The discipline of staying curious

Humans Of The Kitchen

Approaching unfamiliar techniques with honesty, research, and preparation became an essential part of his development.

Gerardo David Bracho Fernández

Growing up in Margarita, Venezuela, Gerardo David Bracho Fernandez found his first connection to cooking, through the simple moments in his father’s kitchen. What began with a childhood memory of steak juices and toasted bread, eventually became a career shaped by curiosity, hard work, and a deep appreciation for Venezuelan food.

His journey has taken him through kitchens in the Dominican Republic, Chile, Thailand, Singapore, and Spain, where each country added new perspectives and influences to his cooking. While his experiences have shaped his approach, Venezuelan cuisine remains at the heart of everything he does. Through pop-ups and collaborations, he continues to bring the flavors of home to new audiences, using local ingredients wherever he goes.

Beyond the food, Gerardo values the people he has met along the way and believes in building kitchens where high standards and kindness can coexist. His goal is to give Venezuelan cuisine the recognition he believes it deserves, while creating a healthier and more balanced environment for the people working behind the scenes.

In this conversation with Humans of the Kitchen, Gerardo reflects on the experiences that shaped his career, the influence of cooking across cultures, and his mission to bring Venezuelan cuisine to a bigger stage.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

There are a couple, but one I always go back to is when my dad cooked steaks. He would deglaze the pan with water, wait for it to reduce just enough, and soak some bread in it, maybe even toast it a bit in the pan. I would go crazy for it. Later on, when I made my first demi-glace at culinary school, it brought me back to that memory.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

I didn’t really have any other jobs before I started cooking, but I did study statistics for a little while. By the end of the second semester, I realized it wasn’t for me, but I think that experience helped me better understand the administrative side of running a restaurant and a professional kitchen.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I didn’t complete the full program. It’s something not many people know. To be fair, no one really asks. I studied at Instituto Culinario y Turístico del Caribe for one year under Sumito Estévez, and then the kitchens did the rest.

I cut my teeth at several different types of restaurants and in different countries, so I think that’s how I shaped myself as a cook.

I think studying in Venezuela, at that specific school, gave me a deep understanding of the value of Venezuelan cuisine, so ever since I started, I knew that was what I wanted to cook. Then, moving around so much (Dominican Republic, Chile, Thailand, Singapore, and Spain) gave me perspective and depth. I don’t like to call my cuisine fusion, but it definitely borrows from all those places. In the end, for me, what I ate and cooked while living in those places is what built my cuisine.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

I did a couple of “stages” at a pizzeria really close to my place in Venezuela, which, in a way, helped me learn how to move around in a kitchen. But the first real restaurant kitchen I jumped into was during an event in Margarita, where two chefs from Venezuela collaborated and I went as an assistant. I just remember how I fell in love with the fire of the woks and the speed at which those people were working. I kept asking how I could help and kept moving my hands.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

Not knowing all the correct terms. My way of facing that was simply running to the bathroom and Googling them, or, if I couldn’t, just being honest about it. But by the next day, I would 100% know. I would go home, study it properly, and come back prepared for the next shift.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

What keeps me going is the idea that Venezuelan cuisine deserves a bigger stage than it gets. In every kitchen I’ve worked in, from Santo Domingo to Bangkok to Madrid, I’ve tried to sneak a bit of home onto the plate. 

When things get tough, I come back to that, and to the kitchen itself: the structure, the rhythm, and the people next to you on the line. It’s always been the thing that holds me together.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

I remember working at this great restaurant where I was running the fish section, but the chef in charge of starters and desserts hadn’t shown up, so the head chef asked me to run both sections. I had to run back and forth from my station to hers, and I really gave it my all. Yet the head chef just kept pushing and pushing until I remember almost crying out of anger.

I think that since then, no one can push me more than I push myself.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

I used to stress a lot over perfection. I’ve grown to realize that less stress means more control.

So now I trust my instincts and craft much more. I trust the process and my team. In the projects I have led, I try to teach them as much as I can, and then I just let them execute. I think being on top of them all day only makes them more stressed, and stress leads to more errors.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

I’ve always thrown myself into the kitchen during the rougher periods of my life. I think the structure gives me balance. When everything else feels uncertain, service still starts and ends at the same time.

I’ve also made so many friends from all over the world throughout my career, and I think that’s the most valuable part and what keeps me motivated.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

I would go back to my friends. I think that’s what I’m most proud of: all the great people I’ve gotten to know and work with. Seeing them do well makes me want to move forward with them.

Also, how much I’ve traveled. Getting to see the world from all those perspectives has made me who I am today, as a cook and as a human being.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

I love the camaraderie and the way great restaurants take care of their staff. What I find frustrating and problematic is the number of hours you need to invest daily to operate at the highest level. It’s just not fair, but it’s also so hard to balance.

I keep trying to make things as productive as possible so that I can give my staff and myself a better work-life balance.

I also have a tattoo that says “Be Kind,” and it’s a reminder to keep the kitchen as healthy as humanly possible. A kitchen can be demanding without being cruel, and that’s the kind of kitchen I want to lead.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I hope to see more Venezuelan chefs bringing Venezuelan cuisine to the world, not in the format we regularly see (street food). I believe Venezuela has so much more to offer than arepas (no shade to the arepas, though).

I’m always trying to showcase our food in every place where I cook.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

I grew up in Margarita, and I’ve been cooking my way around the world ever since: Santo Domingo, Santiago, Bangkok, Singapore, Bilbao, and Madrid. Wherever I land, I cook Venezuelan food with whatever the local pantry gives me.

Right now, I’m focused on pop-ups and collaborations, like Latinos Got Dirty in Bangkok and La Caimanera here in Spain, because they let me experiment and cook alongside people I admire. The goal is simple: to prove that Venezuelan cuisine is way more than street food, and one day open a place of my own where it gets the stage it deserves.

 

Photo credits 📸 

@oalayonphoto & @boatcooks

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

I feel pretty confident cooking with unexpected ingredients, so for me, the real shift wasn’t one ingredient; it was living with and eating Thai food from the inside. What blew my mind was how differently they approach ingredients we use all the time in the West, especially produce that’s so similar to what you find in the Caribbean and Latin America. 

Take green papaya: back home, we turn it into dulce de lechosa, slow-cooked and sweet. In Thailand, the same fruit becomes som tam, sharp, spicy, and fresh. That changed how I look at every ingredient: not “What is this for?” but “What else could this be?”

  1. What’s your “guilty pleasure” meal?

Either a 7-Eleven grilled cheese, a true Bangkok classic, or a McDonald’s cheeseburger.

  1. A food trend that you hate and why?

I wouldn’t use the word hate, but I guess it’s repetitive stuff? Like how Madrid is now filled with smash burgers and natural wine bars. To be fair, I love those too. What bugs me is when places copy a format without bringing anything of their own to it.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

There are too many, and I consider myself a problem solver, so I kind of enjoy them. One that stands out was at a restaurant I had just started working at. We were doing a four-hands dinner, and for one of the courses, we were serving a bonito crudo. We thought we’d sent everything out, so we ate the rest of the bonito… and then realized we were still missing two dishes.

5. What happened, and how did you manage to get through it?

I remember the chef from the other restaurant losing it and getting ready to start yelling, while the whole staff, who were regulars in that kitchen, just froze. I ran back, grabbed a bonito we had frozen, defrosted it as fast as I could, sliced it thinly, ran it through the salamander, and we were ready to go. Then the chef just calmed down.

I guess panic is contagious, but so is calm.

  1. 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?

I’d definitely encourage them to try, to make mistakes, to just do it. That’s how you learn. Not every kitchen will treat you right, but don’t let that stop you; keep practicing, and you’ll get better. And when it comes to the chaos, learn to stress less. It took me years to realize that less stress means more control. Trust your craft, trust your team, and enjoy the structure. That’s where the peace is.

  1. What’s an underrated ingredient and why?

I don’t think ingredients are underrated; they’re misunderstood. Papelón is a good example. Outside Venezuela, most people see it as just another sugar, but it’s the soul of asado negro: that deep, dark, almost bitter caramel note you can’t get from anything else.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

It has to be either Vuelve a la Vida or Asado Negro. Vuelve a la vida is a Venezuelan seafood cocktail, bright, acidic, and fresh, the kind of thing you eat by the beach in Margarita. Asado negro is the opposite: beef slow-cooked in a dark papelón sauce, deep and rich. Both are home to me, just from different sides.

About Your City!

Madrid, Spain

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I guess I would take him for breakfast at Watts or La Maruca. Then I’d head to La Latina to visit Casa Revuelta, or maybe Casa Labra in Sol. I’d probably try to have lunch at Casa Macareno, or maybe head to Lily at Mercado de los Mostenses. Then I’d either eat at Fismuler, Batch, or, most definitely, Pizza Radical, because they’re the homies, haha.

Lastly, I’d end the day with cocktails at Savas or Marrufo.

by Humans Of The Kitchen

Sourdough doesn't follow a schedule

Humans Of The Kitchen

Working with living cultures taught her patience, consistency, and the importance of adapting to every change.

Özge Kırkpınar Yılmaz

Özge Kırkpınar Yılmaz’s relationship with food began in her mother’s kitchen, surrounded by the aromas of freshly baked pastries, family meals, and the curiosity to understand how everything was made. Although she initially built a successful career in communications and media, including thirteen years working with food publications, brands, restaurants, and chefs, her passion for cooking eventually led her to pursue a new professional path.

After studying Tourism and Hotel Management and Business Administration, Özge completed her professional culinary education at MSA (Mutfak Sanatları Akademisi), specializing in pastry, bakery, and advanced bread baking. Over time, sourdough became one of her greatest discoveries. Its changing nature and need for patience, observation, and consistency reflect much of what she values about cooking and craftsmanship.

Today, Özge works as an Executive Chef, consultant, and educator, combining her culinary knowledge with her background in communications, management, and team development. Through her work, she focuses on building efficient production systems, reducing waste, preserving traditional techniques, and creating kitchen environments where people can learn and grow. For her, great food and strong teams go hand in hand.

In this conversation with Humans of the Kitchen, Özge reflects on her journey from media to professional kitchens, her passion for sourdough, and the importance of building a more conscious and supportive industry.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

The very first scent I remember comes from my mother’s kitchen. When my sister and I came home from school, we were welcomed by the aroma of freshly baked cakes, pastries, cookies, and savory pies. Sneaking the last spoonful of pastry cream from the pot or tearing off little pieces of phyllo dough before anyone noticed are some of my happiest childhood memories.

I was always the curious child watching my mother from the corner of the kitchen, wondering, “How does she do that?”

At home, the dining table was always set with care. Whether we had guests or not, meals were fresh, varied, and prepared with love. Once or twice a week, we would go out to discover new flavors, and whenever the weather allowed, we gathered around the barbecue—which, just like the kitchen, was always my mother’s domain.

During high school and university, my interest in cooking grew even stronger. I watched cooking shows obsessively, read culinary magazines, and experimented with recipes whenever I had the chance.

The real turning point came after I became a mother. Wanting to cook healthier meals with clean, natural ingredients and no refined sugar transformed my relationship with food. What began in my own home kitchen gradually evolved into a passion for creating, an endless curiosity for learning, and eventually, a professional career.

For me, the kitchen is an extension of those warm childhood memories. What started with aromas has become a lifelong journey of learning, creating, and discovering every single day. My greatest wish is that one day this passion, which I inherited from my mother, will inspire my son as well.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

Before entering professional kitchens, I spent thirteen years working in communications and media. I collaborated with PR agencies, magazines, local and international brands, hotels, restaurants, and chefs.

Looking back, even my very first job wasn’t a coincidence. My heart had always belonged to both writing and cooking, so I began my career as a reporter and editor for a food magazine.

Those years taught me brand management, event planning, crisis communication, PR and marketing, as well as product, service, and team management. Today, I still carry that experience into everything I do in the kitchen.

To me, food is no longer just about technical execution; it is also a way of telling stories, creating emotions, and building connections.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I studied Tourism and Hotel Management as well as Business Administration before pursuing professional culinary education at MSA (Mutfak Sanatları Akademisi), where I completed both the Professional Pastry & Bakery and Advanced Bread Baking programs, followed by my internship.

