Her Story
About Julie
I went to culinary school in New York City at the French Culinary Institute. After that, I worked in catering for about 8 years, then moved to small restaurants in New Jersey where I worked on the line as grill cook and saute at the fish station. Now I work as a bakery specialist for Andros and Beaumont, teaching other chefs how to use our fruit-based products, and I recently traveled to France for new product development.
Her Interview
Ten minutes with Julie
01What do you attribute your success to?
I attribute my success to my family. Definitely.
02What’s the best career advice you’ve ever received?
There's always something to learn, no matter what, no matter who you're with, or where you are, you should always be learning.
03What advice would you give to young women entering your industry?
To stay strong and just keep going.
04What are the biggest challenges or opportunities in your field right now?
Financial situations make it hard for people to value a quality product over one that's not quality because of the current economic climate.
05What values are most important to you in your work and personal life?
At work, definitely to be humble and keep learning. In my personal life, I value my family.
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