Cecilia
Cecilia Manuela Sanchez
I am from Tumaco, Nariño, on the Pacific Coast of Colombia. Since the age of 14, I have worked in front of a wood-burning stove. My grandmother was a cook, and her work was unique as she focused on catering to the local farmers. This kept us constantly on the move as we set up kitchens and wood-burning stoves in front of the crops and often in the middle of the jungle!
Many times, we used what they produced, such as yuca, corn, etc., and prepared chicken or pork Sancocho stews using the animals raised in the area. As time passed, my town became a place of conflict, war, and violence in the country, and we had no choice but to be displaced from our homes with no other option to go to the capital in search for help and opportunities.
Upon arriving in Bogotá, I was fortunate to land my first job in a restaurant as a waitress. Despite being displaced, finding the kitchen and that connection with the restaurant made it easier for me to adapt to the big city, as I didn’t feel completely disconnected from what I used to do back home.
Gradually, I transitioned into different kitchens, working in various seafood places, until I found @testigobgta where I felt like I was back in my hometown, cooking with my grandmother over a wood fire and preparing a large pot of Sancocho!
Ajai Sharma
My culinary journey began with a childhood fascination for kitchen alchemy, inspired by my grandmother’s ability to turn raw ingredients into culinary masterpieces. This passion led me to The Culinary Institute of America, where I earned an Associate in Culinary Arts. Later I received a Bachelor’s in Hotel Management and certifications as a ServSafe Manager and certified Sommelier.
As Sous Chef at The Residents in NYC, I discovered the transformative power of local, seasonal ingredients. The journey continued at an Italian culinary haven, where I delved into Mediterranean cuisine intricacies, honing my leadership skills and culinary craftsmanship.
A pivotal moment during my externship at Michelin-starred restaurnat became a crucible of culinary and personal growth. Faced with high expectations and intense pressure, I discovered resilience, precision, and a deep passion for gastronomy. It shaped my commitment to excellence, instilling perseverance as a guiding force in all aspects of my life. That day catalyzed my personal and professional growth, shaping my skills as a chef, as well as my character and approach to challenges.
Beyond the kitchen, I shared culinary insights through the podcast “Bite In with Bawarchi” and publications, exploring trends and engaging in meaningful conversations about food and culture. Through active involvement in the Indian Culinary Forum, I stayed curious and embraced diversity.
As a chef, I have a deep appreciation for the culinary industry. Still, I hope to see positive changes in several areas, such as diversity and inclusion, sustainability practices, work-life balance, education and mentorship, and technological integration, among others.
Addressing these aspects can make the culinary industry more inclusive, sustainable, and adaptable to changing needs.
In essence, my kitchen story is a mosaic of experiences, with each dish contributing to the masterpiece of my culinary identity. Each encounter has been a lesson, shaping me not just as a chef but as a culinary storyteller, eager to contribute to the evolving narrative of gastronomy.
What is your favorite street food?
Falafel Wrap with Hummus and Pita
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@ichiran
What is your guilty pleasure?
Dal Dhokli
What ingredient do you find overrated?
Truffle Oil
What ingredient do you think is underrated?
Black Garlic
What is your favorite kitchen tool?
Twizzers
What is your worst kitchen nightmare?
One of the worst kitchen nightmares for me could be discovering a major equipment failure right in the midst of a busy dinner service. Picture this: the ovens stop working, the refrigeration is on the fritz, and essential cooking equipment malfunctions, all while a full house of hungry diners awaits their meals. This scenario would not only disrupt the flow of the kitchen but also jeopardize the ability to serve quality dishes on time, potentially leading to unhappy customers and a significant hit to the restaurant’s reputation.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
@abetrovert
Daan Van Duijnhoven
Daan Van Duijnhoven
I’ve been a chef for five years, specializing in vegan cuisine. After being a newspaper designer for 17 years, I made a significant career shift, and today, I am a sous chef Boonbon, leading a team of four chefs. Before training in the kitchen, I did a short vegetarian course in the Netherlands.
I believe I was called to this profession; the act of cooking itself and being vegan became integral to my mission. Before becoming a chef, I embraced veganism to contribute to a better world. I sought something more uplifting and in tune with my soul. While I secretly dreamed of becoming a chef, the transition seemed challenging.
As a youngster, I was into punk and hardcore music, and it led me down a conscious path. I’ve been a vegetarian since around 1994. Transitioning to veganism took time, especially while raising a family. I was like everyone, indoctrinated, but we took small steps. Working as a vegan chef, I showcase the possibilities of plant-based cuisine, contributing to the growing vegan scene in Amsterdam without pushing others into veganism. It’s about creating good taste and demonstrating that vegan food can be inventive yet delicious.
