Strawberry STM dessert (Opposite) Vitello Tonnato
One of the biggest challenges is to figure out what each individual needs to get better. In order to do that, she has to pay a great deal of attention—being present, listening and watching. She notices what situations they falter with so that she can offer up an alternative way, suggestions, advice, encouragement, or even admonishment. Sometimes, it was a matter of not quite seeing what Chef Gresham wanted. It became important at that point to either reframe, re-explain, redesign, or shift the responsibilities. Helping others grow is an obligation to her and is something she feels is necessary for the industry. Moreover, this is the missing piece when it comes to mental health and equality for all genders, races, age groups, and beyond. Everybody plays a key role. From the chef on down to the dishwasher, everyone is treated with
respect and is integral to the success of this business. San Francisco has nurtured its share of pioneers, including a generation of amazing female chefs and owners— people like herself, Alice Waters, Cecilia Chiang, Joyce Goldstein, Barbara Tropp, and countless others. The city has offered them open- mindedness and opportunities. These ladies seized the moment with no pretense and were handsomely rewarded. Their collective success also gives a sense of camaraderie and possibility, especially when times are tough. She recalls when Acquerello first opened, it was going through a difficult patch. She cold-called Ms. Tropp for help and they ended up talking (and drinking wine) for a very long time. After that, Chef Gresham raised the courage to go back and figure out how to steer through those issues.
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