Greg Rosshett
Greg Rosshett
I love the fishing industry for its freedom and the opportunity to reconnect with our primal roots. Back then, we were hunters and gatherers; we weren’t catered to by everything you see up and down the street. I feel more in touch with my human race out there; I’m paying my way in blood essentially and providing sustenance for people. Working outdoors allows me to witness the beauty of marine life and the last frontier of wilderness. I see pods of dolphins, whales, and all kinds of marine life.
However, the way the fishermen get paid by the buyers is unfair. Operating costs are $4000, covering fuel, filters, and food, yet the outdated pay structure echoes prices from the 1970s. After a week of strenuous work, I bring home a mere $300, a fraction of what I could earn elsewhere in a day. I spend time away from my family, friends, and loved ones, and it feels like I’m standing on my graveyard sometime. It’s disheartening.
My goal next year is to recover fully and return to fishing, either resuming full-time cutting or exploring the possibility of becoming a buyer. I aim to transition to a less physically demanding role while piecing my life back together. There’s a potential opportunity in Hawaii involving longline fishing that will get me back into fishing full-time, but waiting on my hand to recover is the one thing slowing me down.
If my hand isn’t yet recovered, I could still be captain in Hawaii, but I want the crew’s respect. Being actively involved in baiting, cutting, fishing, and pulling is crucial to maintaining a positive dynamic with the crew.
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Interview & 📸by @mwatsonnyc official HOTK Reporter in San Diego 🌊
Ivan Gerasimov
Ivan Gerasimov
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Growing up in Perm, Russia, my parents very often worked until late, so I had to take a collection of recipes and cook from what was in the refrigerator! It was there that my love for the kitchen began.
I always enjoyed cooking and am self-taught. After serving in the army, I took a few courses and landed my first job. It left a lasting impression as I was faced immediately with a shortage of personnel and worked a full shift. Now it’s been 12 years working in the industry.
Working in the kitchen can have its challenging moments, but self-development is what pushes me daily. Also, I cannot sit still at home! Developing and discovering new recipes and ingredients is one of my favorite aspects of this industry. In addition, I enjoy making new acquaintances and expanding geographical boundaries!
The moment when I discovered the smoker was pivotal. From that point, I began to move in this direction. I have grown to love cooking Burgers and BBQ. In our region, this is a young cuisine! My dream is to have a food truck one day.
This profession is unique as it is one of the most selfless ways to please a person. I have learned a lot in this industry, but the most valuable lesson is to appreciate your work and health. My advice to other cooks out there would be to develop, communicate, make friends with people from all countries, and enjoy what you do.
Colleagues, everything is possible! We smoke on a Texas smoker in the outback of Russia in the Urals! Believe in your dream!
Megan
Megan
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I’ve learned that I have the power to create food that not only nourishes the body but also makes people feel good. It’s more than just a job.
I went to school for film and initially took on various jobs, like a prep cook at a catering company, to earn a paycheck. It was in my late twenties that I ventured into this career. It was one of the few things I felt truly skilled at, giving me a profound sense of purpose.
In May 2020, I took a significant leap and started my own culinary business. Working as a party chef for a major catering company, I realized I had the skills and determination to run my own business. Later that month was the murder of George Floyd. The pandemic and his murder have had a significant impact on my life, revealing the harsh realities of the food industry and how it can drain the souls and spirits of its workers.
I realized the immense importance of a plate of food on people’s well-being and how being well-fed can lessen anxiety and stress. I found deep satisfaction in providing mutual aid through my food and connecting with wonderful people along the way.
There are several aspects of the industry that I hope will change and evolve:
1. The end of culinary school being necessary or so highly regarded. Spending 50k-100k to then work for free, or minimum wage, is unsustainable.
2. The mindset that French food needs to cost $$$ and Chinese food is expected to be cheap. This disparity is rooted in racism.
3. The brigade system. It still exists
4. Fairtrade and the $$ being fairly dispersed between suppliers, farmers, and cooks.
What ingredient do you find overrated?
Truffles
What ingredient do you think is underrated?
Chinese fermented black beans
What is your favorite kitchen tool?
Microplane
What is your worst kitchen nightmare?
