Julian
When I was 11, my mom opened a Colombian Bodega/Deli in East Hampton, New York. I remember working the register with a metal box and calculator on the first day. When I wasn't at school, my mom would ask me to give her a hand. I didn't enjoy the first few years, especially on the weekends as a kid, and preferred to play. As time passed, I realized this was feeding my family, and as my mom was a single mother, I had to step up.
As I began to enjoy working more, I decided to go to school for business. I learned a lot about finance and marketing. I worked with my mom, and after I began bartending and realized I wanted to get my master's in Hospitality. The school from Switzerland had a sister school in Spain, where I had to do a six-month internship, and I was lucky to be chosen by the Ritz of Barcelona as a server in one of the best restaurants.
Being an American and living in Europe like I did for one year changed my mindset! I started enjoying the simple things of life. I arrived with 5 bags full of crap and returned to the USA with a small carry-on and my same dream of opening a restaurant. The restaurant director of the Ritz was a good friend of the executive chef at the Ritz in Miami, so I landed the job as front-of-the-house supervisor.
It's been 15 years working my way up in the industry, but I wasn't fond of wearing suits and shaving my beard every day. I always had a more back-of-the-house personality, yet I knew I was doing this because I had a purpose. I tried to spend no more than one year and a half in places to learn as much as possible in corporate, mom-and-pop, and high-end settings when I discovered it was time to make a shift and work in a place I see myself hanging out.
I partnered up with a group that was opening up a brewery that served Texas BBQ; it took three years to open, and we ended up splitting, but I learned all about BBQ and liked the kitchen and the fire more than the taproom.
Since 2018 I have had my own pop-up. I developed my recipes and ensured all my food came out with consistency, which was one of the main issues I encountered in the industry! I feel good now that I am building a brand with a solid structure.
Mary
In my town, from an early age, mothers teach you the basics, like washing and cooking. It is an essential survival skill. We didn't have the resources to hire someone, nor did my mother have time to do it, so we had to learn to do it ourselves. I found a passion for cooking and have taken courses since, but I've learned the most at the university of life.
I'm from Chocó, the Pacific of Colombia. I came to Bogotá for a job opportunity to care for the Caja Agraria President's kids. My dream was always to have a restaurant that serves food from the pacific in "The Big City." I found a place close to the food market where I used to do my groceries and began thinking of how nice it would be to work there next to all those fresh ingredients.
My friend told me the girl who'd taken the kitchen at the Plaza needed a lady to help her, so I came. The first two kitchen owners didn't last, and eventually, the owner of the Plaza offered me the choice of renting the space. He told me, "Señora Mary, why don't you take the kitchen since your food brings customers and is delicious?" I told him I'd love to, but I didn't have money, so he let me pay slowly, and I took the chance. Then the owner told me that to remain on the Plaza, I needed to buy the space I worked at or the rights, as we call it, in Colombia.
I was too committed to the business to let it go. I borrowed the money from a sketchy person and ended up in debt. The interest rate was also very high. My children and I went to bed many nights without eating because all the money went into paying the debt. I also encountered resistance from other business owners of the Plaza, who weren't happy I got my space and tried to force me out. But I believed so much in myself that they soon realized they couldn't break me.
I've grown in my business and as a person. The Plaza and its community have grown too. All of this has strengthened me, and I clung to God's hand a lot. It hasn't been easy, but I'm happy to say I've been here for 21 years. In the near future, I plan to expand and open a new location.
Thanks @ipesbogota and all the support you give to the cooks that are part of the @plazasdemercadodistritales
Gianluca
I started as an intern in a 5-star Hotel in Rome. I never went to culinary school; I learned the hard way. Plus, I’ve been cooking since I was 10. Food is very important in Italian culture. Still, working at this luxury hotel in Rome was challenging. For the first time in my life, I wasn’t cooking in the comfort of my home. I was working long hours, standing a lot, cutting, and bruising myself constantly. But at the same time, learning every single day and building up that professional mindset I always carry with me. I also had the opportunity to work with extraordinary Chefs and cooks. I ended up working my way up to Sous-Chef at the hotel. Afterward, I worked in several other kitchens. When I moved to Toronto, after 1 restaurant, I became Head Chef of a small business specializing in classes and private events. That's when I decided to open my own "Private Chef business."
