Cooking for More Than Himself
Humans Of The Kitchen
How becoming a young father pushed Egypt to turn passion into purpose.
Egypt Davis
For most of my childhood life, we were very poor and couldn’t eat most days as we were on the streets and in and out of shelters. In 4th grade, my class had a “Pot-Luck”. Since we didn’t have much, my mom “borrowed” some rice, tomatoes, and spices from work to make Spanish Dirty Rice. She let me help her. All I did was smash tomatoes and mix in the rice, and as corny as it sounds, when I was stirring the rice into the tomatoes there was a literal spark in my heart. The next day, when I saw the smiles of my classmates reacting to the simple rice we made, I knew I wanted to cook.
I enrolled in culinary school right after high school, paying out of pocket. But tuition kept rising, and I couldn’t keep up. I dropped out. The next day, I walked into ACF certified Master Chef, Edward Leonard, restaurant looking for a job. I told him I wanted to learn from him regardless of being paid. His response was to burst out laughing in my face and then say “If you dedicate your life to me, I’ll dedicate my time to you and make you something great.”
He hired me and made me a Master Chef’s Apprentice. For the next six and a half years, I trained under him, learning, traveling, absorbing everything I could. I studied under other Master Chefs, built a foundation in technique, and honed my philosophy: stay fluid, continually learn, and cook like your family is at the table.
After becoming a father early, I was determined to give my daughter a better childhood than mine and improve life for my mom and siblings. My love for cooking became my way to provide for them. Whenever I face challenges in the kitchen, I draw strength from my family to find my inspiration again.
That drive has taken me places I never imagined, like placing third in Hell’s Kitchen: Head Chefs Only season 23. Competing at that level validated everything I’ve worked for.
One of the biggest problems in this industry is waste. That’s why I started a food donation project in Palm Beach County, working with local kitchens to rescue safe, unsold food and distribute meals to those in need. I also hope to see more fusion as the industry evolves. Food is a universal language, but chefs often stay locked in their traditions.
Working and living in the restaurant world comes with its highs and lows, but for me the best part is that no matter how far you go, there’s always something new to learn. I believe there’s knowledge to gain from everyone, and that belief fuels my approach in the kitchen: stay fluid.
Growing up with little to eat made every bite feel special, even a simple salted tortilla was mind-blowing to me as a child. Now, as a chef, discovering how vast food can be fills me with excitement and keeps me inspired to grow.
Photo 2, 4, & 6 taken by @chef_el.fuego
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
The most unexpected ingredient I’ve had the pleasure of working with was Kangaroo and Camel Meat. During my apprenticeship days, I was introduced to two extremely gamey meats. At first, the flavor and smell put me off using them, but now I can push the boundaries of my recipes by changing the common proteins for game proteins, elevating many of the dishes I create today.
- What’s your “guilty pleasure” meal?
My Guilty Pleasure meal is Southern Style Fried Chicken smothered in Buttermilk Sausage Gravy.
- A food trend that you hate and why?
I genuinely love all the trends that show the development of the culinary world.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
When I first started my apprenticeship, I worked for 3 months straight with no days off. We lived at the restaurant, starting as early as 5:30 am and continuing until 1 am.
5. What happened, and how did you manage to get through it?
My mentor was and still is exceptionally passionate about all things culinary and tends to get swept away in his projects. When I became his underling, he warned me of this. So I was prepared before going into it.
- What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
Learn to accept, breakdown, and absorb criticism and then use that information to grow. Also, never believe that you know it all, knowledge comes from listening and understanding, there are different ways to reach the same destination.
- What’s an underrated ingredient and why?
Black Garlic. Most chefs I have come across have never heard of Fermented Garlic, and those who typically don’t like it because of the strong, unique flavor. But I personally love it.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
My southern style Mac-n-Cheese and “Collard” Green Beans (Green Beans done Collard Green Style)
About Your City!
Chicago
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
- For Breakfast, we would eat at The Original Pancake House in Hyde Park, Chicago.
- For lunch, we will go to Los Comales in Pilsen, Chicago. (Mexican Cuisine).
- For Dinner, we would go to Flat Top Grill in the heart of Downtown Chicago.
- Recommended Places in your city:
- Dish or food you must try: Italian Beefs-Dipped, Mozzarella, Giardiniera
- Cultural Events: Taste of Chicago
- Neighborhoods: Pilsen and Little Village
- Street Food/Food Trucks: The Elotaro’s on the corners in Pilsen.
- Restaurants: Flat Top Grill and Uno Pizzeria
- Bars: Timothy O’Toole (Gold Coast Downtown Chicago)
The Strength of Women, the Flavor of Manabí
Humans Of The Kitchen
From an ancestral oven to leading kitchens and building a network that preserves memory and fuels the future.
Laura Valentina Alvarez Solórzano
I was raised beside a manabita oven, a space alive with tradition and ancestral memory. My earliest years were spent with my great-grandmother, Dona, watching the magic move through her hands as flavors rose from the fire. The smells clung to my skin, the smoke filled my eyes, and my soul bonded with the land. For me, cooking has always been more than work. It is ritual, song, and sharing. I cannot imagine myself doing anything else but cooking, learning from other women, and building a better future for my community through our identity and food.
Though I always loved cooking, I also studied a master’s in gastronomic education because teaching is part of who I am. Today, I work with @icherestaurante, a project that was born to rebuild and regenerate Manabí after the devastating earthquake of April 16. At its core, it is food with purpose, and that mission continues to guide me.
I am a traditional cook. My training began at home, at the fire, and with the women of my family and community. Every flavor, every bite, was a lesson. Cooking provided us with the income to survive, helped us send our children to school, and remained an integral part of my path, even after marriage, when I began working in the restaurant of my husband’s family. That kitchen became my school, a space of trial and error, laughter and resilience, where I grew by doing, guided by the queens of the fire.
My first restaurant experience came when I took over an abandoned kitchen in my mother-in-law’s hotel. With only my own resources and knowledge, I transformed the space, learning alongside women from the community. Later, in 2019, I applied for the sous chef position at @icherestaurante. At first, I didn’t think I belonged, surrounded by candidates with Michelin-star backgrounds; I felt like “just a simple cook.” But my friends pushed me forward, and I was chosen. They saw what mattered most: my knowledge, passion, ancestral connection, and identity.
Those early years weren’t easy. I struggled to learn the language of a professional kitchen, and many times I cried alone. People doubted me, some even mistook me for a student instead of a chef. But I defended my culture, my technique, and my flavors, and they spoke louder than words. Our first menu embodied everything about me.
What keeps me inspired is the women’s community: the fire, the farms, the joy of creation. Together, we fight for recognition, for our values, and for a future where our traditions live on. One moment that will stay with me forever was during the earthquake, when we cooked day and night for firefighters and rescue workers. Another was when I first raised my voice to demand respect in the kitchen. From that day on, my boss began calling me chef.
My philosophy is rooted in democratic leadership. I believe in giving people the tools and responsibilities to rise and become the best version of themselves. I don’t monopolize knowledge or authority; I share it so that my team can shine. Cooking may be heavy at times, but in the kitchen, I have found the most loyal friends, people who never leave you alone, who share joy, tears, and purpose.
Among the milestones I am most proud of is being recognized as one of the leading traditional cooks of Manabí and being invited to an important congress such as Féminas 2023. But what matters most to me is the trust and respect I’ve earned from other traditional cooks, producers, and friends, people who recognize my knowledge and passion.
