HOTK Admin
Spotlight on India’s International Chef Day Initiatives and the Call for Worldwide Collaboration.
Do you know when International Chefs Day is? It’s coming soon, on Friday, October 20th!
In India, chefs are uniting for a cross-country road show and community initiative, “Chefs Ride 2023 – West Coast“, to raise awareness for International Chef’s Day and make it a public holiday across India by 2030. That made us stop and ask what the hell we are doing in our communities or workplaces to celebrate this important Day.
In a collaborative effort, Humans of the Kitchen is uniting with the movement to support and promote International Chef’s Day (ICD) in India and globally. While this Day is recognized worldwide, It lacks celebration and awareness. Instead of mere verbal acknowledgments (“Happy Chef Day”), we seek to shed light on the crucial role that chefs and cooks play in our society and raise awareness to celebrate them properly!
Start-End Cities: Thiruvananthapuram-Ahmedabad
Main Organiser: Chef Alan DMello (@alandmello)
Recognizing the significant progress achieved by International Chef’s Day in India since 2014, Humans of the Kitchen is committed to expanding the reach of their message. Collectively, we advocate for a transformative shift in how we celebrate the Day, envisioning it as a universal movement that honors all participants in a professional kitchen. This movement transcends workplace boundaries and business sizes, aiming to unite a community with a passion for culinary craftsmanship. Moreover, it seeks to garner overall respect and appreciation from the public and the communities served.
So, whether you’re a chef, a foodie, a cook, or a customer, these are 5 Simple Ways to Celebrate International Chef Day!
If you are a Cook or a Chef or part of the industry, consider this:
- Chefs, cooks, and restaurant owners should celebrate alongside their teams. Without the team’s efforts, the chef’s role or the restaurant’s success wouldn’t be possible. Therefore, on that day, acknowledge your team and share a special meal with them—take a bit more time during the family meal. Introduce a unique ingredient to experiment with something fresh together, fostering team bonding.
We might not all be chefs today, but we share a spark. The instant we sense the rush during service and invest our hearts in a dish—whether in a high-end kitchen, a small cafeteria, or even a street food cart—then vend it to the public, relishing their reactions as they indulge. This sensation is what unites us and merits celebration across the industry.
- Share a meal/snack with the less fortunate. Recognize that not everyone has the privilege of dining out. Restaurants with extra food can make a difference by giving back to the community. Sharing a meal with someone in need or even providing a table reservation to a family in difficult circumstances can have a tremendous impact. A small, heartfelt gesture can make a positive difference in the community and touch the lives of those who require support.
If you are a family, friend, or customer, consider this:
As restaurant customers, how many beautiful moments have you celebrated with your loved ones over food? Often taken for granted, it’s easy to forget that during that memorable New Year’s Eve dinner or that delightful meal, an entire team worked within the kitchen, foregoing fireworks and time with their families, all to be there for you. Overlooking the fact that not everyone is privileged enough to be served, some even develop a sense of entitlement, treating service industry professionals as if they are beneath them.
- Going the extra mile by tipping the kitchen staff is a beautiful gesture. It’s worth considering if you can show appreciation for the chef or kitchen workers! Let the manager know it’s International Chef Day, and express your desire to contribute $10 or $20 to the kitchen. This small act can treat them to something special or a drink in the house! Such gestures can truly brighten someone’s evening.
- As a customer, one of the most impactful actions you can take on October 20th (International Chef Day) is to support a local restaurant. Whether you know a chef in your community or have a favorite small establishment, consider enjoying lunch or dinner there. Be kind and send compliments if you enjoy your meal. We often only speak up to say what’s wrong but not what was great.
- If you’re a friend or family member of a chef or a cook, consider preparing them a meal. We understand that cooking for them might seem a bit intimidating, but let’s set that aside. How often do people actually cook for chefs? Creating a meal for them represents an expression of love and kindness. Chefs frequently find themselves short on time to prepare their own meals after their shifts. Even when they do opt to dine at home, it’s typically something uncomplicated. So, cook a comforting meal for them, and you’ll undoubtedly brighten their day.
