I still remember the sting of reality after culinary school. I thought I was ready to take on the world, but the kitchen had other plans. It was a hard blow to realize that in every kitchen, you have to start from the bottom and work with humility; that every station, every cuisine, and every chef is unique.

But that humility, that willingness to learn, to take the hits and keep moving—it’s what shaped me into the chef I am today. I started as a waitress in my town, Guanajuato, Mexico, and now it’s been twelve years in the industry, which taught me that cooking isn’t just about following a recipe; it’s about respect, tradition, and constant learning.

I have left a piece of my heart in every kitchen I have worked in. As a woman in the culinary industry, it wasn’t easy to carve my own path at first. However, through hard work and dedication and the people I have met along the way, I have built a career doing what I love. My cooking style is free and creative, but I always strive to respect the proper techniques and processes. I thrive on the fire and adrenaline of the kitchen, yet I also cherish the peace I feel when I see a satisfied diner smiling as their plate arrives at the table.

Through the years, I never forgot my purpose. Those long hours and hard work, even if they took a part of me, reinforced my understanding of what I was doing there and why. I was there to learn, to refine my skills, and to make my culinary vision a reality.
When the pandemic hit, it took everyone by surprise, but I felt prepared. That’s when @wokiwokqro was created.