“I come from Medellín, Colombia, and the culture shock that I got when I first started working in kitchens here in the US that were heavily international was huge. Back home, everyone tends to sugarcoat things more, but I started in a sushi restaurant and the two Asian sushi chefs were much more direct and to the point. At first, I thought people just didn’t like me. But once you get used to the fact that it isn’t personal, it’s all great!

I never went to culinary school, when I first arrived here I got my first job as a car cleaner. Eventually, I found an offer to do a trial in a restaurant, I saw an opportunity to earn some more money and I jumped on board at a sushi restaurant.

Working in the kitchen eventually ignited a passion in me for this art form and now it’s what I want to do and continue progressing in!”