I’ve always been drawn to the rush of adrenaline and the constant movement. I was studying engineering, but it didn’t feel right. I clashed with my parents, who wanted a traditional path for me. But I lived by a simple rule: ‘No Regrets.’ So, I made the decision to drop out of engineering and start studying Culinary Arts.

Since then, I’ve worked in every corner of the kitchen, from dishwasher to executive chef. I’ve seen it all – the fights, the mistreatment, the hidden loves, and the open ones. I’ve encountered my fair share of characters. Overrated chefs and cooks who thought they were above the rest. Underrated individuals who worked tirelessly behind the scenes. But through it all, I’ve learned to act quickly, think on my feet, and make effective decisions. I’ve also learned to appreciate the family you find in the kitchen – the people who become your support system, your confidants, and your friends. I’ve seen the ugly but also the beauty of a well-run kitchen, where everyone works together like a well-oiled machine.

I remember a moment that changed everything. I was asked to cook Duck Magret at a private event in a wealthy family’s home. I poured my heart into it, and when the guests stood up to applaud, I was blown away. But what really stuck with me was a conversation with one of the guests, who knew my dad. He told me I’d made the right decision, and that I deserved my family’s support. That dinner opened doors for me, including a job offer as Sous Chef at one of Panama’s top restaurants.

As a Panamanian chef, I envision a future where cooks’ dedication is valued. Like police officers, who can retire after 25-28 years, I believe cooks deserve similar recognition. It’s time to acknowledge our hard work and passion, and provide a well-deserved retirement. At the end of the day, we’re not just cooking meals, we’re building communities, and preserving traditions.
.
📸 @soymarcosalvarez