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A Vice President with Paramus-based Caryl Communications, the Bergenfield resident is an avid martial artist with a gold medal in the 2013 U.S. Tae Kwon Do Championships as well as a busy food blogger at dishingondining and columnist for NJEnjoy.com.
Francisco, who grew up in Rochelle Park, began her martial arts training in 1993 at Champion Tae Kwon Do in Saddle Brook when an instructor convinced her to enter her first sparring competition. With more training over the years, she became a black belt, though she didn't compete seriously again until December 2012 when, studying at Triumph Tae Kwon Do in Norwood and Tenafly, Master Oh suggested she enter the Las Vegas-based U.S. Open Tae Kwon Do Championships. Despite a torn ACL on the night of the fight, she won..
Francisco continues to challenge herself, training four nights a week at Triumph along with three hour tennis training on weekends. She recently added strenuous hiking to her Sunday activities; this, in addition to her "day" job overseeing client service, quality control and account management at Caryl.
"Boredom is venom to me," said Francisco. "I don’t allow it to enter my life. There are way too many opportunities to explore and things to accomplish to sit idly by."
For those who can keep up, her top restaurant picks for 2015. follow
Cravings, Ridgewood: "Tapas have been a scarce option for the Bergen County area until the last year or so. Try the Ricotta Gnocchi with Lamb Ragout."
La Cambusa, Garfield: "This is my new 'go-to' Italian restaurant for affordability and quality. The ingredients always taste fresh and the dishes are consistently good."
Petite Soo Chow, Cliffside Park: "Petite Soo Chow explores authentic Shanghainese food such us soup dumplings handmade for all to see. The large shrimp and snow pea leaves is one of my favorites."
Terre a Terre, Carlstadt: "Chef/Owner Todd Villani sources his ingredients from local farms. His platings are agricultural /culinary art pieces, and he strives to be a leader in sustainability."
Seafood Gourmet, Maywood: "It originated, and remains in the front as a fish market, where they sell fish picked up every morning from Fulton. That same fish is prepared for diners in the small back dining room. The menu is simple but offers a variety of seafood, usually prepared wood-grilled, broiled or blackened, along with daily specials."
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