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.
Jean Garcia Villalona
I was born and raised in the Dominican Republic, where I received my degree in Hospitality, majoring in Food and Beverage.
My journey in the kitchen began while I was at college. I entered the restaurant industry, and I’ve been there ever since, sharpening my skills by working at several restaurants in the country where I can safely say I’ve worked all the positions in the kitchen.
I moved to Miami in 2014, where I spent the next 2 years opening and running the kitchen of a Caribbean restaurant. After that, I worked to gain additional knowledge in French and Spanish cuisine, and later on, I started working in a Ramen shop. There I developed a special interest in Japanese and Asian food.
When the pandemic hit, and everything closed, my wife, Federica, who is also a Chef, and I started doing pop-ups around Miami. I also helped the local community with the World Central Kitchen during that time.
Sando was born from the success of the pop-ups my wife and I started, with my brother coming in as one of our business partners. Sando is a Japanese-inspired restaurant created to serve made-from-scratch Katsu Sandos mixed with Latin-infused flavors and influence while maintaining traditional Japanese techniques.
Samuel
I'm 26 years old and from Malaga, a coastal city in southern Spain.
My first memory was of food because my family has always cooked very well. And when I was only six years old, I asked my parents to give me a toy kitchen to reproduce what my mother and grandmother used to do.
After finishing my general studies, I studied at the best cooking school on the Costa del Sol: "La Consula". They didn't admit me the first year, but I was clear that I didn't want a profession other than that, so the second time I came in, I was accepted, and those were the best years of my life at that school.
To this day, looking back, what motivates me the most is continuous learning and growth; working in hamburgers, fine dining restaurants, luxury hotels, and Michelin-star restaurants made me what I am today, and being a sous chef right now.
Who knows where I'll be tomorrow or which cook I'll work for?
What I do know is that I am going to enjoy the journey.
Thank you all very much, and don't forget to visit Malaga.
Elias
I have been in the USA for the past five years. When I arrived, the only job that opened the doors for me was the kitchen, so it all started out of necessity.
When I discovered the kitchen's immediate impact on me and my passion for cooking, I pursued the career and studied culinary. In my head, I never imagined this would become my career. A few lessons that changed my work ethic and became part of my lifestyle were the importance of organization, punctuality, and respect for others in the kitchen, regardless of race, color, and background. More than just a job, it has become my passion and lifestyle.
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.