About this episode
With nearly three decades of experience as a private chef, Chef Jacqueline Bruno takes us through her culinary journey. She traces her love for food back to her father-in-law, Francesco Paolo Bruno, a trailblazer who introduced Italian espresso to America. Partnering with her husband, they managed a thriving restaurant in San Francisco's Italian community and later established a successful coffee roastery. Chef Jacqueline also delves into her role as a restaurateur and tasting room chef at the California Caviar Company. Discover how she uses her passion and expertise to unite communities through the power of food. Listen to this brand new episode of The Private Chef Podcast on:Apple - https://podcasts.apple.com/us/podcast/culinary-passion-food-exploration-and-cultural/id1648363134?i=1000642622014Spotify - https://open.spotify.com/episode/1SBxapTavWr7jXnru7AmddYoutube - https://www.youtube.com/watch?v=Hq8e63mfc9MSeeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Twitter https://twitter.com/JHenncheFacebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheConnect with Jacqueline BrunoLinkedIn - https://www.linkedin.com/in/jacqueline-bruno-b0373431/ Time Stamps[00:01:05] Passion for food started[00:05:13] Culinary journey and kitchen management[00:11:25] The culture of food[00:14:29] Street food experiences abroad[00:19:24] Caviar's humble origins[00:24:14-00:24:25] Inflation and food affordability[00:29:37] Food delivery during the pandemic[00:34:38] The cost of Uber driving[00:40:17] Creating themed culinary experiences[00:43:32] Embracing cultural fusion[00:47:55] Fake plant-based food
