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# Humans of the Kitchen

Showing the most human side of kitchen, but the most hidden

## Sitemaps

- [XML Sitemap](https://humansofthekitchen.org/sitemap.xml): Contains all public & indexable URLs for this website.

## Posts

- [Learning What Not to Become](https://humansofthekitchen.org/learning-what-not-to-become/) - Learning What Not to BecomeEarly exposure to unhealthy kitchen culture redefined the standards for leading a team. Vardaan Marwah For Vardaan Marwah, hospitality didn’t start in a professional kitchen. It started at home. Growing up in a North Indian household filled with guests, food, and constant movement, cooking was always part of the rhythm of
- [The X-Rated List: Analyzing Restaurant Industry Labor Ethics](https://humansofthekitchen.org/restaurant-industry-labor-ethics/) - Explore the hidden history of restaurant industry labor ethics. Learn why the "X-Rated List" culture is a symptom of a deeper system that needs to change.
- [Built Through Resistance](https://humansofthekitchen.org/built-through-resistance/) - Built Through ResistanceDifficult moments in the kitchen became a turning point toward growth and consistency. Meagan Stout Meagan Stout didn’t grow up with much, but food was always at the center. One of nine kids, in a small kitchen in Houston. They didn’t travel, but they experienced the world, different cultures, and flavors through what
- [The Difference Between Cooking and Leading](https://humansofthekitchen.org/the-difference-between-cooking-and-leading/) - The Difference Between Cooking and LeadingEarning the title was easy, understanding how to lead took time and intention. Doug Settle Doug Settle cooks with fire, but the real shift came from what he left behind. After years in traditional kitchens, he stepped outside. Less walls, more elements. Through Hearth & Harvest in San Diego, his
- [A Japanese cookie disguised as a Chinese cookie](https://humansofthekitchen.org/japanese-cookie-disguised-as-chinese-cookie/) - Discover the secret history of the fortune cookie. Is it actually a japanese cookie in disguise? Explore its fascinating culinary origins and cultural evolution here.
- [A Japanese cookie disguised as Chinese cookie](https://humansofthekitchen.org/a-japanese-cookie-disguised-as-a-chinese-cookie/) - Discover the secret history of the fortune cookie. Is it actually a japanese cookie in disguise? Explore its fascinating culinary origins and cultural evolution here.
- [Roman Troncoso](https://humansofthekitchen.org/roman-troncoso/) - Roman TroncosoI am a Chilean who has been working since the age of 15. I started as a cupbearer, then moved on to being a waiter, bartender, and eventually a cook. I studied gastronomy because I feel like the kitchen is the only place where I can express myself by sharing stories and feelings through
- [PETER SMIT](https://humansofthekitchen.org/peter-smit/) - PETER SMIT Interview by Marla Tomorug Explore more of her work on Instagram @marlatomorug Photo credits to: Peter Smit, Rachel Tan, Tan Lu San and Dirty Supper. THE BEGINNINGS I’m originally from Toowoomba, in Queensland, Australia. It’s a small country town—there’s really nothing there. I’m currently living in Singapore and have been here the past
- [New Post Templatea](https://humansofthekitchen.org/new-post-templatea/) - New Post TemplateaJourney from Traditional Colombian and Jewish Kitchens to Inspiring Future Chefs Meagan Lea StoutGrowing up in a “food desert” as one of nine children, I experienced food as both scarce and sacred. Despite this scarcity, food held a central place in our household and shaped our understanding of the world. We didn’t travel
- [A Kitchen of Resistance](https://humansofthekitchen.org/a-kitchen-of-resistance/) - A Kitchen of ResistanceGrew up in a taquería in Tabasco, shaping a path to reclaim and elevate the south’s cuisine. Lupita Vidal AguilarI didn’t become a cook because I planned to. But in many ways, I was always surrounded by it. I grew up with the sounds of kitchens, with wood stoves and pots always
- [Carrying Home Across Borders](https://humansofthekitchen.org/carrying-home-across-borders/) - Carrying Home Across BordersCooking abroad while staying deeply connected to the flavors and spirit of origin. Sebastian Lepinoy Cooking Something Sebastian Lepinoy I still remember exactly when my interest in cooking began. My two older brothers were studying at a culinary boarding school, and when they returned, they always cooked for the family. I was
- [Intensity Without Ego](https://humansofthekitchen.org/intensity-without-ego/) - Intensity Without EgoHigh standards don’t have to come at the cost of respect and humanity. Dan KennedyI didn’t grow up dreaming about cooking. In fact, I hated it as a kid. Cooking felt like a chore, especially knowing the dishes were waiting for you afterward. There wasn’t some childhood moment where everything suddenly clicked. That
- [Craft Over Hype](https://humansofthekitchen.org/craft-over-hype/) - Craft Over HypeA belief that food should be built on intention, technique, and respect instead of virality. Jasmine Teo Ying YingFood became my language before I even realized it. Somewhere along the way, I understood that what I truly loved wasn’t just cooking, but creating something sincere and honest. Something made with intention, not just
- [Beyond the Illusion of the Chef](https://humansofthekitchen.org/beyond-the-illusion-of-the-chef/) - Beyond the Illusion of the ChefLooking past the glamour to the demanding reality of professional kitchens. Photo credits to @andrea_dilorenzo Nicola ZamperettiLooking back at my childhood, I don’t remember the exact moment when everything suddenly clicked, and I decided I wanted to cook. For me, it was quieter than that. A constant curiosity that followed
- [Elizabeth Norris](https://humansofthekitchen.org/elizabeth-norris/) - Elizabeth Norris Interview and photography by Marla Tomorug Explore more of her work on Instagram @marlatomorug THE BEGINNINGS I was born and raised in London to a Sri Lankan mother and English father. And I immigrated to Sri Lanka about six years ago, where I am the current chef and owner at Club Ceylon
- [Leaving Without Losing Home](https://humansofthekitchen.org/leaving-without-losing-home/) - Leaving Without Losing HomeMigration reshaped life but never identity or flavor. Photo cover by @reylopezphoto_ Tatiana Mora Food was always the language of care in my life. I grew up watching the women in my family cook without recipes, tasting with their eyes closed, seasoning by feel rather than by measurement. Meals weren’t rushed or
- [The Archaeology of Flavor](https://humansofthekitchen.org/the-archaeology-of-flavor/) - The Archaeology of FlavorFrom firehouse tables to ancient ruins, the kitchen was always home. Corie GreenbergI grew up in a firehouse without realizing it. Both of my parents were firefighters, and the department was the center of our lives. Food mattered there in a way I didn’t fully understand until much later. It was recovery,
- [Food Was Never a Choice It Was Home](https://humansofthekitchen.org/food-was-never-a-choice-it-was-home/) - Food Was Never a Choice It Was HomeFor Monique, family kitchens shaped everything long before professional ones. Photo by @lorena__gheorghe Monique CadavonaI don’t remember a moment when food wasn’t part of my life. It was always there. My mom ran a small dessert business on the side, and so did all of her sisters, each
- [Making Peace With Discipline](https://humansofthekitchen.org/making-peace-with-discipline/) - Making Peace With DisciplineOnce rebellious, she learned that structure wasn’t the enemy. Consistency became her quiet superpower. Chiara PannozzoI have always been fascinated by raw materials. Even as a child, I spent my time in the kitchen, not really cooking but experimenting, playing, mixing ideas and tricks in pans. I was curious about ingredients long
- [There Was Never a Backup Plan](https://humansofthekitchen.org/there-was-never-a-backup-plan/) - There Was Never a Backup PlanCommitment first, confidence later. What the kitchen taught him carried far beyond its walls. Chris BarretteFood has been at the center of my life for as long as I can remember. My Portuguese mother made meals that brought comfort to everyone at the table, and my grandmother would cook for
- [From Healthcare to Hospitality](https://humansofthekitchen.org/from-healthcare-to-hospitality/) - From Healthcare to HospitalityTrading paperwork for purpose, and discovering care and meaning through food. Photo by @carterhiyama Michelle WallaceI grew up with food at the center of everything. Some of my earliest and most vivid memories are standing next to my dad while he grilled. I was just a kid, hanging around, talking, laughing, watching
- [Cooking as a Way Back to Herself](https://humansofthekitchen.org/cooking-as-a-way-back-to-herself/) - Cooking as a Way Back to HerselfHow the kitchen helped heal a broken relationship with food and body. Anastashia ChavezI grew up chasing flour dust and sunlight in my great-grandmother’s cabin in the middle of an Arizona forest. Every summer, my cousin and I would gather with the large side of the family and make
- [A Craft With No Finish Line](https://humansofthekitchen.org/a-craft-with-no-finish-line/) - A Craft With No Finish LineWhy endless learning is what keeps the fire alive. Photo by @dwdeangelo Kiki CanutoI always joke that my first culinary mentor was Rachael Ray. As a kid, I would sit in front of her show and pretend I had my own little cooking segment. The dish I made the most
- [Simmering Down Self-Doubt](https://humansofthekitchen.org/simmering-down-self-doubt/) - Simmering Down Self-DoubtHow kitchens, the grind, and one walk-in moment turned doubt into purpose. Kayla PfeifferI’ve always been drawn to kitchens. Growing up, I was either helping my dad, who owned restaurants, make Sunday dinner or standing beside my grandmother as she cooked. When I was seven, I got my first cookbook, and that was
- [Cast Iron Misfits](https://humansofthekitchen.org/cast-iron-misfits/) - Cast Iron MisfitsFrom outsider to mentor, building spaces where food becomes connection and self-worth. Bradley ThomasFood was one of the only constants in my life. I learned early that those who feed are the ones who genuinely care. I don’t have many clear childhood memories, but the ones I do all revolve around food: making
- [A dumpling soup that shifted it all.](https://humansofthekitchen.org/a-dumpling-soup-that-shifted-it-all/) - A dumpling soup that shifted it all.The quiet comfort that survived addiction, chaos, and every version of who she used to be. Blake LarsonI didn’t grow up with many food memories. The kitchen found me when I needed it most, after a long time spent running from myself. However, it wasn’t the food that drew
- [From Tech to Taste](https://humansofthekitchen.org/from-tech-to-taste/) - From Tech to TasteHow Trevor’s time in tech shaped the way he designs thoughtful, intentional dining experiences. Trevor BrownI grew up north of Boston, where food was always tied to family and storytelling. Some of my earliest memories are of sitting at the kitchen island next to my mom while she cooked, watching how something
- [From Stage Lights to Stove Heat](https://humansofthekitchen.org/from-stage-lights-to-stove-heat/) - From Stage Lights to Stove HeatThe dancer who traded choreography for cuisine, carrying rhythm and presence into every dish. Aurora Emilia Despradel CasillaI grew up in a small town called Miracielo, in the south of the Dominican Republic. A dry coastal region crossed by rivers, where everything feels touched by ancestry. Our road trips to
- [When Cooking Became His Lifeline](https://humansofthekitchen.org/when-cooking-became-his-lifeline/) - When Cooking Became His LifelineHow stepping away from a dark path led him toward a craft that helped him rebuild himself. Vesselin BoykinovWhen I think about my childhood, I remember spending hours in the kitchen with my grandmother. She used to let me help her knead dough and taste sauces, explaining how every ingredient had
- [Lessons from the Wild](https://humansofthekitchen.org/lessons-from-the-wild/) - Lessons from the WildFrom Kenya’s nature to one small kitchen where big dreams began. Jeremiah Kioko KimweliI grew up in a home where the kitchen was the center of everything. We were three kids, and my mom worked long hours, so she always made sure there were ingredients ready for my older brother to cook.