While our restaurant at the hotel caters to a variety of guests, the vegan options attract a niche audience seeking fine dining experiences. Ayatya, is the creative designer of our diverse menu, incorporating various ingredients to make it our own. Working with vegan food demands openness to experimentation, and currently, we’re infusing vegetables into desserts, such as churros with mushrooms.
As the culinary industry evolves, there’s a growing demand for well-trained chefs who can meet the unique challenges of vegan cuisine. I do think culinary education is essential for aspiring chefs, providing a foundation in basic skills. While self-taught chefs from the vegan scene bring purpose, formal education offers a structured approach and exposure to different kitchen dynamics. Looking to the future, I hope for more organic practices in the industry and increased recognition for vegan culinary schools, paving the way for a more sustainable future.
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Interviewed & 📸by @delphine.cookk
Jeison Panqueba
My name is Jeison Panqueba, and I am from Saboya, Boyacá. My family has had a deep connection with nature for generations, and agriculture has been our primary economic source. I grew up in the fields, and as time passed, I had the opportunity to learn from a Spanish chef who opened a restaurant in my town. Under his guidance, I learned to cook Mediterranean dishes like paella and various pastas.
In this culinary journey, a good friend of mine played a pivotal role. This friend had a connection with a chef from a fine dining establishment in Bogotá. That chef was conducting research in my region about its food and culture. My friend suggested I undergo a test at the restaurant to see how well I could adapt. Despite my initial uncertainty, I decided to try it due to our mutual friendship.
From the very first day, I was captivated by the kitchen’s operations and the teamwork. It was a big contrast to the place where I used to work, challenging the stereotypes for professional kitchens. I sensed a greater level of respect, and every team member worked together toward a common goal.
It has been an incredible learning experience. The chef and sous chef not only trained me but helped me evolve into the cook I am today. Our relationship went beyond mentorship, as they showed genuine interest in my culture and my region’s food. This connection led us back to my hometown, where they tried the arepas my mom cooks. They loved them so much that the Chef incorporated them into the menu.
My profound connection with the land has allowed me to share knowledge with the restaurant and my colleagues. I’ve become more actively involved in our research efforts and collaborations with local farmers. While I identify as an empiric cook, I aspire for more. This journey has provided me with a clear vision, and this year, I plan to attend culinary school to deepen my knowledge of culinary arts.
Bernardo
Bernardo
I began working as a dishwasher when I was 16. I caused trouble at school, and my mom thought keeping me busy after class while helping with some bills at home would be a good idea. She pulled some strings where she worked in Downtown Miami, and that’s how I landed a gig at Fratelli Milano, thanks to Fiorella, the owner.
As time passed, I juggled different tasks – handling phones, helping in the kitchen – you name it. I was always up for learning something new. Eventually, the pastry chef and owner, Emanuele, needed an extra pair of hands. He trained me upstairs in the pastry studio, and I learned everything from pastries and pasta to bread. Once I got the hang of it, he trusted me to take the reins when he was on vacation. That was the first time I felt a sense of responsibility and confidence.
Working in the kitchen has perks, particularly the incredible connections formed, like with the Chef, who’s also one of the owners. Even though he’s the boss, the dynamic in the kitchen is like a team. That’s a big reason I’ve stuck around for over ten years! I’ve got this knack for making things look good with my hands, and the Chef knows it.
After a solid run in the kitchen, I figured it was time for a change. At first, I never saw myself in the dining room – I’m a bit reserved. The pandemic shook things up, and I stepped out of the kitchen to help with deliveries. That’s when I saw an opportunity for more skills to pick up in the front of the house, like learning about wine and communications. With over 13 years of understanding every facet of the restaurant, my communication skills with the back of the house and the ins and outs of each dish became my strong suit for becoming a server.
Both kitchen and dining room jobs have their perks, especially if you’ve dreamed of running your business. Working in the kitchen makes me a better server – I can answer any question about the menu. It can be challenging, but I’m doing something I genuinely enjoy.
This place is like my second home, like family. It’s a top-notch spot to work. I am the captain server today and hope to become a manager & bussines owner one day.
Luis Contreras Gamboa
Luis Contreras Gamboa
I’ve been in the cooking world for nine years now, but I didn’t take it seriously as a career until I was 23. My stepdad and chef at the time encouraged me to pursue cooking. I was scared, having seen people burn out and chefs stressed; I didn’t want that life. But now, I love it so much!
I was inspired by watching my grandma cook for others every day, something new each time. She always cooked for everyone, no matter who they were. There was always food on the table. For me, cooking is a way of showing someone you care and expressing yourself through food. I might not express myself in other ways, but it comes naturally through food.
