Episode 69: Culinary Passion, Food Exploration and Cultural Diversity with Chef Jacqueline Bruno

The Private Chef Podcast - Serving the 1%

With nearly three decades of experience as a private chef, Chef Jacqueline Bruno takes us through her culinary journey. She traces her love for food back to her father-in-law, Francesco Paolo Bruno, a trailblazer who introduced Italian espresso to America. Partnering with her husband, they managed a thriving restaurant in San Francisco's Italian community and later established a successful coffee roastery. Chef Jacqueline also delves into her role as a restaurateur and tasting room chef at the California Caviar Company.
Discover how she uses her passion and expertise to unite communities through the power of food.
Listen to this brand new episode of The Private Chef Podcast on:
Apple - https://podcasts.apple.com/us/podcast/culinary-passion-food-exploration-and-cultural/id1648363134?i=1000642622014
Spotify - https://open.spotify.com/episode/1SBxapTavWr7jXnru7Amdd
Youtube - https://www.youtube.com/watch?v=Hq8e63mfc9M
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Connect with Jacqueline Bruno
LinkedIn - https://www.linkedin.com/in/jacqueline-bruno-b0373431/
Time Stamps
[00:01:05] Passion for food started
[00:05:13] Culinary journey and kitchen management
[00:11:25] The culture of food
[00:14:29] Street food experiences abroad
[00:19:24] Caviar's humble origins
[00:24:14-00:24:25] Inflation and food affordability
[00:29:37] Food delivery during the pandemic
[00:34:38] The cost of Uber driving
[00:40:17] Creating themed culinary experiences
[00:43:32] Embracing cultural fusion
[00:47:55] Fake plant-based food
[01:02:26] Job expectations and respect
Quotes

"Feeding people is such an intimate thing. Besides living with them, you're coming in there and you're actually giving them what's going to either keep them healthy or just satiate them for the moment."
"I feel like food is really the common thread that can unite us as a human race, as opposed to a particular race."
"I want them to treat me like a human being, not like a machine, not like a servant. I want to be treated with respect. That's all I want."
"I've learned to love myself and I think chefs need to learn to love themselves and not allow themselves to be abused."
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