Hi again! I have to admit that it feels a little odd to participate in “Hello my name is…”, since I created this column to get to know some of the folks at MGFD whom we don’t usually get to hear from. And those who follow The Genuine Kitchen probably could stand to hear from me a little less!!! But in the interest of having something for my link in the About the Team section of our website other than the contact page of this blog, here it goes…
Name on government-issued I.D.: Jacquelyn Michele Sayet
Position: Brand Manager
Childhood ambition: Architect
First job: Sandwich-maker at the then newly-opened Einstein Bagels (5946 South Dixie Highway, South Miami, FL)
I began at MGFD _October 5, 2009_, because I interviewed Michael for a profile in the Miami New Times Fall Arts & Eats special section, and he emailed me later that night to ask if we could meet about a possible opportunity. He was looking for an assistant. I took the job because he made me believe in him just enough to take the leap. He was open to giving me the freedom to craft a new position and make it my own, and seemed like someone I could have fun working for. It was a rough, weird year. I had been laid off in February for the first time in my life from what at the time was a dream job. I was going through a career transition and still a little gun-shy. I was more sure of what I didn’t want to do than what I wanted to do.
Favorite dish at MGFD: Oh boy. Now I’m hating my own question… How about this… Michael’s Slow Roasted Beef Short Rib with Romesco Sauce, the 1/2 Poulet Rouge Chicken, and Crispy Sweet & Spicy Pork Belly. The last sandwich we did on the food cart (BBQ brisket with spicy mustard slaw) gave me heart palpitations. And Hedy’s Icky Sticky Toffee Pudding and all bread pudding flavors. Oh, and her Greek yogurt ice cream.
Most popular food prepared in your home: Ciabatta bread rubbed with raw garlic, drizzled with oil and then toasted just enough to crisp the bread, wrinkle fresh tomatoes on top and melt fior di latte mozzarella into the bread below. Salt and cracked pepper to finish, sometimes with chiffonade basil from the pot out front. Yeah, we like to cook.
Wildest food ever eaten: Something felt pretty wild eating a goose egg for the first time. Other than that, I’ve had my share of sweetbreads, brain, chicken feet, tripe… Nothing too crazy though.
Favorite beverage at MGFD: Usually a beer, such as a tall glass of Tucher with a wedge of citrus or what’s on our tap (now, Rare Vos, which is excellent!) And whatever sommelier Eric Larkee sets in front of me.
Proudest moment: Walking at 8 months old was pretty rad. Also having my New Times cover story on Kobe Beef mislabeling win an Association of Food Journalists Award this year; it was pretty gratifying since I wrote the piece a few months after the layoff (thanks Chuck Strouse!) It was also pretty badass sitting in the audience this year watching Michael accept his James Beard Award.
Biggest challenge: Getting myself to turn off every once in a while. It’s just more fun staying on. And Michael’s calendar
Perfect day: When I have a passport in hand, on my way to a great adventure.
Ideal spot for your vacation home: The hills encircling Florence, Italy, where I studied abroad in college.
Indulgence: Hedy Goldsmith. Taking pictures. Riding my bike and windsurfing on weekends.
Inspirations: My family and friends, everyone I work with at MGFD, including our farmers and the non-profits I’ve grown to know and love through my work, like Michel Nischan and his Wholesome Wave Foundation, and Dr. Marvin Dunn and Maggi Pons at Roots in the City.
My life: is about the journey being the destination, challenges being opportunities, risks being rewarding, and living and learning it to the fullest.