An opportunity arose to go to San Sebastian, Spain, but it wasn’t the right fit for me—too old-school, even though the connection with local produce and great food was inspiring. Then, I went to London and found well-done food that wasn’t pretentious. However, I didn’t get paid, the jobs provided housing, and I lived off savings. Despite the challenges, I cherish my time there, and it helped me discover the kind of food I wanted to cook—something accessible to most people. Quality produce for our dishes isn’t exclusive to Michelin-starred restaurants. We can prepare them more simply.
After coming back from Europe after COVID, I was a bit lost. I could have returned to Michelin-starred restaurants in San Diego but chose a pizza place for better pay. After a month, I started doing pop-ups and catering. Then, I went to the Hamptons for private cheffing.
Looking to the future, I hope to give more to the community. Growing up in Mexico and San Diego, I saw the difference in school meals between Tijuana and the US. I admire chefs who cook really good food in school cafeterias.
Being at Bica has made me realize anything is possible with a good team! With its small team and caring owners, Bica makes me feel valued.
One thing this industry needs to change is how people get paid. Staging for free for hours and working 16-hour days should not be the norm. Everyone should have a chance to learn, and the industry should be more open to newcomers.
Interviewed & 📸 by @mwatsonnyc reporter in San Diego ✊
Suman Ali Sayed
I am Suman Ali Sayed. I am a second-generation Bahraini.
My professional culinary journey began at 17 when I landed my first job as an entry-level cook at the Golf Club near my home, which had a fantastic food and beverage program. This experience ignited my passion for the culinary arts even more and led to a scholarship for culinary studies in Jordan. I didn’t look back after that. Later, I pursued a post-graduate program in Culinary Management in London, Ontario. When I first started, I would make 150 poached eggs a day, different variations of eggs, and I loved every bit of it.
My enthusiasm drove me to extend my learning beyond regular hours, interning in various kitchens to acquire diverse techniques and recipes. Throughout the years, I have collaborated with luxury brands, esteemed restaurants & corporate Culinary Brands. I’ve been a featured Chef on the James Beard Nominated Canadian Food Docu-Series “From the Wild.” Now, I focus on my passion project, “House of Khaleej,” where we offer exclusive culinary experiences in Canada, Bahrain, and Saudi Arabia. The essence lies in educating guests about “Khaleej Cuisine,” delving into the ancient culinary techniques and diaspora food influences in the Arabian Gulf region.
Middle Eastern food is so much more than falafel and shwarma. Cooking outdoors on an open flame, we pay homage to diverse cultural traditions while using Canadian regional ingredients. As a woman, one of my goals is to be a role model for others breaking into the culinary industry. Despite often being the sole female chef in kitchens, I remember being told, ‘A woman’s place is in the home kitchen, not the professional kitchen,’ ‘Wait till you see her fail in this career.’ Rather than letting those words bring me down, I used them as motivation. Once the coat is on, a chef is a chef. Never doubt your ability to succeed.
Practice consistently, maintain a learning attitude, stay humble, and never look down on your team. Being a chef is a collaborative effort.
Credits 📸 From The Wild 📺
Tessa Babcock
Cooking has been a part of my life for as long as I can remember—watching my parents prepare dinner or following YouTube recipe tutorials. My mom enrolled me in a culinary summer program when I was around 13. It was a two-week crash course in a restaurant rotating stations—pantry, hotline, pastry, dining room, and dish—working 2-3 days each. It’s where I first fell in love with the kitchen.
I attended every summer after that, and a full-year program was offered in my junior/senior years. My school days were split between the restaurant and regular classes. I secured my first restaurant job at 16 as a prep cook at Ivar’s Acres of Clams on the Downtown Seattle waterfront.
I went to culinary school in South Seattle, advancing from prep to line, lead, and sous chef. I never looked back. Then, I pursued my BAS in Hospitality Management, juggling early mornings for school and late nights for work. I often found myself sleeping in my car and drinking a lot of caffeine. I’m not sure how I managed it all!
My coworkers are family; they’re all struggling with you in moments of struggle. Learning to work as a team, asking for help, and relying on each other are invaluable lessons the kitchen has taught me. Many aspects of my life have changed from Seattle to San Diego, but the one constant is kitchen culture. I can always rely on my team even when I’m away from home.
When I worked at my first fine dining restaurant, I thought I knew it all at 19 and was quickly humbled. The hours were long, the pay was low, and the job was mentally taxing with a borderline insane chef. This 10-seat restaurant with an 18-course tasting menu and 7-person staff became my life. It’s where I learned what I was truly capable of and experienced the intensity of restaurant life.
