Tracey is a classically trained chef who graduated with honors from The Culinary Institute of America’s, San Antonio campus. She developed her love and passion for food at a very young age, growing up in the south end of Hartford, Connecticut’s Little Italy.
Her passion grew during her 23 year career in the United States Air Force. She had the opportunity to live in and visit countries such as England, France, Germany, Greece, Ireland, Italy, Japan, South Korea, Saudi Arabia, Scotland and Wales. The universal language in all of those countries is food. The offerings at the table are distinct.
The most important part of her travels was bringing the feeling of family to every table. The military environment was ripe for learning the regional food traditions of her Air Force brothers and sisters. For holidays and special celebrations, Tracey created meals from around the world to make sure everyone had a dish that tasted like home.
Karen, Tracey’s big sister, is the Catering and Operations Manager of The Traveled Chef. She has worked in the food and beverage industry in many capacities over the years. Read on to learn about Karen.
“Being the second oldest of five children, with parents who worked full time, I was often tasked with preparing dinner for the family each night. Luckily, our mom was a great cook who had the foresight and patience to teach us how to cook the home cooked meals we so loved. From this humble beginning, I developed a love of food and cooking that has continued to grow my entire life.”
Behind Their Brand is a collaborative effort Tracey and 8 chefs authored together. These chefs have taken bold steps away from the expected path of working in a restaurant as a traditional chef. The chefs have boldly and vulnerably ventured into the world of entrepreneurship and have built a successful brand from scratch.
Each chef shares their story of the trials and tribulations, triumphs and victories that have weaved the path to growing a successful culinary business.