Karely Ibañez
Karely Ibañez
I grew up with the dream of becoming a lawyer, but it wasn’t until my 8th semester that I began to realize how complex and challenging it was, especially in this country. I saw how many contradictions existed within the legal system, and despite my knowledge of the law, there always seemed to be loopholes. It was during this time that I made the decision to quit law school, a choice I kept hidden from my family for a while.
Following my departure from law school, I secretly enrolled in a culinary school to pursue my passion for cooking.
In the culinary world, food follows a natural cycle and a set of laws that are less contentious. By using the right ingredients, treating them with respect, and applying proper techniques, the outcome is usually satisfying. In contrast, the legal realm is unpredictable; even if you do everything by the book, unexpected results can still occur.
Eventually, my family learned about my change in career path. While the initial period was challenging, they ultimately wanted me to find happiness. Despite the difficulties and tears shed along the way, I hold onto the dream of owning my own place. I believe that every cook shares this aspiration. While we may enjoy the journey, it’s important not to lose sight of our destination.
Andrea Merenda
Andrea Merenda
Growing up in my mom’s kitchen in Gallipoli 🇮🇹, surrounded by all those fantastic smells, I knew I wanted to be a chef. Even though I had to leave home to pursue my culinary dreams, I never lost my passion for my homeland’s cuisine. It’s not just a job to me—it’s like my destiny, something I’ve wanted to do since I was a kid.
Traveling the world opened my eyes to many different flavors and cooking styles. It’s like I collected all these cool ideas and brought them back home with me. Now, whipping up dishes with local ingredients feels like creating a work of art full of colors and tastes that not just pop but also tell a story full of heritage.
Seeing people enjoy my food is the best feeling ever. All the hard work and long hours in the kitchen pay off when I see those smiles. I feel so lucky to work with fresh ingredients and turn them into something special every day.
Looking ahead, I’m excited to keep learning and trying new things in the kitchen. There’s always room to grow and experiment, and I’m ready to take on whatever challenges come my way. Apron on, game face on—I’m here to cook up a storm and have a blast doing it!
What is your favorite street food?
Pizza
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Erminia cucina agricola
What is your guilty pleasure?
Pasta
What ingredient do you find overrated?
None
What ingredient do you think is underrated?
Vegetables
What is your favorite kitchen tool?
Frying pan
What is your worst kitchen nightmare?
Heat
Saraj Mohamad
Saraj Mohamad
I pursued Hotel Management in India, torn between two paths in school: joining the Indian Army or pursuing a career as a chef. Unable to clear the Army exam, I embraced my second option, influenced by my father, a chef in the Army.
During my second year of graduation, I interned at The Leela Delhi Hotel. Despite exposure to various departments, my heart was set on the kitchen. The demanding hours, often spanning 12-15 hours a day, didn’t deter my passion. I’d even stay after my shift to immerse myself further.
Post-graduation in India, I ventured to the UAE for an internship in 2020, only to face the onset of the COVID-19 pandemic, disrupting my plans. Undeterred, I sought employment and, remarkably, secured a position in RAS AL KHAIMAH during a time when job losses were rampant worldwide.
Starting my culinary journey in the pastry section of a small café, I transitioned to the hot kitchen after five months. After, I relocated to Dubai. Now, four years into this industry, I can’t envision myself anywhere else.
The kitchen’s adrenaline during service hours became the allure that captivated me. My mentors, colleagues, and the challenges of the kitchen have not only shaped me but continue to do so. In this dynamic environment, I’ve learned the art of maintaining composure amid chaos.
I In 2022, I participated in the Chef Poissonier of the Year competition, securing a spot among the top four contestants in the UAE. Despite years in the industry, I acknowledge there’s still much to learn. The kitchen has not only honed my culinary skills but also forged me into a mentally resilient individual, transitioning from a kid to a man.
What is your favorite street food?
Shawarma
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
3Fils
What is your guilty pleasure?
Allo Paratha,an Indian stuffed paratha.
