Diego
"I wasn't attracted to the kitchen at first by the food or passion like many others. What got me was the people who worked in them. I began washing dishes back in 2015 in a Biscayne restaurant; when I came here, I came to work - I said no to nobody or anything. After starting, the FoH manager wanted me to work out the front with him, and the chef wanted me for the kitchen, so I was stuck in the middle, and I had to make a decision! What made me decide was the energy I felt in the back of the house and the fixed salary. My path in the kitchen was going to be more stable, so I just settled for that, and that's where I got my start there and learned, and now I've worked in many kitchens since!"
Laura & Maria
"We're 22 and 24 years old respectively. One of us studies public accounting and licensing in industrial relations, and the other studies medicine and administration.
We started our business around a year ago midway through the pandemic thanks to my aunt who's a pastry chef; she taught us all the basic recipes that we then built on and where the passion slowly developed. We've managed to come up despite the difficulties that have happened in the country and it's become our main source of income.
We've developed steady sales and clients by selling desserts, cookies, cakes, etc. And we've both grown to truly love the work we do and the learning that comes with it. You certainly need courage to be in the kitchen, because there's always a chance that customers will reject your product, making it hard to take the first step. But when it clicks and people like it, it's just a flow!"
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@vill_rgb reporting from Venezuela ????????
Carlos
"I began my career in 2002 as a dishwasher, and have had the chance to work in a wide variety of places over the years and in all positions of a restaurant, moving around Outer Banks, New Jersey, Massachusetts, New England and New Hampshire, where I've been able to work alongside inspiring chefs who've shared all their extensive knowledge with me throughout!
2020 wasn’t bad for me, as it was for a lot of people. The restaurant where I worked didn’t shut down though the first 6 months of the pandemic and I still had a job as a line cook.
Through all the troubling months we lost a lot of help, which cleared the path for me to become the sous chef of this place. Sadly, the economy, the stress and worries during this time put a large toll on me and made my dependence on alcohol bigger. If you don’t know how to control that, it sure can get out of hand really quick.
I’ve been blessed to have a great family and amazing friends who supported me, guided me and specially cared about me which made me step away from that world and focus more on me and my career. 2021 has been a promising year and has brought plenty of obstacles, but now with a clear and sober mind, I’m ready to face them and continue making great food.
Like Anthony Bourdain says, “Cooking is a craft, I like to think, and a good cook is a craftsman.”"
Vinsensius
"I have lived alone with my grandma since I was little in Jakarta. My grandma likes to cook for the two of us, and in junior high school I started helping her shop at the market and learned to cook. From there on, I loved and dreamed of becoming a great chef. I started with a school in hospitality from which, after graduating, I chose to go straight to work and not go to college. At the age of 18, I started my career in the kitchen as a dishwasher in a hotel in Jakarta, and then, I migrated to the island of Bali to learn more deeply about the world of the kitchen. Now I'm back in Jakarta as a Sous Chef in one of the big restaurants there.
My dream, passion, and respect for food are something I value and something that’s kept me going. On the other hand, the kitchen has become a part of my life, and now at the age of 24, I think I will forever be a student in the kitchen world. Being a chef is not just about food; it’s about having commitment, dedication and respect for your staff while being a good leader, and to follow and be an inspiration to many people."
Will McMichael
"I started cooking in a professional setting 8 years ago, but have always worked in restaurants or kitchens to some capacity, one of the most formative for me being my time catering at a music venue in Atlanta, The Masquerade. The gratitude from artists, big or small, over a cooked meal that they wouldn’t normally get on the road really left a lasting impression at a time when I viewed cooking as more of a passion than a career path.
Cooking is a hard gig that takes up so much of your time, focus, and energy. It’s those moments of gratitude from guests or chefs, or even co-workers that make you grateful yourself, proud of your work, and loyal to the place and people you spend so much time and effort alongside."
Shad
"At a young age, I cooked with my father. As I got older, my love for cooking grew, so I went to culinary school. After finishing, I went anywhere I could to cook and learn. Through that determination, I've stayed in this industry for 15 years now. I don't plan on leaving anytime soon. One of the things that keeps me going is the fact that I'm constantly learning something new about food every day. I love food and what it does for people.
The most valuable thing I’ve learned over my years in the industry is that you’re only as strong as the team you lead, and with that in mind, I hope people are intentionally kind to themselves and their fellow hospitality workers, because it’s not easy for us out here!"
@chefsblaise Reporting from New York.
Sebastiana
"I'm from Santa Cruz, and my mother runs a tortilla business in which she operates what they call “3 tiempos”, which means she does fresh tortillas for breakfast, lunch, and dinner. Unlike younger generations that tend to rebel against what their parents and culture do, I decided to pursue a career in the field! My mom's always been in the business, and my family always enjoyed cooking; so I grew to love it and decided to join.
I studied here while I worked, and I really enjoy it - being so close to home and all. It's also interesting meeting people from all over the world, and when chefs do visit they always leave behind some more knowledge that we learn from. Even though we're all about preserving traditions, learning about different cultures is very interesting. We even make an effort to maintaining our mother tongue “Mayan” alive, it forms part of our roots and tradition!"
Victor
"I’ve been cooking for the last nine years and I come from Venezuela. I got a job offer here in Panama and took the leap to work on a sushi project. Sadly, it fell apart but I stayed in the area then landed this gig six years ago; I developed this love-hate relationship with the kitchen, and there have been a few times when I decided I wanted to step out, but then I really think about it and when I’m behind the stove I really do feel good - the adrenaline keeps me hooked. I I’ve tried other jobs because I wanted to have weekends off, but then I slowly realized I just want to come back and work the weekend rush!
For me working in an open kitchen is really cool. You really get to feel the atmosphere and the customers are always dropping by to throw compliments, say hello, or even flirt. You don’t get that in closed kitchens and it’s really cool."
Lucero
"For me, the kitchen is a place that helps you stay grounded and humble! I feel that those of us who work back here have a different perspective, as we are closer to nature's essence thanks to the vegetables and the proteins from farms. To work so close to the elements like water and fire is a unique experience.
People that think this is a simple job don't fully understand what matters most
We've been convinced to move away from the land and see this type of jobs as a last choice because the more they keep us away, the more they can exploit our natural resources."
Francesca & Maria
"We started cooking professionally when we were 15; it has always been our passion. It saved our lives, we're Italian women with a global mind, and it was hard growing up in a place with few opportunities and having to start from zero.
The kitchen gave us a clear focus on what we wanted, which was to travel the world, give to people and show that you can achieve any goal you set your mind to.
We worked in Italy for 8 years and traveled through Mexico, Thailand, Kenya, Dominican Republic, India, and Miami. Then we decided to change countries and leave everything behind once our parents died and the pandemic hit; selling everything we had and went towards our destinies.
Now we live in London and work together at Luca Restaurant! Our sacrifice is our independence. Hard work always pays off, and we wouldn't have been able to choose where to go were it not for all this. Our greatest victory has been to be free! People shouldn't be afraid to be themselves and be different.
I thank those who believed in us from the start. Seeing that fire that few knew how to handle, believing in yourself, taking that pain and making champagne with it.
This is just the beginning of our journey; are you ready?"