Since then, I have continued learning from both Turkish and international chefs across different culinary disciplines. Learning has become a lifelong commitment. Reading, researching, exploring new techniques, and asking myself, “What can I learn today?” have become essential parts of my profession.

My greatest discovery throughout this journey has been bread—and especially sourdough.

Sourdough is a living culture. It constantly teaches you to observe, be patient, and adapt to changing conditions. In return, it rewards you with a beautiful loaf while reminding you that discipline, consistency, and craftsmanship always matter.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

What I remember most about entering a professional kitchen for the first time was the excitement of becoming a student again.

The first kitchen I worked in was calm, organized, and highly system-oriented, which gave me an incredibly solid foundation. Later, I experienced the intensity of busy service, large teams, and the relentless pace of professional kitchens.

Every kitchen taught me something different, but perhaps the most valuable lesson was realizing that discipline, systems, and consistent quality never happen by chance. Behind every successful service lies an extraordinary amount of hard work, dedication, and teamwork.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

One of the biggest challenges in professional kitchens is sustaining high performance—not only physically, but mentally as well.

Building a strong team, helping that team grow, maintaining standards, and delivering the same level of quality every single day all require discipline and consistency.

To me, a great chef is more than someone who cooks well. A great chef is a leader who solves problems, puts people first, builds systems, and continues learning alongside their team.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

What inspires me most is the act of creating itself.

The aromas, textures, and flavors; the transformation of dough; the living nature of fermentation; and the excitement of developing something new and constantly striving to make it better—all of it amazes me. Watching a few simple ingredients evolve into something extraordinary through the right technique never ceases to amaze me.

Working with sourdough is a new adventure every single time. The weather changes, the starter changes, the dough changes. No two loaves are ever exactly the same.

Perhaps that’s why I love this profession so much. I’ve never been someone who chooses the easy path. Difficult challenges motivate me the most. Even when they intimidate me, I don’t stop trying. I never work without a plan, but I’m always willing to step outside my comfort zone if it means learning and growing.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

I’ve experienced many unforgettable moments throughout my career, but the ones that have stayed with me the most weren’t about a particular dish or loaf of bread. They were about realizing the impact food can have on people.

One moment I often think about happened after one of my workshops, when a student told me, “This course completely changed the way I see cooking.”

That was when I realized we weren’t just making bread or pastries; we were sharing knowledge, confidence, and inspiration.

Of course, I wouldn’t be where I am today without the remarkable chefs and mentors who generously shared their knowledge and guided my journey. They taught me far more than technique; they shaped the way I think about craftsmanship, dedication, and the responsibility that comes with this profession.

Since then, my perspective has evolved. I believe being a great chef isn’t only about creating exceptional food. It’s also about sharing knowledge, mentoring others, and helping people grow.

Today, what motivates me most is passing on the inspiration that others once gave me.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My culinary philosophy is built on simplicity, artisan craftsmanship, high-quality natural ingredients, and sustainability.

Less, but better. Fewer ingredients, the right techniques, and consistently high standards. Those have always been my priorities.

Transparency is equally important to me. I believe the strongest teams are the ones that learn, grow, and share knowledge together.

And I have two non-negotiables in my kitchen: fondant… and dishonesty.

In my opinion, they both ruin the final result.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

The kitchen has always been my safe place during difficult times. Creating something, staying focused, and seeing a tangible result at the end of the day have always helped me reset. Working with dough, making something with my hands, and immersing myself in the process have been some of the best ways to clear my mind.

One of the hardest periods of my life was during my mother’s cancer treatment. The uncertainty, worry, and emotional weight were overwhelming. The kitchen became my therapy. Cooking, creating, and preparing food for the people I love gave me strength again.

The same was true during the pandemic. While everything around us felt uncertain, the kitchen remained a place where I could continue creating, learning, and holding on to hope.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Leaving behind a successful career to build a completely new profession, creating my own brand, serving as an Executive Chef in corporate kitchens, and working as both a consultant and an educator have all been significant milestones in my journey.

However, what makes me proudest is seeing the systems I built continue to thrive and watching the people I have trained, just as I was once mentored, continue to grow and create long after we’ve worked together.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

What I love most about restaurant culture is the endless energy of creating and the sense of being part of a team. In a well-functioning kitchen, everyone works toward the same goal. Without trust, communication, and collaboration, true success is impossible.

Being part of the journey that takes an idea from concept to a guest’s table is incredibly rewarding.

At the same time, I believe our industry still has room to improve. I hope to see more humane working hours, less acceptance of excessive stress as a management style, and a move away from outdated hierarchical cultures. Great kitchens should be led with respect, not fear.

I also believe that a chef’s responsibility extends far beyond creating great food. It includes mentoring people, inspiring teams, and building a safe environment where others can grow.

This is something I focus on in every consulting project and training program I lead. Strong systems, open communication, and a culture of continuous learning are the foundations of long-term success.

My vision is a culinary world where happy teams create exceptional food, where people work with purpose, and where the industry becomes healthier, more collaborative, and more sustainable.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

The change I hope to see most is a more conscious approach to production.

I believe there is still tremendous potential for improvement in areas such as ingredient planning, production efficiency, and waste management. Every step we take to reduce waste has not only economic value but also ethical and environmental significance.

Through my consulting and educational work, I help businesses build more efficient production systems, standardize their processes, and reduce waste.

I believe that sharing knowledge and applying the right techniques are among the most valuable investments we can make in the future of our industry.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

One thing I would like to add is that a significant part of my culinary journey has been dedicated to understanding traditional production methods and bringing them into today’s kitchens.

Sourdough, chickpea starter, long fermentation techniques, and recipes passed down through generations represent much more than nostalgia to me. They are part of our culinary heritage.

Gastronomy is evolving rapidly, and while innovation and new techniques are exciting, I believe the kitchens of the future should also preserve the knowledge of the past.

Through my workshops, consulting projects, and daily production, I strive to demonstrate why these traditional methods still matter and to help ensure they continue to inspire future generations.

 

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Sourdough starter.

It taught me that the most enjoyable part is often the process itself. Something that begins with just flour and water can live for years, evolve over time, and behave differently every day.

It changed the way I look at the kitchen. Since then, whether I’m cooking, making pastry, or working with dough, I’ve tried to understand the process rather than simply control it.

I believe good craftsmanship is also about being able to work in harmony with the rhythms of nature.

  1. What’s your “guilty pleasure” meal?

The first slice of freshly baked bread. I always tell people that bread should be allowed to cool completely before cutting into it. But when the aroma of a loaf fresh from the oven fills the kitchen, I can never resist breaking off a small piece of that crisp crust.

  1. A food trend that you hate and why?

When something becomes trendy and suddenly everyone starts making that one product as if nothing else exists. Dubai Chocolate is a good example. To be honest, I saw it so often that I eventually got tired of it and never really felt like making it myself. Trends can be inspiring, but I don’t think they should replace creativity and originality.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Some of the most intense periods of my career were during the setup and launch of several different food brands. There were times when I worked for days in what was practically a construction site rather than a kitchen—I’m not exaggerating.

At the same time, I was managing kitchen planning, equipment placement, demonstrations and trial production, recipe development, costing, purchasing, team building and training, operational planning, management meetings, and opening preparations.

By the end of the day, the whole team was physically exhausted. Yet every morning, we came back and started at the same pace, energized by the excitement of being one step closer to opening.

It was exhausting, but looking back, I believe those periods were incredible opportunities for growth, both for me and for the teams I worked with.

5. What happened, and how did you manage to get through it?

I learned that I couldn’t do everything on my own.

Planning, delegating, and trusting my team were among the biggest lessons I took away from those intense periods.

  1. 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.

We live in a world where everything is consumed so quickly, but true craftsmanship still takes time.

Focus less on memorizing recipes and more on understanding why they work.

Techniques can be taught. Curiosity cannot.

So never lose your curiosity. Build your career not just through social media, but through the hours you spend in the kitchen, through research, and through new experiences.

  1. What’s an underrated ingredient and why?

Anything fermented. Fermentation is one of the oldest transformation techniques used by humanity. It deepens flavor, extends shelf life, and often brings out the very best qualities of an ingredient. It also connects us to different cultures and their culinary traditions. I believe traditional fermentation methods will have a much more important place in the future of gastronomy.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

I have a deep appreciation for traditional Turkish desserts and the rich culinary heritage behind them. Preserving this heritage is important to me. I love exploring how familiar flavors, local ingredients, and traditional techniques can be reinterpreted through a contemporary pastry approach. I also enjoy experimenting with techniques from different culinary traditions, bringing together the flavors of different countries and discovering the unexpected results these combinations can create.

One of the things I enjoy most is bringing together the elegance of French pastry techniques with the distinctive ingredients of Turkish and Anatolian cuisine. I believe there is so much to discover within our culinary heritage, and creating new expressions of these flavors without losing their identity is what excites me. 

I particularly enjoy working with local ingredients such as quince, pumpkin, mastic, tahini, olive oil, pistachios from Gaziantep, hazelnuts, regional spices, different types of flour, and local dairy products, among many others. Türkiye offers an incredible diversity of ingredients, each with its own character, flavor, and story. Combining these ingredients with contemporary pastry techniques allows me to create desserts that feel both familiar and surprising. 

One dessert that reflects this approach is a creation I recently prepared in Ayvalık: an olive oil and almond cake topped with a lor cheese and clotted cream crémeux, hibiscus-poached quince, a crispy almond tuile, and black mulberry coulis.

For me, the most exciting part of pastry is creating something new while staying connected to our culinary roots. I want people to experience desserts that tell a story about our ingredients, traditions, and culture while offering a contemporary perspective.

About Your City!

Istanbul, Türkiye

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

It’s impossible to define Istanbul through a single cuisine. The city is a living gastronomic mosaic where history, culture, and countless culinary traditions come together.

If I had the opportunity to host Anthony Bourdain in Istanbul, I wouldn’t just take him to great restaurants. I’d want him to experience the streets, markets, and tables that truly capture the soul of the city.

We would begin the day in Kuzguncuk with Turkish tea and a freshly baked simit, then take the ferry across the Bosphorus. From there, we’d explore Balat, Galata, Eminönü, and the Spice Bazaar, surrounded by the aromas of spices, dried fruits, nuts, and local delicacies. I believe one of the best ways to understand Istanbul is through its markets and streets.

For lunch, I would choose somewhere that celebrates regional Turkish cuisine, such as Karaköy Lokantası, Fasuli in Tophane, Hünkar, Çiya Sofrası, or the iconic Pandeli.

Dessert would take us to places like Day Day Patisserie, Pera Palace, or Baylan, followed by a visit to an artisan bakery and a specialty coffee shop. Istanbul’s growing artisan baking, specialty coffee, and modern pastry culture have become exciting parts of the city’s food scene. A stop at Brekkie for its croissants would definitely be on my list.

If possible, I would also visit the MSA Restaurant, where the next generation of chefs showcases its talent.

To end the day, I would choose a restaurant overlooking the Bosphorus, where local ingredients meet contemporary techniques. Neolokal and Mürver are among my personal favorites for both their cuisine and atmosphere.

by Humans Of The Kitchen

Consistency beats talent

Humans Of The Kitchen

Failed preparations, difficult first jobs, and self-doubt taught him to keep practicing until he got it right.

Juan Felipe Hincapie Castaño

Juan Felipe Hincapié Castaño’s relationship with cooking began at home, inspired by his mother and the family meals that brought everyone together around the table. As a child, he was already experimenting with flavors, making simple dishes, and discovering the joy of combining ingredients. Although he initially studied Social Communication and Journalism, a university assignment at a restaurant changed his direction and introduced him to the energy and intensity of professional kitchens.

He went on to study gastronomy at Escuela Mariano Moreno, but much of his education came from working in different restaurants, learning through repetition, discipline, and experience. His path wasn’t always easy. Early setbacks, difficult words from other chefs, and moments of self-doubt pushed him to strengthen his mindset and keep improving. Along the way, experiences at El Cielo in Washington and Andrés Carne de Res helped shape his understanding of pressure, teamwork, and large-scale operations.

Today, Juan Felipe sees cooking as a way to tell stories and bring his territory to the table through its products, traditions, and memories. His approach to leadership is grounded in discipline, respect, patience, and the belief that no chef succeeds alone. Through his book and upcoming project, Initium, he continues to develop his vision of gastronomy: One where high standards don’t require mistreatment, and where the people behind the food are valued.

