Carlos Lucas

I’ve always been drawn to the rush of adrenaline and the constant movement. I was studying engineering, but it didn’t feel right. I clashed with my parents, who wanted a traditional path for me. But I lived by a simple rule: ‘No Regrets.’ So, I made the decision to drop out of engineering and start studying Culinary Arts.

Since then, I’ve worked in every corner of the kitchen, from dishwasher to executive chef. I’ve seen it all - the fights, the mistreatment, the hidden loves, and the open ones. I’ve encountered my fair share of characters. Overrated chefs and cooks who thought they were above the rest. Underrated individuals who worked tirelessly behind the scenes. But through it all, I’ve learned to act quickly, think on my feet, and make effective decisions. I’ve also learned to appreciate the family you find in the kitchen - the people who become your support system, your confidants, and your friends. I’ve seen the ugly but also the beauty of a well-run kitchen, where everyone works together like a well-oiled machine.

I remember a moment that changed everything. I was asked to cook Duck Magret at a private event in a wealthy family’s home. I poured my heart into it, and when the guests stood up to applaud, I was blown away. But what really stuck with me was a conversation with one of the guests, who knew my dad. He told me I’d made the right decision, and that I deserved my family’s support. That dinner opened doors for me, including a job offer as Sous Chef at one of Panama’s top restaurants.

As a Panamanian chef, I envision a future where cooks’ dedication is valued. Like police officers, who can retire after 25-28 years, I believe cooks deserve similar recognition. It’s time to acknowledge our hard work and passion, and provide a well-deserved retirement. At the end of the day, we’re not just cooking meals, we’re building communities, and preserving traditions.
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📸 @soymarcosalvarez

by Humans Of The Kitchen

Stephanie Bonnin

I still remember the way the rice clumped together like a cake. I was seven years old and had convinced my parents to let me cook dinner. I made chicken with mushrooms and spinach rice, eager to prove I could do it. It was far from perfect, but the joy I felt in the kitchen lit something inside me.

Fast forward to my early 20s: I’d almost forgotten about that little spark. I was in law school in Colombia, following my family’s expectations. Cooking wasn’t considered a “real career” back home. Colombia, with its rich culture but heavy social struggles, often pushes dreams aside for stability. I liked the idea of law, especially its potential to help people, but I hated everything else about it.

Then I took a leap—or perhaps I ran away. I paused my degree and went to Chicago to study English. There, I fell in love and wanted to stay, to build something new. I looked into transferring my law classes, but nothing fit.

During that time, life shook me to my core. My father, who had lived a free spirit lifestyle, was losing his battle. His health was fading, but his spirit wasn’t. I still remember sitting with him during his final days. He told me something I carry with me to this day: Do what makes you happy.

His words pulled me out of the fog of depression. I realized I didn’t want to spend my life regretting the chances I didn’t take.

I enrolled in culinary school. I worked at places like Cosme in New York, learning techniques and refining my skills. But something felt off. I didn’t want to chase stars, and the traditional chef culture didn’t fit me. I rathered sell from my house of the street and connect with people in a deeper label.

So, I created La Tropi Kitchen—a research project that honors the women and traditions of the Caribbean, a celebration of sabrosura—the joy and soul that define our cuisine. During the pandemic, this dream took shape in the most unexpected way. From the window of my tiny Brooklyn apartment, I sold dishes of the day ¡Si hay sancocho!

That same curiosity for exploring my roots have now expanded into @elpatiotropicalnyc a culinary studio dedicated to explore the diversity of Latin America.
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📷 Ernesto Roman