You see, food is emotion. Emotions are delivered the second food touches your palate. In my new role as a Private Chef, it’s one of the things I love most. The opportunity to express me and bring that joy into people’s homes, see it displayed on their faces, and be part of their events, almost like becoming a part of their family. Exploring different ingredients and techniques, creating new dishes to present, and cooking for my clients keep me going every day. The constant desire to make better dishes every single day.
In my opinion, this profession is humble because, at the end of the day, everyone has to eat. Nutrition is part of our lives, and knowing that we are behind that 1 meal of that person's day, makes you feel like a superhero.
That being said, one thing requiring change is definitely the pay. The Back of House teams’ hours is exhausting and tiring. They definitely deserve better compensation than what is offered today. Dedication, sacrifice, and hard work are the only ways to succeed. Love your job and strive to be better every single day. Research, confront yourself with other professionals and cooks, and most importantly, don't be afraid to fail. You have to throw away (or eat :D) a lot of loaves of bread to get that perfect one.
Placid
I was born and raised in India and have been in the industry for seven years. My journey began early after spending time in my aunt's kitchen. Watching her make her special Beef Stew and turn essential ingredients into a magical meal triggered an exciting desire to learn how to cook. I still remember the smell of her kitchen. All of this led me to pursue a career as a Chef. I went to culinary school at the Institute of Hotel Management, Catering Technology, and Applied Nutrition Goa. Later, I started applying for a job in a restaurant.
After landing a job, I quickly realized it wasn't what I expected. My first experience was horrible. I hated it. The heat, the pressure, the violence…it all got to me, and I almost quit. But I realized that this was all I ever wanted to do. So, I made sure to show up to work every day, no matter what happened the previous night. This resilience helped me persevere and push through the tough nights. It shaped me into the cook I am today.
Learning something new every day, in every aspect, is one of the primary motivators that keep me in the industry. Watching people being brought together through the shared love for food and forgetting our differences for those few minutes of eating makes me believe in world peace. Another one does not know how strong I am until being strong is my only choice. I know it doesn't always feel like it, and most won't believe it when I say this, but I promise you, if you can just put in one more day and cook like it's your last, you'll come a long way. The one thing that does suck is the exploitation of labor wages. It's a shame to work your ass off day in and day out, sacrifice your entire life in the pursuit of the craft, give world-class hospitality, and not even be able to have a decent living standard ourselves.
Nonetheless, don't let negativity stop you. Keep pushing, keep pushing, and keep going. Don't fucking stop. It's a good life, trust me. It may not be easy now, but it does get better. Keep your head down, learn the craft, and question everything. You're doing fine. If you fall, pick yourself back up, dust yourself, and keep pushing forward.
Maria Cristina
I inherited my brother’s love for history and combined it with my love for the kitchen.
After the pandemic, my brother and I decided that we had to start again with a new spirit. It wasn't enough for us to re-propose a high-level cuisine; we wanted to offer experiences capable of merging the pleasure of the table with history. Thus the “Heretic Dinners” was born, and it’s only the beginning of a new path. Our "Heretic Dinners" will not only be tastings of flavors lost in the mists of time but real cultural evenings. Between one course and another, Armando will tell the story of the Cathar movement, an important and influential portion of our Italian roots, from its birth in France to its spread in northern Italy, then arriving at the persecution by the Church, which took the form of a real genocide, and at the end his disappearance. Still, in the context of dinners, we are studying a rich and varied calendar of meetings, shows, and historical insights that will be held in our restaurant.
