Peter
"My passion has always been to find “think-outside-the-box” ways to elevate dishes. I love being my own version of an “experimental rebel” in the kitchen; taking old-school classical dishes and approaching them with different ingredients and a modern touch, allowing me to keep it fresh, while paying tribute to its origins.
I’m a proud Cuban-American from New Jersey, and although I’ve only been in the kitchen for 8 years, I have made some great strides. I’ve worked in 2-Michelin star restaurants with Daniel Boulud and Andrew Carmelini, been on the Food Network’s Cooks Vs. Cons and Chopped, and featured on Fox 5’s Hell’s Kitchen with Gordon Ramsay.
These days, you’ll find me running my catering company, The Digital Food Truck where we specialize in creating elevated dining experiences with a food truck vibe. It’s given me the opportunity to have absolute freedom with my menu, allowing ever-evolving seasonal offering."
Luciana
"I’ve been a pastry chef in the industry for over ten years, though it was always my passion. I’m a woman from Argentina with a global mind and ambition, but circumstances in life have made me have to start from zero.
The kitchen’s given me a clear focus on what I wanted in life, which was to travel the world, give to people, and show that you can achieve any goal you set for yourself. I’ve spent the last ten years traveling, working in Argentina, The Netherlands, Morocco, and now in Uruguay!
I think each person that passes by you leaves a tiny grain of sand that ultimately enables you to be the person you are today, where you'll become a fighter not to have people walk over you; everything is possible with people around you who support you, and each person who's helped me along the way has made me who I am today!
Sacrifice and hard work always pay off, and I thank everyone who’s believed in me from the start and along the way!
Daniel Vela
"I started my career in London 12 years ago as a steward, and I quickly developed a love for this beautiful profession. Soon enough, I'd decided to pursue it as a career, and moved to Argentina to go to culinary school, then migrated to Paris, Buenos Aires, Bogota, and Miami in search of knowledge! I've started from zero more than 20 times throughout my career - every time I moved to a new place of work, I had to adapt to an entirely new world of recipes, techniques, colleagues, equipment - and more! It was like starting all over again, all for the desire to learn more and improve my abilities as a cook.
Eventually, I decided to open up my place, and unfortunately, due to the pandemic, after three years, I found myself having to close its doors. I can't wait to be able to open a restaurant again. Today I’m here in Canada, ready for a new challenge and a new beginning; all I want to do is continue chasing my dream - creating food!"
Liliana
"I'm from Colombia, and back when I lived in Medellin I used to sell aromatics, coffee and chocolate - all from 3-5 litre jugs I'd carry around in my hands. I'd even go around shops and have a list of people requesting aromatics for the weekend. A few years later in Antioquía I set up a small spot and sold meats roasted over coal for around one year, then moved to the capital.
I've done a lot over my time, and what brought me to Miami in the end was that I bumped into an old love from when I was 18. 20 years later we stumbled into each other and I flew here in 2015, got married and now I'm super happy. I made it!
I love Miami, and this country. There's so much opportunity here, and it's a shame that Colombia is in the state that it's in. You have to work hard here, but at least you can move up in the world if you set your mind to it, here."
Jiva
"I am Cuban, Cuban American. I have been living here for 20 years.
The Napolitana pizza comes from a very long tradition. I would say what the Cuban pizza and the Napolitana pizza have in common is that they both have helped to relieve starvation. Pizza has a deep history of how it has helped to alleviate hunger throughout the world. In Cuba, pizza has helped reduce hunger significantly, and we have adopted it for our own. There is a big difference with Italian pizza because everything made in Italy is much more elaborate. Cuban pizza has a thicker crust, and the cheese extends over the top of the crust, burnt to a crisp. This burnt cheese awakens a Cuban’s memory, and in reality, that pizza with burnt cheese is what makes a Cuban pizza. The Cuban and Italian pizzas are very different; the only thing the same is the structure. A structure that dates back 2000 years BC.
I think a pizza pop-up is an efficient business, apart from how I lived many years in the industry, and pizza is something I love. It’s bringing a traditional pizza from a high-end restaurant in Miami to the streets! I worked for many years in restaurants, and I know the world of gastronomy. I learned this during the pandemic a year and a half ago, researching online and with the help of friends. Following the traditional techniques, I built an oven especially to make this type of pizza and created my “carrito.” It’s been super great; you’ll see when you taste the pizza!
The mobile business has always been super practical! There are always places to do it, and people love to break away from the ordinary, change up their routines to try new things. People stop here, grab a quick bite and enjoy something different! It’s always going to be a great business.
In two weeks, my new food truck will be out there and will be able to serve my pizza in more places around the city.
Follow our journey @blueboypizza"
Hugo
"I was born in Colombia but was raised in Spain, and over my years there I learned a lot about their amazing cuisine. Cooking has always been a passion for me, and I’ve always enjoyed working as a cook - I love being able to imbue my personality into all the dishes that I cook, and I love how we’re able to bring people great joy through all this edible art! Back in culinary school, I did my apprenticeship at a fusion restaurant, and those skills learned there have led me to where I am today - cooking and learning here at a taqueria!"
Jose
"My start in the kitchen goes back to 2001, when I first arrived in the country and landed a job in a hotel as a dishwasher, and still knew nothing about the kitchen!
After working there, I was intrigued, and I decided to call my mom for recipes - that's where I got my start. I'd also see how all the food for big parties was being arranged and enjoyed that. After some time, I was moved onto prep and eventually became a cook!
Over the years, I've worked in many restaurants, and in one, I met a chef named Rob Jean, who taught me a lot. He instilled a passion for food in me that I carry to this day."
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Jimmy
"I come from Beirut, Lebanon; but I was raised in Venezuela. I grew up doing different things, but once I settled in the U.S I wanted to do something for myself; that’s when I decided to become a cook, and worked my head off to be in the position I am today.
I’ve always been interested in cooking, but I never considered it a career as I was always worried about the rough environment that came with the job - the aggression and all. However, I once took a kitchen job under a great chef who mentored me, and each time I was there he’d teach me something new. Over time, I realized I had a talent and love for this industry, and I continued.
That’s why - to me, the work environment is a crucial component of the job. I worked to foster an environment where aggression wasn’t present, a system where people can work efficiently without needing aggression. We’ve developed a family environment where we’re all focused on pushing excellent food!"
Juan
"I’m from Boyaca, Colombia, and I started my journey in a similar way to most - by cooking with my mom and grandparents. Over the years, I began liking it more and started making lunches for my family. Eventually, I realized it was my thing and made it a serious hobby while studying other careers such as industrial design. After different career paths and a bunch of years, though, I realized cooking was my calling when I moved out of home and began a part-time job in a restaurant; and here I am today, experimenting with various cuisines. I still don't know which one I'll focus on; I'm trying to get as much experience s possible.
I think it certainly helped me that my family was so gastronomically inclined. Still, I believe that anyone who truly connects with the kitchen lifestyle and finds their passion throughout cooking will eventually switch or discover this career at one point in their life!"
Jose
"Back in my country, I used to work as a publicist, but suddenly my passion for the career began to vanish. I felt something needed to change, so I eventually moved to the US, finding my first working opportunity in a kitchen. After a year, here I am. I found my passion again, and now I’m considering making this my profession and continue to thrive."