Today we talk to Jennifer Kim about how she transitioned into an alternative economy model to support women who have opened small businesses in the time of Covid-19.
Jen has been working in the industry since 2009, ranging from mom-n-pops to Michelin starred spots. She went out on my own in 2016 with Snaggletooth and then in 2018 with Passerotto. She since transitioned into an alternative economy model to use the platform, resources and networks she built up during the past decade to work with other micro-economies and hospitality folks to put $ in our pockets during a time when it’s not safe for us to go back to work and/or we have no relief from our government.
Personal Facts about Jen:
I originally went to UIC with the intention of joining their pharmacy program; I didn’t find cooking as a profession until later in life (mid-20s). I didn’t grow up with parents or guardians that would cook at home often so food was always based around convenience and whatever two small kids could safely put together. I ate a lot of Chef Boyardee and baked potatoes with Kraft singles.
Currently living with the duality of hating the nightmare that is the American Experience and loving the time away from work culture to learn how to be a full, complex human being.
I have a dog. I love him. His name is Buster.