What ingredient do you find overrated?
Truffles
What ingredient do you think is underrated?
Salt
What is your favorite kitchen tool?
Small offset spatula.
What is your worst kitchen nightmare?
During service if there is any kind of issue with the equipment.
Hiram Thompson
Hiram Thompson
I am from Panama, and I entered the industry in 2015. When I was young, I expressed my passion for art and initially wanted to be an architect. However, deep down, I knew I was fond of kitchens, inspired by watching my mom and grandma cook for the family.
It was not until my sixth year of school that I was vocal about it, and I finally told my family I was not going to pursue architecture and wanted to become a chef. The next day, on a Sunday, my parents took me to the old center of Panama and showed me all the cooks working. She asked, ‘Is this what you want? Look at us while we share a family Sunday; you will work. Are you sure you are ready to sacrifice all of this?’ I said yes, and since that day, throughout all these years, there has been only one day of doubt.
There was one time in my career when I was about to throw in the towel. I am usually a loyal cook who likes to stay in places long enough to witness the evolution. But somehow, at the beginning, between the long hours and shifts, I felt there wasn’t anything for me there anymore. I thought at first it was about my whole career. Still, I reminded myself of what this industry had taught me and how it made me a better and more disciplined person. It helped me look beyond my momentary situation and understand that something bigger was out there for me.
Since I was in school, there were only a couple of names known in the culinary scene. However, there was a group of chefs who focused on showcasing more than just their names, promoting Panama’s rich culinary heritage on a global stage. That made me believe there is room for everyone at the top, and this shared mission can unite us as a community of chefs, driving us to push forward collectively toward a bigger and common goal more significant than ourselves.
Elys Soto
Elys Soto
I grew up in California, where food was a language of love. My big family from Mexico taught me to cook, and my great-grandma watched over my first steps in the kitchen. As the eldest of five with a young, hardworking mother, I learned early about resilience and respect. With her often away, supporting us, I was responsible for cooking dinner. In those moments, amidst pans, spices, and responsibilities, I realized my future was in the kitchen.
Music was my second passion, but the rhythm and harmony mirroring the orchestrated chaos of a kitchen was what captured me. Despite dreams of attending a prestigious culinary school across the country, life had other plans, rooting for me in California. Undeterred, I enrolled in a local culinary program, pushing myself to excel.
During my studies, I seized an opportunity to intern with a catering company serving at events like the legendary “Vans Warped Tour” and Coachella. It was there that my culinary journey intertwined with my love for music, igniting a fire within me.
After years of hard work, I finally achieved a significant accomplishment. I completed my culinary education and had the opportunity to cater to none other than the former President of the United States, Barack Obama. This experience was a turning point for me and fueled my ambition. It led to an exciting year of catering for bands I idolized while touring the country.
At just 21, I dove headfirst into the restaurant industry, working alongside revered chefs I once admired from afar. Their mentorship opened doors to a world of innovation, introducing me to ingredients and techniques beyond my wildest dreams.
Today, I manage a cafe and bakery, a hub of creativity and community. But beyond the confines of my kitchen, I strive to give back, partnering with local initiatives like “Feed the Block” to provide free meals and support to those in need. For me, the true essence of this journey lies in the ability to nourish not just bodies but souls. In a world where divisions run deep, food has the power to unite us all. And in that simple truth, I find the profound beauty of my craft.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
The cellar
What is your guilty pleasure?
Jack in the box after a long shift and a blunt.
What ingredient do you find overrated?
Gold flake (it doesn’t even taste like anything).
What ingredient do you think is underrated?
Tomatoes (it’s the gift that keeps giving) so versatile!
What is your favorite kitchen tool?
A spoon. So much versatility.
What is your worst kitchen nightmare?
Anything that involves compression and gasses around flames.
