Bernardo
Bernardo
I began working as a dishwasher when I was 16. I caused trouble at school, and my mom thought keeping me busy after class while helping with some bills at home would be a good idea. She pulled some strings where she worked in Downtown Miami, and that’s how I landed a gig at Fratelli Milano, thanks to Fiorella, the owner.
As time passed, I juggled different tasks – handling phones, helping in the kitchen – you name it. I was always up for learning something new. Eventually, the pastry chef and owner, Emanuele, needed an extra pair of hands. He trained me upstairs in the pastry studio, and I learned everything from pastries and pasta to bread. Once I got the hang of it, he trusted me to take the reins when he was on vacation. That was the first time I felt a sense of responsibility and confidence.
Working in the kitchen has perks, particularly the incredible connections formed, like with the Chef, who’s also one of the owners. Even though he’s the boss, the dynamic in the kitchen is like a team. That’s a big reason I’ve stuck around for over ten years! I’ve got this knack for making things look good with my hands, and the Chef knows it.
After a solid run in the kitchen, I figured it was time for a change. At first, I never saw myself in the dining room – I’m a bit reserved. The pandemic shook things up, and I stepped out of the kitchen to help with deliveries. That’s when I saw an opportunity for more skills to pick up in the front of the house, like learning about wine and communications. With over 13 years of understanding every facet of the restaurant, my communication skills with the back of the house and the ins and outs of each dish became my strong suit for becoming a server.
Both kitchen and dining room jobs have their perks, especially if you’ve dreamed of running your business. Working in the kitchen makes me a better server – I can answer any question about the menu. It can be challenging, but I’m doing something I genuinely enjoy.
This place is like my second home, like family. It’s a top-notch spot to work. I am the captain server today and hope to become a manager & bussines owner one day.
Luis Contreras Gamboa
Luis Contreras Gamboa
I’ve been in the cooking world for nine years now, but I didn’t take it seriously as a career until I was 23. My stepdad and chef at the time encouraged me to pursue cooking. I was scared, having seen people burn out and chefs stressed; I didn’t want that life. But now, I love it so much!
I was inspired by watching my grandma cook for others every day, something new each time. She always cooked for everyone, no matter who they were. There was always food on the table. For me, cooking is a way of showing someone you care and expressing yourself through food. I might not express myself in other ways, but it comes naturally through food.
An opportunity arose to go to San Sebastian, Spain, but it wasn’t the right fit for me—too old-school, even though the connection with local produce and great food was inspiring. Then, I went to London and found well-done food that wasn’t pretentious. However, I didn’t get paid, the jobs provided housing, and I lived off savings. Despite the challenges, I cherish my time there, and it helped me discover the kind of food I wanted to cook—something accessible to most people. Quality produce for our dishes isn’t exclusive to Michelin-starred restaurants. We can prepare them more simply.
After coming back from Europe after COVID, I was a bit lost. I could have returned to Michelin-starred restaurants in San Diego but chose a pizza place for better pay. After a month, I started doing pop-ups and catering. Then, I went to the Hamptons for private cheffing.
Looking to the future, I hope to give more to the community. Growing up in Mexico and San Diego, I saw the difference in school meals between Tijuana and the US. I admire chefs who cook really good food in school cafeterias.
Being at Bica has made me realize anything is possible with a good team! With its small team and caring owners, Bica makes me feel valued.
One thing this industry needs to change is how people get paid. Staging for free for hours and working 16-hour days should not be the norm. Everyone should have a chance to learn, and the industry should be more open to newcomers.
Interviewed & 📸 by @mwatsonnyc reporter in San Diego ✊
Suman Ali Sayed
I am Suman Ali Sayed. I am a second-generation Bahraini.
My professional culinary journey began at 17 when I landed my first job as an entry-level cook at the Golf Club near my home, which had a fantastic food and beverage program. This experience ignited my passion for the culinary arts even more and led to a scholarship for culinary studies in Jordan. I didn’t look back after that. Later, I pursued a post-graduate program in Culinary Management in London, Ontario. When I first started, I would make 150 poached eggs a day, different variations of eggs, and I loved every bit of it.
My enthusiasm drove me to extend my learning beyond regular hours, interning in various kitchens to acquire diverse techniques and recipes. Throughout the years, I have collaborated with luxury brands, esteemed restaurants & corporate Culinary Brands. I’ve been a featured Chef on the James Beard Nominated Canadian Food Docu-Series “From the Wild.” Now, I focus on my passion project, “House of Khaleej,” where we offer exclusive culinary experiences in Canada, Bahrain, and Saudi Arabia. The essence lies in educating guests about “Khaleej Cuisine,” delving into the ancient culinary techniques and diaspora food influences in the Arabian Gulf region.