In this conversation with Humans of the Kitchen, Juan Felipe reflects on the experiences that shaped him, the importance of teamwork, and the kind of culinary industry he hopes to help build.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

Yes. My story with cooking really begins at home. My first encounters with fire, smoke, and flavor came from my mom. I grew up understanding, almost without realizing it, that food had tremendous power: bringing people together around the same table. My mom’s flavors, family meals, and those simple moments shaped my relationship with food and gastronomy. Long before I understood that I wanted to become a chef, I was already discovering that cooking could be a way to connect, care for others, and tell stories.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

Before becoming a chef, I studied Social Communication and Journalism. During a university field assignment, I had to conduct an interview at a restaurant. I walked in thinking I was simply going to do my job, but I walked out a completely different person. I fell in love with the fire, the service, the pace, the rush, and the energy that exists behind a kitchen. But above all, I discovered something about myself: I realized I wanted to cook, stay active, learn, and live in that world. It felt like finding a new passion while also discovering a part of myself I hadn’t known before.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I formally studied gastronomy at Escuela Mariano Moreno, where I acquired an important foundation. However, I feel that my real education happened mainly out in the field, through work. Moving through different restaurants, kitchens, teams, and styles of service taught me things that no classroom could fully teach. I also learned by reading, practicing, and repeating a preparation as many times as necessary. School gave me the tools; working in a real kitchen taught me how to use them. That combination helped me develop an approach to cooking based on technique, but also on experience, observation, discipline, and constant curiosity.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

My first experiences were in small kitchens: bakeries, pizzerias, and restaurants where I had to learn everything from the very basics. Stepping into a professional kitchen wasn’t what I had imagined while studying. Culinary school can show you a very appealing version of gastronomy, but the real kitchen is raw, intense, and demanding. There were moments when I thought about quitting and wondered whether I really belonged in that world. But I understood that if I wanted to go far, I couldn’t give up. Those first kitchens taught me discipline, consistency, and perseverance. I learned something I still carry with me today: consistency can overcome talent.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

One of my first major obstacles was my own mind. When you’re starting out, many people don’t believe in you, some won’t open doors for you, and others make you feel like you don’t have what it takes. I doubted myself, too. That’s why I had to learn to strengthen my mindset before anything else. I kept telling myself I could do it, and whenever something didn’t turn out right, I tried again. If a preparation failed, I would make it six, eight, or even twenty more times until I understood it and achieved the result I was looking for. I learned that confidence is also built through hard work.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

My family and my partner are two of my greatest sources of inspiration. I also find inspiration outside the kitchen: drawing, reading, visiting and observing works of art, going out to eat, discovering restaurants, and talking with other chefs. I’m inspired by learning from other people, seeing their dishes, and understanding how they think. My own story also inspires me: the setbacks, difficult moments, mistakes, and everything I’ve had to go through to get where I am today. Many of those experiences are part of my book. When things get difficult in the kitchen, I return to those reasons and remind myself why I started.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

Yes. When I was starting out in fine-dining restaurants, I felt I was giving everything I had. One day, a chef approached me and said, “Get out of here. You’re not cut out for this.” It hit me hard because it completely shattered my ego. Until that moment, I thought everything I had achieved was enough. Those words made me realize I still had so much to learn. I went through a very difficult personal period, but I decided to get back up and work even harder. From then on, I understood that when the ego disappears, what remains is what really matters: the desire to learn and to prove to yourself what you’re capable of.

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My way of working combines discipline and strong character with patience, respect, and love for people. To me, leadership isn’t simply about giving orders. A true leader is present, supports the team, teaches, and leads through experience and good judgment. I want the people who work with me to understand why we do things, rather than simply obeying instructions. My territory also plays a major role in defining me as a chef. I’m interested in cooking what we are, drawing from memories of my grandmother’s home as well as the products, knowledge, and traditions of our communities. I like a dish to have a story behind it and to bring something from our territory to the table.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

Yes. I remember a huge event that took place during a time when I wasn’t doing well. I was sick and also going through a difficult period in my life, while we had to serve hundreds of people. I wasn’t at 100 percent, but my sous chef and my team basically said, “We’re going to help this guy get through it.” They called out the orders, organized themselves, and stayed by my side while I did what I could. That day, I truly understood the meaning of the word team. Many chefs speak from an “I” perspective, but no chef gets far alone. My team and I are one, and if I give everything I have for them, I know they will do the same for me.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

There are several moments that mean a great deal to me. One of them is my book, because it represents my story, what I’ve learned, my mistakes, and the way I understand gastronomy. There’s also my upcoming project, Initium, as well as the experiences I’ve had in the restaurants that have shaped me. Working at El Cielo in Washington taught me that pressure can be a privilege. Working at Andrés Carne de Res taught me to understand large-scale operations and manage enormous volumes. But perhaps the most important thing all those places have taught me is something much simpler: that it can be done. As long as you keep learning and putting in the effort, you can build the path you want for yourself.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

I love that gastronomy is a form of art. I love knowing that cooks have the ability to transform ingredients into experiences, tell stories, create wonderful dishes, and also work toward a more conscious and sustainable food industry. But there are also aspects I believe we need to change. Ego within the industry can be enormous, as can rivalry, mistreatment, and a lack of support among colleagues. It’s hard for me to understand how people who don’t even know each other can feel such contempt for one another in an industry where no one can work alone. I also believe we need to leave behind the idea that psychologically or physically mistreating someone is part of training a good cook. High standards and discipline can exist without destroying people.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I hope gastronomy continues to grow and that the people who work in the industry are valued much more. In Colombia, many kitchen professionals are still undervalued financially: cooks, kitchen assistants, chefs de partie, sous chefs, and head chefs. I believe we need to recognize the knowledge, effort, and time this profession requires. I also want to help build teams where high standards go hand in hand with respect, and where learning doesn’t mean enduring mistreatment. To me, changing the industry starts in our own kitchens, with the way we treat people and the responsibility we have as leaders.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

There’s something I feel defines a lot of who I am. Chef Juan Felipe Hincapié started cooking as a child, long before he knew he would one day become a chef. When I made rice with eggs at home, or those tuna sandwiches with absurd amounts of ketchup because I loved it so much, I was already playing with flavors and trying to understand what might happen if I mixed one thing with another. The person who today receives recognition, works in major kitchens, and writes a book was once simply a child who wanted to cook. And I don’t think that part of me ever went away. I still have that curiosity and that desire to play with food. Deep down, my soul still belongs to that child.

Photo credits 📸

@smnmelgarejo & @lemondrop.com.co

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Copoazú. I discovered it a few years ago, and it completely blew my mind. I love its combination of acidity, sweetness, and that distinctive, almost earthy quality it has. It’s a product with so many possibilities. Working with it taught me to think more about flavor balance, emulsions, and how an ingredient I had never worked with before could open up so many creative possibilities. To me, copoazú represents exactly what I love about gastronomy: discovering something new and allowing that ingredient to teach you something.

  1. What’s your “guilty pleasure” meal?

Rice with eggs. Without a second thought. I love it in all its variations: freshly cooked rice, a good egg, and different sides or preparations. It’s one of those meals that doesn’t need any pretension to be incredible. It also means something very personal to me because it connects directly to my childhood and those early moments when I started experimenting with food without knowing that I would one day become a chef.

  1. A food trend that you hate and why?

Liquid nitrogen in absolutely everything. There are times when a technique makes sense and can bring a lot to a dish, but when it becomes simply a way to make the plate look more spectacular, I find it exhausting. Sometimes a dish can speak for itself without all the theatrics. I also find it difficult to see food coloring used indiscriminately, especially in pastry. To me, color should have a purpose rather than become a form of culinary makeup.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Without a doubt, Mother’s Day at Andrés Carne de Res. It was absolute madness. We were serving several thousand people, and it felt as if eight hours of work had been crammed into a single hour. I was in charge of getting the desserts out, and practically everything started going wrong at the same time. A freezer broke down, the ice cream started melting, and we had to cross the entire operation to find product in another freezer. Plates broke, some preparations weren’t turning out as they should, and even the chocolate lava cakes gave us trouble. It was one of those services where you simply have to keep moving forward.

5. What happened, and how did you manage to get through it?

We got through it thanks to something that remains fundamental to me: people. The servers helped, other cooks stepped in, and the entire team started pitching in wherever they were needed. We were completely overwhelmed, but nobody just stood around watching. That day confirmed something I had already begun to understand throughout my career: a kitchen isn’t one person. It’s a team. You can have the best technique, the best dish, or the best chef, but without people, communication, and human support, you can’t accomplish anything.

  1. 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?

Focus on yourselves. So much energy is wasted thinking about who said what, who copied a dish, who didn’t invite you, who didn’t support you, or who wants to see you fail. It doesn’t matter. Build your career, learn, work, and keep moving forward. Don’t expect everyone you consider a friend to be there to support you. Sometimes the people closest to you can be the first to disappoint you. What’s important is not to lose focus. Work toward what you want to build, and make sure your career also serves as a way to inspire and help those coming up behind you.

  1. What’s an underrated ingredient and why?

Beans. I think they’re an amazing product, and I feel there’s still so much more we can explore with them. Not just in the traditional ways we know, but also by working with different textures, creams, emulsions, and preparations. They have flavor, identity, history, and enormous potential. I believe that if more cooks took the time to truly understand this ingredient, they could discover incredible possibilities.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

There are several. The chocolate cake at Andrés Carne de Res is one of them, and I’m especially proud of it because I had the opportunity to work on its creation and development. There’s also my pomegranate dessert, which represents a lot of how I currently understand pastry. And there’s a meat dish with a cocoa and coffee glaze, accompanied by a torrija preparation featuring those same flavor profiles, which I also consider a very special creation. They’re very different dishes, but they all share something that represents me: ingredients, technique, contrast, and a story behind them.

About Your City!

Bogotá, Colombia

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I would start the day at a neighborhood bakery, with a good coffee, freshly baked bread, and something simple for breakfast. I believe that to truly understand Bogotá’s food scene, you don’t always have to start with the most famous restaurants. You can begin with the places where people experience the city in their everyday lives.

For lunch, I would take them around La Candelaria to try some of our local flavors, especially a good ajiaco. After that, I would want to show them another side of Bogotá through some of the restaurants and chefs who are creating new ways of understanding Colombian cuisine, such as Río de Todos, QUN, Selma, or Beluga.

In the afternoon, I would stop at a good coffee shop or bakery. Bogotá has many places where simply sitting down, having something to eat, drinking coffee, and talking is already part of the experience.

To end the day, I would look for a restaurant with a different kind of energy and finish with a good cocktail at places like Jardín or Huerta La Brasserie.

But if I had to sum up my perfect tour of Bogotá, it wouldn’t just be a list of restaurants. It would be about exploring different neighborhoods, eating well, meeting people, and understanding that within this city there are so many different ways to tell the story of Colombia through food.

by Humans Of The Kitchen

The energy in the kitchen ends up on the plate

Humans Of The Kitchen

Maria believes mindful cooking and kinder kitchens give cooks a better chance of making people happy.

Maria Angelica Bernal Vera

Maria Angelica Bernal Vera’s relationship with food began in childhood, in her grandparents’ kitchen, making arepas with her grandmother and learning from Glorita, the woman who helped care for her at home. Becoming vegetarian at an early age deepened her curiosity about food and eventually helped shape the direction of her career.

Before entering the culinary world professionally, Maria studied advertising and marketing and worked in digital marketing and event management. At 26, she decided to change careers and start again, combining her professional experience with her passion for cooking. That decision led her to create CASA LĖLYTĖ, a project that has now reached ten years and established her as a pioneer of plant-based cuisine in Colombia.

For Maria, cooking is about more than ingredients or presentation. She believes that the state of mind we bring into the kitchen influences the food we create and the people we serve. Through plant-based gastronomy, culinary events, and the experiences she creates for her clients, she continues to explore new possibilities while advocating for a more considerate industry—one with less ego, more kindness, and a stronger focus on cooking.