Being alone with no support
Alonzo Zarco
Alonzo Zarco
Initially, cooking was simply a means of making a living when I immigrated to Canada from Mexico. It wasn’t until I could appreciate the emergence of the culinary phenomenon on social media. New TV shows and chefs opened my eyes and changed my vision of the immense talent in the culinary world and all the possibilities within the food industry. I felt inspired and I found a new appreciation for the culinary arts.
A curiosity and necessity to experiment with flavors and dishes arose within me. This led me to create my Instagram account. I never went to culinary school. I learned everything by experimenting and observing other chefs.
Last year, I ventured into food pop-ups, creating A Comer Food Event. We hold events once a month to help me express my creativity and indulge in culinary experimentation. I always elevate my dishes using the bases of traditional Mexican food and local food sources.
I am also the Chef at Salt and Pepper. It was the first restaurant where I started working as a line cook. Nowadays, After ten years in the industry, I am looking to contribute to Calgary’s thriving culinary scene while offering guests a unique dining experience.
I hope the industry evolves and offers better wages for cooks. Usually, servers make more money than cooks, and that is a little disappointing. I would also like new cooks to see that cooking is about detail and perfect timing. It’s essential to ensure the ingredients are used at their peak.
What is your favorite street food?
Mexican Street Food
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Annabelle’s kitchen. Pat be Betty . Bastion Burgers
What is your guilty pleasure?
Hot sauce. I know it’s damaging but I love it
What ingredient do you find overrated?
Micro greens
What ingredient do you think is underrated?
Cilantro
What is your favorite kitchen tool?
Offset spatula
What is your worst kitchen nightmare?
When customers ask for substitutions or food that is not on the menu.
Mateo Rios
Mateo Rios
I finished high school at 16 in Envigado, near Medellín, Colombia, with doubts about what would follow. My father insisted that I study an administrative career or become a lawyer, while my mother encouraged me to do whatever I wanted but excel at it. As for me, with more enthusiasm than actual talent, I dreamt of becoming a soccer player.
Amidst all this uncertainty, a glimmer of opportunity appeared in the form of a free cooking course that lasted a semester. There, I discovered that I could connect my very being and my imagination with the diverse flavors of my homeland. The following year, I was already enrolled in a professional school to study for 3-years. With a scholarship awarded by the school, I left my country to complete my studies in Argentina.
Upon my return, I began my internships in various restaurants in Medellín. Unfortunately, only one of them offered me a job as a kitchen assistant. Over 13 years, I have worked in all stations and positions until I became an executive chef. Carmen restaurant opened the doors to haute cuisine, introducing me to techniques that continue to teach me something new daily.
The pandemic brought great loss to my family. Still, it also pushed me, along with Rob and Sebas, to create the opportunity to open a “fun dining” concept called X.O., where producers and the product are the stars to make space for new flavors and culinary innovations. Today, we are Carmen group, with six restaurant concepts in two cities in Colombia.
It’s been 14 years in this industry; there’s no doubt that my culinary journey has been transformative. In the future, I hope to see a reduced amount of waste, especially the excessive use of single-use plastic and Styrofoam.
What is your favorite street food?
Empanadas
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@Celele_restaurante
What is your guilty pleasure?
Perros calientes
What ingredient do you find overrated?
Salmón de cultivo
What ingredient do you think is underrated?
Guatila
What is your favorite kitchen tool?
Cuchillo
What is your worst kitchen nightmare?
Dejar caer un huevo
Pablo Bonilla
Pablo Bonilla
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After dedicating a decade to working in kitchens, a pivotal moment occurred when I realized that I had more knowledge about the gastronomy of other countries than my own. I felt a calling to find my true identity as a chef. I didn’t want to continue portraying different cuisines, which I greatly respect and admire, without knowing the culinary traditions of my own country, Costa Rica. So, I set out to explore the original communities, documenting their techniques and ingredients. Before delving into their culinary wisdom, these communities taught me invaluable lessons in respect – respect for nature, the ingredients, cultural roots, and a deep love for my homeland.
My mindset underwent a profound transformation in these communities, first as a person and then as a chef. I began to appreciate the things that often go unnoticed daily. This shift in perception extended to my view of gastronomy, the industry, and my life while holding space for these communities and providing dignified work for my team. Now, a decade later, I am grateful for the wisdom I’ve gained. I find immense joy in witnessing content, fulfilled individuals working in my kitchen.
