Marco
"I’ve been working in kitchens for the last five years; many things were happening in my life back then and I had trouble sitting down and focusing on my studies, so I decided to drop out and when I was in need of a job, I got a gig in a pizzeria which was a sink or swim moment for me - I had tried many things but nothing clicked, and the kitchen was the first place where something finally did, it was a revelation
I’ve personally found my way in the kitchen, it taught me how to organize myself and develop a routine; it’s a place where I can come and create things daily, solve problems - all those things that you normally figure out in school, I’ve figured out while working.
That ability to have an effect on people’s lives and be able to create meals for people, develop relationships with customers via the food, its inherent objectivity, and understanding the power you have is very grounding, and it’s what keeps me coming into work day after day!"
Demetrio
"I’ve been in Miami for the last 8 years, but have been in gastronomy since the age of 15 - heck, it wasn’t even legal back then to work at that age, but I really wanted to buy a motorcycle, so I got a gig as a dishwasher to be able to fund that. I actually studied music and worked in restaurants to fund that, there was also a point where I went to cooking school on the side too while doing those two things but then realized cooking school wasn’t helpful, so I dropped that and focused solely on cooking - and here we are, 24 years later.
There’s a big difference between kitchens in Spain, my home, and here; kitchens there are a lot more demanding, but this city has significantly grown over the last handful of years, we’ve seen an influx of big names and a lot of notorious restaurants have begun to pop up. I also love that the media is focusing on guys like us, humble people who work hard and believed in the city when nobody did rather than just put the lens on the millionaires who drop money on a joint that suddenly opens just to create food for social media pictures.
My issue with how things have begun moving is the influx of touristy restaurants and the focus on gentrifying everything. We need more of these family-run places that have been around for a very long time, people who dedicate their lives to their work and find a balance between being able to earn money with the food we sell and actually enjoy what we do. I never liked that buy low sell high and take pictures idea."
Alessandro
"I’ve been in Miami for the last two years – I came here from Rome; I have a restaurant there called Porchettoni though with the pandemic we had to close because of curfews and as soon as those go away in the next few weeks, we’re back in business! The food truck ( @porchettonifoodtruck ) here has actually been keeping us afloat despite having to have closed the restaurant temporarily, so I am thankful for that.
I came to Miami because of Anthony Bourdain, he actually came to try my porchetta at the restaurant back in 2012 and because of that a lot of Latinos and Americans would always come when they were in Rome for tourism. It felt natural to come here and open up a concept that would also help me advertise the restaurant while working! I love the people in Miami, it’s pretty much a Latin city in the U.S. Business is going well with the food truck, even though with the pandemic it’s taken a hit."
Daniel
"I’m 25 and I’ve been working for the last six years in fast food, but I joined this team around a month ago looking for a better way of life and obtain a job that’s sustainable through the pandemic.
The past month was very volatile, back in February sales were increasing daily, but now they’re more than half the volume they were when I joined. It’s actually been our new, morning empanadas that have kept us afloat because the rest of the day is very quiet - the economy is taken a massive hit, we struggle to get our hands on basic imported spices, and some local products have become very expensive and the prices fluctuate even though they're found in abundance, so we sometimes struggle to get what we need. Even when we thought things couldn’t get worse when Venezuela’s currency became the most devalued currency on the planet, the economy is still going downhill and our industry’s getting worse. What surprises me still is that some people in power haven’t felt this at all, and will always have priority over what the general population deems a necessity for their daily lives."
Photo and tale collected @vill237
Reporting in from kitchens in Barquisimeto Lara, Venezuela!
Cesar
"I’m from Peru, but I came to the US around 5 years ago and got my job as a dishwasher here only a few months ago; this is actually my first ever kitchen job. I’ve had other kinds of jobs but I think I feel more comfortable here, working under the A/C with good food and a good sense of humor to go around, it’s what grabs me! More than anything I feel I’m here learning something valuable; I truly hope that over time I’m able to work my way up the ranks to be on the line."