by Humans Of The Kitchen

Abhilash Jayan

My kitchen journey began in Trivandrum. Along the way, I have explored diverse cuisines, from spicy curries to delicate pastries. Each dish reflects a culture’s history and traditions. Cooking has become a journey of discovery, a passport to far-off lands without ever leaving my kitchen.
One moment in the kitchen that marked me was when I was preparing a meal for a group of friends. I was utterly absorbed as I cooked, losing track of time and worries. At that moment, I realized the profound sense of joy and fulfillment that cooking brought me. It wasn’t just about creating a meal but about making connections, nourishing others, and expressing myself through food. That experience sparked a shift in my perspective, leading me to embrace cooking not just as a hobby but as a passion and a source of personal growth.
As I got better at cooking, I also started to appreciate how food can affect our health and well-being. I discovered the joy of nourishing body and soul with wholesome homemade meals. From mastering the perfect balance of flavors to experimenting with nutritious ingredients, I found fulfillment in creating dishes that delighted the palate and nurtured the body. My journey in the kitchen has shaped me into who I am today—a curious explorer, a passionate chef, and a lifelong learner.
Ultimately, the kitchen became a place of solace and sanctuary—a retreat from the chaos of daily life. In moments of stress or uncertainty, I sought refuge among pots and pans, finding comfort in the familiar chopping, stirring, and simmering rituals. However, the restaurant industry can also be challenging, with extended hours and high-pressure environments that can cause stress and burnout. That’s why it’s essential to prioritize work-life balance and mental health support for restaurant kitchen staff. Implementing policies that care for the employees’ well-being will create a healthier and more sustainable work culture.

by Humans Of The Kitchen

Patrick Janoud

I started my training as a chef in Rodewisch, Germany, in the late 90s. My mom signed me up because I had no idea what to do after dropping out of school. At first, I didn’t find much joy in the job, to be honest. In my first year of training, I became a vegetarian, and all my teachers urged me to quit, saying there was no future for a chef without an interest in cooking meat.
Despite the challenges, I completed my training, but as they predicted, there were limited opportunities to cook vegetarian cuisine anywhere in Germany. I worked in skate shops and supermarkets and catered hardcore shows on the weekends. It wasn’t until 2008 that I landed my first job at one of the first vegan restaurants in Europe, Zerwirk, in Munich.
With almost no CV, I faked one and secured a position as head chef there. Although I didn’t do a fantastic job, I was fast and eager to learn. After Zerwirk closed, the company that owned it brought me to London. I stayed there for a year before moving to Brighton, and from there, I worked at Viajante, Noma, and The Fat Duck. I was hooked on the discipline and speed of those kitchens.
Later, I ran a vegetarian restaurant in Munich for five years and then a café in Leipzig for three years. In 2023, I opened my own restaurant in Halle called @june.halle.
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by Humans Of The Kitchen

Jay Wolman

I’m originally from Houston, Texas, and I was drawn to the kitchen after spending some time farming. My interest in seasonal cooking led me to Marlow & Sons in Brooklyn, where I started as an oyster shucker and worked my way up through the ranks. As I cooked at different restaurants, I developed my own style and perspective. I found myself drawn more towards the cooking of the UK and France for inspiration rather than here in the States. My experience at St. John in London really influenced the way I thought about food and cooking in general. Their approach to nose-to-tail cooking and simple, confident cooking forever changed my approach and perspective on what I wanted to do.

After spending time cooking in both countries, I have focused on showcasing the best produce and products grown, raised, and made here in the Northeast USA. I currently work at @Intermission.intl. With 13 years in this industry, I hope that in the future, consumers will accept and embrace the changes needed to create a better and more sustainable industry. We need to start eating other types of fish, less common cuts of meat, and older animals. We need to embrace seasonality more.

What is your favorite street food?

Fish & chips

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Ernesto’s in NYC is my go to spot. Brawn in London is my favorite.

What is your guilty pleasure?

Chicken wings!

What ingredient do you find overrated?

Beets

What ingredient do you think is underrated?

Mutton!

What is your favorite kitchen tool?

Chestnut knife

What is your worst kitchen nightmare?

Meat slicer accidents!

by Humans Of The Kitchen

Katty Maldonado Olea

I am from Cartagena, Colombia, a gastronomically privileged place. For my family, mealtime was a celebration. My mother was passionate about cooking; she researched local ingredients and wrote books on Caribbean cuisine. As a result, a library of her experiments and recipes was created in our home. I grew up surrounded by a table full of flavors from my grandmothers and mother, learning that cooking expresses feminine love and a way of sharing.

I studied at Le Cordon Bleu in Lima, Peru, and I began to fall in love with Latin American cuisine. This passion led me to make many trips across South America in search of new flavors. Along the way, I discovered my unexpected love for pastry art. It resonated with me instantly, likely because my mother adored baking. Our home was always filled with cakes, candies, molds, and the smell of cookies. My first job was at a pastry shop in Lima, where I learned pastry art fundamentals and traditional techniques. I fell in love with the dedication required to be a pastry chef and the precision and attention to detail that the role demanded. I discovered my muse and found what elevates my cooking and gastronomic vision to another level.

