QUEEN OF THE KITCHEN

We’re chatting pastries, career, and family time with Commissary's Pauline Badillo.

A walk behind the counter at Commissary reveals just how busy this neighborhood cafe really is. Beyond its morning coffee rush and bustling lunch business, Commissary is a large, multi-story commercial kitchen fulfilling wholesale bakery orders for other local restaurants. And then there’s the catering side of the business, monthly wine club, baking classes…  All of this to say the Executive Chef at its helm, Pauline Badillo, stays very busy. We chatted with her over a cup of coffee (a must have for chefs whose days start before sunrise) to find out more.

What are your first memories in the kitchen?
When I was younger, my family would have large gatherings for the holidays. I remember running through the kitchen while all the women in our household would be together, talking and cooking for everyone.

This industry still tends to be a male-dominated space.

Do you have any advice for aspiring women chefs?
Don't separate yourself or think of certain roles as having a gender. The industry has come far in this aspect. It's not unusual to see women running a kitchen or working on the line. I don't think I've ever seen another cook think someone couldn't handle a station based on their gender. In the kitchen, how you work defines you more than anything else.

What did you want to be when you grew up?
Growing up, I could never make up my mind on what I wanted to do. I changed my college major at least four or five times! But I always knew it needed to involve some creativity and a challenge, because that's what gives me the most satisfaction. In my early twenties, I waited tables and bartended. I was being trained for promotions, so I had to work in each of the kitchen stations as well. I really enjoyed it and that's what started my interest in cooking.

What do you love about working at Commissary?

I’ve learned the most working for Headington Companies. I learned the ins and outs of a professional kitchen working at CBD Provisions and The Joule hotel early in my career; I left knowing more than most chefs I went on to work with. Now back at Headington Co. with Commissary, I'm learning a whole new part of the industry. It's exciting because learning is truly a passion of mine.

There are a lot of seasonal offerings and holiday menus at Commissary. Where do you start when creating a new dish? 
Ingredients and concept. It's about the seasonality of the ingredients, as well as the idea behind the dish. What is the dish intended for? Who am I feeding? What's the story behind it? 

What do you do when you’re not in the kitchen? 
My free time belongs to my girls. I have three girls and time is short, so I want to take advantage of as much of it as I can before they run off to college. We enjoy going to movies, eating out, and playing with our dogs.

Favorite dessert?
Birthday cake and ice cream! 

Go-to coffee order?
Drip coffee with a dash of cream.

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The Details: Commissary, 1217 Main Street. Follow on Instagram for more.