We’re excited to introduce you to the always interesting and insightful Grace Zuccarello. We hope you’ll enjoy our conversation with Grace below.

Grace, thanks for taking the time to share your stories with us today Have you ever had an amazing boss? What did you learn from them? Maybe you can share a story that illustrates the kind of boss they were or maybe you can share your thoughts on what you think made them an awesome person to work for?

Best boss I’ve ever had? This is an easy one. I’ve had lots of bosses. I actually still have bosses, because I’m currently working part time as both a substitute elementary school teacher, and doing food prep at a local cafe. But, BEST boss, without a doubt, Chef Rick Tarantino. For myself, a “boss” is more worthwhile than finding a “mentor.” I’ve found mentors are more akin to sunshine and roses, whereas a boss can reprimand you, pays you less (usually) than what you think you deserve, and they can fire you. You have more to lose with a boss, and that’s why it’s worth it to always try to have one. Chef Rick has helped Fortune 500 companies, Shark Tank, QVC and numerous other businesses when they put their food products out. He helped build household name chefs in the early 2000’s, Food Network era, so he knows his stuff. He’s a distant relative, so when he found out I was struggling with my food R&D company, he said I could use his facility in Trenton. The stipulation was to assist him with clients. Clients in the food world (for lack of a better term) are crazy. They’re usually chefs with ideas that don’t translate, ingredients that can’t be found, and recipes that just don’t work for production. I would make something and Chef would say, “Wow, that’s perfect..” LONG PAUSE. “Do it again.” And I’d make a face, because I’d been there since 8:30 am, after a 3 hour drive on the GW from Queens, and it was now 8:30 pm. He would laugh in his heavy Boston accent, “I’m here until 11 pm so you got plenty of time to make it another 2 times.” It’s bewildering to see this type of dedication, so instead of complaining, I answered, “I’ll be here until kingdom come. No curfew tonight, chef.” Repetition will take you farther than you’d think, and so does your attitude. Work is work. That’s why it’s not called ‘fun.’ So, yes, Chef Rick- he was a pain in every way, but he made the long hours, corny teachable moments, and most importantly, he gave me opportunity. He will always be the best “mentor/boss” I ever could have had.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

‘Willow Street Food’ is a meal and small business delivery based in South New Jersey. It’s clean ingredient food, made from scratch you don’t have to think about. Microwaveable, and delicious and for the person who just doesn’t feel like cooking that nighttime or lunchtime. I want it to be accessible for individuals who do not want to cook, such as new moms, the elderly, ill, tired, etc. It’s a nod to the ‘Statue of Liberty’- “Give me your tired, your hungry, your poor…” but joking aside, not everything needs to be “chef” created, nor should it be unhealthy. I’m also bringing in small businesses so there’s more of a platform for consumers to discover new products. What am I most proud of? I don’t really know. Ask me that in a year, after it (hopefully) gets off the ground.

Do you have any stories of times when you almost missed payroll or any other near death experiences for your business?

Chef Rick had me working on numerous biltong clients. Biltong is air dried beef, originating from Australia. After the customers outgrew our facility, and Chef moved on, I started experimenting with our own blends. Our biltong was a hit. I enjoyed making it, and the customers loved it. As the product started to grow, the USDA gave us a new set of rules that were based off a ‘study.’ A ‘study” is a controlled experiment that explicates what should be the safest method, in terms of eradicating pathogens for food safety. .
The conclusion of this particular study was that a certain % of humidity was necessary, and it became the new standard. By it’s own admission, however, the humidity % alone did not satisfy the “kill point” (time and temperature where pathogens are eradicated). After being told we could no longer use our old method, I spent months adjusting it until we found our perfect “kill point” process. It checked off every box, it was better tasting than before, quality control would be unmatched, and I was satisfied. The USDA would not accept it without our location producing a study. Doing a study was out of our price point, as was replacing equipment they insisted on.

It was tough for me to accept that the past 20 or so years I’d spent in food manufacturing were gone. I could have made other products but the fun of it was gone, and so was the capital needed. I started cooking again, and quickly admitted that it was making people happy with food that was my actual goal. And that leads us to today.

Have any books or other resources had a big impact on you?

I used to read a lot of books. I basically of stopped (era wise) with ‘The Beat Generation,’. Podcasts are only on when I’m doing the dishes and laundry. I only listen to ‘The Bible in a Year.’ Current resource books are cookbooks. My favorites are ‘White Heat,’ and ‘Milk Street.’ There’s also Jacques Pepin, Anthony Bourdain, historical cookbooks, etc etc. If you want to do something professionally, you really need to understand the mechanics of it- from soup to nuts. This cannot be understated, and no, you can’t hire it out. If you can afford to hire out, it’s a ticking time bomb until something goes wrong. Then you bring in an “expert” to fix it, and another thing goes wrong, on and on. Other current resources include my Dad (who was a successful self-made business man), my current boss (the woman who owns the family business I work part-time at), and the kids at the school. Kids are great teachers because realizing how we respond to emotions and education gives me insight into how and why we do and say (and eat), the things we do. Every chef’s favorite recipe is one from childhood.

Contact Info:

• Website: https://www.willowstreeetsnacks.com
• Instagram: @willowstreetfood.com
• Facebook: https://www.facebook.com/people/Willow-Street-Food/61575844366873/#