In this conversation with Humans of the Kitchen, Maria reflects on changing careers, building CASA LĖLYTĖ, and her vision for the future of plant-based cuisine.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

Yes, of course! Well, perhaps the first moment was when I was a baby and already fascinated by eating. Later, I used to spend time in my grandparents’ kitchen, making arepas with my grandma or learning from Glorita, the woman who helped us at home and took care of me. After that, becoming vegetarian at a really early age gave me the motivation to learn even more.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

Yes, I did. I studied advertising and marketing and worked in different fields, such as digital marketing and event management. I combined all my experiences and knowledge with my passion for cooking and developed CASA LĖLYTĖ.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

Yes, I studied culinary arts. Along with my long standing love for cooking, my travels have played an important role in shaping my culinary journey.

I’ve lived in Madrid, Spain; New York City; and Cologne, Germany, and I’ve had the opportunity to travel around the world, although there are still many countries I’d love to visit. I couldn’t point to just one trip that influenced me the most. Instead, each experience has contributed to my perspective, and my cooking reflects strong Asian and Mediterranean influences, along with Colombian flavors.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

When I was a university student, I worked as a waitress. Back then, I was fascinated by the rush and adrenaline of the kitchen. Then came culinary school events, followed by my first jobs, which were really tough but, at the same time, amazing.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

The first challenge was making the decision to change careers and start more or less from scratch at 26. After that, everything else was tough, as it usually is in the kitchen world.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

My motivation comes from teaching and learning about the many possibilities of the plant-based world. I enjoy exploring how to make our clients happy through our culinary journey and gastronomy events, creating amazing, edible experiences.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

Yes, one of the sous chefs at a restaurant where I worked in NYC made a lasting impression on me. I don’t remember her name, but I do remember that she made our lives in the kitchen really hard. However, at the end of my last service, she told me, “I’m so sorry for the tough times. I hope you have a better understanding of what lies ahead for you in this world of gastronomy as a woman.”

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy is that we are what we eat, and we eat what we are in the moment we cook. It is so important to be present and conscious of the state of mind we are in when we cook. A gentle kitchen will make gentle cooks, which creates a much better chance of having happy customers.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

There have been several moments in my life when cooking has helped me get through tough times. When I was going through a difficult period, creating the menu for CASA LĖLYTĖ helped me, even though I didn’t have a team yet. There were several key people who advised and supported me during that process.

During COVID, cooking became my mantra for keeping my mind occupied. The people around me also played an important role in helping the business keep going. Some delivered orders using their motorcycles or bicycles, while others walked to make deliveries. We also created a different, very complete menu almost every day for nearly six months, always looking for ways to offer something new to our customers. Their commitment and support made that period meaningful and helped us keep moving forward.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Turning my second career into my life philosophy, reaching ten years with my project CASA LĖLYTĖ, and being considered a pioneer in plant-based cuisine in Colombia are the achievements I am most proud of.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

I love that eating and enjoying a good meal will never be replaced by AI. People find ways to celebrate and get together with friends or family through restaurants and food.

What I don’t understand, and strongly dislike, is the way clients sometimes judge our culinary world. I think they sometimes forget that we are people who choose to serve others and make them happy, but we can still make mistakes or have bad days. I really dislike the Google review system. I don’t think it’s fair.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

My hope is that those of us who are part of this world can find ways to be more polite to one another. Less ego, fewer awards, and more cooking. We need to understand that our industry is all about making a bad day better and making others happy.

 

  • How do you think plant-based gastronomy can contribute to animal welfare and help combat climate change?

Simply by choosing not to consume animals, we already contribute to animal welfare by respecting their lives. Plant-based gastronomy can also help combat climate change, as we know that livestock farming is one of the major causes of deforestation. However, this impact can only be reduced when we are also conscious of sustainable consumption, choosing local and seasonal ingredients.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

One of my biggest goals is to make plant-based food an important part of the gastronomy industry and to continue exploring amazing, edible experiences.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Fruits in main courses and vegetables in desserts.

  1. What’s your “guilty pleasure” meal?

Pizza and arequipe.

  1. A food trend that you hate and why?

The trend where the cook brings out a fresh, whole fish and cuts it in the middle of a restaurant or at a party.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Surrealist dinners with performances. I was part of the performance, and some people drank tea containing psilocybin, which took them far away from reality.

5. What happened, and how did you manage to get through it?

We had to wait, give them plenty of liquids, and be patient.

  1. 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 consistent, patient, and disciplined. Let creativity be your tool, supported by a solid understanding of the financial side of things.

  1. What’s an underrated ingredient and why?

Tomatoes. It’s such a common, everyday ingredient in the kitchen, but it’s actually very important in my preparations.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

The smoked watermelon tiradito. We were already selling this dish in 2018, before it became a trend, and we’re proud of it.

About Your City!

Bogotá, Colombia

  1. 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 breakfast at Paloquemao Market, trying pan de bono with avena, tasting different fruits, and walking through the flower section.

Then, I’d stop for a taquito at Tacaloa, a very good taqueria. For lunch, I’d choose Antonia, a Colombian fine-dining restaurant by Chef Jacobo Bonilla.

After that, we’d walk around Chapinero Alto, which was ranked among the world’s coolest districts on Time Out’s list. For dinner, we’d go to the CASA LĖLYTĖ bistro.

To finish the evening, we’d enjoy a nice cocktail at Enzo Bar or Petit Comité, followed by some great music at Cosmico.

by Humans Of The Kitchen

The restaurant as a living system

Humans Of The Kitchen

A restaurant thrives when every role is valued and responsibility is shared across the team.

Matt Pace

Matt Pace’s path to becoming a chef wasn’t a straight one. Before committing to the kitchen, he explored painting, sculpture, and music, looking for a way to build a life around his creativity. Over time, he discovered that cooking and fine dining offered another way to bring those interests together, turning food into an experience that reaches beyond the plate.

His journey taught him to embrace what he didn’t know and keep learning along the way. From his early days working in restaurant kitchens to opening Cafe Booqoo in Brooklyn, Matt built his confidence through experience, persistence, and the people around him. One Sunday brunch, when his team was short-staffed and he had to run the entire restaurant alone, became a defining moment—a reminder of what he could handle and what hospitality truly means.

For Matt, a restaurant is a living thing, with every person playing an essential role in keeping it going. That belief shapes how he leads and why he puts work-life balance first. Having experienced the toll of an exhausting kitchen culture himself, he wants to help create healthier spaces where people can grow, support one another, and feel welcome in the industry.

In this conversation with Humans of the Kitchen, Matt reflects on creativity, resilience, and the people who make a kitchen what it is.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

My first spark was being a kid and watching the cooking shows that would come on after Sesame Street and Mr. Rogers. My favorites were Yan Can Cook and Justin Wilson. I was enthralled by the ingredients, the techniques, and the personalities of the chefs, along with their stories and jokes as they taught viewers how to cook.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

I always had kitchen and hospitality jobs growing up, but I had never thought of them as a career path because I always wanted to pursue art and design, so that’s what I went to school for. After school, I tried my hand at being a full-time painter and sculptor, and I even spent a few years as a DJ producing music.

After a few years of trying to make those careers work, I realized and felt that making it in those fields took a lot of either ass-kissing, luck, selling your soul and dignity, or some combination of all of them. That’s when I started thinking about turning my interest in and experience with cooking and hospitality into a long-term career.

Along the way, I discovered more of the creative possibilities in food and fine dining. I found ways to combine my art and music backgrounds with the dining experience I offer my guests.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I learned a lot of the basics: knife skills, sauce-making, and basic cooking techniques. On the job, working everywhere from fast-food restaurants and sports bars to fine-dining restaurants, starting in high school. It wasn’t until I decided to pursue cooking as a career that I started teaching myself the techniques and skills I wanted to learn. I also attended specialized workshops to develop my skills.

I remember a fun workshop at a butcher shop in New Orleans where I learned how to break down a whole pig.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

My first kitchen job was when I was 16 years old, at a place called Crescent City Beignets just north of Houston, after we moved there shortly before I started high school. It was where I learned how to use a knife properly. Within the first couple of weeks, I was making gumbo roux and salad dressings, and eventually, I was in charge of making sure everything was prepped and ready for lunch on the weekends.

I think the combination of learning and being able to use the skills and equipment I had only seen on TV before, along with being given that level of responsibility at a young age, helped me a lot in everyday life and gave me confidence in the kitchen later on.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

Not being classically or formally trained, it was always hard to realize and admit how far behind I felt and, in many ways, actually was compared to my peers. In conversations and in the kitchen, not knowing certain chefs, restaurants, ingredients, or techniques that seemed like basic knowledge to others was both a humbling and motivating experience.

It took a lot of reflection and recognizing the little wins to remind myself that no one knows everything, and things change and evolve so much that it’s impossible to know it all. After that, it became much easier to confidently say, “I don’t know” or “I’ve never heard of that,” and then go learn something new.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

My peers inspire me the most. Being able to see and taste their ideas, innovations, and approaches to food opens my mind to new ways of using the ingredients that are important to my cuisine, sometimes in ways that may never have been explored before.

Being able to connect, share, and learn from both their triumphs and failures is important, not only because it teaches me how to troubleshoot problems or mistakes, but also because it provides solidarity and reminds me that I’m not the only one struggling.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

It was definitely a Sunday brunch at Cafe Booqoo, the restaurant I had in Brooklyn. It was a beautiful day, and we were still riding the high from a great New York Times article, so I knew it would be busy. We were already short on supplies after Saturday, so I went in early because my sous-chef had requested the day off for something with his wife or dad—I can’t recall.

About an hour before we opened, both of my front-of-house staff called in sick, and my dishwasher didn’t show up. Everyone I could have called for backup, including friends, was busy. With no other choice besides closing for the day, I manned up and took it on by myself.

I turned off the delivery system and handled the front of house, cooking, and dishes during one of the busiest brunches we ever had. The most heartwarming part was that a few regulars came in that day, and when they realized I was alone, they even helped bus some tables. After six hours, I had sold out of everything except fries, and everyone still in the restaurant clapped as I flipped the “open” sign to “closed.”

It was the moment I truly felt like I could conquer anything life threw at me, and I saw a different side of what working in hospitality really means.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy in the kitchen is that a restaurant is alive. Not just in terms of its vibe and energy, but because, like any living thing, every part plays a role and works with the others to keep it alive. If one part fails, the rest suffer and either have to work harder or the whole thing fails. And even though there’s a brain that runs everything, even the brain can’t function or survive without the other parts.

With that in mind, I always want everyone on my team to feel as important and responsible for the success of the project as I am, and to know that no one is above doing whatever needs to be done to keep the space alive.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

It was the job I had when I moved to Germany. The chef was a workaholic who never took a day off and didn’t really understand why anyone else needed one either. At a restaurant with more than 200 seats that was open for lunch and dinner seven days a week, getting maybe one day off a week was brutal, both physically and mentally.

After a year and a half of working that much and not being able to quit because my visa was tied to the job, I was in a dark place. If it hadn’t been for my closest friend there, who was the pastry chef, and the other two guys who worked the fish station with me, I honestly don’t think I would have made it through each day in that place.

That experience really intensified my belief that the people around you can give you more strength than you ever thought you could have.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

I would definitely say my biggest achievement was opening Cafe Booqoo in Brooklyn. Looking back at everything that went into it, from the initial idea to starting it as a pop-up, and then everything it took to make it a reality that summer—is something I’ll never forget.

Another achievement was going on TV and beating Bobby Flay. At the time, I was still struggling with a lot of imposter syndrome. I had opened a restaurant but had never gone to culinary school, and I felt that calling myself a chef was like giving myself an undeserved, cool nickname.

But after going on the show, struggling with an ingredient that’s basic for some people but that I had never worked with in my cuisine, and then beating Bobby and winning, I gained an incredible new sense of confidence. It showed me that even though I hadn’t formally learned how to be a chef, I still am one.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

The part I love the most is that, if you’re in a place long enough, it really feels like family. You work together to achieve a goal, you fight and make up, and no matter what, you have each other’s backs.

In terms of problems, I strongly believe that workaholic kitchen culture needs to go. No one wants food made by people who are overworked, overtired, and angry—you can taste it.

Granted, changing this is hard, with operational costs, generational differences in ideology, and market pressures. But if kitchens trying to create nontoxic, healthy, and heartfelt environments remain in the minority, we might lose the next great chef just as they’re getting started because of burnout.