- [From Runways to Recipe Books](https://humansofthekitchen.org/from-runways-to-recipe-books/) - From Runways to Recipe BooksWhile others chased lights and cameras, she chased flavors and textures. Photo Credits to @sarahblockphoto Margarita Kallas-LeeI grew up between kitchens. My grandfather was a chef in Kyiv, and my grandmother ran a kitchen in Latvia. My great-grandmother’s Ukrainian dacha featured a vegetable garden and had berry bushes scattered throughout her
- [Cooking for a Nation](https://humansofthekitchen.org/cooking-for-a-nation/) - Cooking for a NationHis dream is to represent Azerbaijan to the world without losing himself. Mammad MammadovMammad Mammadov I believe cooking chooses you. For me, the fire began quietly, not from one single moment, but from the feeling that I was meant to create something meaningful. The kitchen became the place where I could express
- [A Restaurant Called Home](https://humansofthekitchen.org/a-restaurant-called-home/) - A Restaurant Called HomeA story about food, family, and rewriting the recipe for how an industry should care for its own. Fernanda AlvarezI grew up surrounded by love served on plates. Sundays in my family meant endless tables, laughter, and stories, always with food at the center. My grandmother’s pots were sacred, her cooking a
- [A New Generation of Chefs](https://humansofthekitchen.org/a-new-generation-of-chefs/) - A New Generation of ChefsZoe’s mission is to lead with empathy, creativity, and a vision for better kitchens. Zoe GriffeeI have countless memories from my childhood that make me reflect, “I should have known I was destined to be a chef.” From watching Rachael Ray when I was just four years old, to my obsession
- [Never Too Late for the Language of Food](https://humansofthekitchen.org/never-too-late-for-the-language-of-food/) - Never Too Late for the Language of FoodWhen the page ran out of words, the kitchen became the next chapter. Morgan de PolignacMy path to the kitchen wasn’t straightforward. For more than a decade, I taught Chinese literature after completing a PhD. I loved it, but around thirty-five, I felt a void, a sense that I
- [Brown Butter Dreams](https://humansofthekitchen.org/brown-butter-dreams/) - Brown Butter DreamsA chef’s mission to craft a human-sustainable kitchen culture, where precision meets purpose, and community comes first. Michael RomoI grew up in Long Beach, the child of first-generation immigrants, and much of my early upbringing was entrusted to my grandmother, who traveled from Aguascalientes, Mexico, to raise me. Some of my most formative
- [Cooking for More Than Himself](https://humansofthekitchen.org/cooking-for-more-than-himself/) - Cooking for More Than HimselfHow becoming a young father pushed Egypt to turn passion into purpose. Egypt DavisFor most of my childhood life, we were very poor and couldn’t eat most days as we were on the streets and in and out of shelters. In 4th grade, my class had a “Pot-Luck”. Since we didn’t
- [The Strength of Women, the Flavor of Manabí](https://humansofthekitchen.org/the-strength-of-women-the-flavor-of-manabi/) - The Strength of Women, the Flavor of ManabíFrom an ancestral oven to leading kitchens and building a network that preserves memory and fuels the future. Laura Valentina Alvarez Solórzano I was raised beside a manabita oven, a space alive with tradition and ancestral memory. My earliest years were spent with my great-grandmother, Dona, watching the
- [Open Flames, Kind Mentors, and the Torch He Carries On](https://humansofthekitchen.org/open-flames-kind-mentors-and-the-torch-he-carries-on/) - Open Flames, Kind Mentors, and the Torch He Carries OnFrom cooking over open flames in India to leading fine kitchens, his journey is defined less by accolades than by the chefs he mentors. Rohit Kumar BeheraSome of my earliest memories are of mornings spent in the forest with my grandfather, gathering firewood and cooking over
- [Mad Pasta Mad Sacrifices Never Health](https://humansofthekitchen.org/mad-pasta-mad-sacrifices-never-health/) - Mad Pasta Mad Sacrifices Never HealthFrom Patagonia tea-house dreams to France’s toughest kitchens, a journey that formed Mad Pasta and is now shaping Argentina’s next bistro culture. Maria Clara Corso RodriguezI grew up in a home where food was always homemade. My mother had learned in the countryside, and she raised us with very few
- [Law Follows Order. Food Embraces Imperfection.](https://humansofthekitchen.org/law-follows-order-food-embraces-imperfection/) - Law Follows Order. Food Embraces Imperfection.From Sunday lumpia to New York’s SoloDiner, Kevin redefines Filipino food while building kitchens rooted in empathy. Kevin CardenasSunday afternoons were sacred in my house. After mass, my mom and aunties would gather around the dining table with neon-colored bowls, chopping vegetables for lumpia and pancit. The smell of garlic
- [Megan](https://humansofthekitchen.org/megan-watson/) - Megan . I’ve learned that I have the power to create food that not only nourishes the body but also makes people feel good. It’s more than just a job. I went to school for film and initially took on various jobs, like a prep cook at a catering company, to earn a paycheck. It
- [Reaching the High Without Losing the Ground](https://humansofthekitchen.org/reaching-the-high-without-losing-the-ground/) - Reaching the High Without Losing the GroundFrom family preserves to fine dining, she learned that the highest achievement is a kitchen rooted in humanity. Hristiana DimitrovaI grew up in Varna, Bulgaria, in a family that loved to cook. My mother, aunt (the baking queen), and grandparents filled our home with flavors, from sneaky spices to
- [From Dishwasher to Leader, From Chaos to Clarity](https://humansofthekitchen.org/from-dishwasher-to-leader-from-chaos-to-clarity/) - From Dishwasher to Leader, From Chaos to ClarityHow struggle and sobriety gave Brother Luck the strength to lead with purpose. Brother LuckI’ve been in kitchens since I was fourteen. My first job was as a dishwasher in a steakhouse, where I was thrown into the chaos at a young age. It was loud and unrelenting,
- [The Most Important RSVP Is for the Team](https://humansofthekitchen.org/the-most-important-rsvp-is-for-the-team/) - The Most Important RSVP Is for the TeamFrom the heavy-metal chaos of his first kitchens to the lessons of the great ones, he now leads a family-driven Kojin by putting people first. Pedro Hansel MederosI grew up in Miami, but the spark for cooking came from traveling with my family. Miami didn’t have much of
- [The Starter Never Dies](https://humansofthekitchen.org/the-starter-never-dies/) - The Starter Never DiesFrom music to bakeries, from an injury to pop ups, one thing stayed alive in every chapter: the dough. Photo by Nick Murray @neauxcream Julian GheilerMiamiI didn’t necessarily expect to make a life in the culinary world. After growing up in Miami, I moved to Chicago to study music business. I came back
- [Becoming the Chef She Needed](https://humansofthekitchen.org/becoming-the-chef-she-needed/) - Becoming the Chef She NeededDismissed as “too small, too different,” she carved her own way from peeling veg to running her own kitchen. India DorisI grew up in London, where Sundays were sacred in my house. In the UK, a traditional Sunday roast typically includes roast chicken, beef, or pork served with potatoes, Yorkshire pudding,
- [Community as the Main Course](https://humansofthekitchen.org/community-as-the-main-course/) - Community as the Main CourseThe win isn’t a title, it's helping someone find their place at the table, in the kitchen. Adam WalshThere wasn’t a dramatic epiphany where I knew I wanted to be a cook when I was a child, but I was surrounded by food that felt like magic. My great-grandma lived a
- [From Puri, India To Michelin-starred restaurants](https://humansofthekitchen.org/from-puri-india-to-michelin-starred-restaurants/) - From Puri, India To Michelin-starred restaurantsCooking to Honor His Roots and Grandfather’s Legacy. Pratik kumar ParidaMy grandfather used to run a catering business in Kolkata. After every event, he’d come home with leftovers, I’d sit beside him, listening to his stories of hustling through the city, of starting from nothing, of cooking because he had
- [Rising Beyond the Oven](https://humansofthekitchen.org/rising-beyond-the-oven/) - Rising Beyond the OvenA story about baking, breaking, healing—and leading with purpose. Carlos PerezI was seven when I baked my first batch of cookies. My mom stood over me, walking me through the steps—how to read a recipe, how to fold the dough just right, how to pull them out of the oven before they
- [Cooking Through Purpose, Not Pressure](https://humansofthekitchen.org/cooking-through-purpose-not-pressure/) - Cooking Through Purpose, Not PressureBuilding a kitchen where well-being and passion coexist. Carlos R. AlpizarI was six years old when I learned to cook rice for the first time. That moment ignited a passion in me. I became obsessed with food, enhancing its flavor and experiencing the satisfaction it brings people. To me, cooking is
- [What No Accolade Could Hold](https://humansofthekitchen.org/what-no-accolade-could-hold/) - What No Accolade Could HoldFrom fast food to MasterChef—what he found was worth more than any accolade. Thyago Rocha Sanches de OliveiraI didn’t grow up dreaming of becoming a chef. I grew up learning how to survive. After my father passed away, it was just me and my mom. I was only eight or nine,
- [The Fire Still Burns: Chef Jass Singh, Crown Shy, and the Legacy of James Kent](https://humansofthekitchen.org/the-fire-still-burns-chef-jass-singh-crown-shy-and-the-legacy-of-james-kent/) - The Fire Still Burns: Chef Jass Singh, Crown Shy, and the Legacy of James KentA Legacy That Feeds, Inspires & Pushes the Industry Forward Photo Credits to Crown Shy Jassimeran SinghNYCStory by Nicole Votano Some stories don’t just leave a mark—they stay with you. This one’s been simmering since the night I sat across from
- [Sweet, but Never Soft](https://humansofthekitchen.org/sweet-but-never-soft/) - Sweet, but Never SoftTurning the unexpected into dessert—and obstacles into leadership. Romina Gisela YanarelloI’ve known I wanted to be a pastry chef for as long as I can remember. When I was little, while the other kids were outside, you’d find me on the kitchen floor with a tiny notebook, scribbling recipes from cooking shows
- [Two Dads, Two Pop-Ups, One Brick & Mortar](https://humansofthekitchen.org/two-dads-two-pop-ups-one-brick-mortar/) - Two Dads, Two Pop-Ups, One Brick & MortarBuilt on food, mutual respect, and a kitchen culture that makes room for real life—still evolving, still to be determined. Richard & JhonnyMiamiWe didn’t follow a blueprint. We just couldn’t sit still. One day, it was late-night shifts in someone else’s kitchen; the next, it was dragging tables
- [When the Chef Evolves, the Food Follows](https://humansofthekitchen.org/when-the-chef-evolves-the-food-follows/) - When the Chef Evolves, the Food FollowsA full-circle story of growth, sobriety, and soulful cooking. Chris ScottNew York CityI was just a kid in Pennsylvania when I first stepped into the kitchen. Back then, it was pure joy—no rules, no pressure, just me playing around with flavors and finding confidence in the process. That joy
- [Built Outside the Lines](https://humansofthekitchen.org/built-outside-the-lines/) - Built Outside the LinesA self-taught chef blending precision and purpose—finding his voice through pastry, seafood, and pop-up community. Mason Acevedo“I guess it all started with a Chinese delivery box.” That’s what I tell people when they ask about the moment that sparked my love for food, and they usually look at me funny, but it’s
- [Written in Fingerprints](https://humansofthekitchen.org/written-in-fingerprints/) - Written in FingerprintsHis journey—from Cali kitchens to near loss—proves that food, family, and purpose live deep in the skin. Nicolás Marín QuinteroCali, ColombiaMy story in the kitchen begins with my grandmother. As a child in Cali, Colombia, my mother would leave me in her care while she worked. My grandmother was the heart of every
- [Baking Through the Breakdown](https://humansofthekitchen.org/baking-through-the-breakdown/) - Baking Through the BreakdownFrom wild nights to early mornings—how a weirdough found recovery and bet it all on bread Carlos FloresMiamiI wasn’t born in the U.S. I’m from Mexico City. The noise, the street food, the chaos—it all shaped me. I wasn’t good at school, but I was always drawn to the kitchen. I’d worked
- [Stillness in the Pit](https://humansofthekitchen.org/stillness-in-the-pit/) - Stillness in the PitFrom mosh pits to fire pits—a chef’s journey to finding balance where most fall and fewer rise. Zachary BergerCooking wasn’t my first love—music was. Hardcore music, to be exact. The kind that tears through amps and speaks from the gut. For years, I lived that life—on the road, in the pit, riding
- [Deconstructing the Kitchen Culture](https://humansofthekitchen.org/deconstructing-the-kitchen-culture/) - Deconstructing the Kitchen CultureHow design, tradition, and resilience shaped one chef’s journey—from family kitchens to leading her own. Lohanna Elena Suárez AmerI was seven when I started asking my grandmother for all her recipes. I was obsessed with how her food tasted. There was something sacred about how she cooked for our family, like her
- [86ing the Old](https://humansofthekitchen.org/86ing-the-old-from-ink-to-fire-forging-a-safe-place-for-all/) - 86ing the OldFrom Ink to Fire, Forging a Safe Place for All Photo credits to @azebeedo Lucas Dai PraI was six or seven when I fried my first egg. My sister and I would be home alone after school, and one day I figured it out—cracked, cooked, proud as hell. I made another one. And
- [A Way Forward and a Way Home](https://humansofthekitchen.org/a-way-forward-and-a-way-home/) - A Way Forward and a Way HomeIn recovery kitchens and Sicilian homes, a chef finds healing in tradition. Buccio CappelloI grew up waking to the scent of sauce simmering on the stove at six in the morning. We were in the countryside, near the sea. My grandmother would be up before all of us, picking
- [Dreams Don’t Cook Themselves](https://humansofthekitchen.org/dreams-dont-cook-themselves/) - Dreams Don’t Cook ThemselvesChef spent years pushing others to dream big. Now, from a 20-foot container kitchen, she’s cooking up her own. Leicel RosMiami, FloridaI was born in Cavite City, Philippines and raised in Virginia Beach, VA. My parents worked long days and multiple jobs to provide for our family, building a life as immigrants
- [Shifting the Post-Shift](https://humansofthekitchen.org/shifting-the-post-shift/) - Shifting the Post-ShiftFrom last calls to first light runs—how one chef is reshaping kitchen culture through healing and hope. Philip SpeerHow I got into cooking is a mixed story. There’s the romantic version and the raw version, grounded in necessity. I left home pretty young and didn’t have much education or work experience, so I
- [The Culture Within](https://humansofthekitchen.org/the-culture-within/) - The Culture WithinHow tradition, resistance, and fermentation reshaped a life in food. Claudia Victoria Alzamora MorenoI was born in Penonomé, Coclé, a small town in Panamá where tradition runs deep and love is often served in bowls. My mother is a pragmatic doctor and always pressed for time, but she’d cook for us on weekends.
- [A Kitchen Beyond Blueprints](https://humansofthekitchen.org/a-kitchen-beyond-blueprints/) - A Kitchen Beyond BlueprintsEngineer. Butcher. Cook. His path didn’t just lead to a kitchen—it built a home. Photo credits to @camachosr Enrique SolteroThe smell of fresh tortillas was the first thing that pulled me in. I was a kid standing in my dad’s store, and those early morning trips to the wholesale market stuck with
- [Honoring The Past, Cooking The Future](https://humansofthekitchen.org/honoring-the-past-cooking-the-future/) - Honoring The Past, Cooking The FutureRaised in the rush. Leading with care. Tradition taught him to cook, but experience taught him to lead differently. Martín Rodríguez LoyolaMost of my childhood memories are around a table. On weekends, my entire family would gather at my grandparents’ house in Mexico City. My grandparents cooked together, feeding everyone
- [The Guatemalan Engine Behind a Filipino Kitchen](https://humansofthekitchen.org/the-guatemalan-engine-behind-a-filipino-kitchen/) - The Guatemalan Engine Behind a Filipino KitchenA former soldier, a young mechanic, and a family butcher—three men who never imagined they’d become cooks, now holding the line behind one of Austin’s rising Filipino restaurants. Photo credits to @robertjacoblerma This is the United States.More specifically—this is Austin, Texas.A Filipino restaurant led by a Filipino chef. And
- [Echoes of the Diaspora](https://humansofthekitchen.org/echoes-of-the-diaspora/) - Echoes of the DiasporaFrom the distant rush of a McDonald’s line to the depth of ancestral flavors—one chef’s journey back to his roots. Rob Carter IIIWhen I think about what first pulled me into the kitchen, it goes all the way back to my grandmother. When she wasn’t cooking for family, she cooked for her
- [Home Has No Borders](https://humansofthekitchen.org/home-has-no-borders/) - Home Has No BordersCarrying Cuba in every dish, finding home in every kitchen. Photo credits to Pedro Sánchez Mayorca Lazaro Javier Hernández GonzálezCuba was always my starting point, but never my limit. Like every Cuban kid, I dreamed of Miami. Today, after a journey that took me through Nicaragua, Mexico, and even Qatar, I’m here,
- [Lone Wolf no more](https://humansofthekitchen.org/lone-wolf-no-more/) - Lone Wolf no moreOnce an outsider finding refuge in the kitchen, now using her voice to inspire more women to lead. Photo credits to @raytiddy Nat ThaipunAustraliaMy journey in the kitchen has never been conventional. Honestly, neither have I. I’ve always felt like an outsider, which is probably why I ended up in the kitchen.