Alejandro Najar
Alejandro Najar
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My love for cooking started with my grandmother’s recipes and my aunt’s culinary adventures. I discovered my calling in my family restaurant while my peers dreamt of becoming doctors, lawyers, or police officers; I found comfort in the sounds of pots clattering and pans sizzling at 14. Although I attended culinary school, the real education came from the restaurant kitchens.
When I stepped onto the kitchen line for the first time, there was a pivotal shift. The harsh mixture of sounds, cursing, and the thunderous roar of heavy metal music were chaotic yet strangely beautiful. It was at that moment that I knew I had found my home.
It has been sixteen years since those early days, yet my love for this world still burns as brightly as ever. Along the way, I have learned that resilience is the cornerstone of success in this unforgiving industry. It is about bending, not breaking, in the face of adversity. Failure taught me valuable lessons. The bitter taste of defeat motivated me to strive for greater heights. It reminded me of the importance of self-care in an industry that often overlooks it.
The shared knowledge and relentless pursuit of perfection molded me into the chef I am today. As I continue to evolve as both a person and a chef, I dream of a future where mental health is prioritized, where the use of drugs is less prevalent, and where work-life balance is not just a luxury but a right.
Cheers to the journey—highs, lows, and everything in between. I’m grateful for learning, embracing critique, and keeping the fire alive. Possibilities abound if there’s a stove and ingredients to experiment with; my kitchen story continues.
What is your favorite street food?
Anything Japanese, like takoyaki, or halal street carts in NYC.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
The Sqaure Scullery in Akron Ohio.
What is your guilty pleasure?
Nacho cheese. I have a week spot for it.
What ingredient do you find overrated?
Caviar, truffles, and micro greens.
What ingredient do you think is underrated?
Lemon. Fresh Herbs for garish, liek axtually using dill, sorrel, parsley leaves. Things that actually enhance or bring brightness to you dish I read of crappy micro greens that we use just for aesthetic.
What is your favorite kitchen tool?
I would like to say chef knife, or a certain utensil, but it’s a make shift boom box using your phone and a metal deep 6th pan.
What is your worst kitchen nightmare?
Showing up to a fully booked restaurant and everyone called out or didn’t show up.
Daniela Escobar
Daniela Escobar
It has been 10 years since I started working in the industry. Before pursuing this career, I was in pursuit of a financial career dealing with numbers. I even underwent technical training for it, but somehow I was not happy. My mom used to have a friend who was a chef. He often came to our house and cooked great food, and while he was cooking, I couldn’t take my eyes off him. I began to ask myself if there was something else that attracted me. That’s when I thought about the kitchen. My mom was surprised by my decision, as I had not been into it since I was younger.
She thought I would waste time and money on this career. So, before even starting my studies, I worked in a pizzeria to see how things were. Even though it was not a top-tier kitchen, I tried to take on as much responsibility as possible to experience the pressure and understand how things worked.
During my time at the pizzeria, I decided to study culinary arts and then worked as a cook in a big hotel. Fortunately, I had the opportunity to work under a female chef, so there wasn’t that resistance that I often hear about. During that time, there was an event called “maridaje” where different restaurants from Medellin came together and had stations serving their food. It was during those days that I wanted to work at Carmen, as I had heard many good things about the restaurant.
While I was at one of the stations during the event, a friend of mine told me that the chef of the place was passing by all the stations, tasting the food.
I introduced myself and expressed my interest in working for him.
The next week, I was already undergoing training, and since then, I haven’t looked back. I could have never imagined the level of creativity we have reached here! It has been a community effort where each day brings a new crazy idea. Instead of dismissing these ideas, we are always open to testing them out.
I never imagined creating this cuisine, but this environment has inspired me to explore new flavors, techniques, and ingredients. It’s been a challenging yet rewarding journey, and I’m grateful for the opportunities it has brought me.
Yos Mosquera
Yos Mosquera
Growing up in Chocó, I would watch my mom cook with so much love, sharing stories about our traditional recipes. Those memories were the ones that ignited my passion for the craft. When I moved to Bogotá, the capital, I quickly realized that I missed the food and culture more than I had expected.