That’s why I structure everything around work-life balance first, and then find the right balance with labor, the menu, and everything else.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

My biggest hope is that, ten years from now, the industry will still be able to attract and inspire new cooks and chefs, and that TV and toxic or purely money-driven establishments won’t scare them all away.

For me, whenever someone around me shows an interest in cooking or comes to me with a question, I always do my best to nurture that spark and make them feel welcome in this world.

Photo credits 📸 

@mario.image, @nubbsphoto & @somemissedcalls

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

I’d say the first time I worked with bottarga. Learning what it is, how it’s made and used, and how it tastes really made me think, “Man, you can somehow make something flavorful with damn near anything.”

  1. What’s your “guilty pleasure” meal?

Domino’s Pepperoni Feast pizza.

  1. A food trend that you hate and why?

Smash burgers. I really don’t get how smashing all the juice and bite out of a good burger patty is supposed to be cool and tasty.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Definitely the lonely brunch.

It was a shift where everyone else that was supposed to work that day didn’t show up and I had to run the entire restaurant by myself. It was memorable because it helped grow in my confidence that I can get through anything as long as I stay positive and trust myself.

5. What happened, and how did you manage to get through it?

I survived through quick thinking and the power of community.

It showed me that even though I have a lot of experience and know what I’m doing and was on my own in the kitchen, I was never really “alone” when being a business owner and part of the community, and that’s a benefit that shouldn’t be taken lightly or forgotten.

  1. 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?

Don’t be afraid to ask questions, and don’t be afraid to say, “I don’t know.”

  1. What’s an underrated ingredient and why?

Mustard. It’s my favorite flavor enhancer, and I think it’s underutilized.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

My version of Creole BBQ Shrimp.

It was one of the first Creole dishes I truly fell in love with after having it for the first time at my granddads house, and in terms of flavor really captures what I think of when I think of Creole cuisine. 

In my version I lean a little into the Sicilian and Italian heritage of the dish and add a pesto and focaccia breadcrumbs, while also elevating some of the other elements of the original dish, like its signature sauce.

About Your City!

Amsterdam

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I’d take him around my neighborhood of De Pijp here in Amsterdam first, stopping for pastries and coffee at Anook Bakehouse. Then we’d walk around the Albert Cuyp Market and sample some local street food.

If we were still hungry, we’d grab a sandwich from Zero Zero. For dinner, we’d drop by to see my friends at Testamatta in a nearby neighborhood for some great Italian food, wine, and conversation.

After that, we could grab a cocktail at Bar Mokum, a glass of wine at Glou Glou, or a beer at Vice Versa.

by Humans Of The Kitchen

Far from home, not alone

Humans Of The Kitchen

While worrying about her family in Ukraine, her Paris kitchen became a second family.

Mariia Khrystych

Mariia Khrystych knew from childhood that she wanted to become a chef. Growing up in a family where food was always important, she spent hours playing with toy kitchens before turning that early fascination into a serious commitment. She began her culinary education at fifteen and spent nearly nine years studying, training, and working to build the skills that would shape her career.

One of the defining steps in her journey came when she moved to Paris on her own and earned a place in a Michelin-starred kitchen, despite not speaking French. She soon became responsible for the hot section, proving to herself that dedication and a willingness to learn could open doors she had once only dreamed of. But her journey also brought difficult moments, from the physical demands of professional kitchens to living abroad while worrying about her family in Ukraine during the war.

For Mariia, the kitchen has always been more than a workplace. It has been a place to grow, find support, and build connections that last beyond service. Today, as opportunities take her around the world, she leads by example and believes that knowledge should be shared, young cooks should be inspired, and Ukrainian chefs deserve greater recognition.

In this conversation with Humans of the Kitchen, Mariia reflects on the people, challenges, and experiences that shaped her, and why she believes in passing what she has learned on to the next generation.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

Yes, absolutely. Even though no one in my family was a professional chef, everyone loved cooking, and good food was always an important part of our home. Since I was a child, my favorite “toys” were toy kitchens, dishes, and food. I could spend hours pretending to cook and serve meals instead of playing with dolls. As I grew older, that childhood curiosity turned into a real passion. I watched every cooking show I could find, followed interviews with famous chefs, and dreamed about working in a professional kitchen one day. Looking back now, I realize cooking has always been a part of who I am.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

No, I didn’t. Cooking has been my only career, and it has been my dream for as long as I can remember. I started working in professional kitchens when I was fifteen, while also studying culinary arts in Ukraine. My education lasted more than eight years, all the way to earning a master’s degree. Every stage of my adult life has been dedicated to learning, improving, and growing as a chef. I have never imagined myself doing anything else because the kitchen has always felt like the place where I truly belong. It has shaped not only my career but also my personality, discipline, and way of thinking.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I am definitely not self-taught. I started my culinary education when I was fifteen, right after finishing secondary school. I first attended culinary college to become a chef, then continued studying pastry, later transferred to another college, completed my bachelor’s degree, and finally earned a master’s degree in culinary arts. In total, my education lasted almost nine years.

At the same time, I always believed that education doesn’t end in the classroom. I started working in professional kitchens at a young age and spent nearly every day off attending chef summits, masterclasses, internships, and training sessions with some of the best chefs in Ukraine. Combining formal education with hands-on experience taught me that there is always something new to learn, and that mindset still guides me every day.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

I stepped into my first professional kitchen when I was around sixteen years old, and from the very beginning, I knew I had found the right place for me. I always aimed to work with the best chefs and in the best restaurants and hotels I could find. Sometimes I was even willing to work for free because gaining experience and learning from great professionals meant far more to me than earning money.

I was curious about everything. I wanted to understand every station in the kitchen—from cold appetizers and hot dishes to pastry. Every new challenge was exciting, and I never wanted to stop learning. Looking back, I feel incredibly grateful for those early experiences because they built the foundation of the chef I am today. They taught me discipline, respect for the profession, and the importance of constantly pushing myself to improve.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

Honestly, I was very lucky with the chefs, managers, and teams I worked with throughout my career. Unlike many women in the industry, I never experienced sexism or felt that I had to prove myself because of my gender. I was always treated with respect, and I tried to give the same respect back to everyone around me.

The biggest challenge was the physical side of the profession. There were periods when I worked up to twenty hours a day, seven days a week, with almost no time to recover. Eventually, my body started reminding me that even passion has its limits, and I experienced health issues because of the workload. Learning to take better care of myself became just as important as becoming a better chef.

Despite the exhaustion, I never lost my love for the kitchen. Mentally, I was always excited to go to work because cooking has never stopped inspiring me.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

Inspiration is everywhere if you stay curious. I find it in people, in travel, in nature, and, of course, in food itself. Meeting talented chefs, listening to their stories, and seeing the different paths they have taken reminds me that every chef has a unique journey. It motivates me to keep building my own.

I also find inspiration in beautiful ingredients and the idea that something simple can be transformed into something unforgettable. Traveling and eating in different restaurants constantly open my mind to new techniques, flavors, and cultures.

Most importantly, I am inspired by my team. A chef is never successful alone. The best kitchens are built on trust, respect, and people who support each other every day. Even during difficult moments, that sense of teamwork and the opportunity to keep learning have always given me the motivation to move forward.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

It is difficult to choose just one moment because every kitchen I have worked in and every chef I have met has shaped me in some way. I still remember advice, encouragement, and lessons from my mentors, and I carry them with me every day.

If I had to choose one milestone, it would be the day I started working in a Michelin-starred restaurant in Paris. Coming from Ukraine, it had always been my dream to work abroad at that level. Even without speaking French, the chef believed in me and gave me the opportunity. Not long after, I was promoted to the hot section and trusted to run it on my own. That experience gave me confidence and proved that hard work, dedication, and a willingness to learn can open doors that once seemed impossible.

At the same time, I will never forget working through COVID and later during the war in Ukraine. Those experiences taught me resilience, adaptability, and gratitude. Every day in the kitchen has left its mark on me.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

For me, leadership is about leading by example. I don’t believe a chef has the right to demand something from the team if they are not willing to do it themselves. Respect is earned through actions, not through a title.

Trust is at the heart of every successful kitchen. My team needs to trust me just as much as I trust them because we cannot succeed without each other. I try to understand every person individually. Sometimes I joke with them, sometimes I am strict, and sometimes I push them to do better, but I always want them to know that I appreciate their work.

I never want people to follow me out of fear. I want them to feel motivated, supported, and proud of what we create together. Cooking is not just about feeding people, it is about creating emotions and memories. That is the mindset I try to share with every member of my team.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

The kitchen has been part of my life since I was a teenager, so almost every important moment in my life has happened alongside it. My happiest memories, biggest achievements, fears, and most difficult periods have all happened while I was working in kitchens. Cooking has always been my safe place. Whenever I am at work, I become completely focused on creating something beautiful, and for a while, everything else disappears.

The hardest period of my life was moving abroad alone while my family remained in Ukraine, especially after the war began. Every day, I worried about their safety while trying to build a new life in another country. During that time, my Michelin-starred kitchen became my second family. My chef and colleagues supported me in every possible way and showed incredible kindness toward both me and Ukraine.

Even now, years later, whenever I return to Paris, they still ask me to visit them. That reminds me that the strongest part of this profession is not only the food we create but also the people we meet along the way.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Honestly, I am proud of every stage of my journey because each achievement opened the door to the next one. As a teenager, I was proud to win culinary competitions in Ukraine. Later, I was proud to work in some of the country’s best restaurants. Then I achieved another dream by moving to Paris completely on my own and earning a position in a Michelin-starred restaurant without speaking French. Being trusted to lead the hot section there remains one of the most meaningful moments of my career.

Today, however, my greatest achievement is something different. I no longer spend my time searching for opportunities: opportunities find me. I receive invitations to join projects in different parts of the world, from Europe and Asia to the United States. That tells me that years of hard work, dedication, and continuous learning have earned the trust of people in this industry. Having the freedom to choose projects that truly inspire me is something I value more than any title.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

What I love most about restaurant culture is that no two days are ever the same. Every service is different, every team is different, and there is always something new to learn. The kitchen brings together people from different cultures, backgrounds, and experiences, all working toward the same goal. That energy is something I truly love.

At the same time, I think one of the biggest challenges our industry faces today is finding motivated people. I see this not only in one country but all over the world. Today’s chefs and cooks often have healthier schedules, regular days off, and much better working conditions than previous generations, yet many still lack the curiosity and passion to keep learning and growing.

When I was younger, I accepted every opportunity I could find. I attended unpaid internships, worked long hours, and spent my free time at culinary summits, masterclasses, and training sessions simply because I wanted to learn from the best. That mindset shaped my career, and I believe we need to inspire more young chefs to see this profession not just as a job but as a lifelong craft.

I also hope we continue raising the status of our profession. Being a chef is not just about cooking: it is about creativity, leadership, culture, and creating unforgettable experiences for people. I especially hope the world continues to discover Ukrainian chefs and Ukrainian hospitality. There is so much talent in my country, and I believe it deserves far more international recognition.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I am still young—I’m only twenty-four—and I know I still have a lot to learn. Every day I continue learning from chefs around the world, and I hope I never lose that curiosity.

I am still young—I’m only twenty-four—and I know I still have a lot to learn. Every day, I continue learning from chefs around the world, and I hope I never lose that curiosity.

What I try to pass on to my own team is that being a chef is something to be proud of. I want young cooks to see this profession differently than it was often seen in the past. A chef is not simply someone who spends endless hours in the kitchen with no personal life. This profession can open doors to the world. It allows you to travel, meet incredible people, experience different cultures, and build a meaningful career while still having balance in your life.

Most importantly, I believe chefs create emotions. We transform simple ingredients into memories that people share with family and friends. That is a privilege and a responsibility. I hope the future of our industry is one where chefs are respected not only for their technical skills but also for the positive impact they have on people and on culture. If I can help inspire even a few young cooks to believe in this profession and keep learning, I will feel that I have contributed to a better future for our industry.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

If there is one more thing I would like people to know about me, it is that I truly believe knowledge should be shared. That is one of the reasons I started creating content about life in professional kitchens. I want people to see what being a chef really looks like—the hard work, the discipline, the creativity, and the incredible opportunities this profession can offer. If even one young person decides to follow their dream because they watched my journey, then everything I share is worth it. I believe the more we inspire each other, the stronger our culinary community becomes.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

I don’t think there is one “most unexpected” ingredient. I’ve had the opportunity to work with many unique products throughout my career, but what has changed my perspective the most is realizing that extraordinary dishes don’t necessarily come from extraordinary ingredients. 

