Faces of the Fed: Brianne Krawczyk, Birmingham Department chef

January 23, 2024

Brianne Krawczyk takes it with a grain of salt when individuals fawn over her
mashed potatoes.

“Individuals will say, ‘These are the most effective mashed potatoes I’ve ever had,'”
Krawczyk mentioned. “OK, it is as a result of I take advantage of quite a lot of butter and cream.”

Brianne Krawczyk joined the Fed in mid-2023 as a chef within the Atlanta Fed’s
Birmingham Department. Photograph by Stephen Nowland, Federal Reserve Financial institution of
Atlanta

Krawczyk mentioned she has acquired many compliments on meals she’s ready
since beginning in mid-2023 as a chef within the Café on the Birmingham Department
of the Federal Reserve Financial institution of Atlanta. The strain to carry out is pretty
excessive on condition that she was employed to succeed David Hicks, who had ready and
served meals for greater than 35 years within the Department. Hicks had constructed a
following past Birmingham. He was identified all through the Sixth District
for the recipes and recommendations on wholesome consuming he shared by FedFit, the
Financial institution’s well being program.

Krawczyk has transitioned comfortably into the Café’s kitchen as she attracts
on expertise that started when she was a toddler and he or she and her grandmother
ready and served dinner events. Krawczyk has developed a repute
for a powerful work ethic and sort, calm demeanor, in response to Scott
Taylor, the Department’s services and assist providers supervisor.

“I really like seeing workforce gamers who present initiative whereas sustaining an excellent
angle and offering wonderful customer support, and that is precisely what
Brianne does,” Taylor wrote in an e mail. “I’d describe Brianne as a
devoted workforce member who is not afraid of labor, or studying, and loves her
household.”

Household is why Brianne and her husband, Kyle Krawczyk, moved in 2013 to
Trussville, about 20 minutes northeast of Birmingham. “We wished to settle
down, to be close to household,” she mentioned. They’d been transferring steadily for
jobs, from New York to a number of areas in Florida. They’re each
skilled cooks who met on the Culinary Institute of America in Hyde
Park, New York.

The Krawczyks have one son, 4 years outdated, and Brianne is pregnant with a
lady due in late January. She spoke of the fertility challenges she and her
husband confronted after the lack of a child lady. The expertise moved her so
deeply that she would think about a profession as a fertility nurse as a result of she was
in “awe of the compassion these nurses had,” she mentioned. The Krawczyks married
5 years in the past, following eight years as a pair.

“We’re actually blessed,” Krawczyk mentioned. “It has been an extended journey.”

The couple wish to deepen the roots they’ve planted within the Birmingham space.
They determined towards transferring when the household Kyle labored for as a personal chef
determined to relocate to Denver and requested him to affix them.

“They provided him hefty cash to maneuver to Denver, but it surely was not price it,”
Krawczyk mentioned. “It was a wage job with weekends off, besides for infrequent
weekend dinners.”

The steps the couple took subsequent communicate to the challenges of working in a service
business that is busy on nights, weekends, and holidays.

Kyle tried to search out one other household to rent him however was unsuccessful. “That is a
distinctive clientele that is prepared to pay for that service,” Brianne mentioned. Kyle
took a place with Bruno Hospitality, a catering and concessions enterprise
with an enormous footprint within the area. The corporate’s cofounder is Ronald Bruno,
nephew of the founding father of Bruno’s Inc., the previous family-owned grocery retailer
chain.

Meantime, Brianne left her place as govt sous chef at Bruno’s to
be a part of the Financial institution. The job provided a schedule that enables her to spend time
together with her son.

“Bruno’s wasn’t enjoyable anymore and I used to be unhappy loads as a result of I did not have time
for my four-year-old,” she mentioned. “Coming to the Financial institution supplies a high quality of
life I would not commerce for the world—having weekends free and being dwelling by
2:30. It is great.”

Krawczyk joined a kitchen the place her on-the-job coaching is within the fingers of
two longtime staff. Steve Adcock serves because the Department’s senior chef.
Terri Crumble shares her common expertise and insights gained in
overseeing occasions.

“My favourite trait of hers is her calm demeanor and her unshakable
angle.”

— Steve Adcock,
Birmingham Department senior chef

“Two of us are within the kitchen and Ms. Terri is up entrance three days every week,
serving company,” Krawczyk mentioned. “On Thursdays and Fridays, Steve and I take
turns serving company.”

Adcock appreciates Krawczyk’s regular presence.

“Brianne is quiet and unassuming,” Adcock wrote in an e mail. “My favourite
trait of hers is her calm demeanor and her unshakable angle.”

The Café serves from about 20 to 70 company a day. High quality eating service is
supplied routinely, with plated seated lunches full with three-course
meals and low service. Krawczyk and Adcock share tasks and
collaborate on menus at a degree past what she mentioned she’d anticipate in a
restaurant or catering setting.

