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.
Dario
My name is Dario.
My passion is art in general. Anything that has to do with art, like music. I don’t identify with a specific genre. I make the music I want. If I want to make a reggaeton one day, I will. I'll do that if I want to make pop the next. If I want to make salsa, I’ll make salsa.
I believe food is art.
I was talking to the Chef yesterday, proposing a few ideas to unite food and art. When it comes to art, I believe anything is possible because it’s all connected.
I want to connect music with gastronomy using one word or one title. Imagine right now we want to make a dish, and the name of the dish is what the song title will be, and it can connect easily.
I started as a dishwasher due to necessity and experience. I believe we all have something we want to share when we reach our goals. After going through the good and bad times, I know I’ll have something to share. My journey has been ten years worth of making music, adventures, and experiences to share. I’ve gone through good and bad things, and I don’t feel bad about it because I know I can share the story.
All of us can dream. That’s one thing we all identify with. I’ve been in the US for five months. Initially, I came from Moscow, working on a musical project, a video clip. I left Cuba to go to Nicaragua; from Nicaragua, I went to Honduras; from Honduras, I went to Guatemala, Mexico, and finally, the United States.
I felt good living in Moscow, just not as an artist. I realized I wouldn’t succeed as an artist there because it wasn’t my culture. People don’t understand me, And it could be that they identify with the rhythm and dance along with it. Still, they wouldn’t truly understand the lyrics, and that’s something I believe that music and food have in common our listeners or customers should understand the narrative of a dish or a song so it can be appreciated.
Doña Vale
On July 17th, I celebrated 39 years of making and selling Memelas at my stand, so it’s gone very well. When I decided to be a single mother and choose this path, I was criticized by everybody. Some tried to spoil my dream, but my tenacity is my strength and it gave me the courage to push forward.
I am from a pueblo called San Mateo Rio Hondo in Oaxaca. Growing up on a farm has left its mark on me forever. I can’t see another way of cooking than from scratch and understanding the cycle of food. That is why the only place I felt comfortable when I arrived in the city was in the Central de Abastos, as close to the ingredients as I could get.
Before the Street Food show on Netflix, I was published in other culinary books, and chefs from all over the world have come to taste my food and record me for their social media. Outsiders are surprised by how we do things here, but around the plaza, nobody is. All this attention not only brings people to my business but others too. I don’t think people often see the value, but we all keep our heads down and do what we do: cook good food daily!
I believe that after my time is up, my daughter may choose to take up the mantle. Initially, I wanted her to choose her own path because challenges make you grow. Now she is here with me learning every day, but in the end, it will be her choice.
Today, people usually talk about comida callejera (street food) in a demeaning way, but I think it’s excellent. I make comida callejera. It’s delicious, original, and the tradition of every state. Just because it’s called comida callejera doesn’t mean it’s less than anything. We cook what's most original because we love it!