Private time for a chef is very little and precious, so I pay detailed attention to the service and experience. Establishing empathy with guests is crucial, allowing them to taste the dishes and experience the atmosphere of the room with serenity and conviviality. It's not always easy, but I think it's above all, a duty for me as a chef and then an enrichment as a person. Exchanging opinions and listening to different points of view leads to improvement day after day. Part of my job involves knowing how to listen to others.
Every time I try a new dish it's like I face a personal challenge, and I'm very strict with myself. The other side of the coin is that I have a lot of fun cooking, and what I prepare, I do with love; it doesn't matter if it's a complicated dish or a hard-boiled egg; if you don't put love into it, it's not cooking but just preparing food.
I'll leave you with a maxim by Jean Brillat-Savarin, an eighteenth-century French gastronome, which I have made my own – “The discovery of a new dish is more precious to mankind than the discovery of a new star.”
Jhonny A Delgado
My name is Jhonny A Delgado. I'm originally from Venezuela, and I arrived in Miami about seven years ago. Upon arriving, I applied for political asylum.
The Kitchen marked me forever when I felt alone; I had no family in the city, and I focused on bettering my craft and working in a restaurant kitchen for 15 hours + a day and didn't feel the time. All my sadness suddenly disappeared, and the team became my family.
I fell into the kitchen world by chance, meeting good people who inspired me and made me fall in love with cooking. I took courses from great local Chefs to improve my skills. I also obtained a short degree in Mariano Moreno in my country. My first kitchen job was small, something familiar where I learned the product's value.
I love the creativity that cooking provides, and working alongside great chefs who teach you to love what you do, has genuinely helped cement that appreciation for the Kitchen in me. It's become a vocation. Cooking with love every day and dealing with so much stress to achieve exemplary service are some features that make this career so unique. It's one of the reasons that keeps me in the industry, as well as seeing guests' happy faces when they eat. I enjoy what I cook with my team and what we get to innovate every day. It truly feels like a family.
In my time, I've understood to value each person in the industry, from the dishwasher to the restaurant owners. Nothing works without a solid base. Keep going, keep going, and don't stop. It's a world of competition. It's not easy, but it's not difficult either. Look for what you want in your life every day and whatever you do, do it with passion. Treat everyone with respect. Character, respect, and equality are sometimes lacking in this industry; we spend too much time together to get lousy treatment, so choose where they treat you right.
Maria Pilar
My mom has had a restaurant here for 70 years in Perseverancia. My siblings and I were practically born and raised here in the Plaza, but only 3 of the 8 children continued with the same passion for cooking. I’m 55 years old, and I’ve only taken a break when I had my daughter. Otherwise, I’m here full-time.
When we were kids, we would all help my mom after school. It was a family business, after all. Some of us would help her peel potatoes, while the rest would clean dishes and take orders. We were practically raised in the kitchens of the plaza. Thanks to this job, she was able to pay for our schooling.
When I had my daughter and husband, I decided to have my own business, and I couldn’t think of a better place than the plaza I grew up in.
The Plaza is always lively. I’ve had some of my best memories here. When I was young, we would have a girls’ meeting on Thursdays, have a drink here in the Plaza, and go for walks. Now, there are a few of the old ones left. We are still here trying to have a healthy relationship and help each other. It’s like a second family here.
I love this job, but sometimes it gets hard because trying to please every person’s taste can be difficult. On the other hand, when I’m told, "it was delicious; this time it was better," it’s all worth it. That is what makes our profession. We don’t see it as a job, but rather as a want to do this. I see the world through food and wouldn’t imagine myself in any profession other and place than this one.
Thanks for the hospitality @ipesbogota @juanstarving and all the support you give to the cooks that are part of the @plazasdemercadodistritales
Mert Kerem
I was born in Turkey, Bolu, where I currently reside. I grew up in a family where everyone was a cook: my mom, grandfather, siblings, and aunts. My father was a well-respected Chef in Turkey, and I envied that at a young age. I always dreamt of accomplishing something of the magnitude he has, and now that I look back over my life, even though I’m 22 years old, I’m happy with how far I’ve come.