In 2021, I had the pleasure of meeting Álvaro Clavijo, my favorite chef. Álvaro taught me everything I needed to become the cook and pastry chef I am today. I learned about haute cuisine techniques, fermentation, long cooking processes, and maturation. He encouraged me never to limit myself in my culinary journey. Today, my pastry creations showcase local ingredients, highlighting the vibrant flavors of the Caribbean. I use vegetables and traditional savory recipes reinterpreted into contemporary sweet dishes.

I have been traveling through Europe for 10 months, and I spend most of my time in Salzburg, Austria, due to a gastronomic consulting contract with a restaurant. My role involves collaborating with a colleague from Colombia to develop the creative aspects of the menu. I create recipes for restaurants in Colombia and other parts of the world. Additionally, I am gradually working on my gastronomic project, “EME,” which will be launched in Bogotá, Colombia.

What is your guilty pleasure?

The fast food from Barranquilla, Colombia where I grew up. Everybody saids that is the best fast food in Colombia and is not a lie!! My favorite is the ” Desgranado de pollo” which is a mix of lettuce, tartara sauce (a lot of garlic and fresh coriander mayo), chicken marinated with soy, mustard, pepper, lemon and salt, caribbean cheese and crunchy potatoes.

What ingredient do you find overrated?

chugua.

What is your favorite kitchen tool?

my chocolate forest dessert, it is made with a maple syrup cream, roasted white chocolate crumble with pine, dark Colombian 70% chocolate foam, olive oil, malon salt, sweet and crunchy oyster mushrooms and dark chocolate ice cream. This is one of the last creations I made for a consulting work in Austria.

by Humans Of The Kitchen

Harold Villarosa

Opening a restaurant in Austin has been a dream of mine for a long time, and now it’s finally happening. This isn’t just any restaurant—it’s a space where I can showcase what it means to be Filipino and celebrate my community. After years of working in New York kitchens and navigating the culinary world, I wanted to create something that truly represents my vision. I’ve moved into a new chapter of my life: I have a family now, with a young son who’s just four months old and my wife by my side. Austin is the perfect place to plant new roots, start fresh, and focus on what matters most.

@oko.atx is a personal project and a cultural mission. It’s the first high-end Filipino restaurant in Austin, and with it, I want to redefine how people perceive Filipino cuisine. I’ve been digging deep into what Filipino food means to me because this is my chance to cook, bring my culture to the forefront, and ensure our traditions, flavors, and stories are part of the broader culinary conversation.

A big part of my journey has always been about the people in my kitchens. My focus is on hiring immigrants—those who, like me, have used the culinary industry as a way to build a better life. When I think about my early days in the kitchen, I remember the Mexicans, Dominicans, Colombians, Puerto Ricans, and Guatemalans who taught me everything: how to cook on the line, hustle, and master a station. They gave me the skills that shaped my career, and now it’s my turn to give back.

The kitchen has always been a place where second chances are possible, and that’s something I’m passionate about preserving. I’ve been inspired by the late Anthony Bourdain and his unwavering advocacy for immigrants in our industry. Like him, I believe they are the backbone of what we do, and I want my restaurant to be a space that honors their contributions, supports their growth, and gives them the tools to succeed—not just in the kitchen but in life. As I progress with this project, I hope it becomes more than a place to eat. I want it to be a beacon for our community, a space where culture, opportunity, and delicious food come together.

📷 by @robertjacoblerma

by Humans Of The Kitchen

Chuck Bandel

I started in this industry in my late teens, working as a busboy. The defining moment was when I walked into the kitchen and saw the chefs in their perfectly white coats and large hats. I was taken aback and mesmerized as I watched the head chef swiftly and precisely slicing a case of mushrooms. He was effortlessly engaged in conversations while still maintaining his speed and precision without even looking at what he was doing. So it all started with my excitement over a mushroom getting sliced, and every day since then, my excitement for the culinary world has not wavered.

I worked my way up in the culinary world, but it wasn’t until I discovered “stages” in foreign lands that my passion reached new heights. Typically, stages are for young cooks while they are in culinary school. However, I began my stages at 42, after already being established in the culinary industry. It all started with a simple conversation at the bar in my cafe @cafe_gala, and the adventures began. Every summer, I try to intern at interesting restaurants, from Miramar in the Barcelona area to Martín Berasategui in the Basque Country, to learn Catalan cooking at El Motel in Figueres, and a few more in between.

