Andres
"Ever since I was a kid, my father always insisted that I help him in the kitchen. It took me years to feel comfortable, but I slowly found myself loving it.
Today, I owe it all to him; Not many people have the strength, drive, and passion required for this job. To find joy in making people happy, and look forward to each day as an opportunity to better yourself.
What keeps me going is how far I’ve come. I’ve seen my skills develop and it makes me wonder just how far I can take it. Even with the long hours, the busy holiday, I still see the whole picture.
I belong behind the stove and feel proud of every single dish that leaves my kitchen for a table. It’s a small gesture that can make the day for a stranger."
Juana and Simon
"We are a Colombian-Italian couple. I am Juana Mosquera and my husband is Simon Clorari. He is from a small town in the north of Italy between Genoa and Milan called Potsolo. We met here in Santa Marta, Colombia. When I was left without work, Simon asked me if I would like to learn how to make bread and I told him, let's do it! An Italian friend came here to give us some tips and we ventured into this new project! Now today, we have an artisanal pizzeria in Santa Marta called "El Artillano" and another restaurant called Fatto In Casa in Taganga.
It all started with us baking from home to see if people would like our creation. Simon was a diving instructor so he would prepare the dough at night, I would shape it early in the morning and bake it, then he would come home and distribute it. We saw that people began to like our artisanal proposal made with love. We then looked for an establishment and found it after so much we opened in October 2019. However, due to the pandemic, we had to close in March 2020. We worked at home again for some clients who knew our product. Because everything is handmade, not everyone knows of it. That has been our challenge, to make our product well known, but step by step people have come to know and appreciate what we do. Thanks to the support of the community, they have kept us open and working."
Massimo
"I'm from Desio, a town close to Milan, Italy and actually I live in Denia, Alicante, Spain.
I went to hospitality school back in Italy when I was younger.
I love my job, I sacrificed a lot to get to where I am, but I’m very grateful. I’ve been able to travel half of the world, and have discovered new cultures and learned three languages - I have colleagues all around the world.
The most valuable thing I've learned in the kitchen is responsibility and respect - like the military! A big thank you goes to my parents and my wife who always support me, even in the darkest moments.
Chefs are different, and as I always say, the kitchen is a never-ending beautiful world."
Yazan
"I’m from Jordan, and I started being passionate about food at the age of 5 when I used to help my parents with cooking. Eventually, I decided to join the Royal Academy of culinary arts to get my culinary degree. After that, I moved from luxury hotels such as Four Seasons in Amman to Hilton and Marriott in Dubai and then joined the renowned chef Marco Pierre White in opening his restaurant in Dubai. The journey has kept me going and eventually I worked as an in-flight chef for VIP clients. Nowadays I run my own consulting service and I work as a private head chef for VIP clients in the city.
Seeing myself grow over the years is what keeps me going, and seeing my goals come to a realization, too, the sky's the limit in this industry. Don’t question your passion if the environment you’re in isn’t right; keep looking for what makes you feel alive and helps you grow."
Mary Lou
"I'm from Logansport Indiana and I got my start in the kitchen when I was 17. I was a dishwasher at night and prep cook in the morning at a horse racing track.
It’s been the thrill of being in the kitchen that’s kept me in the industry, and the constant learning from different people and cuisines, too, it’s something that excites me.
Don’t let anyone’s CV intimidate you. The cooks with the least experience can cook better than some with polished resumes. It’s not about how much experience you have, but your willingness to learn, to be humble, and love the food"
Jeff
"Growing up, food was always important at home. My mom had quite the reputation for throwing elaborate parties; she’d spend days preparing Salgadinhos, coxinhas, and other amazing snacks. My dad operated the grill, and if I’d been good, I’d get to light it.
During the pandemic, I lost my job, and the only light that was still turned on for me was in the kitchen; I had a lot of free time and wasn’t sure what to do with it, so I turned to a lifelong hobby and started asking my friends if they wanted ribs. Word got out, and little by little, I started my BBQ pop-ups.
