\n<\/p>\n
We’re celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women’s History Month, Food52-style). Is there a woman we should be profiling? Let us know<\/a>.<\/em><\/p>\n Shortly after Jackie Carnesi arrived in New York City fresh out of culinary school, she became a fixture at one of Brooklyn\u2019s biggest restaurant empires, Roberta\u2019s. She’s been tapped to lead equally impressive restaurants ever since. Following Roberta\u2019s, Jackie became executive chef at Nura<\/a>, where she filtered her experience and South Texas upbringing\u2014she grew up on Tex-Mex and Mexican cooking, alongside the Southern staples of her Tennessee mom\u2014through the lens of Indian cuisine. Though this was unfamiliar terrain at the time, she gladly, easily met the challenge (Nura became a Michelin-recommended restaurant under her helm).<\/p>\n Now, she is about to head the kitchen of the former, iconic Kellogg\u2019s Diner<\/a> in Williamsburg, Brooklyn, whose new menu will feature Tex-Mex and classic diner fare. As she prepares for its much-anticipated reopening this spring, Jackie\u2014who is never one to resist flexing and stretching her talents\u2014is simultaneously in charge of the nightly menu at Pan Pan Vino Vino<\/a>, a new bakery\/wine bar from the Nura team. In between this venture, perfecting her flour tortillas for Kellogg\u2019s, and her busy family life\u2014she affectionately calls 5-year-old boy, Hunter, the \u201clight of my life and full-time wild animal\u201d\u2014she took a moment to tell us about the women who inspire her and how she\u2019s feeling about the challenge that awaits her.<\/p>\n How does being a woman influence your work?<\/strong><\/p>\n Jackie: I definitely think that being a woman in the industry has had an effect on my work, mostly as a manager. I think it has provided me a level of empathy for people who have maybe not had it so easy in this industry, but I also think I have a lot of influence on my career from being a mom. It’s taught me a lot of patience and understanding and vice versa\u2014being a chef has taught me how to keep a cool head when your kid is having a temper tantrum. I’ve learned so much from both sides of my life.<\/p>\n Who are the women that inspire you in your industry?<\/strong><\/p>\n I’m constantly inspired by women in this industry, whether chefs like Chef Aretah Ettarh over at Gramercy Tavern, or Chef Ryoko Yoshida at Marlow & sons and Diner, or Chefs Sam Short and Tajeh Porter as pastry chef and head chef, respectively, at Nura. I feel so grateful to be within a circle of amazing female chefs like Sohla El-Waylly, who also is so inspiring to me. She’s so deep rooted in her values and so vocal about that.<\/p>\n What\u2019s the most difficult part of having a creative career?<\/strong><\/p>\n I would say that the hardest part of being in a creative field, especially in New York City, is trying to keep up with all the other amazing chefs that are putting out so much beautiful food that’s really innovative. It’s really easy to get caught up in the idea that you’re supposed to constantly be creating, and not just creating, but creating something new that people have never seen before, and that’s a really high bar to hold yourself to.<\/p>\n
\n
\n