To conclude, it’s essential to recognize that the power to bring about change lies within us. There won’t be anyone else to come and improve our industry. The transformations occur through our daily actions and choices and by uniting to strive for a better future. Enhancing the visibility of International Chef Day is merely the starting point for the extensive effort required to elevate the industry. We wanted to share this message in advance so you can coordinate with your team. Just as we prepare for Valentine’s Day or Mother’s Day, we should also prepare to organize and commemorate International Chef Day. Please tag us when you do!
#chefstogether #everychefmatters
#chefsride #HumansoftheKitchen
HOTK Admin
From being an immigrant frying chicken wings in a sports bar to creating HOTK.
Hey everyone! Welcome to Substack, our newsletter, where we control our content without relying on a social media platform. Before we jump in, I’d like to introduce myself.
It’s been a four-year journey; perhaps you’ve caught me on a podcast or stumbled upon one of my articles. But you might be curious about who the hell is behind “Humans of the Kitchen.”
I’m Beto Ortiz, a Colombian immigrant who set foot in Miami, USA, 14 years ago at 18. I left Colombia behind because I was a bit of a wild kid. I felt misunderstood, which caused my family quite a bit of trouble. I was a classic problematic Punk Rocker, constantly questioning everything and getting into fights. Colombia and Latin America, back then, were places full of classism and judgment. People sized you up based on appearances and actions, which didn’t end well for me. I found myself in a police station for vague reasons, primarily because of my looks. On another occasion, I was stabbed near my spine, and a good friend spent weeks recovering in the hospital. I spent years blaming Latin America, my culture, and everything else. But in the end, it was all my fault. If you wish to bring about change, wisdom is essential. Being entirely opposed to everything won’t make people hear you. Yet, you know, I don’t regret those experiences. Embracing punk culture enabled me to perceive life and society from an entirely different angle, shaping the person I am today.
My father passed away just a month before I came into this world, so my early days were spent in the kitchen alongside my mom or my nanny, helping prep things or getting ready to host. My mom was renowned for throwing unforgettable gatherings with friends and family. My earliest memory of food is of me near a mill with my nanny munching on the raw “masa” for arepas. Since then, the kitchen has been a place of comfort for me.
When I arrived in the US, I had to start from zero, taking on responsibilities and figuring things out. I began missing the flavors of my homeland, so I turned to my mother for recipes and started cooking myself. Food became my home, yet also my escape. My first job as an immigrant happened to be in a kitchen, frying wings at a sports bar in Miami. It was mainly a one-person show – prepping, frying, washing dishes – you name it. Surprisingly, I discovered I loved it; it grounded me. That’s when the realization hit me: I wanted to explore the culinary world but with a focus on Italian cuisine. A trip to Italy with my culinary school sealed the deal; the culture captivated me. I hopped between different Italian restaurants in Miami until I climbed the ladder to become a sous chef at one. Given my interest in photography, I often captured the chaos and beauty of our lively kitchen; it was a joy to be surrounded by stories from people worldwide. The exchange of culture and knowledge fueled my desire to wake up each day and step into the kitchen.
Then came a pivotal moment. My mentor Andrea, the Chef I worked under, gave me one piece of advice that stuck with me. He recognized something different in me beyond my cooking skills and encouraged me to explore my other talents. As time passed, the Chef decided to retire and venture into a bed-and-breakfast business in Italy. Faced with the prospect of inheriting such a significant role alongside another cook, I stood at a crossroads. While I held immense respect for the cook’s journey to become a Chef, I questioned whether that path was mine and whether I was prepared to step into that role. So, after dedicating six years to the culinary world, I decided to step back and began assisting friends with their restaurant ventures – brainstorming menu concepts, refining design elements, capturing photography; you name it. I even teamed up with a fellow culinary schoolmate to establish a boutique agency offering digital marketing, consulting, photography, and logo design services. We even came close to launching a Pasta-focused restaurant with his family. Yet, once again, I was uncertain if that was my path.