The real challenge is taking something simple and familiar and transforming it into something memorable. Anyone can impress with a rare ingredient, but it takes creativity, technique, and respect for the product to make everyday ingredients tell a completely new story. That’s the part of cooking I find most exciting.

  1. What’s your “guilty pleasure” meal?

My guilty pleasure? Definitely McDonald’s after a 16-hour shift. It’s funny because people expect Michelin chefs to eat elegant fine dining meals all the time, but the reality is often the opposite. After spending the whole day cooking complex dishes, all you want is a burger, fries, and maybe a Coke. Sometimes the simplest comfort food tastes like the greatest luxury after service.

  1. A food trend that you hate and why?

I don’t think I hate any food trend because every trend teaches us something. However, I don’t like it when appearance becomes more important than flavor. Social media has made some dishes incredibly beautiful but not always enjoyable to eat. For me, great food should always start with taste. If a dish looks amazing but doesn’t create a memorable flavor, then it has missed its purpose.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

One of the craziest shifts I ever worked lasted almost twenty hours. It wasn’t just one busy service—it was an entire day of preparation, lunch, dinner, cleaning, and getting ready for the next day. By the end, everyone was exhausted, but somehow the team kept laughing, supporting each other, and pushing through. Looking back, I don’t think I could or should work like that forever, but those experiences taught me resilience and showed me what a strong team can achieve together. 

5. What happened, and how did you manage to get through it?

Looking back, I definitely didn’t get through it alone. My teammates made all the difference. One of my funniest memories is that we always had a refrigerator full of Snickers bars and Coca-Cola. We barely had time to eat proper meals, so chocolate and Coke became our fuel during those endless days.

It usually happened when we were developing a new seasonal menu. After finishing a normal sixteen-hour shift, we would stay through the night testing new dishes, adjusting recipes, tasting everything, and preparing for the next menu launch. Then, after maybe forty minutes of sleep on a chair or somewhere in the restaurant, we would start another full workday.

Looking back now, it sounds crazy, and I wouldn’t recommend that lifestyle forever. But we were young, passionate, and completely obsessed with what we were creating. We laughed, supported each other, celebrated every successful dish, and somehow always found the energy to keep going. Those moments taught me that the strongest ingredient in any kitchen isn’t found in the fridge, it’s the people standing beside you.

  1. 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?

Stay curious and never think you know everything. The best chefs I have met are also the ones who never stop learning. Don’t choose your first job because it pays the most: choose it because it will teach you the most. Find mentors, ask questions, travel whenever you can, and don’t be afraid to start from the bottom. Most importantly, take care of your health. I learned that passion alone isn’t enough. 

To build a long career, you need balance, good people around you, and a genuine love for what you do. If you truly enjoy the journey, success will follow.

  1. What’s an underrated ingredient and why?

Butter. It sounds simple, but I think good butter is one of the most underrated ingredients in the kitchen. It has the power to transform a dish by adding richness, aroma, and balance without stealing the spotlight. After working in France, I gained an even deeper appreciation for how such a simple ingredient, when used with care and respect, can completely change the final result. The same is true for ingredients like salt or garlic—sometimes the simplest things make the biggest difference.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

It’s difficult to choose just one dish because every restaurant and every project has taught me something different. The dishes I am proudest of are not necessarily the most complex ones. They are the ones that bring people back to their childhood, remind them of home, or make them smile after the very first bite. I believe the best food creates emotions and memories, not just beautiful plates. My philosophy has always been to respect simple ingredients and let them speak for themselves while adding technique, creativity, and care. When someone tells me, “This tastes like my childhood,” I know I’ve done my job as a chef.

About Your City!

Ukraine

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

If Anthony Bourdain came to Ukraine, I honestly wouldn’t worry about planning the perfect restaurant itinerary because almost any city would offer an incredible culinary experience. I’ve traveled and worked in many countries, and I truly believe Ukraine has one of the highest standards of food and hospitality. We would spend the day exploring local markets, bakeries, family-owned restaurants, and modern Ukrainian kitchens that celebrate our traditions in new ways.

More than anything, I would want him to meet Ukrainian chefs and hear their stories. The food is exceptional, but it’s the resilience, passion, and warmth of the people behind it that make Ukrainian hospitality so unforgettable.

by Humans Of The Kitchen

What remains after the awards

Humans Of The Kitchen

Professional milestones matter, but the people who grow through his guidance define a lasting legacy.

Vladimir Rojas Company

Vladimir Rojas Company’s connection to food began with the sea. Growing up with a grandfather who was an artisanal fisherman, he was surrounded by fresh fish and seafood, while his grandmother transformed them into traditional dishes. Watching her cook sparked an early passion that eventually became a clear goal: to become a chef.

His culinary path began professionally at 18, when he entered a Japanese restaurant kitchen and discovered the discipline, consistency, and respect for ingredients that would shape his career. From learning to professionally cut 100 kilograms of fish to working through the challenges of high-level kitchens, Vladimir built his approach through observation, experience, and a commitment to keep learning.

Today, his philosophy is grounded in discipline, resilience, sound judgment, and respect for the product, while his vision extends beyond the kitchen. Through collaborations, gastronomic pop-ups, competitions, and international projects, he believes chefs need to keep evolving while also understanding the business behind gastronomy. For him, the most meaningful achievement is not an award, but the legacy left in the people he has helped grow.

In this conversation with Humans of the Kitchen, Vladimir reflects on his journey, his philosophy, and the lessons that continue to shape his work.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

My grandfather was an artisanal fisherman who regularly brought home fresh fish and seafood. My grandmother would prepare them in different traditional dishes, and watching her cook inspired my passion for food. Those experiences sparked my interest in cooking from an early age.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

No, I always wanted to become a chef. However, I started working as a waiter to gain experience and better understand the hospitality industry. That role allowed me to learn about service, teamwork, and restaurant operations, strengthening my passion for pursuing a career in the culinary world. 

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I formally studied Culinary Arts, which gave me a strong foundation in cooking techniques, food safety, and kitchen management. Combined with hands-on experience, my education helped shape a disciplined and professional approach to cooking while encouraging continuous learning and creativity. 

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

I first entered a restaurant kitchen when I was 18 years old and started working in a Japanese restaurant. From that moment, I learned the value of hard work, consistency, discipline, and determination to do things the right way. Japanese culture taught me to respect ingredients and maintain discipline in my daily work, lessons that continue to guide me throughout my career as a chef. 

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

One of the biggest challenges in the kitchen was learning how to cut 100 kg of fish professionally and with great care. How did I overcome it? By watching other, more experienced people do it from start to finish. For me, it’s important to observe, listen, and keep learning. 

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

Every day I wake up trying to be the best, and to do that, you have to stay motivated every day, inspired by your family, by what you want to become as a person and a professional. I believe that as a chef, what inspires me most is trying to contribute to the culinary world and the people involved in this industry. 

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

Yes, I was once told a phrase that has stayed with me for life: Sometimes the path is not linear, but every step, every mistake, and every small victory have a story in the past.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy is based on discipline, consistency, resilience, sound judgment, and respect for the product. My leadership is defined by having effective and decisive communication with the team, listening to them, and always being able to help in any way I can.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

I think it’s important to remember that every restaurant service is different, and you can arrive in a good or bad mood, and that’s normal. But the most important thing is that you have a great time during that service, and sometimes that changes your mood. 

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Beyond competitions, dinners with different chefs, participating in the openings of important projects, and awards, the most important milestone is the legacy you leave in each person, whether personally or professionally, and that you’ve been able to contribute to their growth.

For me, that’s what it’s all about.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

I believe a chef needs to be in the flow, to create, to evolve, to travel, to understand, to develop, and to value.

I feel that sometimes restaurants or companies fall into a rut, and for some chefs, this ends up distancing them from their true philosophy.

That’s why I think it’s always important to hold takeovers or gastronomic pop-ups with other chefs; this helps break the monotony that cooking can sometimes become.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I believe in the development of new trends, in the development of new ideas, in the development of gastronomy and art.

But to keep moving forward, we have to learn that this is also a business, and we must learn that the business is about profitability. For that, we must be prepared to do more than just create a beautiful and tasty dish.

For this, one has to prepare beyond simply cooking; it’s about learning the management and administration aspects. This is the most fundamental part of this field because if one doesn’t know how to manage these aspects, the business can end up failing.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

Selected as the only chef from the Latin American region to participate in a global Hyatt event in 2023.

Participant in the 2019 GoodTasteSeries Regional Finals.

Collaborations with the 50 Best Chefs list and the Michelin Guide.

📸 Photo credits to

@foodlust.studio & @contentlima

Secret Sauce

  1. 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 encountered is ALMAS caviar. I wouldn’t say it changed my perspective, but I can say I’ll never forget the flavor. 

  1. What’s your “guilty pleasure” meal?

Salchipapa.

  1. A food trend that you hate and why?

I don’t have one; everyone is free to choose the path they want to follow. I believe there’s something or someone for everyone.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

I once worked 17 hours in a single day. That day, the restaurant was packed with customers. 

5. What happened, and how did you manage to get through it?

The next day, we did a checklist of all our productions. We held a meeting with the whole team to find out what we could improve and move forward with the other days.

  1. 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?

Have patience, discipline, respect, and resilience.

It’s important to know how to listen, observe, and respect others so they can share their knowledge with you, and you can learn from them. That’s the most important thing.

  1. What’s an underrated ingredient and why?

Truffle oil. Why it’s overrated: It provides an intense flavor, but it’s almost always artificial. The vast majority of these oils are made with a base of olive or seed oil to which a chemical compound synthesized in a laboratory is added to mimic the aroma of truffles.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Ceviche is one of the most complete dishes. It has spicy, sweet, salty, and sour flavors. It’s a complete meal.

About Your City!

Lima, Peru

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

In Lima:

For breakfast, you have two options:

Eat a pork crackling sandwich at the Callao Market, or a fish sandwich at the Chorrillos port next to the fishermen.

Have lunch at a traditional Peruvian restaurant on a street in Surquillo (Lima’s gastronomic district). There’s a wide variety, from ceviche restaurants to traditional eateries.

And in the evening, go for a drink at a bar in downtown Lima that serves the best pisco sour.

by Humans Of The Kitchen

Learning to begin again

Humans Of The Kitchen

A new country brought unfamiliar languages, kitchens, expectations, and another opportunity to adapt.

Kateryna Lavrynenko

At 13, Kateryna Lavrynenko stepped into the culinary world and never really stopped moving forward. Before that, dance had been a huge part of her life, but injuries forced her to leave it behind. Cooking became her new way of expressing herself, and by 14, she was already traveling across Ukraine, collecting recipes and learning from different chefs.

Being young was one of her biggest challenges. She often had to prove that her age did not define what she was capable of, learning to face doubt the same way she had learned to face challenges as an athlete. From becoming a Sous Chef in Ukraine to working in Michelin-starred kitchens in Miami, Kateryna kept pushing herself into new environments, new cuisines, and new ways of learning.

One of the moments that stayed with her happened when a guest tasted one of her dishes and began to cry. It was then that Kateryna understood that food could do more than taste good: it could create emotions, bring memories to the surface, and connect people. Today, at 25, she continues to build her path through leadership, creativity, and Chef’s Table experiences, carrying with her a simple philosophy: keep moving forward.

In this conversation with Humans of the Kitchen, Kateryna reflects on the experiences, challenges, and people that have shaped her journey.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

I started my culinary journey at 13, and by 14, I was traveling across Ukraine, collecting recipes and learning from different chefs. With a young team, we opened a restaurant where I became a Sous Chef. I continued developing at SAMNA by Meir Adoni and later appeared on Hell’s Kitchen. After moving to Miami, I joined Michelin-starred Le Jardinier, then worked at Elastika and Kaori, where I became a kitchen leader, created dishes, managed a team, and trained others. Today, I’m a Jr. Sous Chef at KLAW, while also creating high-end private Chef’s Table experiences in homes and on yachts.