I hope to see positive changes in the industry, particularly in treating kitchen staff and mentally healthy kitchen environments.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Coconut @rest.coconut
What is your guilty pleasure?
Helado de vainilla y papas fritas en el mismo plato
What ingredient do you find overrated?
El caviar
What ingredient do you think is underrated?
El maíz
What is your favorite kitchen tool?
Horno de carbón
What is your worst kitchen nightmare?
Lo pretencioso
📷Credits: @andresvianaphoto
Aprill Gullo
Aprill Gullo
I was born and raised in Sydney, Australia. I began my career at 14 when I applied for a position at my local bistro. After being given a position as a kitchen hand, I instantly fell in love with the fast-paced, high-demand atmosphere. I looked up to the chefs and wished I could have those skills. There was something about the blunt and brutal banter and sense of humor that made me feel at home.
After working in several pubs and Catering, I dropped out of year 11 at school and started my culinary training at TAFE. Then, I began working with a well-known hospitality group where I met talented chefs, all of whom I learned a great deal from over the years. It was a very demanding, fast-paced restaurant, doing covers of 800-1200, but by working hard as a strong team, we didn’t even feel it.
I began working hard and moving up in position through hotels, where I won the Accor NSW Golden Plate and became Sous Chef, where I had the experience to open the venue from scratch, and finally finding a home at Balcon by Tapavino, where I am now Head Chef.
I’ve been in the industry now for 22 years. I recall one moment in the kitchen when I worked with a chef early in my career who got in my face and was very aggressive and violent over something wrong. I had to decide then and there what kind of chef I would be. I could back down and walk away or be assertive and stand up for myself. I chose the latter, which has made me a much stronger chef today and a more empowered team leader.
I hope the expectation in the industry for chefs to work long hours with heavy overtime and little to no breaks changes so we can work regular hours with larger teams to cover. This will lead to higher morale in the workplace, an improvement in efficiency, and higher attention to detail from staff, as well as a great benefit to mental well-being.
What is your favorite street food?
Kebabs
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
EXP. Restaurant @exprestaurant. An amazing experience
What is your guilty pleasure?
Cannoli’s
What ingredient do you find overrated?
Saffon
What ingredient do you think is underrated?
Bone Marrow
What is your favorite kitchen tool?
Thermomix
What is your worst kitchen nightmare?
When the gas doesn’t work
Michael Swamy
Michael Swamy
Food for me is comfort, with a touch of class and experiment. My culinary philosophy has always been simple: Food should bring back memories of the past, regardless of whether that food is at a community table or futuristically presented in a fine dining space. I don’t want people to just say “Wow” when I cook. I want them to be taken to a nostalgic place of comfort and experience a spark.
Coming from a family of filmmakers, it became clear early on that films were a great tool to document something for posterity. It was when pursuing a Master’s in French Cuisine and Patisserie that culinary storytelling became a pivotal point. While I began to look at my community’s food in Mumbai, India, I felt a strong desire to showcase Indian cuisine globally. I created Indian dishes using French culinary techniques, focusing on flavor, style, and presentation.
After taking a course on natural cooking, I fused my love for wildlife with food. I realized that life and food were more about simplicity and emotions and that the journey was about giving people good, honest food. I started talking about the connection of nature to food by training staff, curating menus, and setting up restaurants, pop-ups, and cafes in wildlife resorts and lodges in the jungles of India . Cooking wild is a concept I developed wherein we do high-end events with clients in various resorts and amongst nature.
“The Chef With Many Hats,” my grandmother would say if you can read, you can cook. One can walk away from the journey but not from the many lessons, good or bad, that you are taught in a kitchen. It’s been 30 years in the industry. Wherever I have traveled and found food, I have always found my kitchen.
Many changes are happening in our industry. However, the lower-rung staff that don’t have a chance to go to college is a necessary change in India.
What is your favorite street food?
Momos | tandoori chicken with roomali roti
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Soam @soam.babulnath
What is your guilty pleasure?
Chocolate
What ingredient do you find overrated?
Paneer (Cottagecheese0
What ingredient do you think is underrated?
