Kensley
I started as a dishwasher out of necessity. At the time it was what I could find. One morning I arrived early and saw the chef preparing all the fish. When I asked him if I could help, he enthusiastically said yes, but only if I learned to do it right. He taught me, and eventually I was handling that task alone.
That’s how it started - I became responsible for doing more and more tasks and eventually I was placed as prep cook. Once I knew this was my path I enrolled in culinary school to learn the most I could. I always try to surround myself with people I can learn from. That’s the great thing about this industry, everyone wants to teach.
James (Bishop the Baker)
The love of music and food have a lot in common. Both stem from a deep passion, both require personal development and both can trigger memories and emotions.
I started by baking sourdough at home. I’d always been someone with a curiosity about how things are made. As I got better I figured I could use this to get a job – to continue my music career through college.
I believe you need music just like you need food. One feeds the body, while the other feeds the soul.
”Segundo” - Dishwasher
This is a hard job. It requires strength, but after a while, it becomes second nature. How many Americans do you see in this position? Not many, right? These are the jobs they leave to us.
I’ve been doing this for ten years, and in all that time, you know what I have noticed? The ones who treated me and others well are the ones that scale up faster. Being respectful shows a lot about someone. In order to succeed you need to understand everything and everyone around you.
After all, what would respect be without understanding?
Davian - Line cook
“I grew up my whole life in Kansas City. As soon as I got the chance I decided to try and get as far away as I could - I ended up in Miami and fell in love with it. It’s an entirely different culture down here and yet, it’s still part of my country. It has allowed me to explore. Food became my passion in high school. They offered two years of culinary programs, upon graduation, I immediately enrolled in culinary school. Finding your way isn’t easy, but I suppose having a passion does make it simpler. I always knew what I wanted to do, just sometimes in this industry, it can take a long time to reach that position. I’ve always encouraged others to explore different avenues - to build something for themselves and give it meaning. “
Jeffry Bou Boul - Dishwasher
“You know what they say, ‘teamwork makes the dream work’ - that’s this job, and it’s been great, it helped me get the money together to record my first single. I even come up with lyrics and songs while I work - my best one yet came from dishwashing. The job can get pretty crazy sometimes, but that’s when I’ll zone out. My body switches to automatic and my mind begins working, creating. Keep shooting baby, you know I’m not shy!”
Legdy - Prep cook
“There’s pride in being a prep cook, I love it. My job is to have everything ready for my teammates on the line. It’s a big responsibility - a key part of the machine. Learning and getting used to a new cuisine can take time, and sometimes starting out in prep is the best way to go. In prep, you have more time to accommodate yourself, to taste and to learn about this new cuisine. Once you’re out on the line you better be ready for the heat, not much room for error.”
Richard - Sous Chef
I’m an aerospace engineer. But my brother and I started working in restaurant kitchens after my parents divorced when I was 14. We had to help my mother pay our bills. I managed to continue working and go to university at the same time. Once I had my degree, I left the kitchen to pursue my career for a while, I wasn’t enjoying it. My brother convinced me to return to cooking - it’s what I’ve always been great at. I went back, and I’m still here today. Happy!
Jorge - Dishwasher.
My father was a boxing champion in Cuba. Out of 122 fights, he only lost 11. He was a real fighter. I'm proud of that - I carry it with me every day. I'm not a quitter. I've been saving money to visit Cuba and rediscover my roots. I think as you get older, knowing where you come from tends to hold more meaning, as well where and how you choose to spend your time, and who you want to work with. I like my position and I like my job. The people and the environment you work with here are different.
Clarimar - Line Cook
Back in Venezuela I was studying to become a journalist. I had everything set, but in the end I had to leave to find a better future. When I arrived, I quickly realized that most jobs require a lot of english, the only place I was immediately accepted was in kitchens. Even if they didn’t speak spanish, we found a way to communicate. You begin developing a type of kitchen language within your team. There were never any judgements in this place, and I’ve always felt like I was part of the team.
Esteban - Line Cook
When you just arrive in a new country it can be overwhelming. You don’t easily forget the person who helps get you on your feet. Mine was a Peruvian chef, and a great man. He was the first person to give me an opportunity working in his restaurant, and when I started working he saw I couldn’t afford a place to live until I started making some money. He opened his house to me, and let me live with him and his family until I could find a place of my own. Everybody says I’m like his second child. He was my mentor, and once he taught me everything he knew, he encouraged me to seek work at other restaurants to learn from other chefs. This is a major reason why I have a strong connection with Peruvian cuisine.