I’m only 25, and I know there is still so much ahead of me to discover and accomplish. But one thing has always stayed the same: I keep moving forward.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

I never had another type of job because I started working at 13, right after finishing school. But before that, dance was a huge part of my life—I was deeply passionate about it, and it was something I truly lived for. Unfortunately, I had to give it up because of injuries.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

My first chef gave me a three-month online culinary course for free, and I completed it in just one month. I learned different techniques, knife skills, and much more. After that, I continued learning on my own while working in different restaurants, as well as by reading culinary books and watching various cooking shows. 

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

My first real experience in the kitchen was when I was 14, and honestly, I was scared. I kept thinking, “What will people say? Who is going to listen to me at this age?” But I was an athlete, and I was taught never to be afraid of challenges. You have to face your fears, overcome them, and keep moving forward. That mindset shaped me and helped me become the person I am today. 

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

The biggest challenge was always my age. I often heard, “How can you teach us or tell us what to do? You’re still so young.” But once people saw my experience and what I was capable of, they understood that I was worth listening to.

Even today, I still find pastry challenging. But I’m constantly working on it, learning more, and trying to perfect my skills.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

My inspiration comes from within—from my soul. I always follow what I feel inside. If something doesn’t feel right or doesn’t feel like me, I find my own way to approach it and make it work.

The hardest part was adapting to life in the U.S. and working in English, but I did it. I overcame that challenge and kept moving forward.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

At the first restaurant where I worked, I had the opportunity to create a dish for the menu, and I did. We had a concept where chefs could bring their own dishes directly to the guests and interact with them. One day, I brought my dish to a woman from Vietnam. She absolutely loved it, and then she suddenly started crying in front of me. I felt a little awkward and didn’t know how to react, but she said such beautiful and encouraging words. She told me she was amazed by how young I was and by what I was able to make people feel through food—that I could actually move someone to tears with a dish.

That moment stayed with me. It made me realize that food is not just about taste; it can create emotions and connect people.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy is simple: Ingredients are your colors, the plate is your canvas, and your soul and experience are your brush. Create your masterpiece and show it to the world. 

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

I haven’t really had moments like that. It was more difficult when I had been working at the same restaurant for a long time and realized that I had grown and needed to move on.

It was hard because you become attached to the people and the place, and it starts to feel like home. But deep down, you know that you have to keep moving forward and take the next step in your journey.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

I’m proud that I never stay in one place and always keep growing. I’m proud of how many different cuisines I’ve studied, of having had the opportunity to work in Michelin-starred restaurants, and most of all, I’m proud that I bring new ideas and creativity into the culinary world. 

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

What I love most about restaurant culture is the energy, creativity, teamwork, and the feeling that everyone is working toward something together. I love the connection between the kitchen and the guests, and I believe food can communicate ideas, emotions, memories, and culture in a very powerful way.

What I find frustrating is when the industry becomes driven by ego, money, fear, or unhealthy competition. I have never understood people who work only for money and lose the passion and meaning behind what they do. I also believe that long hours, burnout, disrespect, and toxic kitchen environments should not be accepted as simply “part of the industry.”

I want to contribute to creating a more respectful and inspiring culture where chefs can be demanding while still being supportive, where young cooks are taught instead of simply criticized, and where creativity is encouraged. I want my kitchen to be a place where people feel proud of what they create and understand why they are creating it. For me, a better culinary world starts with respect, curiosity, passion, and the willingness to share knowledge with others.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I would love to see more interaction between chefs and guests and create a different kind of experience, something that genuinely touches people. A chef can tell the story behind a dish in a completely different way. They don’t just sell you a plate; they share the idea, the emotions, and the story behind it. 

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

If it weren’t for my mom, who always believed in me and supported me, I wouldn’t be the person I am today!!! 

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Cow’s blood, we turned it into a dessert.

  1. What’s your “guilty pleasure” meal?

Pasta.

  1. A food trend that you hate and why?

Typical American food, There is no soul in this cooking; everything is deep-fried in batter and very salty.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

When no one showed up for work, I was manning the hot line, the cold station, and the pastry section all at the same time.

This happened when I was 20, and I was stunned when, one day, no one showed up for work. However, since I’ve always been a responsible person, I couldn’t let the team down; I had to organize the workflow so I could get all the orders out on time. 

That day taught me a great deal about my time management. Thanks to that experience, I’m now able to handle an incredible number of tasks simultaneously.

5. What happened, and how did you manage to get through it?

It was fun and tough, but I managed. Time management is the key

  1. 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 to yourself and always learn something new.

  1. What’s an underrated ingredient and why?

For me, all the ingredients are equally important.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

My dish for the Hell’s Kitchen project. 

At the time, I didn’t yet fully understand all the ingredients or how to combine them, so I simply trusted my instincts and decided to create something interesting. It was a beef tartare with pine nuts and pine-infused oil. Inside, there was a very thinly rolled layer of date paste, topped with frisée dressed in pine oil. I complemented the dish with carrot purée, buckwheat praline, and a tomato coulis.

About Your City!

Miami, Florida

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
  • Klaw restaurant in Edgewater
  • Casa Tua in Wynwood
  • Motek restaurant in South point

by Humans Of The Kitchen

The value of starting over

Humans Of The Kitchen

Working from the bottom offered a deeper understanding of discipline, progression, and the craft itself.

Randy Siles

From cooking classes with his mother at eight to working on a farm with his uncle at twelve, Randy Siles’ connection to food began with both cooking and a deep respect for where ingredients come from. Years later, a job at a bank became a stepping stone toward culinary school and the career he truly wanted.

His first professional kitchen was an intense reality check, but also where he discovered his love for precision, ingredients, and the discipline of haute cuisine. Early in his career, he took a bold step by building a restaurant around sustainability, an idea few believed in at the time. Even after that first venture closed, he continued to trust in that philosophy, allowing sustainability and regeneration to shape his work.

Over the years, Randy’s passion has taken him across more than 30 cities, from collaborations in France to being named Costa Rica’s first ambassador for sustainable gastronomy. His work continues to connect cooking with sustainability, local communities, producers, and a deeper understanding of the land and cultures behind the food.

In this conversation with Humans of the Kitchen, Randy reflects on the experiences that shaped his career, his philosophy, and his vision for a more conscious culinary industry.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

Of course. Starting when I was 8, I began attending cooking classes with my mother during my school vacations. I remember I couldn’t even reach the table, so they’d lift me onto a chair. I always helped with baking, and as a reward, they’d give me the mixer beaters so I could eat the meringues from the cakes. When I was 12, my parents sent me to work on the farm with my uncle Pancho, who’s a farmer. We planted potatoes and carrots, and that’s where my respect for produce began. 

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

I did work at a bank—it had a big impact on my life. It was a lesson in patience and resilience. It was a job I never liked, but it did teach me how to work with numbers. That job was my stepping stone to paying for my culinary studies. 

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I studied culinary arts. I think school gives us a solid foundation in cooking, but it doesn’t determine who you’ll become. In my case, I was the worst student in the classroom, but when I stepped into the kitchen, I produced good results.

My reality has been to travel and work during my vacations; I haven’t taken a vacation in practically 12 years. During my “vacations,” I’m hosting dinners with friends at their restaurants in different parts of the world, giving lectures, or participating in activities that always revolve around gastronomy. I truly love what I do and try to immerse myself in it as much as possible. The world and its diverse cuisines have been my greatest teacher.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

My first kitchen experience was an internship at a restaurant called Park Café, where I worked for a highly demanding and perfectionist chef named Richard Nead, who had one Michelin star.

Honestly, those first few days, I felt completely lost. A kitchen is nothing like being in college; it’s an extreme reality check, especially with such a radically perfectionist chef. However, I can assure you it was the best thing that could have happened to me. I fell in love with this style of cooking, which prioritizes the ingredients, and with haute cuisine’s exacting standards for a result that filled us with a sense of peace.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

When you start out in the culinary world right after graduating, you have this absurd idea that you’re ready, without realizing that the journey has only just begun. When I first started working in kitchens, I had to work as a kitchen assistant, of course—when you first step into a kitchen, you have to learn even how to walk around in it. I spent weeks peeling pistachios, washing vegetables, peeling shrimp, and stuffing dates with almonds, that was the only thing I was allowed to do in that kitchen, and that’s when the question popped into my head… “Is this what I studied culinary arts for???” Without a doubt, on my way home, all I wanted was to never go back.

Those were certainly tough days. As time went on, I managed to work my way up in that kitchen, and eventually I decided to open my own restaurant with a partner who, more than a restaurant, envisioned a social gathering place for his friends. For my part, I already believed in sustainability and built my kitchen around that philosophy. No one believed in this (19 years ago). Everyone told me I was crazy for focusing on sustainability and that it would drive me into bankruptcy, and they were absolutely right.

Caught between a partner who wanted a gathering place for his friends and my own philosophy, I soon found myself closing the restaurant’s doors for good. Bouncing back from that so early in my career was really tough, but I believed so strongly in my concept that I’ve continued to trust in it to this day. Sustainability and regeneration are what have shaped me into the professional and chef I am today.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

My love and passion for cooking have remained the same since day one. I haven’t needed any help or inspiration to keep loving my work; it still fills me with the same excitement and makes me feel fulfilled. There have been difficult moments, but I’ve never stopped believing in my talent and my passion. 

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

I certainly have many fond memories—celebrities I’ve served—and it’s always exciting, but I remember with gratitude the day I received a call, on a Sunday, telling me that I would be named Costa Rica’s first ambassador for sustainable gastronomy, 11 years ago.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My approach to cooking has always been based on discipline, non-negotiables, respect for the ingredients, minimizing waste, and a standard I always strive for: having a kitchen staff that loves and is passionate about cooking. 

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

More than just a moment, cooking has always served as therapy for me to work through difficult times in my life. Cooking always distracts us, and the most exciting part is serving customers when the restaurant is packed, it’s impossible to think about anything other than cooking, cooking, and cooking. The adrenaline rush and the intense focus really help me let go of bad times. 

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Well, achievements are relative to me, but my time in France certainly had a profound impact on me. I grew up hearing about French films and chefs, so it was always a big challenge. My first invitations and collaborations were in that country, not that I wanted to put pressure on myself…

Starting with my first event in Provence, which became my regular venue, I’ve worked in over 30 cities. From day one, my cuisine was very well received, and I quickly earned the respect of the French, who initially viewed me with skepticism as a chef from tiny Costa Rica but with an immense desire to take on the world.

In the first year, the French club Les Toques Blanches inducted me as a member; in the second year, they appointed me president of the club’s Americas division, and that same year, Les Disciples d’Escoffier also inducted me. I hosted many dinners, enjoyed plenty of wine, and most importantly, made great friends.

I also remember with great emotion the year 2018, when FORBES called to tell me I had been selected as one of the five most creative figures in Latin America and the Caribbean in their annual edition.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

I really love cultures, exploring the world, being able to travel and work in other countries, and seeing that chefs are one and the same: that within this group, we’re people who come from similar backgrounds, with similar ways of thinking and behaving. That’s why I think we’re one kind of people: we love fatigue, stress, and pressure, and I find that amazing. Being able to express our feelings through food, to give love in this way, fascinates me.

The problem with kitchens today is that many chefs are in it just because it’s a trend, or at least that’s how many people see it, and they don’t realize that kitchens are places of great sacrifice. If you’re not passionate about it, you’ll never feel at home there. The work environment today is very different from what it was in our day; we used to cook out of love and passion.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I’d like to see chefs who are more socially conscious, who work to support and promote their communities and local producers, thereby helping to boost local economies. I’d like to see cuisines and recipes that take a healthier approach and have a clearer purpose, along with more research. Chefs shouldn’t just cook well; they should have a deep understanding of the land, the sea, and different cultures; they should foster a sense of identity; and, of course, they should ensure fair trade for producers and fishermen.

 

📸 Photo credits to @lea.lmp10 & @gal.danon

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Without a doubt, I always thought of vegetables as a boring ingredient. Of course, at home, we had no choice but to cook them until they were all gone, and they lost all their qualities. But once I started working with vegetables and seeing their versatility, and I’m not just talking about vegetables that come from the ground; seafood is even more interesting; it completely changed my cooking style.

