Shuni Grace Osano
"I am currently in Paris, but I’m originally from the Philippines.
Ever since I was young, I knew I had a passion for cooking. I come from a family who’s passionate about food and the food industry, which is what brought me to where I am now.
One of the reasons I stay in the field, even though the pressure is too much sometimes, is because I set my goals for myself and my team. I always want to be creative and think outside the box. Nowadays, things are innovating, and there is more to show to the people when it comes to the culinary industry.
Being a chef is a continuous learning process when you go to work every day. I have worked in diverse kitchens, worked with different people, and encountered many cultures and personalities. I learned to be humble, and no matter what you think, how good you are, there is still a lot to learn from each other every day. The important thing is to have a humble heart for learning, respect, and treat each other like a family.
Keep doing what you are doing; we all learn from each other. To be a cook takes a lot of challenges along the way, but stay true to yourself, show respect to your chefs and fellow cooks, and always remember that no matter what you do, big or small, you are indeed making a difference and an impact in this culinary world."
Ryan O’Sullivan
"I was born and raised in Cork City, Ireland. My father’s a Chef, so you could say the love of food is in my DNA.
My early memories of food involve me eating a savory pastry native to Ireland called “jambon” while fishing with my father at the age of 5. With him, I learned how to catch fish and other wildlife. Then we would bring it home and after cleaning and butchering it, we would turn it into a delicious meal that the whole family enjoyed. These memories enlarged my love for cooking.
One of the things that keeps me coming back day in and day out is the staff. They’re an eclectic mix of people from all walks of life, different languages, and upbringings, but despite all our differences, what makes it all unique is that we all want to be there for the food. We all want to cook good food all day, every day.
In the last 10 years, I’ve learned a lot of valuable lessons in the kitchen, but thus far, 2 of them stand out to me the most.
The first being: “What’s for you won’t pass you.” The second is: don’t take it so seriously, because at the end of the day, it’s just food. We can always try again tomorrow and the next day and the next. Leave your work at work. Separate the professional from the personal because the second you start bringing your kitchen frustrations home, you will be miserable.
Lastly, I’d like to share a few words of wisdom with other Chefs across the road: The early bird may catch the worm, but the second mouse always gets the cheese. ????"
Jérôme
"I am French and I was born in Seine et Marne (near Paris). I grew up in Lorraine close to Luxembourg where I began my training as a cook at 16 years old. Now I’m working in Paris (St Germain des prés).
I decided to pursue cooking because it's a way for me to bring pleasure and happiness to people and it brings me joy at the same time!
For me, this job is like a theater play with its own actors and spectators. The show is on the plates and you are always challenged.
The most valuable lesson I've learned in this field is when you think you've succeeded, you've already failed. Nothing is ever acquired.
The best advice I can give, despite my short time as a cook, is to never give up in spite of the difficulties. The sacrifices are rewarded in the end, but remember we have nothing, without nothing."
Carlos De Garza
"I reside in Dubai, U.A.E. I’m half Mexican and half Russian.
My road to the kitchen was not straightforward. My grandfather was a great chef who loved his fermentation, and I wanted to continue his legacy as a young boy. But I also wanted to be in the military to serve. And so I did, until a spine accident that rendered me unable to move for almost two years. Coming out from that, I tried to blend back into everyday living. I studied culinary, apprenticing at places like Paul Bocuse’s. But I grew hopeless once again because no one seemed to support my dream. Until I met my wife, she kept me moving forward, starting from the bottom again and pressing on to where I am today.
What keeps me in the industry is my hunger and ambition.
I’m passionate about changing the food landscape of my current place. I want not just to set trends, but set industry standards. I advocate for food sustainability, zero wastage in kitchens, and the use of local produce. Experiencing eating scraps on the streets for a time in my life taught me the value of food.
The most valuable lesson I learned in the kitchen was to trust my team, just like in a military unit but what I’d like to share with cooks across the globe are motivation and vision. Push forward despite the odds, lack of finances, family problems, etc. you will see yourself coming out strong and successful at the end of the road."
Abhilash Bandewar
"I remember when I used to cook and deep fry Poori-an Indian deep-fried bread-I would hide from my mother because she always used to worry I might spill oil over my body.
But with time, in my subconscious mind, this passion grew and even after pursuing my first degree as a Commerce graduate, I changed paths and pursued a Culinary Arts degree. There, I learned how to cut vegetables, how to make mother sauces, and how to clean the kitchen!
For the last 3 years, I’ve been working passionately as a Chef, including my training days. During those years, I’ve worked with some of the best Chefs and restaurants in India, a few being @ChefBjgoa, ChefPavan.Chennai, and Chef Akshay Kulkarni. They taught me how to nod my head and say « Yes, Chef! », more love toward food, how to respect people’s pallets, and perhaps the most important one, how to carry that spark for food inside me.
What pushes me daily to wake up and live is cooking. I put all my effort into bringing the best to the plate and I am so proud and blessed to be a culinary artist."
Michael
"I came to the United States, where I began working in a restaurant under the table while getting my papers. I worked with a French guy who practically shaped me into a man who motivated me to study French food. Then, I learned Japanese food as I worked with some Japanese cooks who inspired me greatly. I thank God I worked with them for a year as I gained a solid foundation in cooking. This allowed me to work in several restaurants as a sous chef in Spanish food, Italian, and more. Later, I worked as a sous chef with a hospitality group that basically manages the Wynwood empire, and from there, I connected with a chef who took me twice to a known food festival in South Florida. This year, after a lot of hard work, I went on my own with just my producer.
