In this flavor-packed episode, Erika and culinary chef Tracey Shepos dive into her story from dishwasher to executive chef. Tracey shares her experiences of determination straight out of culinary school, working with Mark Stark, being on The Food Network, and working at Jackson Family Wines. You'll learn quick tips for using your cast iron pan and when to put your oven on convection mode. Whether you want to know the secret to making the perfect BLT or striking the work-life balance, this convo is the perfect recipe for foodies and dreamers alike!
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In this episode, we cover the following:
- Tracey's childhood and what brought her to becoming a chef
- Working at the busiest restaurant in Manhattan at 20
- Starting her catering business
- Working as a sous chef with Mark Stark
- Personal and professional self-discovery in culinary career.
- Collaborating with Jackson Family Wines
- Behind the scenes of being on the Food Network
- What a day at Jackson Family Wines looks like
- Questions from our listeners
- Tips for your cast iron pan
- Tracey's favorite deli sandwich
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Guest info:
Tracey Shepos Cenami has a background in cooking, starting as a dishwasher and later attending the Culinary Institute of America. She worked in known restaurants before transitioning to the wine industry. Joining Kendall-Jackson in 2012, she specializes in wine country cuisine and artisanal cheeses. Tracey's recipes have been featured in magazines and newspapers, and she regularly competes on the Food Network, winning against renowned chefs like Bobby Flay.
You can follow her on Instagram @TShepos.
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