarching capacity which is how the Strategy Director role came into play.
How did your previous work or life experience prepare you for a good food job?
By the time I started working at Hot Bread Kitchen, I had managed operations, business development and training for some of the most popular fine dining restaurants in the country as well as one of the largest franchise-model, fast food chains in the world. My experience in understanding the strengths and weaknesses of well-established institutions as well as thinking long-term about growth and expansion of individual business units was the right mix for Hot Bread Kitchen, an organization poised for growth and replication.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
When I first decided to redirect my career toward food, I experienced some challenges in getting hiring managers to take me seriously. They could not understand, with my education and professional background, why I wanted to manage restaurant operations. It was difficult to convince someone that I legitimately wanted to do this work. Luckily, Danny Meyer's managing partner was able to be convinced and it changed my career trajectory.
Name one positive thing that a former employer taught you that you continue to appreciate?
In general, I've worked with quite a few managers who push me outside of my comfort zone. I think I exude some type of confidence or willingness to work outside of a well-defined bubble that indicates to mangers that I can always take on more. Having managers who were willing to take those chances on me has given me the opportunity to learn more and be more creative than the role might have otherwise allowed.
What can you identify as the greatest opportunities in food right now?
I think there's a great synergy right now between entrepreneurship and sustainable food solutions. in terms of what we eat and how we get and make the food that we put into our bodies. Getting back to basics and stripping food back down to its simplest core components is a trend worth keeping around for a while and I believe it's opening doors for young, forward-thinking food entrepreneurs.
If you could be compensated for your work with something other than money, what would it be?
Time. The most valuable resource to all people is time and there is never enough of it. If I could take a short annual sabbatical to explore an interest that may or may not be directly related to my everyday work, I think it would make me a more creative and focused person. I think this would be true for most people.