- [A Shift That Shifted It All](https://humansofthekitchen.org/a-shift-that-shifted-it-all/) - A Shift That Shifted It AllBefore Nobu. Before Miami. It all started with carrots, questions, and one big ‘what if?’ Cory KurtzmanMiamiI was born and raised in Toronto, Canada, but my kitchen story really begins at a Martini Bar in Halifax, Nova Scotia. I was at Dalhousie University working towards a Bachelor of Arts, still
- [The Redemption of Chocolate](https://humansofthekitchen.org/the-redemption-of-chocolate/) - The Redemption of ChocolateBuilding a more honest, equitable future for cacao. Diana Cruz ZartaI wasn’t the kid baking cookies or glued to the stove, but I come from a family of women who cook. My grandmother and her mother worked in farm kitchens, feeding workers and moving from place to place, sometimes with my mother
- [Finding your way through the chaos](https://humansofthekitchen.org/finding-your-way-through-the-chaos/) - Finding your way through the chaosLeaving behind the self-destruction—without leaving the kitchen. Gabriel BorgesI grew up in New Orleans, where my family runs a wholesale seafood company. It’s been in the blood for generations. My dad took over when he was 18, and they’ve been supplying Gulf seafood to the city’s best restaurants ever since.
- [From Necessity to Kitchen Philosophy](https://humansofthekitchen.org/from-necessity-to-kitchen-philosophy/) - From Necessity to Kitchen PhilosophyHow Survival Shaped a Chef's Honest Approach to Food Avgustin LiubavinMy childhood did not have a defining moment that inspired me to be a chef. No romantic moment in the kitchen or childhood epiphany led me here. For my family, food was about survival, not artistry. I was one of five
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- [Cooking Was Survival. Then It Became Freedom](https://humansofthekitchen.org/cooking-was-survival-then-it-became-freedom/) - Cooking Was Survival. Then It Became FreedomHow food became a chef’s passport to the world. Ariel MillamanTokyo, JapanGrowing up in Santiago, Chile, food was about survival. My earliest memories—maybe when I was four or five—aren’t of birthday cakes or holiday dinners, but of collecting scrap metal and cardboard with friends to make a few coins.
- [Rising Above the Brigade](https://humansofthekitchen.org/rising-above-the-brigade/) - Rising Above the BrigadeKneading a New Culinary Path Nana Araba WilmotCherry Hill NJI grew up in Cherry Hill, New Jersey, floating between odd jobs and searching for my purpose. I had dropped out of school and moved back home, feeling directionless. One day, a pop-up ad for culinary school appeared on my laptop, and I
- [A Local Ingredient That Transformed a Chef's Career](https://humansofthekitchen.org/a-local-ingredient-that-transformed-a-chefs-career/) - A Local Ingredient That Transformed a Chef’s CareerA Journey of Tradition and Innovation Photo credits to @jhoansebasti4n_ María Fernanda Ramos FernándezNeiva, HuilaI was born in Neiva, Huila, Colombia. Since I was a kid, I’ve been deeply involved in the cooking industry thanks to my parents, who have owned a restaurant for over 30 years. However,
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- [From the Orchard to the Olympics](https://humansofthekitchen.org/from-the-orchard-to-the-olympics/) - From the Orchard to the OlympicsA Culinary Journey Rooted in Tradition and Seasonal Integrity Fanny HerpinFranceMy connection to food began in my childhood in Bordeaux, where I spent hours in the kitchen with my grandmother, Jacqueline. One of my fondest memories is making Mirabelle plum tarts. We’d pick the fruit in the orchard, and she’d
- [Taxco’s Sacred Bug is Boosting Local Economy](https://humansofthekitchen.org/how-taxcos-sacred-bug-is-boosting-local-economy/) - Taxco’s Sacred Bug is Boosting Local EconomyFrom a Gordita Stand to a Whole Town, Jumiles Season is thriving. Photo Credits @hotkstudios Jesenia & GuadalupeMercado Tetitlán - Mercado de Taxco, MexicoIn the lively Mercado Tetitlan of Taxco, Mexico, a culinary treasure quietly awaits those who seek to experience a truly unique taste of Guerrero. At the
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- [Rejecting Law For The Kitchen](https://humansofthekitchen.org/rejecting-law-for-the-kitchen/) - Rejecting Law For The KitchenA Journey From Dishwasher To Chef In Copenhagen Vuk MiljanovicCopenhagen, DenmarkI never planned to work in the kitchen. It all started by accident. I was studying to be a lawyer, but money was tight, so I applied for a waiter job. They didn’t need waiters, only dishwashers, so I thought, “Why
- [Bringing It Home](https://humansofthekitchen.org/bringing-it-home/) - Bringing It HomeHow Travel and Tradition is Shaping Cali’s Culinary Revival Luis Enrique Escobar CastañoCali, ColombiaI come from Cali, Colombia, and my love for cooking developed from the strong bond I shared with my parents, especially my father. He used to travel the world and bring back unique products and foods, which sparked my interest
- [From Okinawa to Overtown](https://humansofthekitchen.org/how-a-caribbean-pop-up-in-japan-sparked-an-urban-farming-movement-in-miami/) - From Okinawa to OvertownHow a Caribbean Pop-Up in Japan Sparked an Urban Farming Movement in Miami Photo Credits @hotkstudios Chrys SalmonMiami, FLI never set out to be a chef. Growing up, I spent countless hours in my grandmother’s kitchen, absorbing the aromas of curry and oxtail simmering on the stove. It was there, surrounded by
- [Twenty & Unstoppable](https://humansofthekitchen.org/twenty-unstoppable/) - Twenty & UnstoppableFrom Michelin mentorship to establishing a locally sourced restaurant. Immanuel Kirisits Aargau, SwitzerlandAt just 20 years old, I’m living my dream of being the youngest restaurant owner in Aargau, Switzerland. My father inspired me. Coming from a family where food was central to our lives, I would stand beside him as a small
- [Rooted in Nature](https://humansofthekitchen.org/rooted-in-nature/) - Rooted in NatureA Journey of Connection That Challenges the Rigid Mold of Fine Dining! Photo @o_edgarfelix Ana LeãoFood has always been about connection for me. It started with my grandmother at her country house in Portugal, where I am from. I’ve been cooking for almost twenty years and remember beginning my journey as an apprentice
- [From Weekend Server to Culinary Command](https://humansofthekitchen.org/from-weekend-server-to-culinary-command/) - Banquet Chef to Master Chef and Owner: A Journey of Precision, Leadership, and Growth.
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- [Anais Rivera](https://humansofthekitchen.org/anais-rivera/) - Anais Rivera I grew up in Cleveland, Ohio, the oldest of two sisters. My parents are Puerto Rican, and in 2003, they decided to move us back to Puerto Rico. That’s where I really found myself in the kitchen. My mom and abuela—everything they made was from scratch. They cooked with so much love. It
- [Ricardo Fagundes Borelli](https://humansofthekitchen.org/ricardo-fagundes-borelli/) - Ricardo Fagundes Borelli I am from São Paulo, Brazil, and I have been in the gastronomy business for 24 years. My passion for cooking started due to the influence of my father, who was an excellent amateur cook. One of my earliest memories related to food occurred when I was around 8 or 9 years
- [Sandy Martinez](https://humansofthekitchen.org/sandy-martinez/) - I still remember the sting of reality after culinary school. I thought I was ready to take on the world, but the kitchen had other plans. It was a hard blow to realize that in every kitchen, you have to start from the bottom and work with humility; that every station, every cuisine, and every
- [Davide Calabrese](https://humansofthekitchen.org/davide-calabrese/) - I was born in Bitonto and graduated from the ITIS Guglielmo Marconi as a thermomechanical expert in 2012. In 2014, I decided to embark on a new adventure in London, working as a commis chef at Plateau, a French restaurant in the heart of Canary Wharf. This moment marked a significant change in my life;
- [Aline de Freitas](https://humansofthekitchen.org/aline-de-freitas/) - Departing from Minas Gerais (Belo Horizonte), a celebrated hub for food in Brazil, I made the move to Australia and am now based in Sydney. Over the past eight years, I have fully immersed myself in the culinary world. Through food, I have witnessed countless dreams come to life and navigated a sea of opportunities
- [Carlos Lucas](https://humansofthekitchen.org/carlos-lucas/) - 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
- [Stephanie Bonnin](https://humansofthekitchen.org/stephanie-bonnin/) - I still remember the way the rice clumped together like a cake. I was seven years old and had convinced my parents to let me cook dinner. I made chicken with mushrooms and spinach rice, eager to prove I could do it. It was far from perfect, but the joy I felt in the kitchen
- [Abhilash Jayan](https://humansofthekitchen.org/abhilash-jayan/) - My kitchen journey began in Trivandrum. Along the way, I have explored diverse cuisines, from spicy curries to delicate pastries. Each dish reflects a culture’s history and traditions. Cooking has become a journey of discovery, a passport to far-off lands without ever leaving my kitchen. One moment in the kitchen that marked me was when
- [Patrick Janoud](https://humansofthekitchen.org/patrick-janoud/) - I started my training as a chef in Rodewisch, Germany, in the late 90s. My mom signed me up because I had no idea what to do after dropping out of school. At first, I didn’t find much joy in the job, to be honest. In my first year of training, I became a vegetarian,
- [Jesus Rodriguez](https://humansofthekitchen.org/jesus-rodriguez/) - I am from Caracas, Venezuela, and I was first drawn to cooking by watching my grandparents make their daily bread, which was a captivating experience for me. However, my relationship with cooking changed in adolescence. The need to become independent pushed me into the chaos of the kitchen, turning what used to be an intoxicating
- [Guilherme Cordova Souza](https://humansofthekitchen.org/guilherme-cordova-souza/) - I was born in Brazil and have always been familiar with the kitchen since I was a child. I fondly remember being beside my father at barbecues and Sunday lunches. During an international family trip, I developed a strong desire to see the world and decided that I wanted to become a cook. In 2014,
- [Hanalei Sian Souza](https://humansofthekitchen.org/hanalei-sian-souza/) - Hanalei Sian Souza I’m from California, and I began my culinary journey in 2018 when I needed a summer job after working winters in the ski mountain operations area. I was hired with no experience at a small mom-and-pop place and loved the rush of the line from my first day. Something in me knew
- [Floriano Pellegrino](https://humansofthekitchen.org/floriano-pellegrino/) - Floriano Pellegrino I am from Lecce, Italy, where my culinary journey began in my family’s kitchen. From a young age, I was immersed in the world of cooking through my mother’s restaurant. This early experience ignited a lifelong ambition to become a renowned chef. My dream has always been to work in the world’s best
- [Clara Luz Pavão](https://humansofthekitchen.org/clara-luz-pavao/) - Since childhood, I’ve always been fascinated by the kitchen and its processes, constantly observing and questioning every detail. One of the things that impresses me the most about cooking is how, through techniques and expertise, everything can be transformed into something unique and powerful. Though my journey in the food and beverage industry began when
- [Dimitrios Bouricas](https://humansofthekitchen.org/dimitrios-bouricas/) - Meet Dimitrios Bouricas Born and raised in Greece, my journey to becoming a chef was unexpected. While pursuing another career path in university, I discovered my true passion during a difficult period of depression. Cooking became my solace, and everything clicked. During a lengthy discussion with one of my closest friends, I realized that I
- [Cheolhui Lee](https://humansofthekitchen.org/cheolhui-lee/) - I was born and raised in South Korea, where I lived a typical student life. My passion for culinary arts was sparked by watching professional chefs on TV skillfully plating their dishes with artistic flair. Intrigued, I convinced my parents to support my budding interest. At 14, I dedicated myself to mastering the basics, starting
- [Bill Allison](https://humansofthekitchen.org/bill-allison/) - I’ve been passionate about cooking for as long as I can remember. Growing up in a Jamaican household, I had to learn to cook early on. My parents worked long hours, so cooking became essential for me. These early experiences shaped my independence and developed my love for food. During my teenage years, I worked
- [Cony Pinheiro](https://humansofthekitchen.org/cony-pinheiro/) - I am from Severiano Melo, a small town in northeastern Brazil. There, I learned from my grandparents the foundation that still guides me today: simplicity brings a proper perspective on life. In that small town with limited resources, I had little access to opportunities and knowledge until I moved to São Paulo at 18. Once
- [Isabella Potì](https://humansofthekitchen.org/isabella-poti/) - My first real job was in Lecce when I was 16, still attending school. It was a charming and unique restaurant. However, my true kitchen story began when I was 18, as that was the year I gained my first experience in a Michelin-starred restaurant in London. It was quite challenging for me to comprehend
- [Ara Keyork Sarkisian](https://humansofthekitchen.org/ara-keyork-sarkisian/) - I was born and raised in Amman, Jordan, and have Armenian heritage. I’ve been in the culinary business since I was 14 years old. I started as a dishwasher and then became a trainee at the first opportunity. From there, I worked my way up to become a professional chef in the industry. It’s not
- [Carol do Carmo](https://humansofthekitchen.org/carol-do-carmo/) - My journey in the kitchen is rooted in respecting the time each process takes. I became a cook at 27, but before that, I was a teacher, a public servant, and a sociologist, never intending to become a chef. For a long time, cooking was just another household chore for me. I never imagined I
- [Chuck Bandel](https://humansofthekitchen.org/chuck-bandel/) - I started in this industry in my late teens, working as a busboy. The defining moment was when I walked into the kitchen and saw the chefs in their perfectly white coats and large hats. I was taken aback and mesmerized as I watched the head chef swiftly and precisely slicing a case of mushrooms.
