Check Out Tracy On’s Story

Today we’d like to introduce you to Tracy On.

Hi Tracy, thanks for joining us today. We’d love for you to start by introducing yourself.
Cooking is my second career. After my undergrad at UCSB, I worked in product and marketing for a shoe company. I’m thankful for the corporate experience and education, yet I could not see myself retiring in this profession and needed a challenge and a change. Much of my professional career (10 years) was as a Culinary Manager at Patagonia Headquarters in Ventura, CA. I managed the Cafes there, which nourished their employees for breakfast and lunch. It was incredible to be an employee of Patagonia versus employed by a separate corporate catering company. It was like making family meals every day. The job’s primary purpose was to contribute to the Patagonia Provisions line, which included recipe writing for the website on how to use the products and developing products such as spice blends and tin mussels. I knew the founder’s palate very well, so I conducted tastings throughout the lifespan of a product. At first, it was interesting to shift from restaurants and catering to the corporate world. It was hard not thinking I was the “Lunch Lady,” yet it was amazing to be still cooking and in the food industry with nights and weekends off and benefits! Above all, being a part of a mission-driven company was great – it brought more purpose to my work. I learned to see the impact of my choices in the food industry, both environmentally and socially. Currently, I am Sous Chef on a music concert tour. I created the kitchen at the venues from our kitchen rig, which we designed. One of the best parts of my job is to source all the ingredients, which means I am paired with a local runner to explore the local markets. It’s incredible to be able to travel the world and cook. Food is a compelling way to connect and a fun challenge to nourish clients with changing local ingredients.

To supplement my work when I am not on tour, I have worked this year with First Descents, providing life-changing outdoor adventures for young adults impacted by cancer and other severe health conditions. This is a way to add more purpose to my work, such as cooking. Often, food service can be very transactional. With First Descents, nutrition, and food are one of their main pillars, which puts value on food and my work. Additionally, it’s so nice to be in outdoor spaces when I’m in bigger cities most of the time. It helps put it all in perspective and what matters.

Alright, let’s dig a little deeper into the story. Has it been an easy path overall, and if not, what challenges have you had to overcome?
Of course, there have been challenges on the way, and these obstacles have been an incredible opportunity for growth. I struggled with risking leaving the security of the salaried job to freelance. I’ve always worked hard, which shows that it will always work out—shifting my perspective to understand that money is not always everything. Having this perspective and understanding what is truly life-satisfying is liberating. I’ve recently experienced misogyny in the kitchen while working in another country. Working with this energy while trying to accomplish the job at hand is draining. I am always professional in the workplace while trying to be kind and friendly. Egos can always be found in any kitchen, and I’m continuously learning to stand my ground with grace. I’ve struggled with working as a private chef vs. on a team in the kitchen. Personal cheffing is more about maintaining the relationship and tapping into intuition to interpret needs. Sometimes, I struggle with cooking the food and putting love and care into it. People can truly taste it. One client casually asked if I loved what I did. This was hard to hear as the truth was not obvious. Building emotional intelligence and necessary growth can always be a challenge for me. In most of my jobs, I must be able to listen to people and clients and hear their needs and struggles. Then, I can truly nourish and be satisfied with my food.

Appreciate you sharing that. What else should we know about what you do?
I am a freelance Chef. Sure, I’ve worked in restaurants, but I’ve taken a unique path in my 15 years in the culinary industry. I am currently Sous Chef on a music concert tour most of the year, and then I do a few weeks with an organization called First Descents. Sometimes, I’ll work at catering companies or private chef gigs. I am also building my work as a product developer and recipe tester/writer for CPG brands. In this space, I’m proud of my work with Patagonia Provisions. I developed the tin mussel line amongst other products and contributed several recipes. Cooking worldwide, I have created a versatile palate and understand various cuisines. Additionally, working in several countries and with different people, I know how to work in multiple styles and can accommodate several client needs or diets. I find joy in sourcing the best ingredients and finding purveyors who love their craft. From scrappy environments to professional settings, I continue to love to create delicious food.

Is there anyone you’d like to thank or give credit to?
Currently, I am working with Valeska Voiges. She is a dear friend from culinary school, and I am ever so grateful she gave me a unique opportunity to cook on tour with her. Valeska always appreciates our differences, and we make an incredible team. I continually learn from her expertise as a “food healer,” her intuition, and dreaming big. Countless people at Patagonia have been instrumental in my journey. Overall, I’ve learned what it means to be on a team, the importance of sourcing, and its impact on our environment. I’ve learned a great deal from Chefs – Charlie Fredericks (culinary school teacher), Jeff Olsson (Industrial Eats/New West Catering – unfortunately, he is no longer with us), Jayson and Jamie Poe (Poe&Co.), the opening team at Root 246, and the team at Chez Panisse.

Contact Info:

• Website: tracyon.com
• Instagram: https://www.instagram.com/tracyon/?hl=en
• Facebook: https://www.facebook.com/tracylon

Image Credits
Anna Lee, Thomas J. Story, Valeska Voiges, Tracy On