Middle Eastern food is so much more than falafel and shwarma. Cooking outdoors on an open flame, we pay homage to diverse cultural traditions while using Canadian regional ingredients. As a woman, one of my goals is to be a role model for others breaking into the culinary industry. Despite often being the sole female chef in kitchens, I remember being told, ‘A woman’s place is in the home kitchen, not the professional kitchen,’ ‘Wait till you see her fail in this career.’ Rather than letting those words bring me down, I used them as motivation. Once the coat is on, a chef is a chef. Never doubt your ability to succeed.
Practice consistently, maintain a learning attitude, stay humble, and never look down on your team. Being a chef is a collaborative effort.
Credits 📸 From The Wild 📺
Tessa Babcock
Cooking has been a part of my life for as long as I can remember—watching my parents prepare dinner or following YouTube recipe tutorials. My mom enrolled me in a culinary summer program when I was around 13. It was a two-week crash course in a restaurant rotating stations—pantry, hotline, pastry, dining room, and dish—working 2-3 days each. It’s where I first fell in love with the kitchen.
I attended every summer after that, and a full-year program was offered in my junior/senior years. My school days were split between the restaurant and regular classes. I secured my first restaurant job at 16 as a prep cook at Ivar’s Acres of Clams on the Downtown Seattle waterfront.
I went to culinary school in South Seattle, advancing from prep to line, lead, and sous chef. I never looked back. Then, I pursued my BAS in Hospitality Management, juggling early mornings for school and late nights for work. I often found myself sleeping in my car and drinking a lot of caffeine. I’m not sure how I managed it all!
My coworkers are family; they’re all struggling with you in moments of struggle. Learning to work as a team, asking for help, and relying on each other are invaluable lessons the kitchen has taught me. Many aspects of my life have changed from Seattle to San Diego, but the one constant is kitchen culture. I can always rely on my team even when I’m away from home.
When I worked at my first fine dining restaurant, I thought I knew it all at 19 and was quickly humbled. The hours were long, the pay was low, and the job was mentally taxing with a borderline insane chef. This 10-seat restaurant with an 18-course tasting menu and 7-person staff became my life. It’s where I learned what I was truly capable of and experienced the intensity of restaurant life.
In this male-dominated field, I’ve worked twice as hard, even for free, to prove myself. Despite a decade into my career, I still find myself second to a louder man in the room, being labeled “young” and just a “girl.” It never gets easier, but I’ve learned to navigate better. I stay for the love of food and restaurants, but I hope it gets easier for women like me.
What is your favorite street food?
Seattle dog
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@colimas_northpark Chile relleno burrito!!
What is your guilty pleasure?
Doritos locos, tacos from Taco Bell.
What ingredient do you find overrated?
Anything gold
What ingredient do you think is underrated?
I think vegetables in general are underrated. I had a chef once tell me “its easy to get people excited for meat. Its difficult to get people excited about vegetables” and I find that to be very true. I was vegan for 2 years to force myself to get creative with cooking vegetables. To find a way to get myself excited about vegetables and to think outside to box of what cooking is aside from animal protein.
What is your favorite kitchen tool?
Mini mandolin! Perfect for slicing garlic.
What is your worst kitchen nightmare?
Setting off the ansul system mid service.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
@angelikwaah
Interviewed & 📸 by @mwatsonnyc
Chavdar Todorov
My name is Chavdar Todorov.
My culinary journey spans over 17 years. Originally from Bulgaria, I’ve called the UK home for over 15 years. When I purchased my first cookbook at 7, it ignited my passion for cooking.
Although I studied business administration at university, I never completed my degree. I have worked in various establishments across the UK, including many Michelin-star restaurants and corporate catering, in Scotland and then in London for the last 10-12 years.
My first job in the kitchen coincided with another job as a waiter. I juggled kitchen work from 8 am to 1 pm, followed by an hour commute, and then working until 2 am.
In 2016, I ventured into independent work, focusing on pop-ups and collaborations. During this time, I organized immersive dining shows and corporate events. However, everything stopped with the onset of the pandemic.
At the end of 2020, I called my friend Han, the owner of the building, and we came up with the idea of @slowburnlondon . Initially, the concept was rooted in offering easily deliverable and takeaway smoked meats. However, we redirected our attention towards a vegetable-centric menu. With the growing importance of consuming less meat, our meals are often 50% vegan. Our all-inclusive approach ensures that everyone can dine together whether you prefer meat!