- [Harold Villarosa](https://humansofthekitchen.org/harold-villarosa/) - Opening a restaurant in Austin has been a dream of mine for a long time, and now it’s finally happening. This isn’t just any restaurant—it’s a space where I can showcase what it means to be Filipino and celebrate my community. After years of working in New York kitchens and navigating the culinary world, I
- [Katty Maldonado Olea](https://humansofthekitchen.org/katty-maldonado-olea/) - I am from Cartagena, Colombia, a gastronomically privileged place. For my family, mealtime was a celebration. My mother was passionate about cooking; she researched local ingredients and wrote books on Caribbean cuisine. As a result, a library of her experiments and recipes was created in our home. I grew up surrounded by a table full
- [Jay Wolman](https://humansofthekitchen.org/jay-wolman/) - I’m originally from Houston, Texas, and I was drawn to the kitchen after spending some time farming. My interest in seasonal cooking led me to Marlow & Sons in Brooklyn, where I started as an oyster shucker and worked my way up through the ranks. As I cooked at different restaurants, I developed my own
- [Yanet Montan](https://humansofthekitchen.org/yanet-montan/) - Yanet Montan I’m still pinching myself, thinking about how far I’ve come. Thirty years ago, I left Nicaragua with a suitcase full of dreams and a heart full of hope. I had explored various professions back home – psychology, medicine, gynecology, and obstetrics – each one shaping me in unique ways. But life had other
- [Evenor](https://humansofthekitchen.org/evenor/) - Growing up in Nicaragua, my mom’s restaurant was like my playground. She taught me how to cook traditional food like her mom taught her. For my mom, cooking wasn’t just about eating; it was about sharing love and our culture. The kitchen became my home when I came to the USA three years ago. I
- [Callie Pumo](https://humansofthekitchen.org/callie-pumo/) - I was born and raised in Miami, FL. I started baking as a kid, learning the essentials from the women in my family, who are all exceptional talents in the kitchen. When it came time to choose a career, I couldn’t stick to anything until it clicked—a career in the kitchen. I landed a job
- [Javier Cussato](https://humansofthekitchen.org/javier-cussato/) - My name is Javier Cussato, and I am 35 years old. I live in Miami now, but the first half of my life was spent in one of the world’s most culturally rich countries: Peru. Growing up, I was immersed in a world of flavors, from the most exquisite dishes to the simplest meals, and
- [Netto Moreira](https://humansofthekitchen.org/netto-moreira/) - I started cooking with my grandmother, who was undoubtedly my most significant influence. She was of Italian descent and taught me how to make fresh pasta, sauces, and bread and how to care for and season them. When I was a teenager, I had my first experience in a professional kitchen, and I was immediately
- [Miriam Echeverria](https://humansofthekitchen.org/miriam-echeverria/) - I was born and raised in Mexico and have lived in Canada for about 15 years. After finishing culinary school, I started as a prep cook at an Italian restaurant in my hometown. Now, I am the founder of a community-oriented group called @cheffing4good, where we host dinners and other events, donating 100% of the
- [Manuel Bonilla Rodríguez](https://humansofthekitchen.org/manuel-bonilla-rodriguez/) - I’m from Ecuador, but I grew up in Madrid. At 14, I left Ecuador and started school in Madrid during the significant migration. With no prior knowledge of cooking or working in restaurants, I took a job that allowed me to travel across Spain, selling furniture in small towns and cities. This sparked my passion
- [Nicolas Vininolia](https://humansofthekitchen.org/nicolas-vininolia/) - I am from Indonesia. After graduating from culinary school, I wanted to travel around the world and gain valuable experiences. I worked as a cook on a cruise ship for a year, but eventually, I decided it was too much for me. The workload was overwhelming; we had to work 17 to 18 hours daily.
- [Alberto Linero](https://humansofthekitchen.org/alberto-linero/) - I was born in Barranquilla, Colombia, and have been learning recipes, dishes, and preparations for 12 years. I have learned both good and bad things. People come and go; everything is transient and fleeting. One of my most memorable experiences was in a particular place where I did poorly despite trying my best. However, I
- [Gigi Rana](https://humansofthekitchen.org/gigi-rana/) - My journey through the world of cuisine has been a tapestry woven with flavors, experiences, and a deep-rooted passion for my craft. I was born Brained, Italy and have always been fascinated with the kitchen since I was young – the atmosphere and the magic of ingredients that transform into unforgettable meals. Graduating from Armando
- [Ashley del Rosario](https://humansofthekitchen.org/ashley-del-rosario/) - I am originally from Monterey, CA, and my kitchen journey has been relatively short, but it has led me down a long road of learning. After high school, I changed my major three times, took a break from school, and then decided to attend culinary school. Although I have always loved cooking and baking, I
- [Leigh Orleans](https://humansofthekitchen.org/leigh-orleans/) - I have always had a passion for food, but I never considered pursuing a career in cooking. Despite growing up watching TV cooking competitions, the idea of participating in one never crossed my mind. Cooking was always my favorite hobby and pastime, while I was pursuing what I thought was my dream career as a
- [Harold Ruiz](https://humansofthekitchen.org/harold-ruiz/) - Harold Ruiz My obsession with ramen and food started when I was a kid. My mom, a chef, and my family’s ordering take-out rituals stuck with me. I always thought about becoming a cook, but it wasn’t until I saw Anthony Bourdain’s No Reservations that I knew it was my calling. I started late in
- [Enver can gümüş](https://humansofthekitchen.org/enver-can-gumus/) - Enver can gümüş Since the age of 15, I have been passionate about cooking. Growing up in a modest town on Turkey’s Mediterranean coast, I immersed myself in cooking. I spent four years studying culinary science and mastering my cooking skills. By 24, I was already leading an award-winning restaurant. Motivated by a strong desire
- [Adrian Ramirez](https://humansofthekitchen.org/adrian-ramirez/) - Adrian Ramirez . I’ve been drawn to the kitchen since I was a toddler. I would find myself inspecting the ingredients in the pantry or fridge, asking my grandma about different tools and produce, and trying out various dishes she would make. As I grew older, I started helping her cook and making myself available
- [Dementia and its Therapeutic Insights](https://humansofthekitchen.org/dementia-and-its-therapeutic-insights/) - Pharmaceutical advances offer a plethora of treatments for various conditions. One such agent is hydroxyzine hydrochloride. It holds promise in treating multiple ailments. Used primarily for anxiety and tension, its impact extends further. Its applications have evolved to encompass other medical areas. Recent research suggests potential roles in dementia and vascular health. Hydroxyzine Hydrochloride: A
- [Karla Palacio](https://humansofthekitchen.org/karla-palacio/) - Karla Palacio I was born and raised in Bogota. I have been making desserts and sweetening people’s lives for the past eight years. From a very young age, I found my passion for baking. Whenever I came home from school, I only wanted to sit on my bed, watch a cooking channel called “El Gourmet”
- [Lisseth Campos](https://humansofthekitchen.org/lisseth-campos/) - Lisseth Campos Since I was a kid in Venezuela, cooking has been a refuge and a space for shared creation. I used to cook with my mom, making “tres leches” and “Pan de Jamón” to raise money for our trip to the United States. At 16, I arrived in Miami with dreams and a deep
- [Simon Thornewill](https://humansofthekitchen.org/simon-thornewill/) - Simon Thornewill Since I was a kid, I’ve loved food and ingredients. Growing up in the countryside, surrounded by farms and having my allotment to grow my food sparked my fascination with flavors. While studying architecture at university, I always looked forward to returning to the dorm to cook a meal for everyone. I eventually
- [Adrian Ochoa](https://humansofthekitchen.org/adrian-ochoa/) - I was born and raised in Miami with a Cuban father and a Guatemalan mother. I entered the food industry at 20, starting as a busser at @eating_house , thanks to my cousin’s help. One day, there was a no-call no-show in the kitchen, and I stepped in for assistance. However, I later became a server, making
- [Pops Martinez](https://humansofthekitchen.org/pops-martinez/) - I was born in Stockton, California, and I’ve been in the kitchen industry for around eleven years on and off. The biggest thing I’ve learned, especially from being the dishwasher at @Animae.sandiego, is to always strive for improvement. If I have an off day, I will be better the next day because there’s always room for
- [Mariia Chornohrytska](https://humansofthekitchen.org/mariia-chornohrytska/) - I come from a big family in Ukraine. We’re four siblings, so our kitchen has always been busy. All of us are into sports. My parents are basketball coaches, while my brothers play in Italy and America. My sister is a referee, and I used to play, too, but I got injured and had to
- [Dimitra Badounou](https://humansofthekitchen.org/dimitra-badounou/) - Dimitra Badounou inspiring career in the culinary world, from her early days in Corfu to leading roles in Athens, Mykonos, and Crete’s top kitchens.
- [Sarah do Vale](https://humansofthekitchen.org/sarah-do-vale/) - Sarah do Vale, A Brazilian chef who grew up in a kitchen. With 20 years of experience, Sarah is committed to cooking with respect, care, and dedication.
- [Chef Jesus](https://humansofthekitchen.org/chef-jesus/) - Chef Jesus a journey from El Salvador to Miami, where he found his passion for cooking and rose to become a kitchen manager at the beloved Camilas Restaurante.
- [Magdalina Stamova](https://humansofthekitchen.org/magdalina-stamova/) - Magdalina Stamova, the inspiring journey of a former manager in Bulgaria turned prep chef in London, balancing her love for cooking with precious family time.
- [Yuu Shimano](https://humansofthekitchen.org/yuu-shimano/) - Yuu Shimano, from training at the Tsuji Culinary Institute to earning a Michelin star at Restaurant Yuu in NYC. A blend of Japanese and French cuisine awaits.
- [Giannis Kotsos](https://humansofthekitchen.org/giannis-kotsos/) - Giannis Kotsos I am from Greece, Athens. During the summer, I stayed with my grandmother and was inspired by her dedication and creativity towards food, especially Greek cuisine. I always wanted to help her in the kitchen, and spending my summer at her place was a joy. I later joined the army, and during
- [Veronica Gomez](https://humansofthekitchen.org/veronica-gomez/) - Veronica Gomez I’m from Salamanca, a small town close to Madrid. After completing a University Degree in Journalism and a Master’s in art direction and creativity, I worked in advertising agencies for about five years until COVID hit. I was temporarily laid off and spent nine months pondering how to avoid returning to advertising. At
- [Ronnie kelii lee-apolo](https://humansofthekitchen.org/ronnie-kelii-lee-apolo/) - Ronnie kelii lee-apolo I was born and raised in Honolulu, Hawaii, and moved to San Jose, California, when I was 13. That’s where I got into the punk scene and started going to shows, drinking 40oz of King Cobras, and hanging around with skins, punx, skaters, taggers, and thugs. We were all outcasts of society,
- [Zay Colli](https://humansofthekitchen.org/zay-colli/) - Zay Colli I was born and raised in Nunkini, a small town on the Yucatán Peninsula in Mexico. With my father and grandfather looking after the fields and my mother, aunts, and grandmother passing down their culinary knowledge and family recipes, falling in love with cooking was only natural for me, if not logical, then
- [Pearl Steffie](https://humansofthekitchen.org/pearl-steffie/) - Pearl Steffie I grew up on a small island in the Philippines, where fine dining was a foreign concept in our simple way of life. As the oldest child in a single-parent family, I always wanted to go abroad and support my three siblings. At first, I enrolled in Hotel and Restaurant Management, but I
- [Emanuele Bearzi](https://humansofthekitchen.org/emanuele-bearzi/) - Emanuele Bearzi Growing up, my twin brother Roberto and I shared a dream of opening a restaurant in Italy, driven by the passion for cooking that our mother instilled in us. After completing culinary school, we both entered the restaurant industry. However, my journey diverged when I was called to serve in the military. Meanwhile,
- [Paula Andrea](https://humansofthekitchen.org/paula-andrea/) - Paula Andrea I’m from Bogota, and at 16, I started cooking with my mom. She took baking courses, and I fell in love with the kitchen. So, I decided to pursue a career in culinary arts. One mistake many students make is thinking that graduating from culinary school automatically makes you a chef or lets
- [Katarina Vrenc](https://humansofthekitchen.org/katarina-vrenc/) - I was born and raised in Croatia, where I developed an early love for cooking. Growing up in a small village, working hard, farming, caring for animals, and living in harmony with nature came naturally to me. However, when I moved to the city, I decided to study gastronomy to become a gastro journalist. Still,
- [Wayne Sharpe](https://humansofthekitchen.org/wayne-sharpe/) - Wayne Sharpe I grew up in Kingstown, Jamaica. My stepmom was not a fan of cooking, so I had to take over and prepare meals for the family. I soon found myself cooking for my siblings and cousins all the time. I enjoyed celebrating those I care about with food, and this love for cooking
- [Oscar Lopez](https://humansofthekitchen.org/oscar-lopez/) - Oscar Lopez . I was born in Juarez, Chihuahua, Mexico, but was raised in El Paso, Texas. My culinary journey began when I was just 15, washing dishes in the kitchen. Little did I know this would ignite a profound passion. The long shifts in the kitchen, the chef yelling and throwing dishes, and the
- [Lexi van Breugel](https://humansofthekitchen.org/lexi-van-breugel/) - Lexi van Breugel I was born and raised in London but spent much of my childhood visiting family throughout Europe and Asia. Food always played a central role during these family gatherings, and cooking at these special events developed my passion for exploring unusual ingredients and spices from across the globe. Over the past few
- [Gerardo Rizzo](https://humansofthekitchen.org/gerardo-rizzo/) - Gerardo Rizzo I am originally from Guatemala, and my passion for cooking began at a young age. I enrolled in Guatemala City’s renowned culinary school “ITECAP.” After completing my education, I had the chance to work as a kitchen assistant on a cruise ship for a year. Traveling the world had always been a dream
- [Sergio Quintero](https://humansofthekitchen.org/sergio-quintero/) - Sergio Quintero I come from a small town called La Ceja, near Medellin. My parents worked long hours while I was growing up, so I had to start caring for my younger sister when I was only seven. That’s when my mother taught me how to cook traditional Colombian dishes as she started selling them
- [Olly Santoro](https://humansofthekitchen.org/olly-santoro/) - Olly Santoro. I began my cooking journey in London in 2019. After working at Front of House, I was drawn to the fast-paced and creative kitchen environment. I was always eager to plate desserts or snacks and would jump at any chance to shout “service.” There was something attractive and strangely glamorous about it all.
