Andrea Adornetto
My name is Andrea, I was born in Sicily and now I’m a chef in Riyadh, Saudi Arabia.
I went to cooking school as a joke. After the first training in the kitchen, when I put on the white jacket.. I suppose that was the moment I fell in love.
It wasn’t always beautiful, there were moments in which I felt like giving up. But I persevered. I was always hungry to learn.
Every day is an opportunity to restart, to do better. Bad days happen…but it’s on us to make them right.
During the journey I’ve met people who have changed my ways of understanding the kitchen, chefs who have taught me not only professionally but humanly too. They’ve explained to me the importance of being kind to others and communicating emotions through food. It is often said that we need to leave emotions out of the kitchen, but to some extent, if the only emotion we put into a dish is our own and we don’t care about others, eventually your team won’t last long.
I’m sure my hunger to know won’t fade, I’ve dedicated everything to this life, and I’m not going to stop.
Luis Jesus
Luis Jesus
It all began when I was just 15 years old. It started as a summer job working in the kitchen, but it captivated me, and it was the ride to an endless road of culinary adventures.
I was born on the island of Madeira, Funchal, Portugal. and it’s where I currently reside. I ventured into culinary school for a while but eventually quit. Instead, I learned by doing, by experimenting. It was tough as hell at the beginning.
What I love most about cooking is the ability to ignite emotions and new experiences in people. It’s what keeps me in the industry. Every aspect of a dish counts, from how we prepare it to how we present it; it tells a story. I transitioned into fine dining and realized that I was addicted. Some might call me a workaholic, but I don’t care; it’s what I love to do. Despite the difficulties, I am driven to return to the kitchen daily. It’s the desire to do more, be more, and keep pushing the boundaries of my abilities. We all have bad days, but we persevere.
One moment that genuinely marked me was when I left one of the best kitchen teams I’d ever been a part of. In the locker room, I couldn’t hold back my tears. It was the sense of camaraderie and the commitment we had that left a lasting impression.
It’s a privilege to directly impact someone’s day, feeding them and creating a meal that brings them joy. The most valuable lesson I’ve learned in the kitchen is to admit your mistakes and never repeat them. It’s crucial to learn from your failures and grow as a chef.
To my fellow cooks worldwide, don’t stop at the first obstacle; keep going and remain humble. Learning is a continuous process that opens doors to new experiences and opportunities. It’s like a passport to anywhere you want to go in the culinary world.
Brian McDonald
My name is Brian McDonald.
I grew up in the projects of Charlestown, Massachusetts, in a large family. Food was the most crucial moment of each day. Church food banks and farmers markets all stretched to feed five kids.
Living in a city with such a diverse culture and history, paired with low-income and resourceful parents, the kitchen was a playground of creativity and flavor influenced by the culture of my city. Time slowed down; burdens were released when bread was broken.
In the name of opportunity, my hard-working parents moved us out of the city and into the country in Chattanooga, TN. The move did away with concrete and bricks and traded it in for mountains, farmland, and a new potential—an entirely new influx of culture, history, and a different pace of life.
One of my first jobs when I was young was in a restaurant, in the dish pit. I loved the kitchen; I couldn’t stay out of it. Despite many careers, I’d always find my way back into the kitchen. Food was still the best time of my day, even when it was work.
About three years ago, I decided I wanted every day to be how I felt when cooking. So, I started a pop-up restaurant and dedicated my life to chasing the feeling that cooking brings me. I showed the world what I thought of food and an undiluted version of me, and I never felt more seen.
These days, the hard days and chaos are still muted every time I turn on the stove, every time a farmer comes in the back door, and every dish that hits the pass. This time, the difference is that it’s my restaurant @macs_kitchenandbar and every cut, sear, and chop is connected to the ones who grew it.
There was a transformative moment in my journey when I took a job for a non-profit organization as a chef. I spent six years teaching kids where their food came from and introduced them to cuisines they otherwise wouldn’t have experienced at a young age.
I hope my restaurant can continue shifting my city into focusing on slow food made with time and care and to see the revitalization of a food system in Tennessee that used to feed itself off its own land.
What is your favorite street food?
As simple as it may seem, a hot dog.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@callioperestaurant
What is your guilty pleasure?
Pizza. Thick or thin, in crust we trust.
What ingredient do you find overrated?
Not an ingredient, but fried food.
What ingredient do you think is underrated?
Peas.
What is your favorite kitchen tool?
The spoon I use for grits, it’s the grit spoon.
What is your worst kitchen nightmare?
A silent ticket machine.
Cameron Ingle
Cameron Ingle
It all began on my 12th birthday after seeing a family friend in his kitchen. Intrigued, he invited me into the kitchen, and from that moment on, I fell in love with the kitchen’s smell, sound, and pulsating energy.
Shortly after, I began my culinary journey as a three-day apprentice, undertaking tasks such as inventory and minor projects. Over time, I graduated to salads, then to the veggie station. The lessons from those formative years still resonate 22 years into my career.
