Adriana
“I was lucky. I discovered my profound love for pastry at a young age. By the time I graduated from high school I already had the skills and a library of recipes. I believe that knowing your passion when you’re young makes you grow up faster. It’s not only about passion though, it’s commitment, it’s sacrifice. I could be hanging out with people my age by the beach today, instead, I choose to be here. I’ll never complain because I love it. Even when I’m not at work, all I think about is food. Find that something that fills up your dreams each night and gets you out of bed each morning. And when you find it, run with it.”
Sergio
So many people complain about shitty clients, but that’s a part of our profession. How do you act when you’re hungry? I know I’m not at my best. I try to avoid taking it personally, but I enjoy watching when my food changes their mood. If I’m the one that made that happen, then I’ve done what I set out to do. Those little moments you find yourself in throughout the shift are what matter.
Marco
Living here has been a wonderful experience. The way people work in the United States is very different from Spain. I can’t tell you if its better, just that I’ve adapted well to it. There’s a lot of respect. I’ve made a great life here with good friends. As you know, chefs spend more time together in the kitchen than with our own wives. My wife and I just had our first child, so for us it’s time go back to Spain . We want him to grow up there - with our food and culture. It won’t be easy to leave, but it’s all about family.
I grew up knowing the importance of local products used during our family cookouts - it’s what has made me the person I am today, I don’t want my kids to miss any of that.
Isaac
“When I ran away from my country I carried with me the fear of not being able to speak english. I thought I'd be lost. Someone told me to find a job in a kitchen - that they wouldn't care if I didn't speak english. That's what I did. When I started, I noticed some of my new colleagues were in exactly the same situation that I was. We all got along pretty fast. Even with those who didn't speak spanish - we always found a way to communicate. I’m blessed for this opportunity this is how I’ve been able to support my family. "
Wilber
“A friend got me into this. He kept pushing me to come work with him. When I eventually needed a job he brought me in, telling me the chef was going to teach me everything I needed to know - I had nothing to worry about. He did teach me a lot, I can’t say otherwise. But, my friend was a little lazy and I ended up helping him complete his tasks. I’m still thankful though. At the beginning this was fine for me, I was learning. Eventually it was time to move on to other kitchens. It’s nice that, even though I didn’t go to culinary school to get a degree, the industry values me and my work and want me to come work for them. They value me for my skills - not my diplomas.”
Sara
Studying anthropology you tend to notice things often overlooked. I've had a strong fascination with bread ever since I started working as a cashier for a local bakery in college. It carries an importance in our history and in our cultures - it's been at the center of our tables for countless generations. Out of all the breads, Sourdough is what intrigued me the most. What started off as an interest grew into a career. Five years later, I'm still finding out more about bread everyday.
Mednor - Chef de partie
“Used to work across the street, frying wings and French fries at a sports bar. When I noticed this new restaurant opening up I immediately applied, started as a prep cook. Man, it’s been fifteen years - who stays that long in a job? It’s all about the people and the relations that surround you. The loyalty I have to them is unreal. What I have built up here, in this place, is something I’m not willing to leave anytime soon.”
Delvis
“I was the guy who had a perfectly secure future. I worked in public relations and advertising for my family's company. I had a stable income, and I hated it. Sitting at my desk one day I realized this was not where I was meant to be. I quit and enrolled in culinary school. “I had a lot of time to think about my profession, and why I had decided to take this new path. When it boils down to it, it was my mother and grandmother. During all those family cook-outs, they always put so much love and passion into everything they made. You should have seen the joy they got from making others happy. Many chefs start out their careers at home under the guidance of their mothers or grandmothers, - you can’t underestimate the importance of that influence.”
Manuel - Line Cook
“My best experiences have always happened when I’ve been taken out of my comfort zone. You have to stay curious, otherwise there is so much I would have missed - new flavors, new proteins. One time they brought in a live frog to the kitchen. I’d never seen that. I watched them kill it, prepare it, cook it up, and serve it to the team. I wasn’t ready to taste it - not after having seen it alive only moments ago. In the end I threw up, but now I know how to prepare it and enjoy it!”
Harold
“My mom has been a cook all her life. She spent years working in a catering company.. She’s always on the back of my mind. When I started out, I was a busboy and then a waiter, but it wasn’t the direction I was meant to head in. With her support and lessons by my side, I turned to the kitchen.”