I love the community culture of restaurants: the open conversations, mutual respect, and generosity. What I reject is the envy, the showmanship, and the people who try to harm others for their own satisfaction. That is why we created the Red de Cocineras Manabitas, an incredible network of women working together to raise our traditions to the highest respect and to pass them on to future generations.
For me, the future is regenerative food systems, going beyond sustainability to create justice for local people. Food should bring joy, rebuild bridges, and make us better, more human. That is the path I walk every day: food as memory, food as identity, food as a way to dream of a brighter future for all.
Photo Credits Laura’s Story
Photo 1: Club Remiun, Photo 2: Rodrigo Rojas, Photo 3: Liss Betancourt, Photo 4: Rodrigo Rojas, Photo 5: Nat Geo Festival, Photo 6: Yeiko Moreira, Photo 7: Rodrigo Rojas, Photo 8: Manabí Produce, Photo 9: Rodrigo Rojas, Photo 10: Karen Toro.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
The neapia. It is a paste made for the mandioca milk, and it has a fantastic flavor, full of umami
- What’s your “guilty pleasure” meal?
The pig fat.
- A food trend that you hate and why?
Healthy food with two ingredients.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
An event in Guayaquil.
5. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
To be happy, loyal, and disciplined.
- What’s an underrated ingredient and why?
The tuna botargas.
- What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
To cater to the Monaco Prince and heir, 250 guests were served exclusively with Ecuadorian products.
About Your City!
San Vicente, Manabí, Ecuador
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
I’d start with an encebollado in San Vicente, followed by a delicious lunch in Cocosolo, featuring shrimp in coconut sauce, and then a coconut soufflé. Finally, I’d have dinner at Iche restaurante.
Open Flames, Kind Mentors, and the Torch He Carries On
Humans Of The Kitchen
From cooking over open flames in India to leading fine kitchens, his journey is defined less by accolades than by the chefs he mentors.
Rohit Kumar Behera
Some of my earliest memories are of mornings spent in the forest with my grandfather, gathering firewood and cooking over an open flame. Chicken curry simmered in an iron pot, roast chicken hung over the fire, and the air was filled with stories and laughter. Those moments weren’t just about food. They were about connection, patience, and learning that a meal was never just about sustenance.
I always knew I wanted to be a chef, and I didn’t have a backup plan. The first time I stepped into a restaurant kitchen, I thought I would master everything in a few months. Instead, I found myself overwhelmed with orders, struggling to keep up. The heat from the tandoor oven was relentless, and even in my sleep, I could hear myself saying, “Yes, Chef. Working on it, Chef.”
I pursued formal culinary education, but my real training came in the kitchen. One moment that shaped me forever was when my senior chef, Ratan Dash, saw me struggling with a dish during a high-pressure service. Instead of yelling, he showed me a better way and reminded me that growth comes from struggle. That moment taught me that the best chefs don’t just lead. They teach.
Indian cuisine is my foundation, but my inspiration comes from the chefs who have elevated it globally. I have fueled my ambitions by watching them refine flavors, challenge traditions, and push our cuisine forward. I want to contribute to that legacy while staying rooted in the authenticity of my culture.
Reflecting on my journey, I take pride in how far I’ve come. Achievements like being nominated for the Pro Chef Middle East Awards, competing in La Chaine des Rotisseurs, and representing Indian cuisine internationally are significant milestones for me. However, what truly matters is the knowledge I’ve gained, the individuals I’ve mentored, and the lessons I continue to learn.
The industry is flawed. Burnout, long hours, and waste abound. Chefs shouldn’t have to suffer to be great. I want to build a kitchen culture that values mentorship, sustainability, and fairness. Cooking is about passion, precision, and respect for the food, the craft, and the people around you.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
One of the most unexpected ingredients I’ve ever worked with is jackfruit. Traditionally known as KATHAL, its versatility as a meat substitute was a game-changer for me. The first time I used it in a savory dish, I was amazed by its ability to mimic the texture of pulled Lamb when appropriately cooked.
This experience opened my eyes to the endless possibilities within plant-based cooking and challenged me to think creatively about previously overlooked ingredients. It also reinforced the importance of exploring and experimenting with unconventional ingredients, broadening my culinary horizons and allowing me to create innovative dishes that cater to diverse dietary preferences.
- What’s your “guilty pleasure” meal?
I completely understand those irresistible dishes that evoke nostalgia and comfort! My guilty pleasure meal involves the delightful combo of hot Gulab Jamun with ice cream. The contrast between the warm, syrupy sweetness of Gulab Jamun and the incredible, creamy texture of ice cream is simply divine. And let’s not forget the winter-time carrot halwa from street vendors, Cuttack Dahi Bara Aloo Dum, Baripada Mudhi Mans, Puri Upma Ghuguni, and Nimapada Chenna Jhili, Pahal Rasogola. These dishes are not just food but memories and experiences that bring immense joy and a slight sense of indulgence. There’s something uniquely satisfying about indulging in these beloved treats, no matter how much I try to eat less!
- A food trend that you hate and why?
One food trend I dislike is the overuse of activated charcoal in foods. While it can create striking visuals, it often lacks flavor and can overshadow the natural tastes of the ingredients. Plus, it can have health implications when consumed in large amounts. I prefer focusing on flavors that enhance the dining experience.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
That sounds like an incredible and intense experience! One of the craziest shifts I ever worked was for a banquet event serving 6,000 people during an international cricket match. My team and I arrived early in the morning, ready to tackle the monumental task ahead. The kitchen was a hive of activity, with everyone working tirelessly to prepare and cook the massive quantities of food needed for the event.
We worked non-stop for 20 hours, ensuring every dish was perfect and delivered on time. The energy was high, and the camaraderie kept us going despite the exhaustion. By the time the event was over, it was the following day, and we were all completely spent. However, seeing the satisfaction and enjoyment of the guests made it all worthwhile.
This experience highlighted the importance of teamwork, endurance, and the sheer dedication required in the culinary world. It was one of the most challenging yet rewarding shifts I’ve ever worked, strengthening the bond within our team and reminding us of what we could achieve together.
5. What happened, and how did you manage to get through it?
During that event for 6,000 people at an international cricket match, the sheer scale of the task was daunting. We arrived early in the morning, prepared to work through the night to ensure everything was perfect. The kitchen was a whirlwind of activity, with everyone hustling to prepare the vast amounts of food required.
As the hours ticked by, fatigue started to set in, but the excitement and energy of the event kept us going. We faced numerous challenges, from coordinating each dish’s timing to managing the kitchen’s intense heat and pressure. Despite the exhaustion, we relied on our training, teamwork, and the camaraderie we had built over time.
Communication was key. We divided tasks, supported each other, and kept spirits high with humor and encouragement. Whenever a problem arose, we tackled it together, finding solutions on the fly. The sense of unity and purpose helped us push through the 20-hour shift.
By the end of the event, as we watched the satisfied guests enjoying their meals, the exhaustion melted away, replaced by a deep sense of accomplishment. It was one of my culinary career’s most challenging yet rewarding experiences, highlighting the power of teamwork and resilience.
6. What tips would you give other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
Here are some tips to help find balance and peace amid the chaos:
Stay Passionate: Keep the love for cooking alive.
