Meet Tersillia
Tersillia | Boston
I can’t quite remember the exact moment that I met Tersillia, but what stuck with me was her warm smile and her genuine passion for her craft—cocktails, shaken and stirred to perfection! Once I found out that she was from the Caribbean, it all made sense—her energy is truly a vibe!! I recently had the opportunity to connect with her more deeply and learn about her story for the first installment of the TFLUXÈ tasting room series—and it was a real treat!
What’s your official grown-up job title?
I’m currently the Assistant General Manager at Faccia a Faccia and Bar Pallino. I get to oversee the daily operations of these spaces as well as help curate the beverage menus.
That’s cool! So how did you get started in the food and/or beverage industry?
I always knew that I wanted to work in this industry. Starting at 18, I worked at a few local restaurants, working my way up from host to line cook to busser to server to food truck and catering manager to bartender and now management.
Wow. Having those experiences seemed to provide you with a well rounded understanding of how things work. With this knowledge, if you had the opportunity to educate consumers, what would you want them to know?
It may seem like all fun and games [and it can be!] but a LOT of thought and consideration and hard work go into making sure you, our guests, have the best experience possible.
That’s important and I want to amplify that because oftentimes I’ve observed fellow consumers not take any of this into account while out dining. Thank you for saying that!
How does local food and/or beverage culture and regional diasporic influences compliment your latest menu?
I always try to use ingredients that are as local, seasonal, and sustainable as possible while also staying true to the flavor profiles that we want to offer. Combining ingredients like Italian amari with beverages like Sorrel from the Caribbean not only complement each other but help bridge the gap as well.
You said Sorrel and I got distracted…lol! That ish is sooo good and takes me back to Panama!
How do you (or restaurants in general that you’ve worked with) find the right balance between offering value for money while maintaining quality?
I think it’s always a delicate dance trying to give guests the best we can offer while also trying to ensure that it’s at a reasonable price point. We put in a lot of time and effort to find good quality affordable products that we can stand behind.
That makes sense. Especially when trying to be intentional about food supply and demand.
Tell us about a time where you learned something new about your field outside of formal training that changed the way you think about the food and/or beverage world?
Having new experiences at restaurants and bars consistently change the way I think about our industry. I learn so much as a guest in other spaces that I can apply when I’m at work, from new products, techniques, and styles of service. It helps to stay open-minded and to always keep improving.
As a fellow island gyal, I know you share my love for spices. What is your favorite spice/seasoning and why?
Green Seasoning! It is the backbone to Caribbean cooking, consisting of a blend of chadonbeni, scallion, peppers [hot and sweet], onion, garlic, thyme, and parsley.
Green Seasoning is definitely chefs kiss!!
Now to my favorite topic: wine! If you had the ability to taste a bottle of wine from any region, what would it be and why?
My favorite region is Sicily, Italy. The volcanic soils, warm climate, and high altitude make for such complex nuanced wines. Specifically I’d want to taste any wine made by COS or Frank Cornelissen prior to 2021.
Great! Now I’m hungry and thirsty lol. Before we go let me paint a picture for you — the TFLUXÈ dinner table is set for 4 people: who would be invited, what would be on the menu, where would this experience take place, and when would this experience occur?
Gotta be my girls! Ari, Kyisha, Ann and Jen. We would sit down at a beautifully set table by the ocean surrounded by lush greenery and enjoy a 10 course meal of Caribbean and African dishes paired with coastal wines to complement the food. Cocktails curated by Kyisha of course!
That sounds like a good hang! Where can people find you online?
I’m on instagram as urbanwildflower but my work can currently be found on menu at Faccia a Faccia and Bar Pallino.
xoxo,
Ty-Juana