me,” O’Connell says. Since then, O’Connell has combined skills she learned as a science major at Holy Cross with her passion for cooking. “There is lots of science in cooking, as well as, of course, art,” she says. Today, she works as a freelance culinary professional. “I handle a wide variety of culinary projects for celebrity chefs and food manufacturers, from recipe development, to test kitchen work, to food styIing and more,” says O’Connell. She served for 12 years as the culinary producer of the PBS television series “Simply Ming,” featuring renowned chef Ming Tsai. O’Connell has since taken on a similar role for the public television series, “Ellie’s Real Good Food,” where she works with dietician and nutritionist Ellie Krieger.
JOANNE MCDERMOTT O’CONNELL ’86
Freelance Culinary Professional, “Simply Ming” and “Ellie’s Real Good Food”
F
or freelance culinary professional Joanne McDermott O’Connell ’86, the five key ingredients she cannot live without in her home kitchen are: salt, olive oil, chocolate chips, butter and eggs. The key ingredients to her career in the industry? Organization, determination and multitasking. O’Connell became interested in the culinary field as a career when her husband, Kevin O’Connell ’86, was transferred to Hong Kong for work and she saw opportunities for herself in the hospitality industry there. “I decided to pursue cooking school and a professional career in food, which was something that, growing up with a Belgian greatgrandmother with wonderful cooking and baking skills, seemed a good fit for
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When asked about her most exciting moments in her career, O’Connell finds there is a tie: “Two moments come to mind. At a party in New York City that I catered, Madonna commented on a chocolate cake I made—she loved it! And having lunch with Julia Child was a treat.” The best advice O’Connell ever received: “Don’t stay in a job or career just because you chose to major in it. Don’t be afraid to move on to something you feel passionate about.” ■ —Meredith Fidrocki
ANN
(GRACEFFO)
OUIMET ’01
Director of Brand Strategy, Wingstop
D
allas-based Ann Ouimet ’01 has a decade of marketing experience in the food industry, including a six-year stint at KFC (Yum! Brands). In her current position as director of brand strategy for Wingstop—a restaurant chain focused on chicken wings—she plays a key role in the company’s extraordinary growth. Named the third-fastest growing restaurant chain this year by Nation’s Restaurant News, Wingstop is an eatery you’re sure to hear more about. We recommend stocking up on napkins. WHAT IS YOUR FAVORITE PART OF YOUR JOB? There are so many, it’s hard to pick one. Innovation is a fun side of the job in any brand marketing role. In my former position at Yum, we were always on the hunt for new products. Developing, testing and then launching with