Elisa
I come from a family with deep roots in the kitchen. Both of my grandmothers are indigenous. My paternal grandmother taught me all about dough, while my maternal grandmother taught me how to experiment with different herbs and spices, intense flavors, and how to add spiciness to a dish and have it not taste spicy.
Nearly all my family members are cooks. It’s considered a regular thing, especially in my heritage, where the woman is the one who cooks, and the men wait. It’s one of the reasons women experimented with flavors, to find different ways to make dishes taste better. There came the point where I knew which ceremony was being performed at home just by the scent of the spice.
When I left my country to come to the US, I arrived with my kids as a single mother. I thought I would get away from the kitchen. I graduated as a Business Administrator for the same reason, and I planned to find something in that field, but the first work opportunity was a job in pastry. Now, mind you, I could bake. You could ask me to bake any cake in Venezuela, and I could do it. But I don’t have a passion for baking. Funnily enough, one of the first things the Pastry Chef I worked with started talking about was chocolate, and I’m not too fond of chocolate. I don’t like the taste and smell. I could cook with it, but I don’t enjoy it.
She was an excellent Chef, though, and eventually, she was the one who presented me to the chef and the place I work now. It’s been four months, but I feel I have been here longer, and I genuinely love it. Working in the kitchen requires passion and love. This career demands a lot of sacrifice from you, mentally and physically.
You must genuinely, truly love it to wake up every day and do your job right.
People come from all over to try our food. The food carries the regional, individual touch each of us gives it. The reason I feel that comfortable here in this restaurant is that it feels like you’re walking into your grandmother’s house, and you go to sit down with her and drink a large bowl of soup or whatever food she’s preparing.
Adolfo Pucci
My name is Adolfo Pucci. I’ve lived in Miami for six years, the same time I started working professionally in a kitchen. I studied culinary to graduate from military college. I saw it as a clear pathway to earning a living when I arrived here. I also saw it as a lifeboat back in my country. I might have gone in the wrong direction if it hadn't been for the kitchen.
One of the main lessons I have learned is the differences between working in a kitchen with porpoise and foundation and one without it. There is a considerable gap in respect for the product, your co-workers, and lots of discipline. The respect that every person is there adds their piece to the larger picture. We all have a place.
One of the events that made the most significant impact on me was one night when we were working, it was 11 pm, and we were in the weeds. We worked many hours a week, sometimes 80 to 87 hours. 16 hours a day. I was slicing and cleaning the machine. My towel got stuck, and I placed my first three fingers in the middle. The Sous Chef came running over to me, opened a bottle of Brandy, poured it over my fingers, and stuck my fingers in salt. I fainted; I also had the urge to vomit.
But at the end of the night, I felt the need to finish my shift; all that was left was compromise and respect for others. Service ends, we clean the kitchen, and go home.
Luis
Three years ago, I was an engineer in Colombia! I had to leave and search for new opportunities because, sadly, when you are 50 years old, you and your experiences are no longer valued. I have two careers, and I have worked with a company for over 25 years.
I never imagined starting over at 50 or being here washing dishes, but I feel valued here. The service industry in the USA is more respected and well-paid, so when you get that, you work with honor. I believe the kitchen is a great way to step into another country. It’s a safe space to start. I can even see and hear stories of people climbing the ladder, which is gratifying.
Christian
The way I got started in this industry was by accident, I was looking to switch careers and ended up in a kitchen. I always loved food, but I never knew how much I would enjoy cooking and being creative through what we eat. 7 years later, and I love it.
Making people happy and sparking a memory for someone through a dish that I create translates to more than just eating but an experience in itself. I believe that making a connection with people through food and creativity is what has kept me pushing to always learn more.
Consistency is key, a wise chef once said. But it’s the truth. Without it, then what is the point of what we do. A dish can’t taste great today and bad tomorrow. You would lose your integrity. Most importantly, stay humble, be true and always stay in the trenches.
Yaisa
I'm Yaisa, from Maracay, the best city in Venezuela and its surroundings because there are many beaches and mountains.
I came here about six years ago, and the experience has been challenging but rewarding. In my homeland, I had a totally opposite job, but here, I do desserts and make people happy.
I have always liked baking and making desserts, cakes, and sweets on weekends, but I admire and respect the stove. The flame makes me very nervous, so I prefer the oven. I love making cookies; that relaxes me a lot.
I was used to cooking, and life led me here, where I have worked for almost four years. My colleagues are incredible human beings, which has kept me here all these years. What I love most about the kitchen is that there are no limits. If I’m a good cook here, I can be a good cook anywhere. I'm good at what I do and I always put love into it.
