Bon Me

Bold, Fresh, and Fun Asian cuisine

Bon Me ➡️ Blackbird Doughnuts 🍩

For some, Bon Me is the start of an incredible career in the food industry. Anna Perna is no exception. We sat down with the Blackbird Doughnuts Chef to ask a few questions about her food journey.


Anna working on a Bon Me truck

Anna working on a Bon Me truck

What were your roles at Bon Me?
I worked on the blue truck at Dewey during the lunch shift. Then, I started driving the truck, and eventually worked at the commissary, I helped with food prep in the evenings. 

 Photo by Jacqueline Cain, Boston Magazine

 Photo by Jacqueline Cain, Boston Magazine

Tell us a little about your job right now.
I'm the Head Baker for Blackbird Doughnuts, however, unofficially I'm the "do-whatever-go-to" gal. Between baking, hiring, running the kitchen and front of house staff, and starting the new store, I'm kept on my toes. Even though I have a lot to juggle, it's a big team effort and I love the team.

What's the most important lesson you learned during your time at Bon Me that helped you get where you are today?
My biggest takeaway from my time at Bon Me was to plan and prepare. With work and projects constantly in motion (sometimes literally...our trucks!), staying organized helped me anticipate all possible outcomes.

What advice do you have for people wanting to grow their career in the food industry?
I believe that the foundation for growth is having ideas and goals, but that it is equally important to keep an open mind and try new things—work at a bar, a restaurant, or food truck until you find what works. I advocate pursuing a path that you enjoy and finding a motto to guide your decisions. And above all, don't give up easily.

What's your favorite food from Bon Me?
You can catch me at the Boston Public Market location munching on my favorite, a half chicken, half tofu Soba Noodle Salad with Miso Lime dressing.


One day this blog could be about you! Apply to join the Bon Me Crew and gain valuable insight into the food industry.

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