Embrace Learning: Continuous learning is essential. Stay curious, seek new techniques, and be open to feedback.
Prioritize Self-Care: Take care of your physical and mental health. Rest, eat well, and find time to relax outside the kitchen.
Foster Teamwork: A supportive team can make a significant difference. Communicate effectively, share responsibilities, and build a positive kitchen culture.
Stay Organized: Keep your workspace tidy and plan ahead. Organization reduces stress and increases efficiency.
Set Realistic Goals: Break down your career aspirations into manageable steps. Celebrate small victories along the way.
Find Mentors: Learn from experienced chefs. Their guidance can provide invaluable insights and support.
Balance Work and Life: Strive for a healthy work-life balance. Make time for family, friends, and hobbies to recharge.
These tips can help chefs navigate their careers with resilience and find peace in the bustling kitchen environment.
7. What’s an underrated ingredient and why?
An underrated ingredient is curry leaves. Often used as a seasoning, they add a distinct aroma and flavor to dishes, elevating the overall taste profile. These leaves are typically used in tempering, where they are fried in oil or ghee along with mustard seeds and other spices, infusing the dish with a unique and rich flavor. Curry leaves are not only aromatic but also packed with nutrients, making them a fantastic addition to various Indian dishes like dals, chutneys, and curries. Their subtle yet impactful presence can truly transform a dish, showcasing the depth and complexity of Indian cuisine.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
One must-try dish from my kitchen that I’m particularly proud of is Lal Maas, a traditional Rajasthani delicacy. This fiery and flavorful dish features tender pieces of mutton cooked in a rich, spicy red chili and yogurt-based sauce. The key to its distinctive taste lies in the use of
About Your City!
Odisha, India
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
If chef Anthony Bourdain visited my place, Odisha (India), the perfect tour itinerary from breakfast to dinner would showcase Odisha’s rich culinary and cultural heritage. Here’s an itinerary:
- Morning: Breakfast: Start the day with a visit to a local favorite for a traditional Odia breakfast. Head to Puri for their famous Upma & Ghuguni, which is a delightful treat.
- Mid-Morning: Food Market: Explore the vibrant Unit 1 Market in Bhubaneswar, known for its fresh produce, spices, and local ingredients. The bustling atmosphere and colorful stalls provide a sensory feast.
- Lunch: For lunch, visit Nimantran OTDC LTD restaurant in Bhubaneswar. Enjoy an authentic Odia thali, featuring dishes like Dalma, Pakhala, and Mutton Curry, which showcase the diverse flavors of Odia cuisine.
- Afternoon: Cultural Experience: Stroll through Ekamra Haat to appreciate local handicrafts and handlooms. Then, head to the Odisha State Museum to learn about the region’s rich history and culture.
- Evening: Pop-Ups/Food Trucks: Head to Cuttack to explore the street food scene. Try the iconic Dahi Bara Aloo Dum and Bara Ghugni from popular street vendors.
- Dinner: Conclude the culinary journey at Mayfair Lagoon in Bhubaneswar for a fine dining experience. Enjoy a mix of global and Indian flavors with dishes like lamb chops and butter chicken sliders.
- Late Night: Wrap up the night at 10 DC – Lounge Bar & Pub in Bhubaneswar, known for its lively ambiance and variety of cocktails.
- Stay: Neighborhood: Stay in Bhubaneswar, particularly in areas like Jayadev Vihar or Chandrasekharpur, which are vibrant neighborhoods filled with cafes, restaurants, and nightlife options.
2. Recommended Places in your city:
- Food Markets: Cuttack
- Dish or food you must try: Dashapalla, Chhena Poda
- Cultural Events: Konark Dance Festival: Held against the backdrop of the Sun Temple in Konark, this festival showcases classical dance forms like Odissi, Bharatanatyam, and Kathak, attracting renowned artists from all over India
- Neighborhoods: Cuttack Buxi Bazaar: A central commercial area known for its markets, historic buildings, and vibrant street life.
- Popups: Rourkela Food Festivals: Rourkela hosts various food festivals where pop-up stalls showcase regional specialties like Macha Ghanta, Dalma, and Pitha. These events are a great way to explore the culinary diversity of Odisha.
- Street Food/Food Trucks: Gupchup (Bhubaneswar): The Odia version of Pani Puri, these crispy, hollow puris are filled with spicy tamarind water
- Restaurants: Nimantran, Puri: Located near the Blue Flag Beach in Puri, this restaurant offers stunning views and a menu featuring traditional Odia dishes like Rohi (fish curry), Khainga Macha Besara (spicy fish curry), Chicken Kossa (chicken curry), and Mutton Jhola (mutton curry). The ambiance and service are highly praised, making it a must-visit spot in Puri.
- Cafes: Somalakshmi Cafe & Store: Located in Deogarh, this cafe offers a variety of high-quality coffee blends and delicious drinks. It’s a great place to relax with friends and enjoy a simple cup of coffee or a more elaborate cappuccino.
- Bars: 10 DC – Lounge Bar & Pub: Located in Chandrasekharpur, this bar is known for its incredible ambiance, variety of mocktails, cocktails, and DJ nights. It’s a great place to unwind and enjoy a lively evening.
- Hotel/Hostel: The Belgadia Palace in Baripada, Odisha. This historic palace has been transformed into a boutique hotel, a unique blend of heritage and modern amenities. Built-in the 1800s in the Victorian architectural style, it was originally envisioned as a property for visiting foreign dignitaries and guests of the royal family of Mayurbhanj. The Belgadia Palace offers various rooms, each with its own story and connection to Mayurbhanj’s history. The lush green surroundings, cultural events, and the rich history of the palace. It’s a perfect destination for experiencing the charm of Odisha’s heritage while enjoying a comfortable stay.
Mad Pasta Mad Sacrifices Never Health
Humans Of The Kitchen
From Patagonia tea-house dreams to France’s toughest kitchens, a journey that formed Mad Pasta and is now shaping Argentina’s next bistro culture.
Maria Clara Corso Rodriguez
I grew up in a home where food was always homemade. My mother had learned in the countryside, and she raised us with very few packaged products. Everything was cooked with our hands, and food was an act of love. Nearly all my memories with family happened around the table, and that shaped me in ways I didn’t realize until later.
I didn’t always know this would be my career, but the idea took root during childhood vacations in Patagonia. I would sit with a raspberry tart in front of me, staring out at the mountains, and dream of owning a tea house one day. That was my first vision of hospitality.
I studied gastronomy at UADE and IAG in Buenos Aires. While in school, I started my own pastry project, and soon after graduating, I moved abroad. Barcelona was my first stop, then Versailles, where I worked in a Michelin-starred restaurant. That time in France changed me forever. I was young, inexperienced for a kitchen at that level, but I pushed myself to survive and to keep my place. That pressure pushed me to my limits, and it showed me this was what I truly wanted: professional cooking and service.
When I returned to Argentina during the pandemic, I joined Alo’s Bistro, eventually becoming head chef. I was still young, but it taught me how to lead and run a restaurant. Later, alongside Lucas and Félix (my friends and business partners), we opened Mad Pasta House, a modern, fresh pasta restaurant, and soon after, Mad Pasta Company, our delivery brand. Today, I’m just months away from opening my dream: Garabato Bistro, a neo-bistro built with Lucas, my partner in life and in business.