Working alongside like-minded people worldwide and learning new techniques and secrets is genuinely inspirational. It’s the most incredible adventure I have ever discovered. I feel like a culinary Hemingway on great adventures. Then, I returned to my cafe inspired and implemented some techniques, thoughts, and creations. I can’t recommend it enough at any age. The great thing about the culinary world is that one never stops learning.

What is your favorite street food?

Tacos

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Pacoperezmiramar

What is your guilty pleasure?

Cheap pizza

What ingredient do you find overrated?

None really

What ingredient do you think is underrated?

Squash

What is your favorite kitchen tool?

Kitchen Knife

What is your worst kitchen nightmare?

Not being prepared.

by Humans Of The Kitchen

Carol do Carmo

My journey in the kitchen is rooted in respecting the time each process takes. I became a cook at 27, but before that, I was a teacher, a public servant, and a sociologist, never intending to become a chef. For a long time, cooking was just another household chore for me. I never imagined I would dedicate myself to it professionally. Before I moved out of my parent’s house at 25, I only knew the basics to get by as an adult. However, once I lived alone, I discovered that this once-overlooked task could actually bring me joy.

I discovered a deep passion for cooking during the pandemic, which helped keep me sane. Realizing I had some talent for it, I applied for an amateur cooking reality show. Although I was eliminated, that experience marked my first step in pursuing a culinary career. When I walked through the studio doors, I knew this was what I wanted to do for a living. A few months later, a chef who had seen me on TV invited me to join the team at a luxury restaurant in Trancoso, Bahia. It was my first professional opportunity, and I boldly decided to leave everything behind—my family, home, car, and career—to chase this dream. I started as an assistant in the fermentation station, an area where I have since specialized. After a few months, I was promoted to cook and took charge of the restaurant’s parrilla. As a woman in this field, it was a significant challenge, but I succeeded greatly.

After two years in Bahia, I came to São Paulo seeking new opportunities, where I led the opening of a new restaurant until May of this year. Here, I could also share my knowledge of fermentation through courses and consulting for small restaurants. Now, I’m preparing to return to Bahia, where it all began, to lead the operation of the same restaurant where I once worked. I will manage a team of seven cooks there, serving thousands of people during the Bahian summer season. Everything I have learned in the kitchen emphasizes the importance of respecting time.

What is your guilty pleasure?

Watching Friends while eating noodles.

What ingredient do you find overrated?

foie gras

What is your favorite kitchen tool?

Whole fish from artisanal fishing, grilled on the parrilla with brown butter and bean salad with misso.

by Humans Of The Kitchen

Ara Keyork Sarkisian

I was born and raised in Amman, Jordan, and have Armenian heritage. I’ve been in the culinary business since I was 14 years old. I started as a dishwasher and then became a trainee at the first opportunity. From there, I worked my way up to become a professional chef in the industry. It’s not an easy journey, and when you reach the top, a higher mountain is always waiting for you. That has always amazed me.

No matter how much we learn, there is still so much more to absorb, give, take, and understand. After 17 years in this industry, I’ve learned a lot, yet last year, I met Chef Jonas Low, and I can genuinely say that he opened my mind and senses to different aspects of flavors I never knew existed. I am forever grateful to him and thankful.

My philosophy in the kitchen is that when we cook together, we have to be united in mind and spirit. We need to work together to anticipate each other’s moves so we can operate smoothly and provide good service. If you love this business and industry, you must constantly give your best, show up, do more, and love what you do. I am currently working at @majorajordan restaurant, and I aim to inspire my colleagues and keep us all motivated to reach higher levels and push each other to improve.

In the future, every chef should start to help each other instead of bringing each other down. I hope we can guide the new generation of cooks into better environments.

What is your favorite street food?

Smash burgers

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Lucca steak house.

What is your guilty pleasure?

Instant noodles.

What ingredient do you find overrated?

None

What ingredient do you think is underrated?

Tahini and Miso.

What is your favorite kitchen tool?

Mr Blue my first chef knife.

What is your worst kitchen nightmare?

Not good mise en place.

by Humans Of The Kitchen