At 34, I am incredibly fortunate to have collaborated with remarkable chefs and brilliant mentors. I spent 5 years under Chef Thad Gilles at a small French fusion restaurant in Ann Arbor, Michigan. Later, I went to work for Thomas Keller at Bouchon Bistro in Beverly Hills. The kitchen put me into the orbit of some of my best and favorite mentors, Rory Herrmann, Carolyn Nugent, and Alan Ramos.
I navigated through experiences with owners and chefs who taught me valuable lessons in what not to do. After those dark months, I found myself in the kitchen of Ori Manashe, rightfully nicknamed La Bestia (the beast). His kitchen tested every ounce of skill and changed my entire thought process when he told me I needed to cook like a grandma. This helped me understand the importance of cooking with intention and grace.
Then came Blue Hill and Dan Barber, a culmination of perfection and education. I learned from Dan to avoid getting stuck chasing accolades and stars and that a star changes nothing in how you cook.
As chefs, we must recognize the necessity of providing our cooks with the space to grow within our kitchens. Without the next generation understanding that mentorship is crucial, we risk dying out. The essence of a chef’s job is to make everyone on their team better. By understanding their goals and earning their trust, we can guide them.
At Marisi @marisilajolla in San Diego, I inherited a team of chefs and cooks who are hungry to learn and driven by goals. I hope to return to New York one day and eventually return to Detroit/Michigan, my hometown. Nothing beats the experience of New York farming and So Cal for the winter.
What is your favorite street food?
Dirty water dog in NYC
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Tamar shawarma in Santa Barbara @tamarsantabarbara
What is your guilty pleasure?
Chic-fil-a
What ingredient do you find overrated?
Uni, its good but not that amazing
What ingredient do you think is underrated?
Oats and grains in general
What is your favorite kitchen tool?
My knife
What is your worst kitchen nightmare?
Straining stock and the chinois breaks on the last little bit im straining and i have to start all over again.
Interviewed 🎤📸 by @mwatsonnyc
Aminah
Aminah
I started cooking a lot at home during the pandemic, mainly foods I ate in New York, Mediterranean style to be more specific, and I found I loved it. But I wanted to learn how to cook professionally, and in the process, I got the opportunity to meet the chef I work with now. He allowed me to work in his kitchen, where I’ve been the last couple of months.
Before the pandemic hit, I worked in tech at Apple, and one of the things I brought over from my former career was paying close attention to detail and being very organized—two factors I found important then and now in my current profession. Good listening skills are another essential factor too.
Cooking has become my passion, and I don’t see myself working on anything else. At the moment, I’m working on the pastry side, an area I never thought I would learn to love since I like savory. Still, I believe it is essential to understand everything from pastry to savory because, at some point, you’re going to incorporate both.
Almpantidis Nikolaos
Almpantidis Nikolaos
I’m from Greece, specifically from the vibrant city of Thessaloniki. I’ve always had a deep passion for cooking and genuinely love my job. In my line of work, creation plays an important role. I like working with local products that thrive in my region and using them to craft dishes of high gastronomy while respecting the traditions that are my craft’s foundation.
My journey into the culinary world was guided and nurtured by my parents and some incredible chefs who provided their support and knowledge. My first job in the industry was at the Hyatt Hotel. It’s hard to believe that it’s been eight years since then. Currently, I’m proud to be a part of the culinary team at the Ammoa Hotel.
The turning point in my career came when I had the opportunity to cook for the President of Greece. The positive feedback and compliments I received were deeply gratifying
There will always be low and high moments in our careers. The most important thing is to stay humble and consistent.
What is your favorite street food?
Bao buns
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Delta restaurant
What is your guilty pleasure?
Foods
What ingredient do you find overrated?
Truffles
What ingredient do you think is underrated?
Onions
What is your favorite kitchen tool?
Knives
What is your worst kitchen nightmare?
A colleague’s shirt was burnt.
Damiano Liso
My name is Damiano Liso, and I’m an Italian baker. Baking is my life. Without it, I wouldn’t be happy anymore. I love experimenting and creating new combinations of bread and pizzas and being able to express myself through baking.
I started my journey at 11, watching my older brother work, but I learned to love and respect food by watching my mother cook for my family. I started my kitchen journey working in the family pub. At the time, I considered it a bad job, then slowly learned to love it. It made me understand the life of someone who works in the kitchen. In the process, I also learned you have to respect all the components of the kitchen: your colleagues, the equipment that are like family members to me, and above all, you have to respect the food!
When I was 20, I opened my business, going through many difficulties but mostly skepticism from everyone except my parents. But that’s okay. It’s crucial to always believe in what you do and don’t stop believing in yourself.
Currently, I am visiting the culinary cultures of other places. I have been to Sydney, and now I am in Volpaia, Tuscany. I’m so grateful to be able to do this now. I have learned that every moment is precious, even the ones in the kitchen with one’s colleagues.
Sorakom Keawsamerta
I was born in Chiangmai, Thailand and now live between Bangkok and Virginia.
