Alright – so today we’ve got the honor of introducing you to Jenna Santorelli Markl. We think you’ll enjoy our conversation, we’ve shared it below.
Jenna, thanks for taking the time to share your stories with us today Let’s go back in time a bit – can you share a story of a time when you learned an important lesson during your education?
The instruction that stands out the most from all forms of training, whether I always liked it or not, I respected. It was while in culinary school, one of the Chefs introduced themselves saying that they INTENDED to yell at each of us throughout the course. I was shocked. An adult admitting they would be “mean” to their new students seemed like an interesting concept to say the least. However, they proceeded to talk to us with sincerity and explained why they used this method before class got underway. The logic being that inevitably, you will be yelled at or around in a professional kitchen. Better to do it in this learning environment, where you may freeze up, you may want to react, and it’s ok. This is the time for it. Learn how you’ll respond in that situation by being in that space, and let’s work with it. Chef never yelled or chastised any of us with malice, we were yelled at with legitimate concerns. “WHO LEFT THE BURNER GOING UNATTENDED?” was followed by a mindful discussion on why walking away from an open flame is a bad idea (because clearly that lesson was needed if we were making such decisions). It made that day on the job, when I was reprimanded for not neatly folding my side towel while at my station, less of a problem. I didn’t panic or take it personally, nor mouth off for something I found trivial at the time. There was a standard I hadn’t been aware of and took the feedback with some grace; all the while grateful that someone took the time to think ahead and prepare me for what was to come.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
Food has been a major focus in my world since my teenage years. As a student athlete, I grew up primarily in dance and then started training with the football team when I got to high school. Running drills and using the weight room were new to me then. I had no awareness of how the change in activity would affect my body, especially at a time when the body is already in a state of change contributing to an inconsistent self-image.
One of the people who expanded my understanding of food and the role it plays in so much of our ways of life, was a nutritionist. This person provided me with tangible materials and concepts to better grasp what was going on within my body, and helped me to feel like I was taking an active role in correcting things I had been clueless about.
When it came time to decide about career paths, I only knew I wanted to help others through food. It’s very unlikely that I’m the only person who’s fumbled with their weight and diet, why wouldn’t I help the next person? And if I can save someone the time, money, resources, etc. by sharing what I’ve learned then it’s more than worth it. That drive has led to multiple culinary degrees and a plethora of job experiences surrounding the food industry.
Within my business, I strive to help YOU understand how food choices affect your overall lifestyle. In a single lifetime, our needs will change over time. We don’t come out of the womb eating cheeseburgers and we don’t sustain ourselves on milk & formula alone as we age. Food can easily be taken for granted despite its necessity and for others like me, trying to get a grip on it has made all the difference. It’s not just about the content of what you’re eating, it’s also how much and how often. What’s going on in your day that should be factored in? Sitting in meetings vs. running a marathon SHOULD have different food goals. What works for some doesn’t work for others; the difference often being how personally you’re looking at it. A broad (and honestly, ignorant) statement that says “carbs are bad” wouldn’t apply to the person running a marathon- they need that energy source! Me telling clients to eat oatmeal everyday because it’s “good” for you, doesn’t take into account that maybe they’re celiac or have IBS. It’s most important that we’re talking about food as it relates to the person who’s eating it. Fortunately, I find the whole concept fascinating and genuinely get invested in your wellbeing. Once I understood my own needs, it opened up this delicious world that I could be excited about instead of daunted by. Every person deserves to find that peace and feel empowered in their food choices as we move through our lives.
What’s a lesson you had to unlearn and what’s the backstory?
The common phrase of “practice makes perfect” was shifted for me at a young age to “practice makes permanent” and continues to come up in all areas of life.
It started with movement- I could practice getting my body to do something, but if I’m not doing the move correctly, then that practice wasn’t productive. In the classroom, you get used to completing a report or ironing your chef coat in the way your current instructor advises. Then you might move onto a new teacher/grade/class that wants it done their way. On the job, we can become complacent doing the same tasks each day. New leadership may have innovative ways to do the same work, whether they’re informed or relevant is a different story. The point being that nothing is ever perfect, to every person, all the time.
Not only does this remove unnecessary pressure to reach perfection, it manages expectations. Doing the same things repetitively can develop strength, knowledge, muscle memory, comfort, ease, and ideally lead to these things feeling natural, while permanent habits come to fruition.
We’d love to hear the story of how you turned a side-hustle into a something much bigger.
When I was approaching my 30th birthday, I felt the line between my personal and professional time was nonexistent. I had been working in hospitals and nursing homes, places that provide around the clock care. Food is nourishment and a comfort when you’re not necessarily at your best- I believe that wholeheartedly. However, the constant accountability became not sustainable and I started dreading the milestone birthday.
In the months leading up, I became more stressed and eventually resentful of the work, leading to one of multiple burnouts in my career. I must have been toying with having a side hustle or next project because I already had the Jenna Knows Food name. People within my circle helped to ask critical questions about my goals and message, and then worked with me to make the LLC official and build a website.
Once I had those resources, I was able to walk away from what I knew with any kind of hope. I started with friends, family, and friends of friends/family. It wasn’t the most financially prosperous gig so I’d occasionally supplement my income with a “real” job, hoping that could be the side hustle. That wasn’t usually the case and I would come back to my nutrition practice depleted but needing to market it/me (which still doesn’t come naturally after 6+ years) in order to expand.
Milestones have come in the way of X number of months seeing at least one client per week consistently and comfortably adjusting my rates to reflect the value of this work (while also being affordable and within market standards). The pandemic rocked me in the sense that if a person is out of work, unable to find or afford groceries, how could I promote my business in good conscience while their livelihood is in turmoil? It certainly impacted my ability to put myself out there and led to more recent goals of expanding my online presence- I’m now on Instagram! and building more partnerships within the community.
As time passes, more people know the name. The more accomplished I felt with Jenna Knows Food, the more I would hone in on HOW I want to support others and what is within my power to offer/do. In the beginning, I was willing to do whatever the client found helpful. That only encouraged the blurred line between personal and professional. It’s taken time and awareness to find the audience that lights me up most. From there, I could focus on what services best support that audience and generate the most value for clients, while also caring for myself.
Contact Info:
- Website: https://www.jennaknowsfood.com/
- Instagram: @jennaknowsfoodLLC
Image Credits
All images taken/stored on my personal devices