Gianfranco
My name is Gianfranco. I’m originally from São Paulo, Brazil.
The kitchen wasn’t my first choice when I entered the work field, and I entered it shortly after I decided I didn’t fit into my first area of training. It turned out well, though, because, for nine years, I lived the madness that is the kitchen. I lived it with passion! Which, in my opinion, is the primary thing anyone who wants to work in this industry needs to have. The desire to keep growing and becoming better. Working without that passion in this industry is no life at all.
Being in the kitchen isn’t easy, but even on the most challenging days, the one thing that keeps me motivated is delivering a well-prepared dish to my guests. Seeing their pleased faces and being able to be part of their experience is what makes it all worth it.
A few valuable things I’ve learned along my journey are the study of listening and exchanging information. Remaining humble along the way and being good always pays off in the end, regardless of what others say. Every pain will be necessary to construct and grow as a person and a cook. Don’t worry is one important advice I’d give to the new generation.
Mónika Domínguez
My name is Mónika Domínguez. I’m from La Habana, Cuba; I arrived in the USA 7 years ago by crossing the border from Mexico. It was a unique experience. I stayed with family in Mexico before flying to Monterrey, where a coyote took me to the border with my brother. We were held at the border in a cold cell without any food, water, or communication. My family knew nothing about us for three days until we were released.
Immigration laws at the time allowed Cuban immigrants to become residents. Even though I was able to become a legal resident in this country, adapting to a new language and culture wasn’t nearly as easy. Basically, I had to start from zero.
Back in Cuba, I didn’t cook professionally, but the influence was always there from my grandparents. I always said my grandpa was a Chef, not professionally, but from the heart. At family gatherings, he would cook over charcoal the traditional plates from Cuba. He was my biggest influence.
I studied Culinary in Miami, and after graduating, I started working in restaurants with strong Asian techniques. Later, I worked as Executive Chef at a cool Cuban dinner. There I was able to finally combine the love of Cuban food with all I had learned thus far. My newest project, Dale street food, was born from that experience. It's been difficult because not everyone understands Dale. Many people say it’s not traditional Cuban food; it’s not traditional Asian food. It’s a mix of both. It’s unique. No one is doing that right now and what I want most is to expand it. Cuban food isn’t only rice and beans. It can be more.
Being a woman in this industry involves a lot, to say the least. I remember one particular experience when I opened one restaurant in Mexico as Head Chef. People didn’t take me seriously. They would always enter the restaurant and ask for “el Chef,” assuming a male chef. When I would answer I was “la Chef,” they would quickly respond: “No, the man in charge.” They simply couldn’t wrap their minds around a woman being the boss. As a woman in the kitchen, you must reinforce your position and stay strong. It isn't easy.
Ricardo Verdejo
I was born and raised in Santiago de Chile, Chile. My love for the kitchen started when I went off to college. I liked cooking a little before, but the love grew more in college. My dad used to create and cook a lot of weird recipes at home; some of them tasted really good, and others… not so well.
I know this career has a lot of hurdles and difficult moments, but there is a lot of motivation and passion going on in what we do. Of course, shit gets real sometimes, but I love what I do. I love to play with food and taste ingredients that I don’t know. I love meeting people in this industry that share the same passion, and honestly? I have a lot of fun cooking and talking to people. This keeps me happy and excited all the time to see what’s next, to see what’s coming.
One of the valuable ideas I’ve learned in this industry is to respect your ingredients, your teammates, and what you do. Restaurants are a family, and you must take care of your family. You’re only as strong as your team. Have fun along the way. Food tastes much better when you love it.
Larry
In Venezuela, I had my own construction company. When I arrived in the USA, I had to start over, and I began to work in supermarkets and restaurants.
What I like about the United States is that even though there is more compromise in our work, people respect the service industry more than in Latin America.
I enjoy this job because I am close to food, and the new things I am learning can apply to my daily life, such as cooking for myself and my family.
Tabatha
I was born and raised in Brazil, São Paulo. My passion for cooking started when I was 15 years old. I remember the day it all clicked one evening; I had a flavor combination in mind, so I started mixing ingredients and hoping they worked together!
In my country, they say women belong to the kitchen, but when I pursued this career professionally, I discovered it was a different story. It was a challenge to inspire respect from others, but all of these obstacles made me what I am today.
The most valuable lesson was always to be open to learning, the world is so big, and we have so much to learn from all cultures; even a dishwasher can teach you a dish from his homeland. The other important task is to work as a team; we must think as a group because we are nothing alone! Stay always hungry for new experiences and flavors! The gastronomy world is extensive, and exploring and being amused by it will always keep us out of the monotony.