From F&B to Hospitality

My entire professional past is engrossed in the Food and Beverage/ Hospitality industry. I started out in restaurants, with my first job being a hostess for Ruby Tuesday’s. I was 15 years old when I started working. My mom would take me and pick me up. I loved greeting people and making them feel welcome. Eventually I became a server, I found that even more rewarding. There was more time to engage with and talk with the guest, “work the tip”. The regulars loved to be remembered and always tipped well. Especially the drinkers in the smoking section. The money was really good. Living at home and making that kind of money in that kind of industry immediately had me more than intrigued. Not to mention hanging out with the other waiters and kitchen staff was lively, provocative even. I worked in several restaurants in several positions from bartending to cooking. I even worked with my sister at my dads deli and catering business.

After getting burned out in restaurants, mainly from the lifestyle, I moved out to Colorado to live with my oldest sister and nanny for my nephew. In the evenings, I got a second job in the hotel/ hospitality industry. I started out in banquets, then bartending and front desk. Eventually I tried all the other departments from Concierge to reservations, even a short stent in house keeping (not my cup of tea). I wanted to learn every aspect of running a hotel. This was a result of an old dream to own and operate a Bed and Breakfast, so it seemed like the right path. Being somewhat of a wild spirit, I moved around from state to state for a few years. Living in CO, CA, FL, GA, and this industry made it easy to do. I could always find a position within the hotel brand and relocate. Many years later I found myself taking a Director of Meetings and Events position in Miami, FL. It was the perfect storm. I was in tropical South Florida, making a nice salary, but working long hours, nights, weekends and holidays. I didn’t have much time to really reap the benefits of working in a hotel and getting discounts on traveling. You could say the position was like a wolf in sheep's clothing. After about 5 years in Miami, I was in the middle of doing a final run through for a wedding reception set up in the ballroom and the ceiling completely collapsed. The wedding was taking place outside on the beach when it happened. All the while I have all hands on deck moving the entire event up three floors to the cafe. I never worked so hard in my life; I was determined to not let this ruin the wedding. That story is an entirely different blog for another time. Nevertheless, I decided to give my notice and move to another city, Jacksonville and of course, back into the restaurant industry.

It was like coming home from a long time abroad. This was my passion; this was what I love to do. Not just helping people enjoy their experience, but the food and wine that flowed alongside it. The family I went to work for ran a traditional, very well known, Italian restaurant. The kind where celebrities would dine while in town for the TPC golf tournament. They had a piano bar and a consistent and wealthy clientele. As soon as the father Johnny retired, he passed it down to his sons Tony, my boss and his brother, whom I never met. Tony and his wife ran the place and decided to change the concept, menu and name. Pizza, Pasta and Sushi was the cuisine. Although it was some of the best food I have ever eaten, the concept did not take off like it should have and sadly, it closed for good.

Only a few weeks later, I landed another job at one of my favorite restaurants that had beer and wine retail along with a Tapas menu. Royal Palm Village Wine & Tapas - Atlantic Beach, FL (royalpalmwines.com) The food is unique and delish, not to mention small plates, so you can order and try all the things, not just commit to one entree. The Chef, Christopher Roberts, is very talented and does wonders in his very small kitchen. As a matter of fact, he catered my wedding and made my wedding cake. People from the wedding still remember it, it was a Jalapeno Margarita Cake, and it was INCREDIBLE! Also, I met my husband while working at Royal Palm. Shortly after getting married, I left the restaurant industry again and went to work at a 9 to 5 as an event coordinator. This was a little easier on me because I was pregnant, and I was not on my feet as much. Shortly after having Frankie, I was struggling with going back to work and leaving Frankie all day. I had been back from maternity leave for maybe 2 months and then the Pandemic gave me the opportunity to work from home. Now, I work a couple nights a week at JAX Cooking Studio, it is such an amazing place and I work with some very talented chefs, bakers and even a few kids fresh out of high school that show some real potential to do great in this industry. We all share a passion for food and truly enjoy sharing that with others. Teaching adults and children basic cooking skills and even some in depth recipes and techniques.

Now, as a side hustle, I offer Intimate Gathering Services, where I can use all the skills, I have learned through my career to help with private in-home gatherings. Planning, preparing and executing these small gatherings to take the stress from the host so they may enjoy the event rather than deal with all the small details. Intimate gatherings, girls' night in, or teaching basic cooking skills or cocktail making to a small group without leaving the comfort of your home. Best of all, you can make unforgettable memories without the worries of planning or cleaning up. After all, this is truly what I have passion for.