- [Solange](https://humansofthekitchen.org/solange/) - Solange I am from Cali, Colombia. I started in the kitchen at 15. My mom is a professional cook; she used to work for a catering company that handled huge events. My starting point was that same company, but I began as a steward. It’s not an easy task, and certainly not as glamorous as
- [Tam Pham](https://humansofthekitchen.org/tam-pham/) - Tam Pham I’m from Saigon, Vietnam. I came to the USA in 2008, settling in Seattle for my first three years and then Miami. During those college dorm years, I deeply missed Vietnamese cuisine and had no nearby options. So, I gradually taught myself to cook by seeking advice from family, reading, and watching YouTube
- [Karely Ibañez](https://humansofthekitchen.org/karely-ibanez/) - Karely Ibañez I grew up with the dream of becoming a lawyer, but it wasn’t until my 8th semester that I began to realize how complex and challenging it was, especially in this country. I saw how many contradictions existed within the legal system, and despite my knowledge of the law, there always seemed to
- [Saraj Mohamad](https://humansofthekitchen.org/saraj-mohamad/) - Saraj Mohamad I pursued Hotel Management in India, torn between two paths in school: joining the Indian Army or pursuing a career as a chef. Unable to clear the Army exam, I embraced my second option, influenced by my father, a chef in the Army. During my second year of graduation, I interned at The
- [Andrea Merenda](https://humansofthekitchen.org/andrea-merenda/) - Andrea Merenda Growing up in my mom’s kitchen in Gallipoli 🇮🇹, surrounded by all those fantastic smells, I knew I wanted to be a chef. Even though I had to leave home to pursue my culinary dreams, I never lost my passion for my homeland’s cuisine. It’s not just a job to me—it’s like my
- [Hiram Thompson](https://humansofthekitchen.org/hiram-thompson/) - Hiram Thompson I am from Panama, and I entered the industry in 2015. When I was young, I expressed my passion for art and initially wanted to be an architect. However, deep down, I knew I was fond of kitchens, inspired by watching my mom and grandma cook for the family. It was not until
- [Elys Soto](https://humansofthekitchen.org/elys-soto/) - Elys Soto I grew up in California, where food was a language of love. My big family from Mexico taught me to cook, and my great-grandma watched over my first steps in the kitchen. As the eldest of five with a young, hardworking mother, I learned early about resilience and respect. With her often away,
- [Bernardo](https://humansofthekitchen.org/bernardo/) - Bernardo I began working as a dishwasher when I was 16. I caused trouble at school, and my mom thought keeping me busy after class while helping with some bills at home would be a good idea. She pulled some strings where she worked in Downtown Miami, and that’s how I landed a gig at
- [Daniela](https://humansofthekitchen.org/daniela/) - Daniela From Olancho, Honduras, to the lively streets and ventanitas of Miami, my journey kicked off when I was just 12, back in 2008. Miami grew on me, and I found my spot in its coffee scene. My first job was at a cozy coffee shop, doing part-time gigs while juggling school. As time passed,
- [Jaqueline Willard](https://humansofthekitchen.org/jaqueline-willard/) - Jaqueline Willard In 2018, I found myself in the darkest times without a home on the streets of Miami, looking for help through the Miami-Dade Homeless Trust System; I stumbled upon Lotus House Shelter , a women’s shelter that would become my lifeline. From the moment I stepped through its doors, I knew this place was different—it
- [Darrick Bradford](https://humansofthekitchen.org/darrick-bradford/) - Darrick Bradford I’ve been part of the Camillus House kitchen for 14 years. I’ve always had a passion for cooking, and Camillus allowed me to turn that passion into a career. It’s been an enormous blessing. I found Camillus initially as a client, having struggled with addiction to drugs and alcohol. The turning point came when my
- [Alejandro Najar](https://humansofthekitchen.org/alejandro-najar/) - Alejandro Najar . My love for cooking started with my grandmother’s recipes and my aunt’s culinary adventures. I discovered my calling in my family restaurant while my peers dreamt of becoming doctors, lawyers, or police officers; I found comfort in the sounds of pots clattering and pans sizzling at 14. Although I attended culinary school,
- [Daniela Escobar](https://humansofthekitchen.org/daniela-escobar/) - Daniela Escobar It has been 10 years since I started working in the industry. Before pursuing this career, I was in pursuit of a financial career dealing with numbers. I even underwent technical training for it, but somehow I was not happy. My mom used to have a friend who was a chef. He often
- [Yos Mosquera](https://humansofthekitchen.org/yos-mosquera/) - Yos Mosquera Growing up in Chocó, I would watch my mom cook with so much love, sharing stories about our traditional recipes. Those memories were the ones that ignited my passion for the craft. When I moved to Bogotá, the capital, I quickly realized that I missed the food and culture more than I had
- [Adrianne De Jesus-Davo](https://humansofthekitchen.org/adrianne-de-jesus-davo/) - Adrianne De Jesus-Davo When I set foot in a commercial kitchen, I knew I would stay longer than I intended in this industry. It wasn’t a magical moment, with soft lighting, an afterglow, and Enya playing in the background. It was like playing the Flight of the Bumblebee on an out-of-tune violin in a creepy
- [Alexander Mackey](https://humansofthekitchen.org/alexander-mackey/) - Alexander Mackey I’m the culinary mind behind Bar Pif in Amsterdam. Hailing from Canada, my journey into gastronomy was a challenging path. It all began when my wife and I, both hairdressers at the time, found ourselves in Switzerland craving better meals than we could cook. So, we boldly decided to transition careers and dive
- [Natalia Cocoma](https://humansofthekitchen.org/natalia-cocoma/) - Natalia Cocoma Since the age of 7, I’ve been in the world of music, which I study at the National University of Colombia. At the age of 20, I had to take a break because of tendinitis. That’s when my hobby for cooking took a more serious turn. In my family, we’ve always been connected
- [Greg Laudner](https://humansofthekitchen.org/greg-laudner/) - Greg Laudner Since childhood, I’ve been captivated by food, glued to the TV, watching culinary icons like Julia Child. By 16, I was already immersed in restaurant work, learning the ropes firsthand. At 18, I dove into culinary school in San Francisco, where the city’s diverse cuisine ignited my imagination. Armed with newfound knowledge, I
- [Jhony Alejandro Patiño](https://humansofthekitchen.org/jhony-alejandro-patino/) - Jhony Alejandro Patiño In our family, we’ve always had this thing for BBQ get-togethers. We are seven siblings, and even though we’ve all moved on with our lives, those reunions have been our constant. It’s like saying to our parents that we’re still here for each other. Food and especially grilling in an open fire
- [Cecilia](https://humansofthekitchen.org/cecilia/) - Cecilia Manuela Sanchez I am from Tumaco, Nariño, on the Pacific Coast of Colombia. Since the age of 14, I have worked in front of a wood-burning stove. My grandmother was a cook, and her work was unique as she focused on catering to the local farmers. This kept us constantly on the move as
- [Ajai Sharma](https://humansofthekitchen.org/ajai-sharma/) - My culinary journey began with a childhood fascination for kitchen alchemy, inspired by my grandmother’s ability to turn raw ingredients into culinary masterpieces. This passion led me to The Culinary Institute of America, where I earned an Associate in Culinary Arts. Later I received a Bachelor’s in Hotel Management and certifications as a ServSafe Manager
- [Daan Van Duijnhoven](https://humansofthekitchen.org/daan-van-duijnhoven/) - Daan Van Duijnhoven I’ve been a chef for five years, specializing in vegan cuisine. After being a newspaper designer for 17 years, I made a significant career shift, and today, I am a sous chef Boonbon, leading a team of four chefs. Before training in the kitchen, I did a short vegetarian course in the
- [Jeison Panqueba](https://humansofthekitchen.org/jeison-panqueba/) - My name is Jeison Panqueba, and I am from Saboya, Boyacá. My family has had a deep connection with nature for generations, and agriculture has been our primary economic source. I grew up in the fields, and as time passed, I had the opportunity to learn from a Spanish chef who opened a restaurant in
- [Luis Contreras Gamboa](https://humansofthekitchen.org/luis-contreras-gamboa/) - Luis Contreras Gamboa I’ve been in the cooking world for nine years now, but I didn’t take it seriously as a career until I was 23. My stepdad and chef at the time encouraged me to pursue cooking. I was scared, having seen people burn out and chefs stressed; I didn’t want that life. But
- [Tessa Babcock](https://humansofthekitchen.org/tessa-babcock/) - Cooking has been a part of my life for as long as I can remember—watching my parents prepare dinner or following YouTube recipe tutorials. My mom enrolled me in a culinary summer program when I was around 13. It was a two-week crash course in a restaurant rotating stations—pantry, hotline, pastry, dining room, and dish—working
- [Suman Ali Sayed](https://humansofthekitchen.org/suman-ali-sayed/) - I am Suman Ali Sayed. I am a second-generation Bahraini. My professional culinary journey began at 17 when I landed my first job as an entry-level cook at the Golf Club near my home, which had a fantastic food and beverage program. This experience ignited my passion for the culinary arts even more and led
- [Chavdar Todorov](https://humansofthekitchen.org/chavdar-todorov/) - My name is Chavdar Todorov. My culinary journey spans over 17 years. Originally from Bulgaria, I’ve called the UK home for over 15 years. When I purchased my first cookbook at 7, it ignited my passion for cooking. Although I studied business administration at university, I never completed my degree. I have worked in various
- [Evodio Najera](https://humansofthekitchen.org/evodio-najera/) - I’m Evodio Najera. Originally from Atlapexco, Hidalgo, Mexico, I have been in the world of tacos al pastor for 36 years. My journey started at a young age, working in taquerias across Mexico. Beginning as a dishwasher at 14, I quickly progressed to become a Pastorero at 17, spending 14 years perfecting my craft at
- [Jean](https://humansofthekitchen.org/jean/) - Jean My culinary journey began in the fields at Blue Hill farm, where I learned about food and developed a deep appreciation for it. After that, I landed a job at a small mom-and-pop restaurant in the outskirts of my hometown, starting out as a dishwasher and prep assistant. In the evenings, I worked at
- [Bonita](https://humansofthekitchen.org/bonita/) - I’m Bonita, Head Chef and Director at Café Van Gogh. We serve delicious, seasonally-focused vegan food. Our social mission focuses on training individuals with learning disabilities in hospitality. Some seek to build confidence and social skills, so we tailor our training to each person, be it front-of-house or kitchen skills. I oversee the kitchen, menus,
- [Febin Johnson](https://humansofthekitchen.org/febin-johnson/) - Febin Johnson Today I reside in Seattle, where I work for @TableCateringCo. I’ve been in this industry for seven years. In my second year, a guest told me that my food reminded her of someone who used to cook for her but had recently passed away. Knowing that I could create a special, meaningful moment for
- [Debora Fadul](https://humansofthekitchen.org/debora-fadul/) - My name is Debora Fadul. My kitchen story started early; my grandmother would source helpful hands, and I would observe and learn. This is where the purpose of cooking and the joy of serving started for me. She grew up in a pre-globalized world, so recipes were passed down by generations. They were made with
- [Andrea Adornetto](https://humansofthekitchen.org/andrea-adornetto/) - My name is Andrea, I was born in Sicily and now I’m a chef in Riyadh, Saudi Arabia. I went to cooking school as a joke. After the first training in the kitchen, when I put on the white jacket.. I suppose that was the moment I fell in love. It wasn’t always beautiful, there
- [Luis Jesus](https://humansofthekitchen.org/luis-jesus/) - Luis Jesus It all began when I was just 15 years old. It started as a summer job working in the kitchen, but it captivated me, and it was the ride to an endless road of culinary adventures. I was born on the island of Madeira, Funchal, Portugal. and it’s where I currently reside. I
- [Brian McDonald](https://humansofthekitchen.org/brian-mcdonald/) - My name is Brian McDonald. I grew up in the projects of Charlestown, Massachusetts, in a large family. Food was the most crucial moment of each day. Church food banks and farmers markets all stretched to feed five kids. Living in a city with such a diverse culture and history, paired with low-income and resourceful
- [Cameron Ingle](https://humansofthekitchen.org/cameron-ingle/) - Cameron Ingle It all began on my 12th birthday after seeing a family friend in his kitchen. Intrigued, he invited me into the kitchen, and from that moment on, I fell in love with the kitchen’s smell, sound, and pulsating energy. Shortly after, I began my culinary journey as a three-day apprentice, undertaking tasks such
- [Aminah](https://humansofthekitchen.org/aminah/) - Aminah I started cooking a lot at home during the pandemic, mainly foods I ate in New York, Mediterranean style to be more specific, and I found I loved it. But I wanted to learn how to cook professionally, and in the process, I got the opportunity to meet the chef I work with now.
- [Almpantidis Nikolaos](https://humansofthekitchen.org/almpantidis-nikolaos/) - Almpantidis Nikolaos I’m from Greece, specifically from the vibrant city of Thessaloniki. I’ve always had a deep passion for cooking and genuinely love my job. In my line of work, creation plays an important role. I like working with local products that thrive in my region and using them to craft dishes of high gastronomy
- [Damiano Liso](https://humansofthekitchen.org/damiano-liso/) - My name is Damiano Liso, and I’m an Italian baker. Baking is my life. Without it, I wouldn’t be happy anymore. I love experimenting and creating new combinations of bread and pizzas and being able to express myself through baking. I started my journey at 11, watching my older brother work, but I learned to
- [Sorakom Keawsamerta](https://humansofthekitchen.org/sorakom-keawsamerta/) - I was born in Chiangmai, Thailand and now live between Bangkok and Virginia. I was a MasterChef Thailand finalist in 2019 and have been living in Virginia for 7 years since my spouse opened a restaurant in Middleburg. For over 30 years, I have been cooking with a deep passion that originated from my grandmother’s
- [Amy Smith](https://humansofthekitchen.org/amy-smith/) - My name is Amy Smith. I can’t recall a time in my life when I wasn’t immersed in the kitchen. Growing up in New Jersey, I consistently found myself alongside my mother or grandmothers, “helping” them cook. Since I was 8, I told everyone I wanted to become a chef. I debated other routes during
- [Dr. Chef Parvinder Singh Bali](https://humansofthekitchen.org/dr-chef-parvinder-singh-bali/) - Dr. Chef Parvinder Singh Bali . I’m a native of Baramulla in Kashmir who dreamed of being a neurosurgeon but pursued Mechanical Engineering. Unable to keep up with my studies & medical exams, I took some time to work at a hotel. A passion grew so strongly in me that I ventured to be the
- [Greg Rosshett](https://humansofthekitchen.org/greg-rosshett/) - Greg Rosshett I love the fishing industry for its freedom and the opportunity to reconnect with our primal roots. Back then, we were hunters and gatherers; we weren’t catered to by everything you see up and down the street. I feel more in touch with my human race out there; I’m paying my way in
- [Ivan Gerasimov](https://humansofthekitchen.org/ivan-gerasimov/) - Ivan Gerasimov . Growing up in Perm, Russia, my parents very often worked until late, so I had to take a collection of recipes and cook from what was in the refrigerator! It was there that my love for the kitchen began. I always enjoyed cooking and am self-taught. After serving in the army, I
- [Alonzo Zarco](https://humansofthekitchen.org/alonzo-zarco/) - Alonzo Zarco Initially, cooking was simply a means of making a living when I immigrated to Canada from Mexico. It wasn’t until I could appreciate the emergence of the culinary phenomenon on social media. New TV shows and chefs opened my eyes and changed my vision of the immense talent in the culinary world and
- [Mateo Rios](https://humansofthekitchen.org/mateo-rios/) - Mateo Rios I finished high school at 16 in Envigado, near Medellín, Colombia, with doubts about what would follow. My father insisted that I study an administrative career or become a lawyer, while my mother encouraged me to do whatever I wanted but excel at it. As for me, with more enthusiasm than actual talent,
- [Pablo Bonilla](https://humansofthekitchen.org/pablo-bonilla/) - Pablo Bonilla . After dedicating a decade to working in kitchens, a pivotal moment occurred when I realized that I had more knowledge about the gastronomy of other countries than my own. I felt a calling to find my true identity as a chef. I didn’t want to continue portraying different cuisines, which I greatly
- [Aprill Gullo](https://humansofthekitchen.org/aprill-gullo/) - Aprill Gullo I was born and raised in Sydney, Australia. I began my career at 14 when I applied for a position at my local bistro. After being given a position as a kitchen hand, I instantly fell in love with the fast-paced, high-demand atmosphere. I looked up to the chefs and wished I could
- [Michael Swamy](https://humansofthekitchen.org/michael-swamy/) - Michael Swamy Food for me is comfort, with a touch of class and experiment. My culinary philosophy has always been simple: Food should bring back memories of the past, regardless of whether that food is at a community table or futuristically presented in a fine dining space. I don’t want people to just say “Wow”
- [Samantha Medeiros](https://humansofthekitchen.org/samantha-medeiros/) - Samantha Medeiros Born and raised in the multicultural city of Toronto, I knew the moment I graduated from Culinary School, I wanted to learn about different cuisines. From helping open a bistro in Grignan, France, to moving to Hong Kong, where I became a Tournant for a Restaurant Group. I worked in Vietnamese, Cantonese, Italian,
- [Matt Hinckley](https://humansofthekitchen.org/matt-hinckley/) - Matt Hinckley. I bounced around for years, trying to fit into the corporate world with “real jobs.” I’d quit those jobs and wait tables or bartend to make ends meet. Ultimately, I fell in love with the people this industry. The hospitality industry gives me purpose and helps me feel like a valuable member of
- [Alan DMello](https://humansofthekitchen.org/alan-dmello/) - Alan DMello My connection with food began in my childhood as I grappled with asthma triggered by certain foods. I was an energetic, sports-loving child, but asthma attacks felt like an anchor. I became aware of what I ate wherever I went. As a teenager, I wanted to explore and experience the world. My father’s
- [Mathilde](https://humansofthekitchen.org/mathilde/) - Mathilde I was born in Orsay, France. My love for the kitchen began when I turned 18 and became independent, I immediately started cooking for my friends, and it became my passion. Soon after, I was fortunate to be offered a rotating position that allowed me to discover all the possible roles in the kitchen.