No one ever teaches us what real cooking is like. My experiences have always been a journey of giant leaps and bounds, skipping many steps at once, but with a considerable learning curve. From the moment I stepped into a professional kitchen and experienced firsthand what it entails, despite fears and frustrations, I decided this was what I wanted to dedicate myself to. The pressure I’ve experienced at every step of my career has pushed me to the highest limits I can reach. This constant hunger for more drives me to continue growing and learning in this beautiful industry.
No one teaches us what real cooking is. Every new leap, such as France, Alo’s, and Mad Pasta, came with significant challenges, but also big lessons. I’ve had to learn quickly, sometimes skipping steps, sometimes failing, but always pushing forward. My philosophy has grown out of that: work hard, give your best, and demand excellence, but never at the expense of health or respect. I believe in caring for our teams as much as we care for the food, respecting breaks, pushing hard when needed, and always leading in a fair way.
Cooking has also been my refuge. During difficult times, focusing on a cutting board or a dish gave me peace. Even though the kitchen is intense, for me, it can feel like meditation. It’s where I disconnect from everything else and reconnect with myself.
Opening Mad Pasta House at 27 was one of the proudest milestones of my life. And now, with Garabato Bistro, I feel all the years of effort, sacrifice, and saving coming together. It’s proof that the hunger to grow and to keep creating never leaves me.
What I love most about this industry is the feeling of a restaurant full of people, a team working together like a family. What frustrates me is how fragile teams can be. How hard it is to build and rebuild them, but when it works, when everyone treats the project as if it were their home, there’s nothing more rewarding.
I chose to stay in Argentina because I believe in its future. We have incredible products, but we still need better logistics and delivery systems. If chefs and restaurant owners work together, we can take Argentine gastronomy to the top. That’s the dream I want to help build.
Photo credits to @cove.foodphoto
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
I don’t know if it’s the most unexpected product, but it’s one of the products I enjoy working with the most: artichoke. I like to clean them carefully and with lots of love, preserve them in oil, and then fry them. It’s a product that requires a lot of love to be perfect, and I appreciate the effort that goes into making it so. It shows when it was given love or just made like that.
- What’s your “guilty pleasure” meal?
I’m a big fan of good French fries and a great hamburger. There’s nothing better!
- A food trend that you hate and why?
Although I love eating it, I’m pretty bothered by avocado toast. There could be a much wider variety of options, and sometimes the globalization of avocados does more harm than many other things that are criticized.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
I have had to live culinary experiences with people with addictions, and it is something that I have suffered greatly from.
5. What happened, and how did you manage to get through it?
I think you overcome these moments by understanding that a person with addictions is sick or chooses to be, and you can’t follow the madness of such a person. Not letting others determine your limitations is important, and not being swayed by the altered desires of these people helps you focus and make bold decisions.
- What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
To give it their all and to work hard. Dreams always come true if you put in the effort and work for them. You need to be prepared for opportunities, whether they come your way or you seek them out, and work toward achieving your clear goals.
- What’s an underrated ingredient and why?
Truffles are overrated and misused in most places. I like them a lot and use them frequently, but we’ve discovered the best ways to use, activate, and enhance their flavor. I hate it when they’re served cold and untreated. I think they’re not worth the price tag at that point, but with proper care, they are.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
My favorite dish I’ve ever made was a winter salad with the Asteraceae family. Candied and fried artichokes, crispy-cooked Jerusalem artichoke, sliced yacon, sunflower bagna cauda, and an artichoke and chamomile soup.
About Your City!
Argentina
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
I would definitely bring them to my pasta restaurant in Martinez, Mad Pasta House. Also, to my neo-bistro in Nuñez. I would take them to the tavern “La Sarita” in Florida, in the northern part of Buenos Aires, where I live. I would take them for a walk and introduce them to “La Valiente,” the bakery owned by my great friend German. If I could, I would take them to Bebop, a jazz bar, and then we would have dinner at Don Juli, or my favorite in Palermo. I think it’s very interesting to get to know Mendoza, its wines, and its winemakers. And Ushuaia is a great place to visit, too.
Law Follows Order. Food Embraces Imperfection.
Humans Of The Kitchen
From Sunday lumpia to New York’s SoloDiner, Kevin redefines Filipino food while building kitchens rooted in empathy.
Kevin Cardenas
Sunday afternoons were sacred in my house. After mass, my mom and aunties would gather around the dining table with neon-colored bowls, chopping vegetables for lumpia and pancit. The smell of garlic frying filled the air, layered with the sound of gossip that flowed as easily as the oil in the pan. That’s where it started for me, food as a connection and love.
For a long time, though, I wasn’t supposed to be a chef. My family wanted me to be a lawyer. A safe path, a stable life. And for a while, I was on track for it. But when I eventually stepped into a kitchen, something clicked. Cooking itself came naturally to me, but all those years of studying, negotiating, and writing contracts turned out to be the real training. The food might be the passion, but running a kitchen means you need both the craft and the business. That “previous life” gave me the tools to survive beyond the stove.
My first kitchen job came when I was 18 or 19, working as a server while in university. I’d already been cooking basic meals for myself at home, but one day the kitchen needed extra help and I started peeling potatoes, picking herbs, and washing lettuce. The owner asked me, “When are you going to cook in the kitchen? You seem to know what you’re doing.” I told him I never had. He replied, “It’s like cooking at home, except you do the same thing 200 times a night and you can’t mess up.” That was it. I was in.
I initially taught myself to cook, inspired by shows like “Mind of a Chef” that explored the thought processes behind chefs’ actions. This sparked my natural curiosity about the nuances of food and cooking. There’s value in seeing things differently, acknowledging that nature isn’t perfect.
Being the youngest in the kitchen had its challenges. Most of my coworkers were in their 30s, seasoned veterans who had been at it for years. I tried to learn from everyone, but eventually I focused on the head chef. It wasn’t about dismissing the others; it was about finding the source of truth that aligned with where I wanted to go. That lesson, filtering information, cherry-picking guidance, and shaping it into my own, has carried me through my entire career.
Today, what keeps me going is my team. They are talented, diverse, and unafraid to challenge me. As a chef, it’s easy to get stuck in your own head and vision, but they remind me to stay open, to listen, and to keep improving. Some of my proudest moments have been rooted in empathy, like when my sous chef felt overwhelmed and unappreciated. Instead of being defensive, I listened. We worked through it together, and our relationship grew stronger. Those lessons, patience, listening, and humility have shaped me just as much as the food itself.
SoloDiner, our pop-up group, is another milestone that fills me with pride. In our first year alone, we hosted 34 pop-ups across New York City. It was nonstop, sometimes grueling, but when we celebrated our first anniversary collaborating with EHK Wines and Petrossian caviar, I finally felt the weight of what we had built. It wasn’t just about the food; it was about community, creativity, and resilience.
In the kitchen, my philosophy is simple: understand the “why” and embrace imperfection. Mother Nature isn’t perfect, neither are we. The produce might not look the way we want it to, the marinade might sit longer than intended, and sometimes those deviations make the dish even better. For me, cooking is about curiosity, flexibility, and remembering the purpose behind what we do.
As a Filipino-American, I’ve often felt caught between being “too American” or “not Filipino enough.” Our food, like our identity, is layered with Spanish, Japanese, and American influences. And with SoloDiner, we’re not trying to “bridge the gap” outright, but we’re definitely playing in that space, introducing Filipino food in a way that’s respectful of tradition while also current, fun, and accessible.