Yams
What is your favorite kitchen tool?
Paring knife
What is your worst kitchen nightmare?
Understocked kitchen and a full house
Is there someone you would like to nominate for an interview? (Add Instagram handle)
@chefbobbygeetha
Spotted 👀by @alandmello
Samantha Medeiros
Samantha Medeiros
Born and raised in the multicultural city of Toronto, I knew the moment I graduated from Culinary School, I wanted to learn about different cuisines. From helping open a bistro in Grignan, France, to moving to Hong Kong, where I became a Tournant for a Restaurant Group. I worked in Vietnamese, Cantonese, Italian, and Indian restaurants. From there, I traveled across 29 cities throughout Asia and Europe, before I returned to Toronto and became a Sous-Chef at age 23. I recently won first place in the Chef Collective Culinary Competition in Toronto and KML’s Top-30-Under-30 for Food Service and Hospitality. By the end of 2022, I moved to Melbourne, Australia, seeking a better work-life balance and exploring new avenues of inspiration.
When it comes to food, I aim to highlight the simplicity of ingredients through exciting techniques. Without a story to share, the dishes we create can feel like a bunch of ingredients on the plate. I share my personal experiences and travel memories through my food.
Early in my career, I overcame moments when my gender acted as a barrier to pursuing my passion. I faced discrimination from chefs, including comments like ‘You’re the only girl chef I’ve never made cry’ and experiencing sexist slaps on the bum. These challenges fueled my determination to advance and assume a management role, where I am dedicated to fostering an inclusive, welcoming, and safe environment for my team, regardless of gender, background, appearance, religion, or sexual preference.
I hope to see the industry shift away from the reliance on tipping. Tipping has long been a controversial issue. I wish restaurant owners would stop leaving it in guests’ hands and pay their staff a livable wage, recognizing the many skills and responsibilities involved in the culinary profession.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
One of my favourite restaurants I’ve discovered in the city is Embla in Melbourne. Great food and service, and always consistent – which is key! @embla_melbourne
What is your guilty pleasure?
I have the biggest sweet tooth, and will always always always end every meal with a dessert.
What ingredient do you find overrated?
Caviar. It doesn’t need to go on everything
What ingredient do you think is underrated?
Lemons. Despite not being super unique or interesting – it will forever be my favourite ingredients and I’m constantly finding new ways to utilize it in my food.
What is your favorite kitchen tool?
My taco press
What is your worst kitchen nightmare?
Emptying a deep-fryer on the ground while the oil is still hot. Or of course, any sort of slicer accident.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
Farzam Fallah. He’s my partner and has also moved to Melbourne with me. He’s been in the industry for over 15 years, and is an incredibly creative and talented pastry chef and bartender.
Matt Hinckley
Matt Hinckley.
I bounced around for years, trying to fit into the corporate world with “real jobs.” I’d quit those jobs and wait tables or bartend to make ends meet. Ultimately, I fell in love with the people this industry.
The hospitality industry gives me purpose and helps me feel like a valuable member of my community. I love that it never gets old and that I can do it anywhere. You can follow many avenues in this career: bread baking, fermentation, regional cuisine, and much more.
Early in my career, I was in a rush to gain a title and defined success in this industry by how many stars were hanging on the door. It wasn’t until after running a Michelin-starred kitchen in NYC that I realized that it doesn’t define success. It left me feeling empty.
Don’t let other people define what is successful for you. Set your own goals and embrace the struggle necessary to achieve them. When you ask champions about their fondest memories, they don’t talk about standing on podiums. They talk about the grind that it took to get to the podium. I wish I had embraced being a line cook more. Those were my best years. Be patient with your growth. Allow yourself to make mistakes. Learn to embrace failure. You’ll make many friends in this industry, but the ones you’ll stay friends with for life are the ones you’ll suffer the most with.
I hope that the industry can face the challenge of addiction and mental health better in the future. I quit drinking about 7 years ago and started pouring energy into Brazilian jiu-jitsu instead. It’s been really rewarding, and I wish that some of my other colleagues could find an outlet like that.
Our industry can really beat you down, and the default mechanism to cope is often alcohol or drugs. I hope that people can see that there’s a way out of that.