Today we’d like to introduce you to Danielle Bruno.
Hi Danielle, please kick things off for us with an introduction to yourself and your story.
Cooking and interacting with people through food has always been a passion of mine, thankfully it was extremely nurtured in my household full of Italians, to us food was a love language. I became so fascinated by the techniques, endless possibilities and flavor combinations that I just began cooking almost every day as a young child. Whenever I would see the reactions from people as they would try my food, it became almost addictive, I wanted to think of new ways to “wow” people and I became so in love with the plating process, to me it felt like art, a tangible, edible piece of art that started from a thought and came to fruition on a plate. As I grew older, I was never professionally trained, so I would take any job that had to do with culinary. I’ve worked as a line chef, prep cook, catering assistant, private chef, you name it, I have probably done it. Through practice and a lot of failure, I now run a successful private event catering company and restaurant and have done several cooking shows and competitions for Netflix and Food Network. I have had great success in incorporating cannabis into high-end dining and providing a one of a kind experience.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Since cooking is a huge way, I express myself and my creativity. The biggest struggle was when I had to step away from actively working as a professional chef. I abruptly lost my mother a few years ago and then my older brother last year. Creating has always been my therapy, the act of staying busy and attempting to still create with so much going on in my personal life was the hardest thing I’ve ever had to navigate through, living without the two people who were closest to me. In an attempt to provide for my surviving family, I had to shift career paths a couple of times but never lost my love for being in the kitchen and never lost my drive to become who I knew I could be. I wouldn’t be where I am without having to manage what life throws at you. It became a personal mission that led me to this amazing place in life and being able to give people joy through food is my greatest accomplishment. I never lost my zest for life.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
With all of the new trends and techniques in the culinary industry, I try and stay as current as I can and innovative as possible. I specialize in cannabis infusion into fine dining techniques and bring a “high” end style menu into any venue. During covid I had to shift my business model, no longer being able to serve in my place of business made for a new adventure and I began more of a “pop up” style dining experience. I love being able to custom-create menus that are unique to each client. I am able to create one-of-a-kind dishes that take you on a flavor journey with great attention to presentation, it’s both visually and physically stimulating. I try and use my infusions in a way that are easy for some diners to opt out of the cannabis experience if they choose, there’s something for everyone to love.
Can you tell us more about what you were like growing up?
Growing up I was always kind of a boss, I wanted to know everything so I could do anything. I tend to have a very positive presence and outlook on life, every day is an opportunity to do what I love and meet new people, learn and impact someone’s life. I am a caretaker by nature and love to be a part of the service industry and just try to create happiness. I loved watching people come together to share a meal and just relax, talk about life and find commonality in food. Everyone has to eat right? I found that in all my travels and experiences in life, some of the most profound moments were when people came together to enjoy a meal and each others company, whether friends or strangers people can vibe together over a meal. I was always an athlete, I loved sports, and that mentality has helped me keep this drive to be the best, I tend to be extremely competitive especially in a male-dominated industry. Having brothers it was sink or swim, and I had to always prove myself and command attention with a larger than life personality.
Contact Info:
- Website: theedibleimprov.com
- Instagram: @chefdaniellebruno