What I love most about this industry is its selflessness. We’re tuned in to the needs of others to such a degree that it becomes second nature. But what frustrates me is how little of that care gets extended inward to the very people making it all possible. Too many kitchens still run on intimidation, yelling, or fear. I’m working to change that. My approach is softer: embrace the failures, own them, and learn from them, but do it in a way that builds people up instead of tearing them down.
At the end of the day, we know how to take care of guests; that much is certain. My hope is that the industry learns to take care of its people with the same devotion. That’s the kind of culture I want to pass forward.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
There was not a singular ingredient that changed my perspective, but rather a process that did: fermentation. When I first learned about fermentation, I was a line cook, and it was just an ingredient. But then I ran out of lacto-fermented tomatoes for the first time. Little did I know that it was a process that took multiple days and specific conditions to accomplish. After that, I became curious; I deep dived into the world of fermentation, and I was fascinated by it. The most beautiful part about it (which had made me appreciate food scarcity and waste more) was that you are essentially taking a product at its peak and preserving that nuance in a specific time and place. That’s so cool and beautiful.
- What’s your “guilty pleasure” meal?
Chinese takeout: General Tso’s Chicken with pork fried rice.
- A food trend that you hate and why?
Everything in tower form. Higher doesn’t mean better.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
Thanksgiving service at EMP.
5. What happened, and how did you manage to get through it?
It was such a rush, marathon, and trial to get through that service. Our cover counts were so high, production lists were insane, and we were all definitely sleep-deprived. I managed to get through that by leaning on my team to keep me locked in and focused.
- What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
Listen, listen, and listen. We always say that we need to walk before we can run, which is true. But folks need to hear more first before anything. And that’s not just in cooking, but also in understanding why people do what they do, the reasoning behind their choices, and why they prefer to do things differently or more challenging than others. Listening builds a foundation and skills that will carry you the rest of the way.
- What’s an underrated ingredient and why?
Vinegars! A delicious Filipino spiced coconut vinegar is a beautiful acidic pop.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
The last dish that I loved creating and executing was our Tamarind-Glazed Skirt Steak. The inspiration was sinigang, which is a sour soup made with tamarind, tomatoes, and bitter melon. I glazed dry-aged skirt steak with a tamarind paste, fish sauce, and soy, and then grilled it. Then, I served it with a Hawaiian macaroni salad and heirloom tomatoes. Such a beautiful summer dish that was very yummy.
About Your City!
New York City
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
- Breakfast: WinSon – Scallion Pancake Egg and Cheese.
- Lunch: Thai Diner (definitely get the disco fries and the crab fried rice).
- Pop-Up: Check out the 8it app for the whole run-down…slight plug for SoloDiner for Filipino food.
- Dinner: Bar Americano.
- Bars: Bar snack, Romeo’s, Compagnie Flatiron, Clemente Bar, Whiskey Tavern.
Reaching the High Without Losing the Ground
Humans Of The Kitchen
From family preserves to fine dining, she learned that the highest achievement is a kitchen rooted in humanity.
Hristiana Dimitrova
I grew up in Varna, Bulgaria, in a family that loved to cook. My mother, aunt (the baking queen), and grandparents filled our home with flavors, from sneaky spices to garden-fresh produce. Summers were spent preserving nature’s bounty: making jams, pickles, and exchanging eggs and cheese in our village. We may not have traveled much, but our kitchen and dining room were the heart of our home, where we connected and shared warmth. This deep-rooted appreciation for food is a big reason I chose this path, as it always represented love and nurture in my life.
Before kitchens, I studied Events Management, my first passion. Moving abroad and facing a language barrier, I turned to cooking, which I loved. I began with small jobs, progressed to private gigs, and eventually trained at Hotelschool Ter Duinen in Belgium, one of Europe’s top culinary schools. I expected to learn cooking techniques, but instead gained knowledge in service, wine, entrepreneurship, and hospitality. This holistic education showed me that food is about the whole experience, not just the plate.
My first real kitchen was at the Holiday Inn Express by Glasgow Airport, where I worked as a Guest Service Assistant. I did everything from bartending to setting up breakfast and plating desserts. It wasn’t glamorous, but it gave me structure and discipline. I’ll never forget my manager, Gary, taking off his blazer in the middle of a rush and jumping into the kitchen, frying potatoes alongside us. That moment taught me that leadership is about stepping in.
One of the biggest challenges I faced early on was being exploited by senior staff. As a trainee, I didn’t fully understand my role and was often taken advantage of. Over time, I recognized this mistreatment and learned to set boundaries, communicate clearly, and create a respectful environment.
Another major challenge was the physical toll of the job, with extended hours and constant soreness. I found ways to manage it by taking short breaks, sitting when possible, practicing mindful eating, reducing alcohol consumption during the workweek, and stretching after shifts. These changes significantly improved my physical and mental well-being.
I find inspiration in many places, such as hiking, concerts, raves, and food trucks at festivals. Stepping away from the kitchen often sparks my best ideas. Traveling has also profoundly shaped me; observing how other cultures use ingredients and experiencing the hospitality in small cafés and street stalls enriches my perspective. Those moments nourish me just as much as the work itself.
One of the people who shaped me most was Chef Rein, my instructor in Belgium. He never yelled, never let us drown completely, but also never gave us easy answers. He taught me that leadership in kitchens isn’t about intimidation but about guiding, protecting, and giving people the confidence to grow. I carry his lessons with me every time I lead a team.
I’ve worked in Michelin-starred dining, in oyster bars, in small bistros, and in casual spaces. I’ve been proud of the exams I’ve passed, the events I’ve catered, and the menus I’ve created. But maybe the most important milestone was realizing I could step away from fine dining and still be proud. That I could find my place in private gigs, pop-ups, and casual food, reconnecting with why I loved cooking in the first place.
My philosophy is simple: the ingredient is the flavor. Respect the seasons, cook with intention, and lead with kindness. I want my kitchens to feel calm, focused, and fair, places where people can thrive, not just survive.
Because I’ve also seen the worst of it: burnout, addiction, the old mentality that exhaustion equals value, I want no part of that. Kitchens should be human-centered, with balance, communication, and emotional intelligence as much a part of the training as knife skills.
Food has always been my way of feeling grounded, of connecting with others, of creating joy. My hope for the future is an industry that holds on to that humanity and values the people behind the plates as much as the plates themselves.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
Miso. I discovered it through a friend just before we started shooting food content for a vegan brand. At first, I had no clue what to do with it, but once I started playing around, I realized it’s ridiculously versatile. Now I throw it into pretty much everything, from meats and sauces to even desserts. It’s got this crazy depth of flavor and some awesome health benefits too. Honestly, it’s one of those ingredients I can’t stop using.
- What’s your “guilty pleasure” meal?
A McDonald’s cheeseburger and fries, or a frozen pizza after a busy shift. Sorry, not sorry!
- A food trend that you hate and why?
