Meet Grace Zuccarello

We recently connected with Grace Zuccarello and have shared our conversation below.

Hi Grace , thank you so much for opening up with us about some important, but sometimes personal topics. One that really matters to us is overcoming Imposter Syndrome because we’ve seen how so many people are held back in life because of this and so we’d really appreciate hearing about how you overcame Imposter Syndrome.

The only thing I’m an imposter of is being a blonde. It’s natural to start any venture, passion project, and/or to switch gears in your career and feel insecure. It’s a valid and healthy concern to admit your shortcomings. It also means you’re aware you need to put in the work. Imposter syndrome is overcome with practice, amassing relevant experience, study, research, and again- practice, practice, practice. If the area you’ve chosen is right for you, you’ll stick with it, regardless of financial gain. At that point you certainly wont feel like an imposter; in fact, you might now be somewhat of an expert. What’s the saying? “Feel the fear and do it anyway.”

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

I have spent the better part of the last 15 years in the food and beverage production space.
I enjoy food safety, haccps, and production. Its an interesting and rewarding field.
As of late, since moving from New York to South Jersey, I have started a frozen meal prep company for my community. I’m fortunate to have worked with some amazing individuals who currently are helping me along the way. The facility owner, Mr. Jim Nelson, is allowing me to use his kitchen and staff for production. The facility is located in Trenton, NJ and it’s where I have done most of my work.
The focus of my food is efficiency and ease, so think microwaveable meals that anyone who doesn’t want to cook (or doesn’t feel like it) can eat well. It’s for new moms, preteens, depressed people, people who don’t feel like reading nutritional labels, people recovering from illness (or who currently have one) etc. The work is done for you.
I would also like to donate a fifth meal to local charities for every four purchased.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

1.) Perseverance. I have been kicked out (mostly my fault) from facilities, clients, etc, and more than anything, it was the frustration that nobody understood what I was saying; admittedly my delivery was less than tactful. I taught myself to ignore it, and I continued to work silently and constantly- alone- and I slowly built myself back up. No failure was ever enough to make me quit. Failures will humble you, yes, but they shouldn’t make you quit. Some people are naturally gifted at certain things, but it’s their willingness to persevere that differentiates them. You can do it on the side, you can do it alone, whatever you do- just do it.

2.) Humility. A lifetime of experience is going to make you better than others in your field. It’s that simple. I could never go up against a chef- trained or not- with most dishes. Knowing this makes me smirk, because really, what am I doing? There’s no guaranteed outcome. Use humility as motivation, and you’ll manage to take everything in strides.

3.) Desire for Connection. I have been in CPG numerous times, with numerous projects. It fulfilled the spreadsheet side of things, but it was so boring. It’s still boring to me. I got into this to make friends, meet local businesses, cook good food, and to just have fun. If you give yourself a sense of purpose (not obligation) you will start running on momentum and not autopilot.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?

DM to Collab. Yes, as I mentioned previously, the CPG game is boring and stale. I relish (and I have probably waited 20 years to use that line) the opportunity to connect w other small businesses. I’m trying to take on as many small and local brands into my shop. I’m using a local hot sauce, honey and a tallow currently. Volume and financial wise, I don’t need more than 6ish units. If you have your own shop (or know or any small companies with shelf stable products), then yes, please let me know. Candles, scarves, soaps, perfume…It used to drive me bananas how most stores are impossible to get into, or they had fees, free fills…plus the distributor network headaches…so yes, feel free to contact me.

Contact Info:

• Website: https://www.willowstreetsnacks.com
• Instagram: @willowstreetfood @willowstreetsnacks
• Linkedin: http://linkedin.com/in/grace-anne-zuccarello-574063100