Juan David
"Cooking is a survival skill. The last few years in my country were hard, we ended up having to leave just to find job opportunities. When I arrived in Miami, my first opportunity was as a dishwasher. I had always had a strong connection with food - my father had his own restaurant - so I never felt out-of-place in kitchens. I was always intrigued by how to treat and prepare each ingredient. One day my chef dedicated his time to train me and placed me on the line -That’s how it all started. Today this is much more than a job, it’s a lifestyle! I know how to purchase, store, prepare and serve great food - not only for survival, but for my friends and family."
Carlo
"If this profession has taught me anything, it’s patience. I’ve dedicated 57 years to it- it’s an art. I’ve created, aged and inspected thousands of wheels of Parmigiano Regiano, each one unique. Over the years I’ve worked for several producers in the region, but none quite like this one. Their passion and commitment to making a better product is apparent in everything they do. It’s simple really, if you’re going to make something, make it the best you can."
Luis
"I feel pretty good here. When I first arrived in Miami, I worked a lot of different jobs, but for the last four years, I’ve settled here. I’m comfortable. I live near work so I don’t have to drive, and compared to other jobs I’ve had, this one keeps weight off my shoulders and me out of the sun. At this age, for me this works. It’s a good team, and based on the amount of pranks, we all have a good sense of humor. I’m never bored and the team is always pushing each other to be better."
Manuel
"It’s amazing how one experience can open up another. I was a mechanic in Venezuela when my friend called me to join him on a ‘food truck project’. The plan was to build a kitchen inside a decommissioned truck - it wouldn’t be driven, just parked. The opportunity was in another town, I left everything to go on and start this new chapter. Once the structure was complete and the build out was done, all that was left to do was to cook. I loved it. I wasn’t a trained cook, but that energy gave me something I’d been missing my whole life. Today I am in another country, but I still think back to that experience often. Moving here, the only position that was readily available for me was in the kitchen. Everything seems connected."
Mitchell
“I believe life is about being able to adapt. I was born in Haiti, but raised here. Miami is a mixture of different cultures and cuisines - if you’re not learning about other cultures than you aren’t enjoying the true potential this city has to offer. I started working as a prep cook in an Italian restaurant - you know, just a job to pay my bills. The chef taught me how to make fresh pasta, then how to operate the cold and hot stations. From there I just kept moving, learning as much as I can before discovering a new culture.”
Jamal
“I grew up watching a lot of Food Network shows - it’s what inspired me to become a chef. When I actually started working, I quickly realized it was a very different story. It isn’t so glamourous, and it isn’t as easy as they made it seem. There’s no editing, no extra time, - there’s just you and your team. You depend on them, and them on you. It’s a sense of comradery that you build on. To this day, it’s what has kept me in this industry.”
Liliana
“I once worked as Keanu Reeves’ personal chef for 3 months. He was in Puerto Rico shooting a movie and a friend of mine got us an interview with his team. My English wasn’t great back then, so my friend was going to take care of the talking – I just had to focus on the food. On the day of the interview, my friend didn’t show up. I was already nervous when they called me into the room, but it was quickly amplified. There, in front of me, was Keanu Reeves himself.
I knew the food would do the talking for me. I had decided I wasn’t going to serve him an international menu. If I was going to cook for him while he was in Puerto Rico, he would eat my island’s cuisine. The interview went well, he loved the food, understood my passion and the next 3-months were a great experience. He doesn’t know this, but even my mom was helping out – she would prepare some of her amazing sauces for me to bring in for him.”