I was inspired to make the “Juicy Lucy" hamburger, originally from Minnesota, because no one is making it in Miami. I researched the hamburger and realized nearly everyone here is making Flash burgers, Oklahoma, or classic cheeseburgers. In Minnesota, there are two bars, Matt's and Five Aids, debating who invented the burger. So you see, the culture behind the burger runs deep. I loved the idea of the Juicy Lucy because it’s the best burger I've ever eaten in my life. The difference I did was add garlic aioli, remove the pickles but add mustard for acidity, and serve it with bacon. Anyone from Minnesota knows this could cost me my life!
In this industry, we constantly have to adapt to make unique creations that stand out. So, here we are showcasing what we do and who we are!"
Federico
"I studied anthropology before embarking on the culinary world!
Over time, I realized that gastronomy has a lot to do with anthropology. Food marks a society and is vital in defining the history of humans. When you know that the most important cuisines are based in countries where culture is fundamental, you understand that the connection is direct.
One of the things that attracted me to cooking was that I was taught to see cooking and gastronomy, not as a series of steps, but to understand the why and the meaning behind each recipe. It meant understanding that each recipe is a combination of flavors and association of ingredients.
Gastronomy as a social movement follows trends. However, when a trend passes, what happens? Globalization can have its good things, like the fact that you can get avocados all year round, even though avocados are produced in certain parts of Florida and California. Still, the entire United States wants avocados, so the avocado has to come from somewhere, and it doesn't matter if it's seasonal or not. We've gotten accustomed to Amazon. We order, and it arrives instantly! What is surprising is when people taste fruits and vegetables that have matured directly from the plant, they naturally are surprised by the taste of an avocado ripened correctly and not ripened on purpose with gas.
The topic of food you see is much more complex, and obviously, there is good business behind it. Although part of the ethics has been lost, as a restaurant, we keep striving to offer a quality product and make it as natural as possible. Sometimes you have to literally drop your pants and sell your product at the same price as the guy who has a chicken that is worth a dollar per pound, that is huge and is injected with hormones and antibiotics.
We often lose hope that the industry will change, and I no longer intend to teach anyone to eat healthily. We simply try to operate the best way we can for ourselves to be happy and be proud of what we do. Countries' governments should understand that if they follow good nutrition, they will save a lot of money on health in the long run."
Silvana
"I’m Venezuelan with Peruvian roots. My parents are Peruvian, and they immigrated to Venezuela in the ’70s. I grew up in Caracas.
My connection to cooking came from my grandparents, especially my grandmothers.
I wasn’t interested in cooking at the beginning. When my grandmother came to live with us from Peru for a while, she would always insist that I watch her cook, saying “How would you know what to eat if you don’t know how to make it or how do you know if something tastes good if you don’t know how to do it right”? Her insistence slowly roped me in, and I learned how to eat well with her because my eating wasn’t the best before.
Still, my parents didn’t think cooking was more than a hobby, so I studied Chemistry at University. At one point, I connected with another Venezuelan I saw on TV who studied Physics because his parents also forced him, but what he always wanted to do was cook. That left a mark on me, and I decided to pursue my dream and study culinary after I graduated.
I studied culinary in Venezuela. I graduated; I went to Peru to live for a while to reconnect with my Peruvian roots. I worked in comedores, which are industrial kitchens that cook in large quantities.
I met Federico there. He was trying to make a project that was healthy and nice. When he moved to the US, I came too.
It was a big change. Working in a restaurant is a more delicate process. It required more finesse than I was used to working in the comedores, but it was a great learning experience.
My goal now is to focus on developing my pastry skills. I love pastries. Since I came from the rigidness of Chemistry, I went toward the kitchen, which is more taste and fix as you go. There came a point where I felt I needed the order Chemistry provided and pastry gave me that refuge."
Jonathan
"I arrived in Miami just a few short months ago.
Before this, I have never worked in a kitchen before! Back in Venezuela, I used to be good at sports, so I decided to focus on the physical aspect and be a physical trainer.
In 2015 I moved from my home in Venezuela to start new in Panama. There I worked in almost every type of job you can imagine, although never in a kitchen. I became familiar with what it’s like living as an immigrant. So when I arrived in Miami, it was a bit easier to transition as an immigrant in the USA. The kitchen is a great place to start, and there is more of a teamwork environment. It’s helped not to feel alone.
Here in America, it’s not easy to find an affordable fresh meal. Having this job has allowed me to learn more about preparing my food in healthy ways. This has been a valuable step since I can apply what I know in my daily life!
When the kitchen gets busy, I am always ready to help the chef and the team prep with anything they need. I'm always willing and eager to learn more, so I’m excited to see where this takes me."
José Luis
"I gained a lot of experience in the last restaurant I worked in. After working there for a long time, I felt I’d learned all I needed to, and despite having a such a strong connection to the place, I decided it was time to leave.
Sometimes, I think we limit ourselves by seeing only what’s around us. We forget that there’s a whole world out there to experiment, a world filled with culture.
I come from a mixed family: my mom and dad are Venezuelan. On my father’s side, my grandfather is Czech, and my grandmother is Italian. My mother’s side of the family has Italian roots.
I decided to take some time for myself and use the free time to open my mind and study new cultures, not just go on vacation.
I traveled to America because it’s said America is a country low in gastronomy culture. I headed to Savannah, one of the most African American cities in America, where I found different restaurants who willingly shared their fascinating culinary culture with me.
I believe we shouldn’t let ourselves get carried away by what the world says. We must form our own opinions and experiences so we can develop culturally.
My journey is to grow culturally so I can create, experiment, and bring plates to the table that not only taste great but are packed with culture.
Moving from kitchen to kitchen teaches you the mechanics of each new place, which varies, and you can learn and grow from each of them. If you’re young, my advice is to gain big experiences. Don’t stay in one place. You’ll see that after moving constantly for 5 years, you’ll have the opportunities to have everything you’ve always wanted."