In this male-dominated field, I’ve worked twice as hard, even for free, to prove myself. Despite a decade into my career, I still find myself second to a louder man in the room, being labeled “young” and just a “girl.” It never gets easier, but I’ve learned to navigate better. I stay for the love of food and restaurants, but I hope it gets easier for women like me.
What is your favorite street food?
Seattle dog
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@colimas_northpark Chile relleno burrito!!
What is your guilty pleasure?
Doritos locos, tacos from Taco Bell.
What ingredient do you find overrated?
Anything gold
What ingredient do you think is underrated?
I think vegetables in general are underrated. I had a chef once tell me “its easy to get people excited for meat. Its difficult to get people excited about vegetables” and I find that to be very true. I was vegan for 2 years to force myself to get creative with cooking vegetables. To find a way to get myself excited about vegetables and to think outside to box of what cooking is aside from animal protein.
What is your favorite kitchen tool?
Mini mandolin! Perfect for slicing garlic.
What is your worst kitchen nightmare?
Setting off the ansul system mid service.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
@angelikwaah
Interviewed & 📸 by @mwatsonnyc
Chavdar Todorov
My name is Chavdar Todorov.
My culinary journey spans over 17 years. Originally from Bulgaria, I’ve called the UK home for over 15 years. When I purchased my first cookbook at 7, it ignited my passion for cooking.
Although I studied business administration at university, I never completed my degree. I have worked in various establishments across the UK, including many Michelin-star restaurants and corporate catering, in Scotland and then in London for the last 10-12 years.
My first job in the kitchen coincided with another job as a waiter. I juggled kitchen work from 8 am to 1 pm, followed by an hour commute, and then working until 2 am.
In 2016, I ventured into independent work, focusing on pop-ups and collaborations. During this time, I organized immersive dining shows and corporate events. However, everything stopped with the onset of the pandemic.
At the end of 2020, I called my friend Han, the owner of the building, and we came up with the idea of @slowburnlondon . Initially, the concept was rooted in offering easily deliverable and takeaway smoked meats. However, we redirected our attention towards a vegetable-centric menu. With the growing importance of consuming less meat, our meals are often 50% vegan. Our all-inclusive approach ensures that everyone can dine together whether you prefer meat!
I’m not a fan of veganizing products; we stick to whole vegetables without substitutions and eat everything in moderation. We source our ingredients from three suppliers: vegetables, general stuff, and one for UK farmers.
Considering Slow Burn has gained momentum, our primary goal is to continue building the kitchen team. Slow Burn is here to stay, and expansion is possible, especially within London.
For those starting in the kitchen industry, be prepared to work hard and make compromises. You have to be dedicated and be ready for the unsociable hours. Recognizing the importance of stepping back, taking time for oneself, and prioritizing personal well-being is essential. The industry is evolving, but people are burning out. Put yourself first because if you don’t, no one else will.
Interview and 📸 by Official HOTK reporter in Europe @delphine.cookk
Evodio Najera
I’m Evodio Najera. Originally from Atlapexco, Hidalgo, Mexico, I have been in the world of tacos al pastor for 36 years.
My journey started at a young age, working in taquerias across Mexico. Beginning as a dishwasher at 14, I quickly progressed to become a Pastorero at 17, spending 14 years perfecting my craft at El Rey del Tacos in Pachuca.
My brother was pivotal in teaching me the art of being a Pastorero. One day, when he couldn’t make it to work, I stepped in, and within just eight days, I took over the role of Pastorero. It’s not just a job; it’s a beautiful art form, from flying pineapples to juggling. It’s definitely not something people learn in 8 days, but for me, it was natural—it was in my blood. I had seen it so many times that it just clicked.
What has defined me is never staying in one place. I’ve worked at fairs throughout the Mexican Republic, earning recognition and becoming a sought-after figure. Tacos al pastor are a common sight on every corner of Mexico, but they originated in Arandas, Jalisco. Being a pastorero is more than being a cook; we are entertainers and hosts! People come to visit not only because of the tacos but because of the experience you provide.
An opportunity arose when Mrs. Mariana contacted me in October 2022 while I was in North Carolina. Despite financial constraints and burnout from being on the road, I patiently waited for the right opportunity. When I finally joined on June 6th, 2023, it proved to be an excellent decision.
At Tacos El Porky, we not only offer the best in taste but also provide a catering service, bringing the Trompo experience live to your house or any event. I have made strong connections with some customers; they even text me beforehand to know if I’ll be at work.
I always remind my colleagues to serve customers with love because it sustains us. Regardless of our shoes or the luxury we desire, the essence lies in doing things well and excellently.
As Chalino Sanchez said, “I tip my hat to being representing the tacos al Pastor in Downtown Miami.