I wouldn’t say I hate it, but I struggle to connect with molecular gastronomy, especially when it’s used more to impress than to genuinely enhance the dining experience. I fully respect the science and creativity behind it. The techniques can be clever, and when used with purpose, they can elevate a dish in truly interesting ways. But too often, it feels like style over substance. Sometimes the ingredients get lost in the transformation. They’re pushed too far, overly manipulated, or artificially enhanced. For example, if the tomatoes your supplier brought in are not at their peak, turning them into water, then back into a gel, adding sugar, vinegar, or “magical powders” to make them taste better doesn’t solve the problem; it just masks it. I’d rather replace the ingredient entirely than try to force something that isn’t at its best. To me, great cooking is about honesty and letting ingredients speak for themselves. Molecular gastronomy has its place, but I prefer food that’s grounded and satisfying naturally.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
There have been so many intense shifts that it’s hard to choose just one. Some of the wildest have been opening nights at new kitchens I’ve helped launch. There’s a unique energy in those moments, and no matter how well you prepare, the unexpected always finds a way in.
5. What happened, and how did you manage to get through it?
There are shifts where everything seems to go wrong at once. Unexpected bookings flood in, guests all arrive at the same time, a menu item runs out mid-service, or we’re short-staffed with team members still in training. Sometimes, there’s this eerie calm just before it all kicks off, and you can almost feel it coming. You just know, “Tonight’s going to be hell.” In those moments, I’ve learned to stop and ask myself: How bad could it be, really? That perspective helps. I’ve never had a guest walk out, never faced a life-threatening allergy issue, and never seen a serious staff accident. That reality grounds me. It reminds me that no matter how intense things feel, they’re still manageable.
My approach is to double down on focus, stay clear-headed, and communicate constantly with the team. Compassion and calm are crucial. I try to keep morale steady and remind everyone to focus on what’s within our control. And honestly, sometimes things just work out. Someone steps up, a solution appears, or things resolve in ways you didn’t expect. I like to joke that a “kitchen fairy” shows up and saves the day. But really, it’s just the power of teamwork, adaptability, and staying cool under pressure.
6. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
Firstly, never settle for a toxic work environment or culture. Anything that damages your mental health comes at too high a cost. Be fully aware of what you’re sacrificing and what you’re willing to give. Have clear goals and a strong sense of purpose in every role you take on. When your vision is clear, it becomes easier to push through the toughest shifts. Always practice kindness, no matter the pressure. Keep the chef ego in check. Humility and respect go a long way in building a strong team and a positive kitchen culture. And above all, take care of yourself. This industry demands both physical and mental strength, and your body and energy are your most valuable assets. Treat yourself with compassion and remember: your well-being is not just about your career, it’s about your life.
7. What’s an underrated ingredient and why?
Whey. It can be used in baking, for sauces or marinades, or for fermentation. Excellent byproduct, packed with outstanding nutritional properties.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
Something made with the fresh produce from my grandparents’ garden and a wild-caught fish from my uncle.
About Your City!
Varna, Bulgaria
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
I’ve only been back in my city for eight months after living in Belgium, so I’m still rediscovering it. It’s not a fine-dining capital. Its soul is in street food and the rich mix of Balkan and Eastern flavors.
We’d start the morning with banitsa and ayran or boza, ideally my grandmother’s, or at a bakery nearby, a famous site The Varna Cathedral, they offer a great banitsa, made with sourdough. Lunch would be at a no-frills local spot for tripe soup, bold, unapologetic, and the kind of dish you either love instantly or never forget trying.
For dinner, we’d drive north along the coast to a mussel farm, eating Black Sea mussels and freshly caught seafood with nothing between you and the ocean but the sound of the waves.
The region is also home to wine festivals and tastings, where you can sip crisp, aromatic whites and mineral-rich reds from vineyards cooled by the Black Sea breeze, the perfect pairing to the seafood, and an experience that’s still off most travelers’ radars.
I’d also recommend Varna Winekend, a yearly festival celebrating local wines, with some awesome foodie bites as well, a perfect way to taste the region and soak in the local vibe.
From Dishwasher to Leader, From Chaos to Clarity
Humans Of The Kitchen
How struggle and sobriety gave Brother Luck the strength to lead with purpose.
Brother Luck
I’ve been in kitchens since I was fourteen. My first job was as a dishwasher in a steakhouse, where I was thrown into the chaos at a young age. It was loud and unrelenting, like stepping onto a pirate ship. And I loved it. That first steak sandwich they fed me for dinner sealed it: if I stayed in this industry, I’d never be hungry again.
I didn’t dabble in other careers. This has always been my path. Culinary school gave me the foundation, but life, travel, and the people I met educated me. Cooking isn’t just about technique; it’s about culture and tradition. It’s about listening, learning, and carrying those lessons with you into every dish you prepare.
I didn’t even see the obstacles in my early cooking days. I was too busy being a sponge. Everything was new, everything was a lesson. Somewhere along the way, I was told that cooking was a connection to the ghosts of our past. That stuck with me. It’s why I cook the way I do, to chase my story, my ethnicity, my roots. Food is memory.
My philosophy is simple: keep it honest, keep it yours. Who are your people? Where are you from? What inspires you? That’s the story you should be telling on the plate. I lead from the front. I mop floors, wash dishes, and cook on the line because no one in my kitchen is “too good” for anything.
Sobriety is a big part of my story. I’ve been carried by the voices of others in this industry who opened up about their struggles. They gave me the courage to face my own, and now I share my journey so someone else knows they’re not alone.
I measure success by the people around me. Opening my own restaurants allowed me to create jobs and provide employment. Watching my city grow with the talent that’s come through my kitchen is my proudest achievement.
Though there’s a lot in this industry that needs to change, I’m frustrated by the celebrity chef culture. Too many people are chasing fame instead of craft.
I believe that restaurants can be places of connection. Places where the community gathers. Not everything needs to be an Instagram moment. Sometimes it’s just about appreciating the care, the work, the love that went into a meal. That’s the future I want to fight for. One where food is respected, kitchens are healthy, and the ghosts of our past live on through every dish.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
I used to run a wild game restaurant and worked with a lot of exotic meats. Kangaroo was fun and unique, and it encouraged me to continue trying things that weren’t indigenous to the country I live in.
- What’s your “guilty pleasure” meal?
Sour cream and onion Pringles.
- A food trend that you hate and why?
Overpriced table-sized steak presentations with sparklers. It’s absolutely stupid.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
I used to work at a resort next to SeaWorld, and every summer, we would be overwhelmed by all the guests after the final performance finished. It was brutal, and you knew you had 10 minutes after the fireworks ended.
5. What happened, and how did you manage to get through it?
I would just sweat through my “paper toque” and keep my team moving. Those were some intense services.
- What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
Find comfort in who you are and chase what inspires you. Find the food that truly resonates with you and pursue it wholeheartedly.
- What’s an underrated ingredient and why?
Dashi. The depth of flavor it provides to dishes is amazing. I love adding it to moles.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
Our blue cornbread. It represents everything about my region in the four corners of the United States.
About Your City!
Colorado Springs, CO
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
We would begin with green chili over a breakfast burrito right outside the farm where they grow the chilies. We would then explore the hiking and natural landscapes of Colorado Springs, such as the Garden of the Gods or Pikes Peak. I would suggest spending some time with our Olympians, as this is an Olympic city, and most of them train here at high elevation.
We would tour a few of the Colorado whiskey distilleries and showcase what they do, then, of course, we would have dinner at my restaurant to cap it all off.
The Most Important RSVP Is for the Team
Humans Of The Kitchen
From the heavy-metal chaos of his first kitchens to the lessons of the great ones, he now leads a family-driven Kojin by putting people first.