I’m not a fan of veganizing products; we stick to whole vegetables without substitutions and eat everything in moderation. We source our ingredients from three suppliers: vegetables, general stuff, and one for UK farmers.
Considering Slow Burn has gained momentum, our primary goal is to continue building the kitchen team. Slow Burn is here to stay, and expansion is possible, especially within London.
For those starting in the kitchen industry, be prepared to work hard and make compromises. You have to be dedicated and be ready for the unsociable hours. Recognizing the importance of stepping back, taking time for oneself, and prioritizing personal well-being is essential. The industry is evolving, but people are burning out. Put yourself first because if you don’t, no one else will.
Interview and 📸 by Official HOTK reporter in Europe @delphine.cookk
Evodio Najera
I’m Evodio Najera. Originally from Atlapexco, Hidalgo, Mexico, I have been in the world of tacos al pastor for 36 years.
My journey started at a young age, working in taquerias across Mexico. Beginning as a dishwasher at 14, I quickly progressed to become a Pastorero at 17, spending 14 years perfecting my craft at El Rey del Tacos in Pachuca.
My brother was pivotal in teaching me the art of being a Pastorero. One day, when he couldn’t make it to work, I stepped in, and within just eight days, I took over the role of Pastorero. It’s not just a job; it’s a beautiful art form, from flying pineapples to juggling. It’s definitely not something people learn in 8 days, but for me, it was natural—it was in my blood. I had seen it so many times that it just clicked.
What has defined me is never staying in one place. I’ve worked at fairs throughout the Mexican Republic, earning recognition and becoming a sought-after figure. Tacos al pastor are a common sight on every corner of Mexico, but they originated in Arandas, Jalisco. Being a pastorero is more than being a cook; we are entertainers and hosts! People come to visit not only because of the tacos but because of the experience you provide.
An opportunity arose when Mrs. Mariana contacted me in October 2022 while I was in North Carolina. Despite financial constraints and burnout from being on the road, I patiently waited for the right opportunity. When I finally joined on June 6th, 2023, it proved to be an excellent decision.
At Tacos El Porky, we not only offer the best in taste but also provide a catering service, bringing the Trompo experience live to your house or any event. I have made strong connections with some customers; they even text me beforehand to know if I’ll be at work.
I always remind my colleagues to serve customers with love because it sustains us. Regardless of our shoes or the luxury we desire, the essence lies in doing things well and excellently.
As Chalino Sanchez said, “I tip my hat to being representing the tacos al Pastor in Downtown Miami.
Jean
Jean
My culinary journey began in the fields at Blue Hill farm, where I learned about food and developed a deep appreciation for it. After that, I landed a job at a small mom-and-pop restaurant in the outskirts of my hometown, starting out as a dishwasher and prep assistant. In the evenings, I worked at a fine dining restaurant alongside a Michelin-star chef, which really fueled my desire to learn more and understand how to treat ingredients better to bring out their best.
Farming provided me with a strong foundation and understanding of food, which has always been a passion of mine. Eventually, I felt the urge to do something more hands-on with the harvest, which led me to the kitchen where I’ve been able to continue exploring my love for food and cooking.
Bonita
I’m Bonita, Head Chef and Director at Café Van Gogh. We serve delicious, seasonally-focused vegan food. Our social mission focuses on training individuals with learning disabilities in hospitality.
Some seek to build confidence and social skills, so we tailor our training to each person, be it front-of-house or kitchen skills. I oversee the kitchen, menus, and manage kitchen volunteers. It’s more than cooking; it’s about fostering connection, growth, and skills overall—making it a truly enriching experience for everyone.
In 2015, we initially started as a vegetarian restaurant but fully embraced veganism around 2017. This shift gained us popularity, attracting non-vegans too. Being vegan ourselves for moral reasons, my business partner and I believe in serving food that reflects our values.
I hope customers feel the passion and purpose behind what we do. It’s more than just a love for food; it’s about serving with a purpose. We’re committed to compassion, empathy, and kindness toward people, animals, and the environment.
I’m originally from Buckinghamshire and moved to London at 19. Uncertain about my career path, I completed a pastry course and began in the hospitality industry. My first job in London was at Corsica Studios, working behind the bar.
The experience instilled a strong work ethic through long, busy shifts. Transitioning to restaurants, I initially worked in meat and fish-focused establishments as a vegetarian, honing fundamental skills that I later transferred to vegan cooking.