  1. What’s your “guilty pleasure” meal?

Seafood, absolutely everything… Oh, and French fries, which I fight over with my daughter Tamara every time we sit down to eat together. 

  1. A food trend that you hate and why?

I don’t really hate any of them; I have great respect for trends. I believe that they’re all important, since each trend ultimately has a significant impact and contributes to our kitchens.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

On December 27, 2015, I lost about nine chefs due to circumstances unrelated to the kitchen. I had to run a restaurant service for the 127 guests we had booked for that night, and I only had my sous chef, Thomas, and one chef de partie. That night was unforgettable.

5. What happened, and how did you manage to get through it?

Well, it wasn’t an easy shift to get through; we had some very frustrating and tough moments. I remember just asking everyone to stay really focused. The shift lasted nearly five hours—tears and burns were part of that night—but there’s no doubt that my chefs deserve all the credit. We pulled through from the moment we decided not to give up that night.

  1. 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?

My simple advice is passion. If you have it, you’re welcome here, and you’ll find peace in it even in the worst of times. But without passion, you’ll find yourself asking every day, “What am I doing here?”

  1. What’s an underrated ingredient and why?

The most underrated ingredient is everything that’s usually discarded: stems, leaves, peels, small roots, or “imperfect” parts of the vegetable. For a long time, we were taught to value only the most attractive part of the produce, but that’s where the flavor, texture, memories, and a huge creative opportunity lie.

For me, working with these elements is a form of respect: respect for the producer, the land, and the effort behind each ingredient. It also forces the chef to think differently, to explore, and to cook with greater awareness. Often, what seems like waste ends up being the most interesting part of a dish.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Actually, I feel extremely proud of our country’s seafood. We’re blessed to have so much ocean and such short shipping distances, which guarantees fresh produce. If I had to name one dish, it would be roasted eggplant with oyster-based sauce and potato foam.

About Your City!

Guanacaste, Costa Rica

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

Actually, it’s not just him. I like to take all the great chefs who visit me fishing first thing in the morning, with a good cup of coffee, to show them our islands and their people, our unique character, and to go diving in search of ingredients.

Then, I like to take them to meet our producers, prepare a good lunch at one of their homes, and, in this way, share our identity as a country and our people.

by Humans Of The Kitchen

Skills beyond the kitchen

Humans Of The Kitchen

A career in marketing and business came first, eventually becoming part of the culinary journey.

Mylla Rosario

For Mylla Rosario, cooking has always been connected to family. Her grandmother’s table, an old French stove, and the gatherings that brought everyone together shaped her earliest understanding of food. At the same time, growing up in her father’s hotel meant that the kitchen was part of everyday life, and by 13, she was already working inside it.

Her journey took her from Brazil to Canada at 18, where she had to rebuild her career in an unfamiliar kitchen, adapt to a new style of cooking, and navigate a language barrier. Along the way, she learned to rely on experience, resilience, and the belief that there is always more to learn.

Today, Mylla has found a different way to build her career through private cheffing, creating the kind of working environment she believes the industry needs: one built on fair hours, boundaries, respect, and wellbeing. Her story is also about standing up for herself, supporting others, and carrying her grandmother’s influence into every dish she creates.

In this conversation with Humans of the Kitchen, Mylla reflects on her journey from her grandmother’s kitchen to building a career on her own terms.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

My biggest inspiration was my grandmother. My mom grew up with ten siblings, all from the same mom and dad. That was just how it was in rural Brazil back then. My grandmother was the most loving, kind woman I’ve ever known, and of course, an incredible baker and cook. She had this old French stove she used religiously, every single day, and every family gathering happened around her table. Food was never just food in our family; it was how we came together. On top of that, I had the privilege of growing up in a hotel my dad owned, and I started working in the kitchen at 13. Between my grandmother’s table and that hotel kitchen, cooking was never really a choice for me; it was just always there.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

Before fully stepping into this, I worked in offices, a lot of it in social media and marketing. Cooking was always my real passion underneath it all, but I don’t think I’d be where I am now without that business and marketing background. It taught me how to think about branding, storytelling, and building something with intention, skills I use just as much in my culinary career today as I did back then. Looking back, that detour wasn’t a distraction from cooking; it was preparation for it.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I went to school for both culinary arts and business, so I do have that formal foundation. But if I’m honest, the things that shaped me most as a chef came from real experience, not the classroom. Growing up in my dad’s hotel kitchen, learning at my grandmother’s side, and later working through real service, real clients, and real pressure taught me things no textbook could. School gave me the structure and the language for what I do, but experience is what actually built my approach to cooking.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

I was 13 when I started working in my dad’s resort kitchen. There were definitely stressful moments, long hours, not many breaks, and high expectations that came with being the owner’s daughter. People expected more from me, not less, because of who my dad was. But looking back, it was also so much fun, and it’s a part of my story I carry with a lot of love and respect. That kitchen is where I first understood what real service felt like, and it planted the seed for everything that came after. 

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

One of the biggest turning points was moving to Canada at 18 and starting work in a restaurant where I didn’t know a single person. It was a completely different style of cooking than what I grew up with in Brazil: different techniques, different pace, different expectations, on top of a language barrier that made even simple communication a challenge. I had to relearn a lot of what I thought I knew and prove myself all over again from scratch. It was humbling, but it taught me how to adapt fast and never stop learning. 

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

My biggest source of inspiration is my grandmother. I want to make her proud, and honestly, I believe she’s still looking over me, guiding me toward the success I’m building. There’s no plan B for me; this has to work, because I’ve never let myself think of it any other way. That mindset is what’s carried me through the hardest days in this industry, the belief that I owe it to her, and to myself, to keep going no matter what.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

Honestly, it’s less about one single moment and more about two lessons that shaped me. The first is staying kind to people even in the hardest moments. I’ve driven home crying after 14-hour shifts with no breaks, and I still chose to treat people with respect the next day. The second is learning to stand up for myself. There were times I had to set firm boundaries with my head chef when I felt disrespected, and I didn’t back down until he did. 

Being sweet, and being a woman in this industry, can be used against you if you let it, so I learned I had to protect my own boundaries just as fiercely as I show up with kindness. 

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

For me, it all comes down to understanding people. Everyone approaches things differently, and real growth doesn’t come from breaking someone down; it comes from teaching with patience. Yes, there are hard moments and long hours, that’s just the nature of this industry, but I’ve always believed in treating the kitchen like family and taking care of everyone in it, from the dishwasher to the server to the cook to the chef. 

When people feel respected and supported, they show up better, and that’s the kind of leadership I try to bring to every kitchen I’m in. 

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

One that still sticks with me was in culinary school. I burnt my braised ribs during a practical exam, and my friend Gary quietly gave me half of his portion so I wouldn’t fail. It was such a small gesture, but it taught me what real camaraderie in a kitchen looks like: people showing up for each other when it actually matters, no ego involved. That same spirit carried into my career later on. When I was 20, my best friend and I ended up running an entire kitchen ourselves one night after the person who was supposed to be head chef showed up drunk and got fired on the spot. We just stepped up, no hesitation, and got through service together. 

Moments like that are what taught me that this industry is built on the people who have your back when things fall apart.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

One of my proudest milestones is making over five figures a month by the age of 22, while also holding Red Seal certification. Reaching that level that early meant a lot to me; it was proof that all the sacrifice, the long hours, the hard lessons, actually led somewhere. But just as meaningful to me has been inspiring other people along the way, especially other women in this industry. Success was never just about the number for me; it’s also about showing others what’s possible.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

What I love most about restaurant culture is the community and the family you build inside it. There’s nothing quite like the bond you form with people who’ve survived a brutal service with you. But I also know firsthand how toxic this industry can be. I’ve been offered drugs multiple times, and heavy drinking is treated as completely normal, sometimes even encouraged, rather than something to be concerned about. 

I hate the narrative that chefs are just supposed to be broke and grateful for it, and how much this industry can wear you down emotionally without anyone checking in. I also experienced sexual harassment more than once while working the line, comments made about me that should have never been acceptable in a professional kitchen. That was actually one of the main reasons I left line cooking and moved into private cheffing; I wanted an environment where I had more control over my safety, my boundaries, and how I was treated. 

I hope the industry keeps moving toward accountability, better mental health support, and real consequences for that kind of behavior, because talented people shouldn’t have to choose between their career and their wellbeing. 

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

My biggest hope for this industry is that chefs can actually be happy, have a real life outside of work, and still make good money, without constantly sacrificing their mental health to get there. For so long, suffering has been treated as part of the job, like burnout and misery are just the price of being good at this. 

I don’t believe that has to be true, and I try to prove it every day through how I run my own private chef business: fair hours, real boundaries, and proof that you can be successful without breaking yourself in the process.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

I think what people don’t always see is that becoming a private chef wasn’t just a career move for me; it was reclaiming my relationship with this industry on my own terms. I came up through hard restaurant kitchens, immigrated to a new country at 18 and had to rebuild everything from scratch, and dealt with things no one should have to deal with just to earn respect in a kitchen. 

Private cheffing gave me back the parts of this career I actually love, the food, the creativity, the connection with people, without the parts that nearly broke me. My grandmother is still the reason I do any of this, and every dish I create carries a piece of that table she raised our whole family around.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Foie gras, without question. It’s not something commonly used in Brazil, and honestly, the ethics around it are controversial, so I went into working with it feeling pretty unsure. But the first time I actually prepared and tasted it properly, I fell completely in love. It has this rich, silky texture and depth of flavor that’s unlike anything else, and it genuinely changed how I thought about ingredients I’d normally dismiss or feel hesitant about. It taught me to stay curious instead of judging an ingredient before I actually understood it, and that openness has carried into how I approach every unfamiliar ingredient since.

  1. What’s your “guilty pleasure” meal?

Dirty fries loaded with chopped pickles, cheese curds, and a little braised lamb on top. It sounds like an unlikely combination, but after a 12-hour shift on your feet, it’s exactly what your body wants. There’s nothing elegant about it; it’s messy, indulgent comfort food, and I love it precisely because it’s the opposite of the refined plating I do for work. 

  1. A food trend that you hate and why?

Oysters, and honestly, any kind of clam. I really wish I loved them. They’re beautiful, elegant, and probably one of the most sophisticated things you can put on a plate, but the texture just gets me every time. I’ve tried them prepared every which way, hoping something would finally click, and it just hasn’t. It might be the one ingredient I’ve never been able to talk myself into loving, no matter how much I respect it on paper.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

The craziest stretch for me wasn’t even one single shift; it was 12 days straight of 11-hour days with no days off. By the end of it, I was running on pure adrenaline and muscle memory more than anything else.

5. What happened, and how did you manage to get through it?

No staff. That was pretty much it, and you have no choice but to show up because you want approval.

  1. 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?

Honestly, if you don’t truly love cooking, don’t do it. It’s not worth it. This industry will chew you up if passion isn’t the thing driving you. The hours are long and the pressure is too high to survive on anything less. But if you do love it, my advice is to protect your peace fiercely: set boundaries early, surround yourself with people who lift you up instead of tearing you down, and remember that being kind and being strong aren’t opposites. The chaos of the kitchen will always be there, but how you carry yourself through it is entirely up to you.

  1. What’s an underrated ingredient and why?

Beets, without a doubt. People tend to write them off as boring or old-fashioned, but they’re incredibly versatile, earthy, naturally sweet, and they bring this gorgeous color to a plate that nothing else really replicates. I love using them roasted, pickled, shaved raw into salads, even in desserts. They deserve so much more credit than they get. 

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

One dish I’m especially proud of is my seared lingcod with a pepper and caper beurre blanc, served over homemade squid ink pasta and caviar. 

About Your City!

Kelowna, Canada

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

If a chef came to Kelowna, I’d start their morning at the farmers’ market for fresh pastries and local coffee, followed by breakfast at Sunny’s with a view of Okanagan Lake. 

Midday, I’d take them wine tasting through West Kelowna, just on the other side of the bridge, stopping at a few boutique wineries for lunch paired with local vintages.

Later in the afternoon, we’d head downtown to a rooftop bar with lake views for golden-hour drinks. 

Dinner would be at Bernie’s. I’d have them stay in the Kelowna waterfront district so they could walk everywhere and soak in the lake views the whole trip.

by Humans Of The Kitchen