This industry has introduced me to some of the most amazing people I know. The connections you build while working as a team to produce a meal are magical. It’s an experience you take with you forever.
Dedicating my life to this industry was never a choice I had to make - from day one, it had me hooked."
Esteban
"Not many people understand the drive that keeps us in the kitchen day after day - it's where we find our meaning. The rush of the service excites me, the adrenaline makes me feel alive. During service, your entire being is focused on getting things done efficiently and to high standards. Working under pressure tells you a lot about who you're working with, not just how they work, but who they are as a person. When the heat is on, their true self is revealed. We are all part of a community dedicated to one thing, nourishment.
I've found that the constant evolution of this industry keeps me engaged, each day brings with it new challenges. When I first started, chefs were unapproachable - you had to earn their attention as they did when they were coming up. In today's restaurant, the chef is much more than the team leader, they are our teachers, coaches, and confidants. This has humanized our industry and demonstrates a kitchen that is more conscious. Remember to never stagnate, there is far too much to learn in such little time - keep moving, keep learning and most importantly stay true to yourself.
My advice to all would be to bring a notebook. You'll come across hundreds of recipes that you think you'll never forget, make sure you don't."
Richard
"I’ve worked for Mariott, Hilton, and Sheraton in the past; we started here about a year ago when I moved with my wife and decided I didn’t want to work for hotels and wanted to open my own truck instead.
I enjoy this much more because you’re not bound by menus or what the companies set for you to cook, you’re able to be creative and have the freedom to do your own thing. My nephew eventually joined after he came over for a small holiday to help and then decided it was his thing. It’s been difficult finding staff during the pandemic due to the ongoing situation, to be honest."
Luis
"Nine years ago, I met my wife working in a restaurant. She was the server, and I was a part-time cook while having a fruit stand during the weekends in the market.
After a couple of years working together, we decided to join forces and take over a food stand in the market! I always wanted to bring the famous dish of my hometown, Carnitas Michoacanas to Homestead. Of course, I brought my family to help showcase the authentic food and the hospitality that makes us unique.
The good thing about being in the market is that we only open from Friday to Sunday, so we are here all weekend from the mornings until sold out! It’s a lot of hard work in just three days, but it pays off and makes me happy to be serving something that I truly enjoy!"
Hubert
"Becoming a cook was unexpected. There was no one in my family who loved cooking and food wasn’t a big part of my upbringing. Growing up I dreamt of being a published author. It hasn’t happened yet, but in between writing and editing my novels and looking for representation, I started cooking. It brought out an enjoyment I never expected it would. Cooking helped me feel powerful. I didn’t have to wait for others to feed me, and the world was my oyster as to what I could eat and cook for myself. In a strange way, it helped me feel independent. That led me to culinary school, which in turn led to my first restaurant job.
Working at my first job was a gift. It gave me a place to practice my studies and learn more. For the few weeks I worked as a pastry cook, I thrived. Loving pastry more than the savory side was another surprise because I always thought I would venture into healthy cooking. Ha, ha! But aside from the new techniques and dishes I experienced, I saw the hand and the grace of God in every area of my life. I learned how resilient I truly was, and that as much as I classify myself as an introvert, I love being around people, learning their stories, and talking to them. Something that followed me in my new role as a cooking instructor.
My new role as an instructor has served as a mirror for myself. It’s highlighted my weak points, but it’s also highlighted my strong points. It’s helped me remove the lens off myself and focus it on other people, ensuring that the students under my care are well taken care of, instructed properly, and encouraged to pursue their dreams, whatever form they take. It’s helped me appreciate people a little more and understand that each of us is different and the same.
I am a multidisciplinary artist and I love it. I write, draw, bake, and currently, I’m studying animation. How all these different ventures fit into cooking, I have no clue. All I know is that each brings out a different side of me. They’ve helped me understand and express myself a little more. And maybe someday I’ll find a way to combine them all. Who knows? Maybe I’ll write a short-animated series about a young cook who loves pastries and drawing."