Still unsure if I wanted to be a chef, I traveled to India and Sri Lanka, particularly Waikiki, which exposed me to a rich veggie-focused culinary scene. The experience opened my eyes to the incredible variety and flavors.
Upon returning, fueled by the desire to delve into veganism, I pursued a dedicated path, working exclusively in veggie and vegan restaurants, production kitchens, and as a vegan recipe developer.
I lost both my parents at fairly young ages, my mum when I was 17 and my dad when I was 27, but they are the reason why I do the job that I do. I was always encouraged to have fun, enjoy life, and do what I love!
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📸🎙️by @delphine.cookk HOTK Reporter 🌍
Febin Johnson
Febin Johnson
Today I reside in Seattle, where I work for @TableCateringCo. I’ve been in this industry for seven years. In my second year, a guest told me that my food reminded her of someone who used to cook for her but had recently passed away. Knowing that I could create a special, meaningful moment for someone through food deeply touched me and inspired me to pursue my dream.
My culinary adventure has been a remarkable one, characterized by the exploration of diverse cuisines. From the outset, I was captivated by the idea of uncovering the secrets behind the fusion of ingredients, techniques, and traditions from various corners of the globe. In my early years, I immersed myself in the intricacies of authentic Asian flavors. I delved into the harmonious balance of spices in Thai cuisine, the umami-rich traditions of Japanese cooking, the fiery passion of Indian dishes where I was born, and the comfort of Chinese culinary creations. Each country I worked in imparted great skills and valuable insight into the cultural significance and history behind the dishes.
After some time, Scotland, renowned for its culinary excellence, offered me an unparalleled learning experience. Here, I honed my skills in classical French cooking, exposing me to centuries-old techniques and traditions.
My adventures brought me to discover American cuisine’s dynamic and innovative realm. It’s a style of cooking that beautifully blends various culinary influences, reflecting the nation’s diversity. I learned the importance of creativity and fusion.
In the culinary world, many struggle with mental illness, and there should be a proper system in place to support emotional and psychological wellness among industry professionals.
What is your favorite street food?
Indian Vada paav – love it!
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Altura, Seattle
What is your guilty pleasure?
Wine and oreos
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Vinegar – A good vinegar works magic!
What is your favorite kitchen tool?
Utility knife
What is your worst kitchen nightmare?
Fryer leaks/pour outs
Debora Fadul
My name is Debora Fadul.
My kitchen story started early; my grandmother would source helpful hands, and I would observe and learn. This is where the purpose of cooking and the joy of serving started for me. She grew up in a pre-globalized world, so recipes were passed down by generations. They were made with fresh local ingredients and cooked amongst the family. Food was to celebrate, unite, and bring joy to the table.
After attending a local cooking school, I started my cooking career by opening an outdoor creative catering business at 21. This led me to explore the Guatemalan agricultural landscape. Guatemala is known as ‘the land of eternal spring,’ thanks to mineral-rich volcanic soils and a humid tropical climate—everything grows lush and delicious all the time.
In Guatemala, because of many complex external influences, imported products and cuisine are always valued more. Through many conversations, I realized that, as chefs, we play a vital role. We influence how society structures around food—how it is grown, how and where it is transported, marketed, and how it will be consumed.
I gathered all my courage to open the doors to DIACÁ, our restaurant, to share the value within Guatemala. Through six micro-seasonal menus, we showcase incredible versions of everyday products pieced together and connected in a manner that highlights each season’s theme and ephemeral characters and flavors.
15 years ago, a visit to a specialty coffee farm shaped my approach to ingredients. Inspired by how coffee enthusiasts connected with their craft, I instilled a similar ethos in my team. Our unconventional method involves dialogues with producers about seasonal offerings. Using our in-house “Sensory Ecosystem,” we analyze fresh samples to inspire recipes. Whether it’s an unexpectedly sweet pepper or a salty, minerally fruit harvest, we celebrate each ingredient’s individuality.
The restaurant industry must give, heal, regenerate, and connect, not take or dictate. We should be flexible, adapting to nature instead of forcing it. As chefs we have a profound role in society, which we are still beginning to define and discover.
What is your favorite street food?
Elote asado or shukos.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Hard to decided between this 4 : Prudencia / Barriga Llena / Nana / Salvo Patria
What is your guilty pleasure?
Cheddar chips inside of a cream cheese sandwich with guacamole.
What ingredient do you find overrated?
Canned food
What ingredient do you think is underrated?
Corn
What is your favorite kitchen tool?
TIME
What is your worst kitchen nightmare?
Messy work area.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
Maru Molina from El Salvador.