- [Adib Abdelmounim](https://humansofthekitchen.org/adib-abdelmounim/) - My name is Adib Abdelmounim. I was born in Mohammedia, Casablanca. Currently, I reside in Dubaï, the most beautiful city in the world. My love for the kitchen began at a young age. Since my parents worked the whole day, I started learning how to cook by watching chefs on tv. I spent most of
- [Andres Meraz](https://humansofthekitchen.org/andres-meraz/) - Andres Meraz My journey in the kitchen began when I was 8 in the Bay Area. My father went to prison, and my mom had to raise my brothers and me. She had to be creative with what we had in the kitchen. When she was at work, she left me a note on how
- [Carmen Ibarra](https://humansofthekitchen.org/carmen-ibarra/) - My name is Carmen Florencia Ibarra. I’m from Miami and come from a Peruvian American family. My first step into hospitality was when I was 14 years old, I worked at a five star beach resort picking up pool towels and I fell in love with the service industry from there. Since then I built
- [Alessandro Piso](https://humansofthekitchen.org/alessandro-piso/) - My name is Alessandro Piso. Born in the culturally rich city of Melaka, Malaysia, I have a unique culinary philosophy that embodies distinct flavors. With an Italian father and a Malaysian-Indian mother, my culinary roots are deeply intertwined. I strive to marry contrasting styles into cohesive menus, pushing creativity’s limits to conjure dishes that genuinely
- [Creating Your Perfect Culinary Travel Journey: 7 Essential Tips](https://humansofthekitchen.org/creating-your-perfect-culinary-travel-journey/) - Creating Your Perfect Culinary Travel Journey: 7 Essential Tips Hanuman’s unique Approach to food and his Quest into Pre-World War Two Thai Cuisine. Leaving Room for Adventure: Sure, improvisation’s awesome. But blindly trusting top restaurant lists or TikTok vids while you’re traveling, without digging deeper can sometimes lead to a bit of a letdown. Especially
- [The Beginnings of Humans Of The Kitchen](https://humansofthekitchen.org/the-beginnings-of-humans-of-the-kitchen/) - The Beginnings of Humans Of The Kitchen From being an immigrant frying chicken wings in a sports bar to creating HOTK. Hey everyone! Welcome to Substack, our newsletter, where we control our content without relying on a social media platform. Before we jump in, I’d like to introduce myself. It’s been a four-year journey; perhaps
- [International Chef Day: 5 Simple Ways to Celebrate and Appreciate!](https://humansofthekitchen.org/international-chef-day-5-simple-ways-to-celebrate-and-appreciate/) - International Chef Day: 5 Simple Ways to Celebrate and Appreciate! Spotlight on India’s International Chef Day Initiatives and the Call for Worldwide Collaboration. Do you know when International Chefs Day is? It’s coming soon, on Friday, October 20th! international-chef-day-5-simple-ways In India, chefs are uniting for a cross-country road show and community initiative, “Chefs Ride 2023
- [Shaheen Malek](https://humansofthekitchen.org/shaheen-malek/) - Shaheen Malek . This Cart has been here since 2007. I’m from Bangladesh, and my journey in this city started twenty years ago. Cooking has always been my trade, my passion, my life. Back in Bangladesh, I was a chef and owned different restaurants. Like countless others, I embarked on this immigrant journey and ventured
- [Sakhi](https://humansofthekitchen.org/sakhi/) - My name is Sakhi. I was born in India and have been living in New Zealand for over three years. I was interested in flavors ever since I was a child, I was never a picky eater. Contrary to most chef origin stories, I was never trained by my grandparents/parents in the kitchen. I chose
- [Sebastian Simon](https://humansofthekitchen.org/sebastian-simon/) - Sebastian Simon. I was born in Bangalore, India, but reside in Melbourne, Australia. Never in my wildest dreams did I imagine myself behind the kitchen pass, not even during my childhood days when I grew up inspired by my mum, who would cook spectacular dishes with no recipes. My dream was to become a renowned
- [Cracking the Culinary Code](https://humansofthekitchen.org/cracking-the-culinary-code/) - Cracking the Culinary Code Hanuman’s unique Approach to food and his Quest into Pre-World War Two Thai Cuisine. How often have we heard a chef advise a young cook, saying, “Forget culinary school, come work with me, and I’ll teach you everything—while you get paid?” It’s a typical story in the culinary world. The truth
- [Ylenia Rago](https://humansofthekitchen.org/ylenia-rago/) - My name is Ylenia Rago. I am 29 years old and am from Policoro, Italia. When I was 12, I asked my parents to go to culinary school, but with firm determination, they denied me. After studying law for almost four years, I realized it was not what I wanted out of life. Even though
- [Chris Berdes](https://humansofthekitchen.org/chris-berdes/) - I am Chris Berdes, born and raised in Patras, Greece, and now residing in Mykonos. For me, cooking is not just a passion but also a gateway to encountering the most captivating individuals one could ever meet in a lifetime. However, at the core, food remains my ultimate destination. Even after spending 12 years in
- [Bola Akinbobola](https://humansofthekitchen.org/bola-akinbobola/) - My kitchen journey started primarily with my love of eating. I was a greedy child, ravenous. I once ate a whole jar of what I thought were Smarties (candy) from the medicine cabinet and had to go to the hospital! But that didn’t stop me from experimenting and trying anything and everything. Quickly it became
- [Marco Antonio Quelca](https://humansofthekitchen.org/marco-antonio-quelca/) - When I was ten years old, I worked washing cars in La Paz, Bolivia, where I am from. This job is humble, and because of the social discrimination in my country, we had to cover our faces with a “pasamontañas” (mask) balaclava, like other jobs. It wasn’t until 2011 that I began working in a
- [Camille](https://humansofthekitchen.org/camille/) - Camille Ever since I was a little girl, I loved being creative. I dabbled in clay modeling and drawing, and I loved food! Looking back through my five years in the pastry business and three in the bakery, I’m happy I found a way to combine both passions into one! My first job in the
- [Abrão](https://humansofthekitchen.org/abrao/) - Abrão I was born in São Paulo, Brasil, native of the backlands of Bahia. I’m a self-taught Chef with over 26 years of experience working in this profession. Aside from my Brazilian culture, I believe my cuisine is heavily influenced by French, Italian, Spanish, and Asian techniques. That is the beauty of this profession, as
- [Lúóng](https://humansofthekitchen.org/luong/) - It all began in the dish pit, the humble corner of the kitchen. On one side, the flames danced as the wok sizzled with frenetic energy. On the other side, there he stood, immersed in the task of washing dishes. It was a juxtaposition of two distinct elements, coexisting within a single space. Growing up
- [Eirene](https://humansofthekitchen.org/eirene/) - I’ve been living in Florida for the last four years. I arrived as a Culture Exchange Student from the Philippines and took one year of Culinary Training in Palm Beach, Florida. My love for the kitchen started in my childhood when I would go to the Local Public Market with my mom. Being exposed to
- [Paul Félix](https://humansofthekitchen.org/paul-felix/) - My name is Paul Mitchell Félix Valenzuela. I was born in Culiacán, Sinaloa, México. The only thing that kept me afloat during my first job was the culinary basics I learned in school and the love for food I had carried since I was a child. I entered the kitchen without realizing it. Since my
- [Sonia](https://humansofthekitchen.org/sonia-2/) - My name is Sonia Oberai, I was born in Bombay but was raised here in London . My passion for cooking started from a young age , watching my mum cook every day. I was fascinated with all the spices she would use. I started cooking from the age of 15, my mum taught me
- [Lan](https://humansofthekitchen.org/lan/) - We’ve been making Bánh cuốn in this corner for over three generations. It started with my Grandfather, who owned the business before passing it to my Mother, and now it’s in my hands. Last year, Michelin almost gave us a Star, but our place wasn’t big enough and didn’t meet all their standards, so we
- [Thomas](https://humansofthekitchen.org/thomas/) - I was born in Brooklyn, New York, with my family roots stemming from Italy and Argentina. I’ve been on an amazing culinary journey these last 12 years since 1995 when I began as a dishwasher. It was a tough job, but along the way, I fell in love with cooking and the kitchen by watching
- [Shabnam](https://humansofthekitchen.org/shabnam/) - I started experimenting with sourdough while I was unemployed and my creative work was on pause. I had been unemployed on and off for years because of my visual impairment (I was diagnosed legally blind with macular dystrophy when I was 18), and when I noticed that making pizza felt good (and people were interested
- [Nick](https://humansofthekitchen.org/nick-2/) - My name is Nick. I was born in Edward, MS, but I’m currently residing in Jackson, MS. My love for the kitchen started on the farm, with my nana serving as my biggest influence. I started being more engaged when I was 6. I couldn’t leave the kitchen at that point. I was making biscuits
- [Cuong & Trung "The Cat Ba Brothers"](https://humansofthekitchen.org/cuong-trung-the-cat-ba-brothers/) - Two years ago, one year after opening our own restaurant, my brother went to the forest to forage some plants for our special dishes. Unfortunately, the tree he was reaching for was touching an electric tower. Despite using a stick to reach the plants, he received a high-voltage shock and was electrocuted. This incident resulted
- [Andres](https://humansofthekitchen.org/andres-2/) - I credit my uncle and cousin for making me want to become a Chef for a living. I started working with my uncle at his catering company in Mexico City when I was 14 years old. Working with them gave me the chance to live the rush, the focus, the creativity, and the constant sense
- [Delphine](https://humansofthekitchen.org/delphine/) - I was born in France. I started working in the kitchen out of necessity. I just needed a job for the winter season and followed a friend who was going to the Alps Mountains to work. It never occurred to me that 14 years later, I would be fully on board in this industry. I
- [Luis](https://humansofthekitchen.org/luis-11/) - Five years ago, I arrived in New York from Venezuela, where I was pursuing a career in the music industry. But getting into the industry in my country was too difficult. There was too much competition, so I decided to pursue another creative career. I enrolled in culinary school to try something new and discovered
- [Facundo Brizuela](https://humansofthekitchen.org/facundo-brizuela/) - I was born in Buenos Aires, Argentina. I’ve been working in restaurants for six years. From a very young age, I saw chefs on TV and in books, like Narda Lepes and Fernando Trocca. Through these influences I discovered my love for cooking. I wanted to be like them, so I studied on my own
- [Justin Box](https://humansofthekitchen.org/justin-box/) - My name is Justin Box. I was born in Dallas, Texas. My love for cooking started on an old black leather and dark wooden stool in my mama’s kitchen when I was young. I remember sitting on that old stool, watching my grandma take spoonfuls of pork fat out of an old coffee tin and
- [Jane Gleize](https://humansofthekitchen.org/jane-gleize/) - I was born in a small village in the south of France called Château Arnoux. Both my grandfather and father are chefs, so the kitchen has been a part of my life since early childhood. Some of my favorite memories involve my grandmother and me visiting the market, prepping meals, and sharing it with the
- [Craig & Claude](https://humansofthekitchen.org/craig-claude/) - We started the company with no formal culinary training or restaurant experience, just a love for cooking and creating memorable experiences through deliciously creative food. The kitchen is rough, unforgiving, emotional, temperamental, but beautiful. We are living testaments that with love, hard work, and integrity, anything is possible. After only a year of dating, we
- [Letizia](https://humansofthekitchen.org/letizia/) - Letizia My love for the kitchen started at a young age when I used to cook with my mother on Sunday mornings. There’s nothing like a home-cooked meal. From there, I followed my passion and joined the local culinary school in Malta, the Institute of Tourism Studies. A year through the course, I traveled abroad
- [Gregory León](https://humansofthekitchen.org/gregory-leon/) - I was born in Tulsa, Oklahoma, but grew up in Venezuela from age 5 to 19, moving back to the US in 1989. My love for cooking started as a child. Since I come from a big family on my father’s side, our house would fill with friends and family on the weekends, cooking together
- [Stephan Ho Wing Cheong](https://humansofthekitchen.org/stephan-ho-wing-cheong/) - My name is Stephan Ho Wing Cheong. I was born in the United Kingdom. Gastronomy has been an essential part of my life for as long as I can remember. I first started working in kitchens in my father’s restaurant. Enjoying excellent fresh food every day spurred my love for the culinary arts. This led
- [Mariejo](https://humansofthekitchen.org/mariejo/) - I was born in the Philippines. The day I discovered I could cook was the day I fell in love with this craft. So much so that I enrolled in the Center for Asian Culinary Arts, and started working in kitchens soon after graduating. Though I’ve been in the kitchens for 20 plus years, quitting
- [Casey](https://humansofthekitchen.org/casey/) - I worked as a dishwasher in high school, and I always remember thinking how cool the cooks were. After graduating, I transitioned to the line and started working in fine dining kitchens, something I knew I wanted to do from the beginning. The transition was intimidating and challenging at first but rewarding. The people you
- [Giovanni Breglia](https://humansofthekitchen.org/giovanni-breglia/) - My name is Giovanni Breglia and I was born in Bari, Italy. The kitchen’s been a part of my life since infancy. I still remember smelling my grandmother’s ragu on Sundays. That’s where my passion originated. My love for my job motivates me to keep going, as well as my disposition to venture into new
- [Victor Albanese](https://humansofthekitchen.org/victor-albanese/) - I’m from Venezuela, and I’ve been in the United States for the last 2 years. My brother owned a business back in town, a famous pastry shop called Golfeado Don Goyo. That’s where I started in the kitchen. My first career, though, is as a Chemical Engineer. Working with my brother helped me discover a
- [Carlos González](https://humansofthekitchen.org/carlos-gonzalez/) - My name is Carlos Mario González Pluma. I was born in Mexico City in the Álvaro Obregón delegation. My love for cooking began when I was very young. I remember the moments spent with my grandmother in the kitchen, and the memories of my childhood I’m most fond of are spent around a table eating.