Pedro Hansel Mederos
I grew up in Miami, but the spark for cooking came from traveling with my family. Miami didn’t have much of a food scene back then, so when we went to places like Chicago or California, I was blown away. I remember watching my mom’s face light up when she tried something new. It made me realize how powerful food could be.
At first, I worked in kitchens for free just to learn, but I also held sales jobs to pay the bills. Funny enough, sales turned out to be one of the best things I could’ve done. It taught me how to communicate, how to explain my vision, and how to connect with people.
Eventually, I went to CIA Greystone in Napa Valley, but honestly, every restaurant I worked in was its own classroom. My first kitchen was absolute chaos, heavy metal blasting, chefs screaming, the kind of heat that could break you. But it also made me ask, “What if this could be done differently?” That thought stuck with me, and that’s what I try to create at @kojinmiami, an environment where we can all work in peace and have a few laughs along the way.
My biggest struggle early on was speed. I wasted time watching others instead of just focusing on my own station. Someone finally told me, “Keep your head down, do your work, and you’ll learn everything you need.” Once I found that rhythm, things started clicking.
Through it all, my wife, Katherine, and our son, Jameson, are what keep me going. Katherine is right beside me in the kitchen on tough nights, and Jameson reminds me why I do this: to live an honorable life by feeding others.
One moment that defined how I see this industry happened at SingleThread. I was cutting citrus supreme, and Chef Josh Lanning just looked at me and asked how I was doing. That simple question hit me. It reminded me that as chefs, our role is to nurture, not just guests, but our teams too. From that day, I promised myself I’d lead with kindness.
For me, hospitality begins with my staff. The minute they walk through the door, they’re my first and last guests. If I can take care of them, with respect, good tools, and quality ingredients, our diners will always feel that same care.
The achievements I’ve received in my career wouldn’t be possible without my team, and I’m grateful for the opportunity to do what we love together every day. The Michelin Guide recognizing us is a massive milestone for us, and receiving a Whet Pallet award is honestly really close to my heart as well.
This industry has a long way to go, especially when it comes to mental health. I hope to be part of changing that through groups like the Southern Smoke Foundation’s Behind You initiative, which offers free mental healthcare for hospitality workers. Because if we don’t care for the people in this business, nothing else will survive.
Looking forward, I want to see small, independent restaurants celebrated more. They’re the heart of every community after all. At Kojin, we’re working on closed-loop projects, finding second lives for byproducts from our kitchen, cafés, and breweries nearby.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
Copoazu, when we did a collaboration dinner with the team from X.O. Medellin. It made me realize that I still have so much to discover and learn.
- What’s your “guilty pleasure” meal?
Flanagan’s Caesar no croutons add bacon bits, firecracker shrimp with garlic bread, half rack of ribs, and ten wings (ALL FLATS) with a shot of Jameson and a Coor’s Banquet.
- A food trend that you hate and why?
All of them.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
It was for a food festival that shall remain nameless. We had to do 2500 portions of a dish. We worked a complete brunch and then dinner service. Afterwards, we finished the 2500 portions for the food festival. We spent 30 hours in the restaurant that shift.
5. What happened, and how did you manage to get through it?
Honestly, we have a fantastic kitchen team and we spent this night into early morning showing each other funny YouTube videos and laughing uncontrollably, we still aren’t sure if the videos were that funny or if it was just pure delirium at that point.
- What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
Know what your center is and figure out your core values and principles. Once you know those things, you can tell when you’re in the right kitchen and where you will grow, and you’ll also know when to move on. Also, find a Mentor, one that will be with you forever. Support systems in this field are key.
- What’s an underrated ingredient and why?
Shio Kombu, people know Kombu for dashing, but to add a touch of depth and texture to a dish, there is nothing better. Shio Kombu is just so misunderstood.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
Our French onion Chawan Mushi is indescribable.
About Your City!
Miami, USA
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
Breakfast would be at Tina’s in the Gables, a quick stop at the Legion Park Farmers Market to see what’s happening locally, coffee tonic at Emissary Cafe, lunch at Chug’s Dinner, early dinner at Zitssum, drinks and a late bite at Ariete.
The Starter Never Dies
Humans Of The Kitchen
From music to bakeries, from an injury to pop ups, one thing stayed alive in every chapter: the dough.
Julian Gheiler
Miami
I didn’t necessarily expect to make a life in the culinary world.
After growing up in Miami, I moved to Chicago to study music business. I came back for the summer when I was 19 and got my first job in the industry: bar and dessert at Gigi. I was terrible and it was brutal. I didn’t have the speed or urgency required to handle plating all the desserts and making all the drinks in the restaurant. But I really did enjoy the dessert part of the job. The pastry chef would show me each morning how she wanted me to present each plate and I would feel really proud of my work, often posting pictures of plates to the new app “Instagram”.
I spent the rest of my college years working at a catering company in Chicago before moving back to Miami and having a good go at making a life in the music industry. I was an intern at the III Points office, worked production at the New World Symphony Center, and later moved to New York to work at a booking agency.
The baking bug got me while I was at the Symphony Center. One night after a late event, I ended up on the Wikipedia page for the shortbread cookie. The first line of the page was “a traditional Scottish biscuit usually made from one part white sugar, two parts butter and three to four parts plain wheat flour.” I had all of those ingredients in my pantry in that moment, so I threw spoonfuls of each in a mug, mixed them up, and put the mixture in the oven. To my amazement, what came out was an actual shortbread cookie. I was hooked from then on.
Around that same time, I got obsessed with making matcha cream puffs. It’s a really technically advanced pastry, people spend years getting it right. I tried it one day and completely failed. Tried again the next day. Failed again. I kept trying every day for like four or five days until I finally made one that worked. That moment really stuck with me. I realized I had never wanted something that bad before. Never worked that hard for a result. And that’s when I first thought: maybe I could be a baker one day.
I got my “dream job” at a booking agency in New York but in reality I was getting paid $1,600 for 35 hours a week, living in Brooklyn. That wasn’t going to work. So I picked up a job at a falafel shop while still working at the agency. I was doing four days at the office, two or three at the shop. And at the falafel spot I did everything, front of house, back of house, making food, serving customers. It was probably my first real back-of-house experience. But even then, all I could think about was bread. I wasn’t going out, I wasn’t seeing friends, it was just me and the dough. I was baking sourdough every single day, and while everyone at the office was talking about new albums, I was sitting there thinking about the dough I had in my fridge.
I started selling challahs and babkas I would bake at home. My manager at the falafel shop even sold them at work. I started to realize that I was wasting my time trying to force something that didn’t fit anymore. So I decided to stop fighting against my desire and ride the wave. I quit my jobs to go to bread school in Barcelona.
But before I went to Barcelona, I returned home to Miami for the summer. This was 2019. I went to several bakeries handing out my resume, asking if I could just come in and learn. The only one that said yes was True Loaf in South Beach. I learned so much there. I would work the front in the morning and stay after my shift to learn bread and pastry production. I would take croissant scraps and make babka with them. After several weeks, I convinced the owner, Tomas, to sell babkas at the shop. By the end of the summer I was getting paid to make bread, and it felt amazing.
I learned considerably less in the two-month program I did at the Barcelona Baker’s Guild. For all the theoretical knowledge you can learn in an academic environment, nothing compares to actually working at a bakery every day. And as I realized later, the bakery I had worked at was world-class in terms of quality. The school was very traditional — old-school Catalan techniques. The only thing I really got out of it was learning how to make pan de cristal.
