I really enjoyed talking to Anna Grayzel – the owner of Grateful Bao food truck. Her personality is as colorful as her menu selections.
Your food is delicious. Are you self-taught or did you go to culinary school?
I went to the French Culinary Institute and graduated in 2009. I primarily chose it because it was a short program. I considered CIA (Culinary Institute of America) but I couldn’t get financial aid because the culinary degree wasn’t considered a higher level of education from an undergrad degree – so they were basically penalizing me for having an undergrad degree. But the French Culinary Institute ended up being a great program. While I was going to school I was a waitress at Rockefeller Center, and then halfway through I took my first cooking job there.
Any funny stories starting out as a chef?
So many funny stories from Rock Center! I asked Kevin Bacon if I could play 7 degrees of Kevin Bacon with him. This was after trying to do the footloose dance for some reason. I served Wallace Shawn once, and felt the need to the switching of glasses thing from The Princess Bride.
Any chef positions up here in this area?
I worked at the Fish and Game Restaurant in Hudson, and then Won Dharma Center in Claverack – which was my last professional chef position. I loved it. I fed the 10-15 ministers who live there, but was mostly there to cook for the retreat groups. After the Rockfeller Center, I really started losing my way in the culinary world and considered leaving the industry altogether. Working at WDC brought me back and reminded me of why I love feeding people. It almost felt like one of those coming-full-circle-moments. I was there for almost 2 years! It was a humbling experience that I will always be grateful for.
What is it about cooking that you like so much?
I’ve always liked art and I think cooking is the only art form that employs all of the senses. I just love feeding people great food.
What are your other interests?
I love nature and meditation. I struggle with sitting meditation, so walking meditation is the easiest way to clear my mind and try to be centered. I’ve always struggled with anxiety, so meditation has been a way of helping me manage it. I enjoy gardening but wouldn’t say I’m the best at it. More of just a hobby really. I look forward to owning land to grow my own produce for the business, but I’ll leave the real gardening to the professionals for now. I’m also very big into fishing and foraging and I like making tinctures. When I’m in nature I’m reminded that it’s one big interrelated world. Oh – and I also like collecting rocks!
Why rocks?
I’m not sure what draws me to them! Sometimes it’s the color or shape I guess. It might be that I love being around water so much. I really like constructing things out of rocks. My family thought I was crazy when they saw some of the things I built on my parent’s property – carrying thousands of pounds of river rock uphill from the creek. When we went to Korea, there were rock gardens everywhere! So it might be a Korean thing.
What do you see for your future – perhaps starting your own restaurant?
When I first started cooking I thought that owning my own restaurant was my ultimate goal. 13 years later that goal has definitely changed. I love feeding and interacting with people, so the food truck seemed to be the best way to go. My body is beat up from professional kitchens and I don’t know how many more years I can physically do it. So my long term plan is to eventually be able to sell packaged kimchis, sauces, and sides. A small store with a café maybe, but definitely no full-scale restaurant.
Something that is very important to me in the future is to help at-risk youth. If you can train somebody to cook – no matter what the economy is – you can find a job. People will always spend money to eat and drink. It’s a skill I can give to other people, and even if they don’t continue on with cooking – it at least gives them the opportunity and they’ll always have it under their belt, a kind of “fall-back” for them, let’s just say.
What are some of your food offerings?
I have 3 types of Bao buns, 2-3 sides, Korean pancakes, and specials for that day. I hope to always have kimchi available for sale too!
Where can we find you and your food truck?
I’m in front of Hudson DMV Fridays and Saturdays. And then I’m at Fairview Wine and Spirits on Thursdays. Next year I would like to be at the Chatham Farmer’s Market. I don’t plan on trying to hire anyone this first year. I make everything from scratch so I will probably be open only about 3 days a week to start. I prep as much as I can make for the finished product. Once I sell out, I sell out!
This project has taught me patience more than anything else, so I’m trying to just take everything step by step as it comes along. The winters have been so mild recently that I’m hoping to stay open as long as possible.
– Heather Wentworth
Thank you!!! 💗🙏🧡