At the age of 16, I started as a steward in a restaurant to test the waters and determine if I truly enjoyed it and wanted to pursue this path seriously. I then attended culinary school and began working, immersing myself in the diversity of Bogotá, exposed to various recipes from different regions and perspectives. I firmly believe that every recipe is unique, and there is no right or wrong way, especially when it comes from your roots. Take the soup, sancocho, for example; it varies greatly depending on the region, with different ingredients adding unique components.
Before arriving here in Testigo, surrounded by the smoke, reading tickets, I managed a well-known restaurant brand nationwide and even owned my own restaurant. However, all roads led me here, where I cannot adequately express the joy I feel to be in the heart of the capital, especially in this kitchen.
Here, I blend traditional recipes from my upbringing with those I’ve acquired throughout my culinary journey, curating a collection of my favorite dishes from across Colombia, with a significant portion originating from the Pacific coast, my home.
Daniela
Daniela
From Olancho, Honduras, to the lively streets and ventanitas of Miami, my journey kicked off when I was just 12, back in 2008. Miami grew on me, and I found my spot in its coffee scene. My first job was at a cozy coffee shop, doing part-time gigs while juggling school. As time passed, I found myself drawn to the hospitality world. At 18, I became a waitress, loving the chats with folks from all walks of life.
There’s something special about working behind the counter of a coffee shop, especially in Downtown Miami, where every cup of coffee holds the potential to be a part of a new story. The little window (Ventanita) becomes a portal to a world of conversation, laughter, and shared moments. For me, it’s not just about preparing coffee and serving pastries; it’s about building community.
In my seven years here at Las Palmas restaurant, I’ve seen faces come and go, but one thing remains constant – the essence of Cafecito culture. In Miami, coffee isn’t just a drink; it’s a ritual, a way of life. Witnessing how the city transforms through this window and becoming part of the daily life of the many professionals who work here in downtown Miami are the things that make me believe that a simple cup of coffee, a croqueta, and a smile can go a long way.
Today, I only have gratitude for Mario and Carla, who have made me feel like part of their family, and for keeping the torch of Cafecito culture lit in a city that never stops changing and growing.
Adrianne De Jesus-Davo
Adrianne De Jesus-Davo
When I set foot in a commercial kitchen, I knew I would stay longer than I intended in this industry. It wasn’t a magical moment, with soft lighting, an afterglow, and Enya playing in the background. It was like playing the Flight of the Bumblebee on an out-of-tune violin in a creepy basement. I knew what I was up against: stainless steel, fire, fragile egos, and the inconvenience of being female in a male-dominated space. If you want to be a chef, you must have grit and a phenomenal amount of it because they won’t make it easy for you.
I discovered my passion for bread early on, but it escalated when I had the opportunity to work with a multi-award-winning chef. I called him three times (he insists it was nine) to get the chance to train under him. He was the best, so I had to learn from the best! I started a trial shift doing mundane tasks, like cleaning your section infinite times. I was placed in the pastry section when I got hired, and for a while, those mundane tasks became routine until they discovered I could write, draw, and sculpt with chocolate (thanks to my Fine Arts Degree).
My journey hasn’t been a walk in the park. I’ve stood my ground against sexism, racism, and homophobia. I stayed in this industry mainly to offer a safe space and teach without subjecting others to the fear and humiliation I experienced with old-school chefs. But on a more personal level, I stayed to learn from the grandmothers of the world – Lola, Abuela, Nonna, and Yaya. When I tell them I am a Chef, they’re so keen to train me. They taught me how to cook from the heart, something no chef could instill in me.
I recall a defining moment when I was invited to make pasta at someone’s house. Witnessing their Nonna craft pasta with a clear intention to nourish gave me a profound direction on the kind of chef I aspire to be.
It’s been 12-13 years in this industry. I reside in Canberra, Australia, and work at @lunacanberra I hope for a change where people are more considerate of our long work hours. Like everyone else, we would love to spend more time with our families.