I ended up working at a couple bakeries while abroad, but at this point we were deep in the pandemic. I yearned for my family and friends back home, and True Loaf needed a new baker. Coming back seemed like a no-brainer.
I came back to a job that involved arriving at 4 a.m., doing the morning bake, and mixing all the dough. It took some time to adjust to this level of responsibility, but I managed it. I later got to a point at True Loaf where I was basically living my dream. I was shaping all the bread, and we’d hired someone who I’d taught to do all my mixing. I didn’t even have to come in at 4 a.m. anymore. And best of all, I was making some really incredible products.
One Sunday I went to play soccer, as I was doing every week back then. I got hurt. I felt something in my knee and feared the worst. But I managed to keep playing and figured I had just pulled a muscle, so I went to work as normal the next week. After a couple weeks though, I wasn’t feeling any better. A couple more weeks passed and I was barely limping through my work days. At some point I had to pull up a stool to shape breads, a big no-no in kitchens. After six weeks my dad convinced me to get a scan and I discovered that I’d been working on my feet with a fracture in my knee. My perfect little life was done.
I had to take several months for recovery and physical therapy. Tomas promised me he’d keep my job for me when I recovered, and he was true to his word. I went back to work at the bakery but I could only do a few hours at a time. My body couldn’t handle it anymore. I had to find something else to do, so I did what any Miamian would do in that situation: I got a real estate license.
But as is often the case, it never really worked out for me. I never liked it, and felt embarrassed telling people that I was a realtor. My friends (who were all servers and bartenders and DJs) weren’t exactly lining up to buy a house. I had a couple good months but it was mostly a period of bad financial instability. I still baked bread at home every day, and sometimes I would sell some on my Instagram story when I really needed money.
One day, my friend Callie Pumo (a brilliant baker in Miami) asked me to do a bake sale with her at what was then Paradis. That little event would end up changing my life. After that first pop-up, my friend Ale invited me to sell food at his night at The Corner. This turned into a regular thing. I started getting booked for more and more events. It got to the point where food pop-ups truly became my main hustle. It wasn’t the easiest way to live, but I was doing my own thing on my own terms. The best part of the pop-up life was how deeply I felt connected to my community. I met so many people at events that I worked.
After almost two years of making a living from mostly nighttime events, I found myself really yearning for the bread and pastry that I had spent so many years learning. So when my friend Numan Hall reached out to me about doing something at the vacant Paradis space, I knew it was the perfect opportunity. Together with him and BLK BRW, we were able to put together a collective that made a perfect symbiosis of our various skill sets. A place where the coffee is as important as the pastries, and the food will teach you about places you’ve never heard of. And it’s in the same place where I did that first pop-up with Callie. That’s kinda poetic.
Baking every day has become my rhythm. I love how fermentation transforms the dough without me doing anything, how I can leave something overnight and come back to it completely changed. I think that’s part of why I kept coming back to it. Baking is different. It’s early mornings, not late nights. You’re not surrounded by alcohol or that constant edge of burnout energy kitchens have. I’ve seen cooks rely on things just to get through service, but that would be weird at 6 a.m. in a bakery. When I finish my shift and the sun is still up, I don’t feel like drinking. I just feel calm.
I’ve had the same sourdough starter for seven years now. The person I got it from said it came from France, 200 years ago. I brought it with me to Barcelona and back. People think sourdough is hard to keep alive, but it’s not. It just wants to live.
Cover and food photography by Nick Murray @neauxcream
Interview and black-and-white photos by @hotkstudios
Becoming the Chef She Needed
Humans Of The Kitchen
Dismissed as “too small, too different,” she carved her own way from peeling veg to running her own kitchen.
India Doris
I grew up in London, where Sundays were sacred in my house. In the UK, a traditional Sunday roast typically includes roast chicken, beef, or pork served with potatoes, Yorkshire pudding, gravy, and all the trimmings. But in my Jamaican grandmother’s kitchen, it was a little different. We’d have jerk chicken or oxtail alongside the traditional sides, sometimes with rice and peas. These meals were about gathering together, talking, and laughing around the dinner table. That’s where my love for cooking began.
I’ve never really considered another career. When I was younger, I enjoyed running track, but nothing made me feel the way cooking did. But culinary school wasn’t an option for me because we couldn’t afford it. So at 15, I went to a town away from my own and walked into a restaurant to beg the chef for a job. That’s how I got my foot in the door.
My first kitchen job was all over the place, peeling vegetables, picking herbs, putting away deliveries, washing dishes, and cleaning stations after service. I was working 18-hour days, six days a week, making about 300 pounds a month, and living on my own by the time I was 16. It was exhausting, but it taught me resilience.
People doubted me in those early years. I was “too small,” “too different.” No one really wanted to teach a little teenage girl how to be part of the team. Instead of letting it discourage me, I used it as fuel. I watched everyone, tasted dishes when no one was looking, and drew sketches of station setups in my notebook long before smartphones existed. I learned by being observant, curious, and determined.
My philosophy in the kitchen is simple: I’m here to throw dinner parties every night. My favorite memories are of my family sitting together, eating and talking with no phones or TV, just connection. My grandma hosted those meals and took pride in them, and I want to create that same feeling for the people I cook for.
The kitchen has been my safe place in more ways than one. In my late teens and early twenties, when I couldn’t afford groceries, my chef let me come in on my day off to eat the family meal and take home basic ingredients. That generosity helped me get through some tough months.
Opening my own restaurant, @marketterestaurant, is one of my proudest achievements. It gave me the chance to take everything I’ve learned, the precision and attention to detail from fine dining, the flavors I grew up with, and combine them into something that’s mine.
For me, cooking has always been about more than what’s on the plate. It’s about bringing people together, the way my grandmother did every Sunday, and creating a space where everyone feels welcome.
I run my kitchen like a pirate ship filled with people from different places, with different stories and personalities. Diversity is important to me, not just for the creativity it brings to the food, but for the richness it adds to the team.
One thing I hope to see more of in the industry is women in leadership roles. I didn’t work for a female chef until I was 14 years into my career, and that needs to change. I want to make sure the next generation doesn’t have to wait that long to see women leading from the front.
Photo credits to @thenatalieblack
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
Not an ingredient but an area of the kitchen. I spent a couple of years working in pastry, and it taught me so much about individual ingredients and how to use them properly, which translated when I moved back to savory.
- What’s your “guilty pleasure” meal?
Carbonara Buldak noodles.
- A food trend that you hate and why?
Putting caviar and Truffles on everything. There’s a time and a place, it doesn’t need to be on every course! I love both just appropriately.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
I had an allergic reaction one time. My whole face and body swelled up like a balloon. I went to the hospital and was put on the drip for a couple of hours. I pulled out the IV drip and ran back to work just in time for service.
5. What happened, and how did you manage to get through it?
I ate a fig.
- What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
Be patient and don’t rush your career. Take the time to learn and travel!
- What’s an underrated ingredient and why?
Sour Cream! Better than crème fraiche.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
Peri Peri Chicken
Salt Cod Fritters
Oxtail Gratin
About Your City!
London
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
- Fish, Wings and Tings – Caribbean food
- Dishoom – for breakfast, Indian/English Breakfast (The big Bombay)
- Any of Jackson Boxer’s restaurants