Anubia
"I’m a psychology student, but somehow I found my way into a kitchen to get some part-time work done, and the next thing I knew it’d already been 4 years, gone by in the blink of an eye!
I feel life is somewhat like a menu, we used to serve mostly Shawarmas when I first started, but over the years we have gone on to diversify the menu! It’s been a trial and error process, but it’s about what you feel comfortable putting out there, in the end. At the same time, though, we’ve never lost our essence, and kept our beloved Shawarma on the menu, retaining our identity despite the changing times. It hasn’t been easy, I won’t lie to you, sales have dropped drastically but people still want that homely comfort and those flavors. Thanks to those customers, we’ve been able to stay afloat through the pandemic!"
Photo by @vill237
Reporting in from kitchens in Barquisimeto Lara, Venezuela!
Doris
"I graduated from culinary school 20 years ago. Back in Peru, my father had a fish market/catering company, so food has always been in my vein. I was eventually given the opportunity and money to fund my studies with the goal of developing our family business.
After working with my dad, I embarked to cook and gain experience in different countries and explore different cuisines.
One of the things I love most is to do prep; it’s one of the most therapeutic things in a kitchen, and I love to see a well-prepared station, though I also suffer when I see one that’s disorganized! It’s already been 4 years here and what’s kept me going is the teamwork and the vibes. The chef has even given me the opportunity to do special nights of Peruvian dishes and people loved it!
Now I’m passing on my knowledge to my kids, one is already a cool cook and is even working in a restaurant I used to work in! I want them to continue the legacy of my family, and hope to teach them all I know over the coming years!"
Carla
"I’m 20, and I make the empanadas, breakfasts, and lunches; I also help out with the cleaning and general kitchen upkeep. I started working here a couple of months back and I’ve learned a ton of things that I didn’t know before, and learn about a cuisine that I didn’t know anything about, either. Working through the pandemic has taught me a lot, it’s been a big shift, but we’re managing.
My mentor was a woman called Carmen, she was the one who taught me how to make the empanadas and create the bases for all the dishes that we make, it’s thanks to her that the food I cook here has such a unique flavor!
Its been hard for me to follow a leader, but I’m glad I have the kitchen, it’s a space that makes you naturally want to learn, it’s not about egos here or who knows the most, it’s about being better with each passing day, as a team!"
Photo by @vill237
Reporting in from kitchens in Barquisimeto Lara, Venezuela!
Jefrey
"I started cooking about 5 years ago. I have always wanted to go to culinary school, but I haven’t gotten the change yet; I came into the kitchen because I needed to work, I never planned to be a cook, but after working in my first kitchen, I fell in love with it. Now, five years later I don’t want to stop.
I was a bit lost before I discovered my passion for cooking, it's the adrenaline and the stress that keeps me coming back. I didn’t know whether to go to university or become an athlete. In the end, neither of those things materialized and I ended up working for a cleaning company, then moved to Florida. Things eventually worked out though, I discovered my love for this amazing career, after all!"
Mateo
"I’ve been cooking for the last 15 years, always with Italian food. I’ve worked with a lot of big names in Italian food, working my way up from dishwasher to my current position by working hard; I’ve worked in every position in the kitchen by now, but the pasta section is my favorite. The magic of good pasta is that, even though it looks simple to make, it’s all about creating those natural sauces by mixing the pasta’s starch with oil to create emulsions in the pan itself.
The wildest thing that’s happened to me in my 15 years in the industry was working in one of my previous Italian kitchens located in South Beach; you really had to hustle and those little back alleys hold some of the craziest stories. Let’s just say, some things are better left unsaid. But after all these 15 years and all the madness of this last year, I decided to go for it and start my own food truck that sells all those great dishes I learned throughout my journey. Now I’m here on the other side of the pass trying a new approach to our industry and my food!"