The memory was enough to lure her obtaining her culinary degree at the Art Institute in 2014 and, from there, to Poogan’s Porch and Mex-1. She joined the current restaurant back when it was called Union Provisions.
“That’s a wonderful representation of who we are,” marketing and communications manager Kara Bale says later. “What you witnessed is that these are not domesticated animals. They retain their wild traits. That bird had to choose to listen to Stephen. It wasn’t forced; we use all positive reinforcement.”
Best Advice a Mentor Gave You: It was my dad. When I first called and told him I was going to cook, he said, “Just remember, nobody in this industry is indispensable” It’s harsh but realistic. It keeps you humble to know that you can be replaced at any time.
"One of my first bosses told me to take the time to relax and figure out what you’re doing. Don’t get too caught up in you head and forget to focus on the big picture."
Now at Chez Nous, Tessener’s got her eye on starting her own place, probably in Raleigh. For now, though, she loves being one of five chefs at the tiny Chez Nous.
