Friends of Tabletop: Meet Susan from Jujube

Friends of Tabletop is a place where we share who we love working with. This can range from a client, influencer/blogger, or special someone who simply means a lot to the Tabletop Team. Colleagues and friends who we’ve met throughout our journey with Tabletop Media Group make us a part of who we are.

For our September Friends of Tabletop, meet Susan from Jujube!

Tell us about your position at Jujube.

I am the Executive Chef and Partner at Jujube.

Why did you want to take over the new ownership of Jujube?

My partner and I were looking to open our own restaurant within the Triangle. Charlie Deal, owner and founder of Jujube, was mentoring us at the time and suggested one day, "Why not just take over Jujube?" It has been an honor to continue the legacy.

What is your least favorite food?

Sweets. I'm not a fan of desserts. I'd prefer a scoop of mashed potatoes over a scoop of ice cream any day.

What about favorite food?

Cassoulet. I can never turn down a cassoulet. I have been lucky enough to travel to Paris and dine at the famous La Fountaine de Mars and had such an amazing, rich, decadent cassoulet with beautiful pieces of rabbit and flavorful local sausage. It has made a great impression on me.

Bar order? If you don't drink, what's your coffee order?

I have my go-to’s for sure. Vino is what I lean towards the most. I really enjoy natural fermentation processes which also leads me towards ciders as well. If I'm feeling frisky, I enjoy a whisky sour with egg white from time to time.

What is one of your unpopular opinions?

This is a loaded answer so bear with me. "The guest is always right". Is the guest always right? No. BUT, you must consider the problem that is at hand. I don't believe the motto should be "the guest is always right", the motto we should be repeating in our minds is "what is the perceived value" which I believe can be applied in many aspects of the restaurant industry. The perceived value of a dish, hospitality, service... if there is a guest issue, even though the guest’s point of view or reasoning is incorrect, their perceived value is more than likely correct. And so, you may have not gone above and beyond in meeting their expectations.

Other than Jujube of course, where is your favorite place to eat in The Triangle?

Cortez

What is your favorite Jujube menu item?

I'm a big fan of specials wherever I go because the regular menu will always be there for me to try, but a special only comes around occasionally. So, the specials we create each week are my favorite and when they are a big hit, they make it on the menu. Like our Octopus Tartine and our Vegan Kimchi.

Do you have a favorite story about how you got to where you are in your career?

That's probably the story as to how I came to the Triangle from New York. It was Super Bowl Sunday, February 2010, and I was stuck in O'Hare Airport due to a snowstorm. At this time, I was very burnt out on my career, working insanely long hours, and burning the candle at both ends. As I waited for my next flight, delay after delay, I was becoming more and more anxious to get back to NY where I had to be in the kitchen at 9am after only a 3 day vacation. My frustration must have been apparent as a gentleman struck up a conversation with me to maybe help take my mind off the departing flights schedule. I don't know what all we talked about or for how long but I remember this one question he asked me, "If you could do anything, no matter the cost or the skill set, what would you do for a career?" My answer was, "I think I would like to own a food truck." He began to tell me about Raleigh, it was Forbes 500 Best Places To Live for many years running and how there was the potential for a food truck scene to emerge given all the RTP businesses. In July of 2010 I came to visit Raleigh, in August of 2010 I moved to Raleigh, and in March of 2012 I opened my food truck. All because of a stranger in the airport.

If you could redo one thing in regards to your career what would it be?

I wish I had taken the time to study culinary abroad.

What's the most useful lesson you've learned from being a business owner?

Never be afraid to adapt and change. If 2020 has taught us anything, you must be ready to pivot.