- [Charlie](https://humansofthekitchen.org/charlie/) - I grew up cooking with my family, so it was a connection I gained early on. Around the same time, I began watching the Food Network and other cooking shows that sparked my desire to work in restaurants. I worked in a couple of casual restaurants, a few bars, and grills, and I gained a
- [Marina](https://humansofthekitchen.org/marina/) - I had my first encounter with the kitchen when I was eight because our parents worked, and I had to look after my two younger sisters. When my grandmother visited from Albania, I watched her cook everything from traditional meals to sweets and sauces. The way she respected each ingredient and recipe was magical and
- [Marc](https://humansofthekitchen.org/marc/) - My name is Marc. I’m from Togo., Africa. I’ve been in New York for six months and I love to cook. My biggest dream is to become a chef. “The journey of success begins at the bottom, but it is the choices we make regarding our starting point that truly determine our destination.” @mar_c0001Togo-Western Africa
- [Elvis](https://humansofthekitchen.org/elvis/) - I’ve been in New York for ten months, working in an area of the kitchen where I don’t have to speak English with anyone since I’m still learning the language. I’ve always liked anything related to the kitchen and gastronomy, and in the meantime, I observe the chefs, take notes, and commit them to memory
- [Desiré](https://humansofthekitchen.org/desire/) - Ever since I was a little kid, I connected with the kitchen. My parents loved cooking, so naturally, I would cook with them, and then I began to cook for them. My passion grew and took me to France, where I studied pastries and worked for a few years. I then returned to America and
- [Jodi Ann](https://humansofthekitchen.org/jodi-ann/) - My name is Jodi Ann Bowen. I’m from Jamaica, Montego Bay. I moved to the United States last year in April. I started cooking in Jamaica like 15 years ago. As a young girl, my parents had a difficult time with me. I had my first child when I was 14 years old. Culinary is
- [Robert](https://humansofthekitchen.org/robert-2/) - My grandmother owned a restaurant growing up where I worked with her a lot. When she retired, my mom made me cook every Friday because, in her words, “A woman won’t want a man who can’t cook.” My real love for the kitchen came while working in an Embassy Suites hotel. A family came in
- [Trifu](https://humansofthekitchen.org/trifu/) - My name is Trifu Sorin, and I was born in Romania. My passion for the kitchen started as a small child when my curiosity drove me to know as much as possible about ingredients and learn what could be done with them. Thirteen years ago, I went for my first job interview, but unfortunately, at
- [Max](https://humansofthekitchen.org/max/) - Since I was five years old, my father owned a restaurant in Florida. In 2007 he sold it, and we moved to Boston to open a new restaurant. I was always around the industry, but it wasn’t until after graduating high school that I started working in the restaurant full-time. More managerial work than cooking,
- [Kayla](https://humansofthekitchen.org/kayla/) - My name is Kayla. I grew up in Staten Island, New York. I started cooking professionally around 5 to 6 years ago, but the love began in my childhood, with my mom and grandmother serving as my biggest inspirations. The moment it all clicked for me was when I started working in a different field.
- [Jonathan](https://humansofthekitchen.org/jonathan-3/) - My name is Jonathan N Pde, and I currently work at @dannyspizzatavern My desire to create is what got me started in the kitchen with small gigs baking cake and bread for friends and family. They always gave positive feedback, which motivated me to join the industry. It wasn’t love at first sight but it grew on
- [Leonardo Lungarella](https://humansofthekitchen.org/leonardo-lungarella/) - I currently reside in Mallorca, Spain, but I was born in Quilmes, Argentina. My journey to Spain happened because of my girlfriend, who’s Spanish. We met in Costa Rica, and after two years, we moved to Madrid to open a restaurant. My journey in the kitchen started in an Irish Pub where I met my
- [Sam's Falafel](https://humansofthekitchen.org/sams-falafel/) - Emad (Sam) & Yasser Ahmed . I came to New York in 1995. I’m often asked what makes my falafels unique, and I tell them it’s my experience. I have 40 years of experience in falafel making. Now I’m passing that knowledge on to my younger brother, who works with me in the cart. I
- [Juan Morales](https://humansofthekitchen.org/juan-morales/) - My name is Juan Morales Caycedo. I was born in Bogota, Colombia. For as long as I can remember, food has been the only constant interest in my life. One of the things I love most about cooking is transforming things that seem inedible into delicious preparations. My grandmother was a great cook, so that’s
- [Josh](https://humansofthekitchen.org/josh/) - I’ve been in restaurants for 20 years. My first job was at a Pizza Hut back home in Arkansas, way out in the country. All of my buddies in high school worked together and it was a fun place to work at. Our friend’s mom was the manager, so we would hang out, drink soda,
- [Botoum Sok](https://humansofthekitchen.org/botoum-sok/) - I started cooking because I’ve always seriously loved eating and needed to know how things were made. It all began when I moved away from home for the first time, and I craved Cambodian food so badly and started cooking to comfort myself from homesickness. My friends convinced me to go to cooking school in
- [Imrun](https://humansofthekitchen.org/imrun/) - My name is Imrun Texeira. I was born in Ottawa, Canada, and currently reside in Toronto. I started working as a dishwasher in a family-style restaurant at 14 years old– partly with an interest in kitchen life and the need for financial support – and quickly worked my way into the line with cooks double
- [Ezechiel](https://humansofthekitchen.org/ezequiel/) - The moment I genuinely connected with the kitchen was when I worked at a great restaurant by the beach. It was like the chefs hired nothing but MVPs. We were all passionate about cooking and tasting flavor combinations. The process of becoming a Sous chef is definitely worth it. This is when you hone in
- [Helen](https://humansofthekitchen.org/helen/) - My name is Helen Perez. I was born in San Juan, Puerto Rico. I originally had plans to start college for a career unrelated to food and beverage. However, a few months before graduating high school, my sister passed away, and I decided to hold off on school and get a job until I no
- [Philip](https://humansofthekitchen.org/philip/) - I am from France. I have been in the restaurant business for a very long time. While living in Paris, I owned a restaurant for 2 years. I moved to Miami back in 2003. Once I settled in, I opened a restaurant in Aventura called, A Weber Cafe. After 10 years I wanted to take
- [Ernie](https://humansofthekitchen.org/ernie/) - I’m from Cleveland, Ohio. My dad is Filipino, and my mom is a mix of Italian and German. Growing up in Cleveland, cooking or eating homemade meals isn’t part of the culture. My mom, who was single and working as a nurse trying to put herself through school, would get us McDonald’s or Craft Mac
- [Yana Lacusta](https://humansofthekitchen.org/yana-lacusta/) - I was born in Ukraine in the city of Chernivtsi. I’ve loved cooking since I was young, but it never crossed my mind growing up that I could do it professionally. It wasn’t until recently that cooking began to be viewed as a profession in Ukraine. While I was finishing school, I started seeing modern
- [Adina](https://humansofthekitchen.org/adina/) - Adina I found myself in the kitchen because I needed a part time job while I was in school studying creative writing. I applied for a front of the house position and told them I made Challah every week. I didn’t know anything about baking except what I did at home. They asked me to
- [Karina](https://humansofthekitchen.org/karina/) - My grandparents have a bakery, and so do my parents, so working at a bakery was never something I wanted to pursue. I grew up dreaming of doing something different than I was used to, so I applied to college to study publishing. After I met my husband, we moved to Miami. I frequently enjoyed
- [Leonardo](https://humansofthekitchen.org/leonardo/) - I started in the bakery world in Venezuela, where I worked, and own 2 bakeries. I have a total of 18 years of experience in the business. Even though I moved to the United States and have been here for the last 2 years, I still own my bakeries in Venezuela. I left my personnel
- [Alberto](https://humansofthekitchen.org/alberto-2/) - I started my culinary journey at 17 and graduated with a degree in hospitality and culinary. Afterwards, I worked in Michelin star restaurants and “bocateria’s” to opening my first restaurant at 25. My restaurant served traditional Mediterranean food in a traditional kitchen with formal service for the customers, presenting them with simple dishes as something
- [Magda Gegenava](https://humansofthekitchen.org/magda-gegenava/) - I started cooking when I got married. As I have a big family, I always had to cook a lot. When I moved to Paris, cooking became my profession because it was impossible to find work as a dentist. One day, I received a proposition from Refugee Food to work as an amateur chef in
- [Thomas Graham](https://humansofthekitchen.org/thomas-graham/) - I started cooking after my parents got divorced when I was like 14. My mom became depressed and stopped cooking for my sister and me, so I kind of picked it up when she stopped and ended up really enjoying it. I fell in love with the idea of nourishing other people. A day I
- [Justin](https://humansofthekitchen.org/justin/) - I’m 32 years old. I was born and raised in Kingston, Ontario, Canada, and live in Ottawa, Ontario, Canada. I’ve been in the industry for 15 years. I grew up in my father’s restaurant. One of 4 of my grandparents’ Chinese restaurants and the place where my love for cooking began. It was also my
- [Vanessa & Atilio](https://humansofthekitchen.org/vanessa-atilio/) - Five years ago, I met Vanessa in a kitchen where I was the Executive Chef, and she was the Pastry Chef. After many hours working together in a big corporate hotel kitchen, we found love. Today we are married! COVID arrived with all its challenges, and we lost our job. We started to think about
- [Melvin](https://humansofthekitchen.org/melvin/) - I started in the kitchen about a year ago, but the reality is that I’ve always loved cooking. The reason I never pursued it was because I used to work with my dad on his farm. He sells meat to businesses, so we would take the meat to the slaughterhouse where they would then distribute
- [Luis](https://humansofthekitchen.org/luis-10/) - I was born and raised in the Dominican Republic, but I’ve been living in Raleigh, North Carolina, for the past year. I started in the kitchen as an escapist from my original role as a Doctor. I remember watching Chefs on TV and wanting to feel the rush and the emotions of the kitchen. The
- [Craig](https://humansofthekitchen.org/craig-2/) - I’ve worked everywhere, from fast food restaurants to massive Stadium and Hotel operations. But you’ll find me here on my days off - serving food on the street from my tent. This is where I feel good, where I feel good about what I serve. This is better than all that processed shit we’re usually
- [David](https://humansofthekitchen.org/david-3/) - One day in the kitchen of a small English town restaurant, the chef was not there when an order for Champiñones al Ajillo was waiting to be taken out. I, as the dishwasher, seeing that the chef did not arrive and having seen how he made it, I dared and fulfilled the order. After a
- [Joyce](https://humansofthekitchen.org/joyce-2/) - After graduating from culinary school, my career began like all culinary students dream of, working in high-end restaurants next to big-name chefs. But there came a point in my career when I had to make a decision for my health, both physical and mental. When I reached the position of Sous Chef, my body and
- [Ana & Ana](https://humansofthekitchen.org/ana-ana/) - We started cooking 22 years ago. It all started at home, where my mother taught us the basics. A skill I’ll be forever grateful to my mom for teaching us. We believe we should all learn how to cook ourselves a good meal; we never know what will happen, but we think it’s a crucial
- [William](https://humansofthekitchen.org/william/) - I was born and raised here in Miami, but all my family is from Puerto Rico. I started cooking in high school and loved the grill. It was my first job! I’ve been cooking for a long time. I didn’t go to culinary school. I just got hands-on experience at places like country club dining,
- [Gustavo](https://humansofthekitchen.org/gustavo/) - Working in the kitchen has completely changed in the last five years. You have to treat people with a lot more respect. Just a couple of years ago, chefs would treat you badly, but now we are changing the culture to build people up instead of putting them down. I’ve worked with some really tough
- [Julian](https://humansofthekitchen.org/julian-2/) - When I was 11, my mom opened a Colombian Bodega/Deli in East Hampton, New York. I remember working the register with a metal box and calculator on the first day. When I wasn't at school, my mom would ask me to give her a hand. I didn't enjoy the first few years, especially on the
- [Mary](https://humansofthekitchen.org/mary/) - In my town, from an early age, mothers teach you the basics, like washing and cooking. It is an essential survival skill. We didn't have the resources to hire someone, nor did my mother have time to do it, so we had to learn to do it ourselves. I found a passion for cooking and
- [Gianluca](https://humansofthekitchen.org/gianluca-2/) - I started as an intern in a 5-star Hotel in Rome. I never went to culinary school; I learned the hard way. Plus, I’ve been cooking since I was 10. Food is very important in Italian culture. Still, working at this luxury hotel in Rome was challenging. For the first time in my life, I
- [Placid](https://humansofthekitchen.org/placid-2/) - I was born and raised in India and have been in the industry for seven years. My journey began early after spending time in my aunt's kitchen. Watching her make her special Beef Stew and turn essential ingredients into a magical meal triggered an exciting desire to learn how to cook. I still remember the
- [Maria Cristina](https://humansofthekitchen.org/maria-cristina/) - I inherited my brother’s love for history and combined it with my love for the kitchen. After the pandemic, my brother and I decided that we had to start again with a new spirit. It wasn't enough for us to re-propose a high-level cuisine; we wanted to offer experiences capable of merging the pleasure of
- [Jhonny A Delgado](https://humansofthekitchen.org/jhonny-a-delgado/) - My name is Jhonny A Delgado. I'm originally from Venezuela, and I arrived in Miami about seven years ago. Upon arriving, I applied for political asylum. The Kitchen marked me forever when I felt alone; I had no family in the city, and I focused on bettering my craft and working in a restaurant kitchen
- [Maria Pilar](https://humansofthekitchen.org/maria-pilar/) - My mom has had a restaurant here for 70 years in Perseverancia. My siblings and I were practically born and raised here in the Plaza, but only 3 of the 8 children continued with the same passion for cooking. I’m 55 years old, and I’ve only taken a break when I had my daughter. Otherwise,
- [Mert Kerem](https://humansofthekitchen.org/mert-kerem/) - I was born in Turkey, Bolu, where I currently reside. I grew up in a family where everyone was a cook: my mom, grandfather, siblings, and aunts. My father was a well-respected Chef in Turkey, and I envied that at a young age. I always dreamt of accomplishing something of the magnitude he has, and
- [Sofia](https://humansofthekitchen.org/sofia/) - It was 1991 back in my country, and we weren't even married when I began working at the register at a small Mexican restaurant; I had never had the experience of working professionally with food. I cooked only at home, but when I came to the U.S. with my husband, we had to get papers,
- [Nick](https://humansofthekitchen.org/nick/) - I started cooking at an early age when someone told me that if your mother is not at home, you must learn how to cook. That was the spark that started it all. So far, I’ve been in the industry for 18 years. In my time, I’ve worked in many restaurants, and I can honestly
- [Jean Garcia Villalona](https://humansofthekitchen.org/jean-garcia-villalona/) - I was born and raised in the Dominican Republic, where I received my degree in Hospitality, majoring in Food and Beverage. My journey in the kitchen began while I was at college. I entered the restaurant industry, and I’ve been there ever since, sharpening my skills by working at several restaurants in the country where
- [Samuel](https://humansofthekitchen.org/samuel-2/) - I'm 26 years old and from Malaga, a coastal city in southern Spain. My first memory was of food because my family has always cooked very well. And when I was only six years old, I asked my parents to give me a toy kitchen to reproduce what my mother and grandmother used to do.