“Right here I can take my concepts and serve them to individuals,” she mentioned. “Our concepts feed
off one another. Menus are based mostly on what’s in season, what’s within the fridge.
When there’s an abundance of rooster, we now have a rooster dish. We have now quite a lot of
freedom with the menus.”

From his vantage level, Taylor mentioned Krawczyk revealed her strengths from the
day she began.

“The primary week for all staff is extraordinarily cumbersome, with all of the
orientation to get out of the best way whereas acclimating to the brand new surroundings,”
Taylor mentioned.

“The second day she was right here, I walked into the kitchen and he or she was getting
prepared for an occasion,” Taylor mentioned. “She was excited to pitch in and assist pull
off a profitable annual picnic, and it simply reconfirmed that she was the correct
match. One other time [I watched] her steadiness cooking and serving for an govt
lunch whereas getting ready meals for the serving line. It was her first time working
the kitchen with a workforce of two whereas these occasions have been taking place
concurrently. She remained calm, optimistic, and arranged regardless of the heavy
carry.”

Through the years, she’s navigated the inequality of being a lady in a person’s
world, the place she mentioned her wage presents from different employers have been usually
$10,000 a 12 months under these of male candidates with comparable expertise. She’s
labored consecutive weeks with no days off and labored most holidays. She’s
taught lessons and labored in components of the culinary world which might be much less taxing
on the physique than restaurant or catering settings.

Her job on the Financial institution has been “life-changing,” Brianne mentioned. “As for being a
chef on the Fed, I can not categorical how blessed I’m to work right here. The largest
factor that the Fed offers me as a chef that no different culinary job has given me
is a good work-life steadiness. Throughout the day I can have enjoyable cooking scrumptious
meals, then get dwelling at a good hour to be with my household. And in addition having the
weekends off is so rewarding.”

Carrot Salad by Brianne Krawczyk

Check out certainly one of Brianne’s favourite recipes, a carrot salad with
an attention-grabbing twist: it incorporates champagne vinegar, giving the
lemon dressing an additional snap.

  • 2 kilos rainbow carrots, peeled and sliced
  • 3 tablespoons olive oil for marinade
  • 1/8 teaspoon salt and pepper for marinade
  • One lemon zested for marinade
  • 1 teaspoon curry powder for marinade
  • 1 teaspoon honey
  • 1 pomegranate, seeded
  • 1/2 cup goat cheese crumbles
  • 1 bag child arugula, triple-washed
  • 1/4 cup lemon dressing

Directions

Peel and slice rainbow carrots relying on the dimensions of the
carrots. It’s possible you’ll solely need to slice them on a pointy bias or go away
them utterly complete in the event that they’re on the smaller aspect.

After your carrots are peeled, place them in a plastic meals
storage bag with the olive oil, lemon zest, salt, pepper, and
curry. It’s best to let this marinade in a single day.

After carrots have marinated for no less than 24 hours, take away them
from the bag and place on a sheet tray with a silicone pad. Area
out the carrots so they are not touching one another.

Place in a 300° oven and slowly roast for an hour, rotating
midway by the cook dinner time. Use a fork to softly press the
carrot to check its doneness. If the carrot glides by
seamlessly, you are accomplished and may transfer onto the next steps. If
it resists and it is onerous to push the fork by, proceed to
cook dinner till tender.

In a small bowl, combine the honey and simply sufficient heat water to
create a unfastened syrup and brush it on the carrots. Permit them to
sit for about 20 minutes earlier than inserting them in a 375° oven for
5 minutes to complete cooking.

Take away the carrots from the oven as they need to have a pleasant sheen
and place to the aspect. Whereas the carrots are nonetheless heat, gently
sprinkle half of the goat cheese over them. Permit the carrots to
cool about quarter-hour to close room temperature.

In a big mixing bowl, gently toss collectively your arugula,
pomegranate seeds, and the room temperature carrots. Add the lemon
dressing and end tossing.

To serve, place on a plate and garnish with the remaining goat
cheese.

Lemon Dressing

  • 4 shallots chopped very high quality
  • 1/4 cup champagne vinegar
  • 4 lemons zested and juiced
  • 1 tablespoon honey
  • 1/2 teaspoon salt and pepper
  • 1 1/2 cups olive oil

Directions

Begin by mincing the shallots. You desire a high quality mince to allow them to
simply undergo the squirt bottle.

Place the shallots and lemon zest in a small bowl. Juice the
lemons over the shallots, then add the champagne vinegar. Make
positive your shallots are absolutely submerged within the liquid. It’s best
to let the shallots sit for no less than an hour and a half earlier than
transferring on to the following step.

As soon as the shallots have sat in liquid and are able to be blended,
place in a bigger mixing bowl with the honey and slowly whisk them
collectively till they begin to incorporate. Slowly stream your olive
oil till mixed.

Season together with your spices and alter to style. If you would like the
dressing to be thicker, add extra honey.

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