Owner/Chef Jenny Buttafly Vázquez-Santamaria -

Owner of The Buttery Bruja/ Chef / Caterer

Puerto Rican, Caribbean, Cajun, and Soul-inspired Cuisine

From Puerto Rican family traditions to building The Buttery Bruja, Jenny reminds us about what a menu doesn’t always list. That great food is about more than just a list of ingredients. It’s about the people and the stories carried with them.

For those just now discovering

The Buttery Bruja, tell us the story behind your journey. Where did your love for cooking begin?

My love for cooking started at home.

Growing up in a Puerto Rican household, my mother always made these beautiful aromatic and colorful foods.

I would later learn these meals were heavily influenced by our Caribbean and Spanish ancestors. I developed a passion for not only the food but the cultures wrapped and intertwined with each other.

I developed a passion for not only the food but the cultures wrapped and intertwined with each other.

Like most, it was a long process to finding myself and my footing but once I found my comfort zone, there was a clarity as to what I wanted my brand to be.

Paying homage to the ancestors and making sure food stays an enjoyable and beautiful experience, while whispering prayers of gratitude to the ancestors.

I love that. It’s a reminder that

cooking isn’t just about technique. Sometimes it’s culture, family, and purpose all showing up on that plate.

So,there’s a ton of gear out there. What’s something you’d actually tell a cook to spend money on without overspending?

You know it’s funny thinking about how our

ancestors got by without all of this fancy stuff. These things were designed to make our jobs easier.

I suppose the three things I appreciate most are my immersion wand, a really good caldero (heavy duty cooking pot for stews, rice, and braising meats), and 2 good knives (chopping and fillet precision).

But everyone’s job focus is different and requires different equipment, of course.

-“Don’t be afraid to ask for what it is you need…”

That’s a conversation our industry

doesn’t nearly have often enough. Cooks can easily end up spending hundreds, even thousands of dollars building their own knife rolls and equipment.

There definitely has to be healthy boundary and understanding of the difference between preferred standards, and what’s considered to be a requirement. And that brings up a great question, you know?

Should young chefs feel obligated to supply their own knives and utensils?

In my opinion, if the establishment doesn’t

already have the tools needed then it should be provided. Especially considering most established businesses can find things either by their reps or online, for a fraction of what individual, non-sponsored upcoming chefs would be charged.

Don’t be afraid to ask for what it is you need and if you’re met with reluctance without an alternate solution, you may want to consider your worth to that company.

I really like that perspective.

I completely agree. That tidbit of advice seems to pretty much apply itself to the majority the industry, really. Especially when negotiating for leadership positions.

People hear “chef” and think that it’s only about cooking.

With all that’s overlooked, what would be the main things you’d advise people on?

1. Balance

2. Equipment knowledge and upkeep

3. Learning your kitchen well enough to stay one step ahead.

Balance means getting a lot of jobs done in one day without burning out. That requires appropriate daily planning. Delegating with follow up and good communication with your staff. Be annoying and ask all of the questions so you don’t have to go back and fix things later

Every kitchen is different with varying wear and tear and varying aging on equipment. I find that being diligent about checking and cleaning equipment will avoid disasters during service

There’s always someone calling out or unable to come in, make sure you keep people in mind that may be able to cover for that day.

Personalities may clash and sometimes that requires some mediation before a shift.

Order a little more than you think you need, especially as the season gets warmer.

Communication with your rep will save you lots of money. They know the deals!

-“Money shouldn’t be a shameful or taboo topic of conversation.”

It’s very difficult to put a price on a job that encompasses your mind, takes up a lot of your time, is physically demanding, and all around asks for all of you everyday.

Make sure you ask for appropriate compensation and keep in communication with fellow chefs to know what’s expected and what fair pay should be.

Money shouldn’t be a shameful or taboo topic of conversation.

Buttafly, it was incredible having

you interview with us here today. Thank you so much for taking the time out of your busy schedule to provide us with some priceless words of wisdom, sharing your inspiring experience, and speaking up on finding values in our own culture, traditions, and in ourselves, as well.

Every kitchen has recipes. The best kitchens also have people willing to pass along what they’ve learned.

Jenny reminded us that cooking isn’t only technique. It’s culture, preparation, communication, and knowing your own value. Whether she was talking about maintaining equipment, asking questions before problems happen, or encouraging cooks to have honest conversations about compensation, one theme remained consistent:

Respect yourself. Respect your craft. Respect the people beside you.

We’d like to thank Owner and Chef Jenny Buttafly Vázquez-Santamaria for sharing her story, experience, and perspective with the LinecookGear community.