Then, the world mourned the loss of Anthony Bourdain, a genuine icon. I greatly admired him. What drew me to him wasn’t just his status as a rebel chef who shattered television norms but his dedication to shedding light on the unsung heroes, those who often fade into the background – the unnoticed ones and those rarely discussed. Anthony Bourdain became a voice for those who were voiceless, and that aspect deeply resonated with me.
When he passed away, it hit me hard. Who’s going to fill his shoes now? Who will talk about politics in food shows, culture, and the uncomfortable but down-to-earth topics? I was convinced that no one could replace him at all, but I knew I had a responsibility to keep his legacy alive in some form. So, I approached my culinary school partner Michael Kelsey, who happened to be a talented writer, and another friend, a professional photographer Julian Buitrago. I said, “Folks, I have this idea and am determined to bring it to life.” Without their unwavering support, this project would have materialized during those initial two years.
I brainstormed countless times to come up with a captivating name on Instagram. I explored various storytelling initiatives and nonprofit organizations, which led me to discover “Humans of New York.” While impressive, I aspired for something more encompassing. Journalism wasn’t my forte; I considered myself a creative storyteller and a community builder. I aimed to forge a community, orchestrate events, and establish a nonprofit entity. That’s when it clicked, “Why not ‘Humans of the Kitchen’? Is that name already claimed?” A swift Google search and a peek at the URL, and there it was, available for the taking! I entertained the thought of changing it down the road, but for the moment, I thought, “Let’s get this rolling.
Being immersed in the kitchen environment, I had the natural ability to capture those crucial moments. Admittedly, I’m not the world’s most exceptional photographer – I don’t even professionally identify as one – but I am good at capturing those symbolic moments of the kitchen. The response was astounding when we shared our first “Dishwasher” story! Our industry friends were all on board. Chefs wanted us to showcase their teams, unlike the press or the internet, which often is not part of their agenda. We realized we were on to something.
As the second year rolled around, our horizons broadened, and we began sharing narratives extending beyond the confines of Miami. To uphold the essence of our name, I embarked on a self-funded travel experience, capturing stories in Colombia, Guatemala, Mexico, and Italy – places where I encountered talents, connected with families, and reconciled with my homeland. These travels gave me a fresh perspective on the world, and I reveled in it. It became crystal clear – this was my true calling. Roaming the planet, and documenting captivating kitchen stories, was where my heart lay.
By the third year, it was evident that our endeavor required more than merely sharing photographs. It transcended photography and any personal egos. Our mission was forging connections with cooks across the globe, amplifying their stories. I initiated collaborations with other photographers and established a submission form on our website, inviting cooks to share their tales and images, ensuring proper credit.
We also contacted reporters and photographers worldwide – from Canada and Venezuela to Europe and Asia. This morphed our initiative into a community-driven project, uniting like-minded souls who shared our passion for the kitchen and photography.
You see, it’s not just about taking pictures of a perfectly grilled cheese sandwich; it’s about the people behind that sandwich, the stories that make it unique.
As we approach the fifth year of “Humans of the Kitchen,” our motivation has multiplied. Our goal remains at the forefront: to shine a light on the inspiring and often overlooked kitchen tales and organizations dedicated to enhancing the well-being of the food industry workers. All our progress would not have been possible without the inspiration and remarkable work of other chefs, organizations, and friends.
We aim to expand our channel through our Substack by providing a captivating glimpse into the lives of the humans who shape and influence the culinary world and beyond. We aim to build a community-driven platform inviting others to contribute their ideas, recipes, and unique perspectives. This outlet provides a window through which we explore various topics, including food, travel, industry policies, and beyond—giving a voice to the voiceless and unifying the industry worldwide.
Life is too short only to have a version of ourselves. So, Fuck it! HOTK 2.0 is coming in hot. We’re stoked about this new chapter and can’t wait to see where this next step in our journey leads us. Thank you for joining our Substack newsletter – we’re confident you’ll thoroughly enjoy the content we have in store for you.