Meet Sherry Grimes

We’re excited to introduce you to the always interesting and insightful Sherry Grimes. We hope you’ll enjoy our conversation with Sherry below.

Hi Sherry, so happy you were able to devote some time to sharing your thoughts and wisdom with our community. So, we’ve always admired how you have seemingly never let nay-sayers or haters keep you down. Can you talk to us about how to persist despite the negative energy that so often is thrown at folks trying to do something special with their lives?

I began cooking because I loved it and was good at it. I loved creating, the rush of being in the kitchen and making people happy. Now over a decade and three shoulder surgeries later, I wonder why I chose this path. Yet, I keep going, in spite of the nay-sayers, I keep going. This business is not for the faint of heart and daily there are people who publicly bash us which is degrading and hurtful right? You put every fiber of your being into your business and because someone doesn’t like that you charged them for syrup or because something called “The Sweet Delores” is sweet, they have the ability to go online and disparage you in an attempt to negatively affect your business to deter others from patronizing you as a punishment or to goat you into responding. I wonder why people feel a need to place themselves in this type of spotlight and if being a hater feels good in some sort of sadistic way. Maybe it’s my upbringing, maybe it is the unyielding support I have from my partner and others around me who show up for me everyday, maybe it is my will to never allow anyone to disparage or disrespect me, my craft and what I have spent everyday building.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

I’m the Chef/Owner of Pig & Butter, a craft cocktail bar and brunch all day restaurant in the East Village in NYC. I am a former Neuroscientist and Psychotherapist and my partner is a scientist and designs the cocktail menu.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

1. Open mindedness
2. Passion
3. Flexibility

Make connections with everyone as you will use them at some point and time.

How would you spend the next decade if you somehow knew that it was your last?

I would move my family to London and cook at all of my favorite restaurants and ignore the urge to open one of my own.

Contact Info:

• Website: https://Pigandbutter.com
• Instagram: @pigandbutter

Image Credits

Pig & Butter