Ingrid attended the University of Pennsylvania where she received a Bachelor of Arts in Communications. Her work experience includes marketing and Public Relations at Coolhaus and Forever 21 in Los Angeles, California, and Make Up For Ever in New York, New York. She has also worked at Vernick Food and Drink in Philadelphia, Pennsylvania, and Esquared Hospitality and Union Square Hospitality Group in New York.
Working on the hot line at Meadowood in St. Helena, California. I was only grilling bread, but I thought “Oh my god, I’m cooking something that will be served in the dining room of a MICHELIN 3-star restaurant!”
It wasn’t technically a conversation but more like some personal advice Joseph Lenn, the chef and proprietor of J.C. Holdway in Knoxville, gave me. It was a bulletpointed list of things that helped him get to where he is today, like “sweat the details,” “never burn bridges,” “you can never learn everything” and “surround yourself with people more talented than yourself.”
Something that will always put a smile on my face were the Friday nights I spent at Blackberry Farm Brewery, when I’d go with Blackberry team members for happy hour. By my last time there, after only a couple of weeks, I felt like I knew everyone there. I will remember that feeling of community forever.
Embracing the unknown. I had seven first days at new restaurants and, each time, I had to get to know seven new teams. Almost every day, I’d be doing something completely new to me, but by the end, I became much more confident and comfortable with being uncomfortable.
You’re only going to get out as much as you put in. So, lean into what is uncomfortable and push yourself to do things you wouldn’t normally do. Even if I was exhausted from travel, I’d allow myself one night to settle in to the new place, then I forced myself to go out and explore.