I didn’t go to culinary school. I learned on the field. I started from the lowest strata and worked my way up to become the Chef of my own kitchen. There were many difficulties along the way, but these didn’t discourage me.
My first job in the industry was at a hotel. I didn’t know anything, and during my first week there, the kitchen Chef told me, “If you don’t learn, you will be fired!” Inspiring words, no? Then on my 3rd day, the Master who taught me about the job had a traffic accident and couldn’t come to work. I ended up serving breakfast for 600 people! Afterward, I got upgraded to Breakfast Chef. Not bad for my 3rd day.
I absolutely love to cook. I love the smells that fill the space. I enjoy constantly trying and doing different things every day. It amuses me, and when I get a thank you at the end of the day, it energizes me and fills me with more motivation to keep going. It doesn’t matter if I’m sad. As soon as I enter the kitchen, it all goes away. Everyone has a place where they belong and feel happy. The kitchen is that place for me. No matter the problems, the kitchen is my home.
Aside from my love of cooking keeping me grounded in this industry, I also have a personality that refuses to give up. It doesn’t matter if I don’t know something or how often I fall. I always get back up and continue until I learn. I also love teaching people. I’ve had many students over the 8 years I’ve been in this industry, and I’ve collected plenty of information on cooking and different techniques from many different people. That brings me a lot of joy.
Sofia
It was 1991 back in my country, and we weren't even married when I began working at the register at a small Mexican restaurant; I had never had the experience of working professionally with food. I cooked only at home, but when I came to the U.S. with my husband, we had to get papers, and they told us the easiest way after trying everything was to invest in a restaurant. I was always curious about the restaurant industry from the beginning. My house was always full of children, so cooking was a fun family activity.
Buying this restaurant was a matter of chance. It happened because, coincidentally, there was a chef we had met who was a good friend of my sister-in-law. Initially, we came here out of necessity and for an opportunity. The idea was to come and go, but the pandemic made our stay. I received my papers in September, and we bought the restaurant in March when immediately the pandemic started. The other chef left us, and I had to manage the payroll, cook, and everything while scared in this country, not knowing anything. So, thank God a little angel came, a new chef who has changed our lives.
Even after the rough start, the kitchen fascinates me daily. I love when people have that "que rico, me encanta" moment. It is very fulfilling when people like what you cook. It's what satisfies you the most. Although what is difficult is difficult, and what is demanding is demanding. It is demanding now because we have a clear porpoise and a chef with an impeccable work ethic. It would be easy if she were someone who would settle for anything less. The Chefs are the ones who make the ship sail as it should. Every day improves, and we are proud of what we have achieved and learned. If there is a good captain, the sailors follow. If you don't have a good captain, there is no north, and the ship will sink eventually.
Nick
I started cooking at an early age when someone told me that if your mother is not at home, you must learn how to cook. That was the spark that started it all. So far, I’ve been in the industry for 18 years. In my time, I’ve worked in many restaurants, and I can honestly say NYC restaurants are a whole different beast! We all know it’s a fast-paced city, so you can imagine how things get behind the stove.
One time I saw something I’ll never forget. A cook was walking by, and the floor was wet. He didn’t notice, and when he slipped, his first instinct was to hang on to the closest thing to him. Unfortunately, it was the fryer machine, and his arms were covered in burning hot oil. In his haste to remove the oil, he grabbed a towel and tried wiping it off, which only worsened the situation. He ended up peeling off his skin! I still cringe remembering that story.
I don’t live in NYC anymore. I’ve been in Miami for the last ten years, but I always look for those restaurants that remind me of home. Even though there are a few here, I manage to find and work for the ones that give a 100% and care about the service, products, and their teams.