I was a MasterChef Thailand finalist in 2019 and have been living in Virginia for 7 years since my spouse opened a restaurant in Middleburg.
For over 30 years, I have been cooking with a deep passion that originated from my grandmother’s teachings and the happiness I felt witnessing her culinary skills. Today, I proudly co-own two Thai restaurants in Virginia, USA, and had the privilege of being a finalist in MasterChef Thailand in 2019. My experience drives me to impress people with my recipes, and witnessing their smiles brings me immense joy. I aim to create lasting dining experiences through my culinary journey.
One day I realized that as a leader in the kitchen, I could actually make a difference in other people’s lives and change the way they see things. There was this line cook who was going through a tough time and wasn’t sure about sticking with a career in the culinary world. I asked him to help me out with a special recipe, and I made it clear that he was the only one I was letting in on the secret. That really perked him up, and ever since that day, I’ve seen a huge change in him.
Just know that as a leader, your actions in the kitchen can go a long way and have a significant impact on others.
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Photo by b.j.w.k.
Dr. Chef Parvinder Singh Bali
Dr. Chef Parvinder Singh Bali
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I’m a native of Baramulla in Kashmir who dreamed of being a neurosurgeon but pursued Mechanical Engineering. Unable to keep up with my studies & medical exams, I took some time to work at a hotel. A passion grew so strongly in me that I ventured to be the ‘Rat in Ratatouille’. I joined the Oberoi Center of Learning and Development (OCLD) to build my career in the kitchens. My first posting was in the Oberoi New Delhi pastry kitchen, where I worked under numerous expat chefs to gain knowledge and skills, leading me to win a gold medal at the Oberoi Culinary Olympics in 1996. I became the youngest pastry chef of Oberoi Hotels and Resorts and was sent to Australia to train with the best chefs.
During my training days, I had to prepare a pure chocolate cake, and since I had never made one, I completely messed up. I was yelled at, and from that day, I decided to make the best cakes. I trained for 16 hours a day until I got my cake right. This birthed my interest in pastries.
Over the past 30 years in the industry, I have visited many countries to do Indian Food promotions & festivals, working with world-renowned MOF pastry chefs like Stephane Treand, Stephane Glacier, Jean Francoise Arnaud, and Sebastian Chevalier.
I have authored five books, which are textbooks for catering colleges in India, Kenya, Nepal, and Malaysia. Today, I am currently working with OCLD in Delhi, India, as Corporate Chef L&D & have completed my Pro Certification Level 2 from the Culinary Institute of America.
One thing I wish to change in this industry is the working hours and the pay, especially at the staff level.
What is your favorite street food?
Raj Kachori- it’s an Indian Street food where a ball of crisp pastry is filled with yoghurt, tamarind and mint chutney
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Jamavaar at the Leela hotel
What is your guilty pleasure?
An ice cream sundae with choco chips, nuts, crushed waffle chips
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Millets
What is your favorite kitchen tool?
Small offset spatula
What is your worst kitchen nightmare?
Getting locked up in freezer and not being able to come out
Spotted by @alandmello @intlchefdayindia 🔪
Amy Smith
My name is Amy Smith.
I can’t recall a time in my life when I wasn’t immersed in the kitchen. Growing up in New Jersey, I consistently found myself alongside my mother or grandmothers, “helping” them cook. Since I was 8, I told everyone I wanted to become a chef. I debated other routes during my teenage years but always returned to the kitchen.
I’ve worked in various kitchens for almost a decade since receiving my Baking and Pastry and Food Service Management degrees at Johnson and Wales University in Rhode Island. At 19, I attended a culinary internship in South Carolina, thinking it was a baking internship. It turned out to be at an upscale golf resort, and although I’ve cooked a lot, I never had to at that level professionally. However, I learned how to adapt and ended up not only loving it but excelling at it.
In my senior year, needing money, I started working at a coffee shop in Rhode Island to make money. Thinking I’d be there for 3 months tops, I stayed for almost 3 years. Within this role, I helped to build their food program and grew into management roles where I learned a whole other aspect of the business. Dealing with guests and becoming close with regulars showed me how much I loved not only the back of the house but the front of the house.
An invaluable lesson learned is that staying comfortable hinders growth. So I moved to another coast, San Diego, and went back to a line cook role. Because of my love for both the front and back of the house, I have been fortunate to work the bar and kitchen @marisilajolla . Now I’m back in the kitchen working under executive Chef Cameron.
To my fellow cooks, adapt, trust the process, and work with people who recognize your strengths and weaknesses. I hope to see more and more women involved in higher-level kitchens. The industry is improving and moving in that direction, but being the only woman in spaces in this industry is still too common.
What is your favorite street food?
Halal
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Communal Coffee @communalcoffee
What is your guilty pleasure?
Wine
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Honey
What is your favorite kitchen tool?
Hands
What is your worst kitchen nightmare?
Ticket machine never stopping
Interview & 📸by @mwatsonnyc official HOTK Reporter in San Diego 🌊