- [Elias](https://humansofthekitchen.org/elias/) - I have been in the USA for the past five years. When I arrived, the only job that opened the doors for me was the kitchen, so it all started out of necessity. When I discovered the kitchen's immediate impact on me and my passion for cooking, I pursued the career and studied culinary. In
- [Elisa](https://humansofthekitchen.org/elisa/) - I come from a family with deep roots in the kitchen. Both of my grandmothers are indigenous. My paternal grandmother taught me all about dough, while my maternal grandmother taught me how to experiment with different herbs and spices, intense flavors, and how to add spiciness to a dish and have it not taste spicy.
- [Adolfo Pucci](https://humansofthekitchen.org/adolfo-pucci/) - My name is Adolfo Pucci. I’ve lived in Miami for six years, the same time I started working professionally in a kitchen. I studied culinary to graduate from military college. I saw it as a clear pathway to earning a living when I arrived here. I also saw it as a lifeboat back in my
- [Luis](https://humansofthekitchen.org/luis-9/) - Three years ago, I was an engineer in Colombia! I had to leave and search for new opportunities because, sadly, when you are 50 years old, you and your experiences are no longer valued. I have two careers, and I have worked with a company for over 25 years. I never imagined starting over at
- [Christian](https://humansofthekitchen.org/christian/) - The way I got started in this industry was by accident, I was looking to switch careers and ended up in a kitchen. I always loved food, but I never knew how much I would enjoy cooking and being creative through what we eat. 7 years later, and I love it. Making people happy and
- [Yaisa](https://humansofthekitchen.org/yaisa/) - I'm Yaisa, from Maracay, the best city in Venezuela and its surroundings because there are many beaches and mountains. I came here about six years ago, and the experience has been challenging but rewarding. In my homeland, I had a totally opposite job, but here, I do desserts and make people happy. I have always
- [Gianfranco](https://humansofthekitchen.org/gianfranco/) - My name is Gianfranco. I’m originally from São Paulo, Brazil. The kitchen wasn’t my first choice when I entered the work field, and I entered it shortly after I decided I didn’t fit into my first area of training. It turned out well, though, because, for nine years, I lived the madness that is the
- [Mónika Domínguez](https://humansofthekitchen.org/monika-dominguez/) - My name is Mónika Domínguez. I’m from La Habana, Cuba; I arrived in the USA 7 years ago by crossing the border from Mexico. It was a unique experience. I stayed with family in Mexico before flying to Monterrey, where a coyote took me to the border with my brother. We were held at the
- [Ricardo Verdejo](https://humansofthekitchen.org/ricardo-verdejo/) - I was born and raised in Santiago de Chile, Chile. My love for the kitchen started when I went off to college. I liked cooking a little before, but the love grew more in college. My dad used to create and cook a lot of weird recipes at home; some of them tasted really good,
- [Larry](https://humansofthekitchen.org/luis-8/) - In Venezuela, I had my own construction company. When I arrived in the USA, I had to start over, and I began to work in supermarkets and restaurants. What I like about the United States is that even though there is more compromise in our work, people respect the service industry more than in Latin
- [Tabatha](https://humansofthekitchen.org/tabatha/) - I was born and raised in Brazil, São Paulo. My passion for cooking started when I was 15 years old. I remember the day it all clicked one evening; I had a flavor combination in mind, so I started mixing ingredients and hoping they worked together! In my country, they say women belong to the
- [Dario](https://humansofthekitchen.org/dario/) - My name is Dario. My passion is art in general. Anything that has to do with art, like music. I don’t identify with a specific genre. I make the music I want. If I want to make a reggaeton one day, I will. I'll do that if I want to make pop the next. If
- [Doña Vale](https://humansofthekitchen.org/dona-vale/) - On July 17th, I celebrated 39 years of making and selling Memelas at my stand, so it’s gone very well. When I decided to be a single mother and choose this path, I was criticized by everybody. Some tried to spoil my dream, but my tenacity is my strength and it gave me the courage
- [Luz Maria](https://humansofthekitchen.org/luz-maria/) - My name is Luz Maria. I’m from Puebla, and I’ve been selling tamales with my food cart for 40 years. Here, the specialty of the tamales is red chilies, tomatoes, con rajas, and cheese. The one with salsa verde has tomato, chilis, and chicken. It hasn’t always been easy. I’ve encountered many problems over the
- [Raffaele](https://humansofthekitchen.org/raffaele/) - I’ve been surrounded by pizza from birth. My family is from Napoli, so naturally, pizza is part of our culture and legacy. Since I was 5, I’ve known I wanted to become a pizzaiolo, someone whose sole focus is mastering the art of pizza. So at 14, I started working and learning to make Neapolitan
- [Halee Raff](https://humansofthekitchen.org/halee-raff/) - My name is Halee Raff, and I was born in Chicago, Illinois. I never had an interest in cooking growing up. I learned how to cook out of desperation. When I was 16, I was enrolled in a program that withheld food from us, and I would hang out in the kitchen and sneak food.
- [Carlos](https://humansofthekitchen.org/carlos-4/) - Carlos I’m Carlos. I’m from Venezuela. When I arrived in the United States, I came to New York first before coming to Miami, and I’ve been here for seven months. I started cooking in Ecuador when I was 16. Cooking is a passion for me. It helps you discover yourself and life. It stimulates the
- [Alejandro](https://humansofthekitchen.org/alejandro/) - My name is Alejandro. I’m originally from Cuba. Before coming to the USA, I had a Visa to Mexico, and from there, I crossed the border into the United States. In the past, my primary place of work used to be butcher shops, although I worked in some restaurants. I learned to work with chicken,
- [JC](https://humansofthekitchen.org/jc/) - My name is JC, and I’m from Brazil. I’ve been living in the USA for the past four years. I worked in the kitchen for ten years while I was in Brazil. I studied gastronomy in Brazil and decided to travel to the USA to look for job opportunities and search for new knowledge. I
- [Celvin Lobos](https://humansofthekitchen.org/celvin-lobos/) - I’m from Honduras, and my name is Celvin Lobos. I’ve 12 years of experience cooking in Miami. The first job I worked in the US was in a kitchen as a dishwasher, like many. Afterward, I climbed to the salad station, then sauté, then pizza until I learned to make all of it. My dream
- [Maribel](https://humansofthekitchen.org/maribel/) - My favorite task in the kitchen is to cook the family meal. I take my role in making family meals as a big responsibility. The food I’ve done until now, I try to do it with the best flavor. I’d categorize my flavor as being from home. A family meal unites us; it mentally and
- [Maria](https://humansofthekitchen.org/maria-3/) - They've always been cooks. Growing up, we had a restaurant in the house with 3 dining tables where people would eat. They were mainly people from the university I attended at the time, where I was studying biology. Back then—around 20 years ago—the marketing strategy at the time was word of mouth, so it spread
- [Pedro](https://humansofthekitchen.org/pedro-3/) - Creating my own pop up was not part of my plans but creating something with my wife has always been a dream. Coney Burger is one of those dreams come true. We still have a lot of roads to travel, and it’s been wonderful materializing them with her. Both of us come from having full
- [Hernandez](https://humansofthekitchen.org/hernandez/) - I arrived from Haiti 5 years ago, and since then, surprisingly, I’ve been able to learn Spanish and how to cook thanks to working in the kitchens. I’ve worked in almost all positions, and as of right now, I’m working as a Dishwasher, but I see a solid future in the kitchen…I feel this is
- [Matt Collins](https://humansofthekitchen.org/matt-collins/) - A personal/private Chef in New Jersey. I’ve been doing dinners and events under Chef Collins Events for the last three years. I’ve been cooking since I was a child, and I just enjoy being able to customize and create seasonal menus based on guests' preferences and special requests. I’m afraid to share any stories I
- [Keith Sarasin](https://humansofthekitchen.org/88853-2/) - I’m an author, Chef, speaker, and restaurateur. I’m the author of four books: The Perfect Turkey, The Farmers Dinner Cookbook, Meat: The Ultimate Cookbook, and Jerky: The Essential Cookbook. In 2012, I started The Farmers Dinner, which hosts upscale dinners on local New England Farms. Since its inception, The Farmers Dinner has hosted over 100
- [Isabella](https://humansofthekitchen.org/isabella/) - I’m originally from Caracas, Venezuela and I’ve been living in Miami for 8 years now. Ever since coming to Miami, I’ve only worked in restaurants. Before Miami, I lived in Orlando, California, and New York. I didn’t study culinary, but I did do a lot of workshops with different Chefs in Venezuela and here in
- [Reza Dehnamaki](https://humansofthekitchen.org/reza-dehnamaki/) - I come from Iran, a country full of culture and home to a wide variety of delicious stews and dishes such as "kebabs". I spent my early days programming. If anyone would have asked me if I saw myself cooking professionally one day, I would have thought they were crazy! It was a happy coincidence
- [Jared](https://humansofthekitchen.org/jared/) - I was born in Penang, Malaysia, and moved to Oslo about 12 years ago. I’ve always been interested in cooking since a very young age. I’m not very book-smart, and cooking has always been a path for me to pursue since young. Most of my family gatherings are centered around food, and my mom and
- [Raul](https://humansofthekitchen.org/raul/) - "I’m Cuban and I’ve lived in the US for 10 years. I arrived with the dream of accomplishing the goal I was denied in Cuba, which was becoming an important Chef. While living in Cuba, I won a scholarship and I had every intention of studying what I loved most, which was culinary, but I
- [Liz](https://humansofthekitchen.org/liz/) - "Four years ago, I left Venezuela due to the situation and because I wanted to pursue my dream of becoming a Chef. I’ve loved cooking all my life, and the dream to become a Chef started when I was a child. I studied Social Communications. Afterward, I became the CEO of an Advertising Agency for
- [Maria](https://humansofthekitchen.org/maria-2/) - "This is my first job inside a kitchen. I used to be a housekeeper in a big hotel chain. I can’t tell you it is an easy job, but walking up and down seven floors while cleaning the mess in different hotel rooms, especially in Miami, was pretty high-demanding. I feel much better here! I
- [Jorge](https://humansofthekitchen.org/jorge-3/) - I’m Cuban-born. I came here as an 8-year-old with my immigrant parents. I went to culinary school in 2016; from there, I went straight to Zuma, started from the bottom, and became the Sous Chef in two years. I remained there two more years as Sous Chef, and then I moved up to open EST.33,
- [Liza](https://humansofthekitchen.org/liza/) - I’ve always loved the kitchen and pastries. My mom cooks divine and everything I know I’ve learned from her. My story starts when I wanted to make my boyfriend a gift and I asked my mom to help me make tequeños (a fried, breaded cheese stick typical of Venezuela). When he received the gift, he
- [David](https://humansofthekitchen.org/david-2/) - I was born in Jamaica, and I’ve lived in Miami, Florida for 20 years now. I’m currently 29 years old and I visit Jamaica every 2 to 3 years. I started culinary around 2013 here in Miami and I’ve worked at Earl’s Kitchen and Bar, Capital Grill, and Toro Toro in Intercontinental Miami. I’ve also
- [Daniel Andi](https://humansofthekitchen.org/daniel-andi/) - I'm from Indonesia, especially Central Java. I am very proud and grateful to be in the culinary industry as a cook because cooking is an art that has no end, so you always have to explore! The most valuable thing I learned when studying cooking is that I can do many things I have never
- [Gregory](https://humansofthekitchen.org/gregory/) - I was born in Long Island, New York. I realized I wanted to work in the kitchen when I was a child watching my grandfather cook for my whole family by putting together family-style Italian plates for everyone by himself. I always gravitated toward him when he was in the kitchen, trying to sneak in
- [Richard](https://humansofthekitchen.org/richard-3/) - My journey into cooking started in my adolescence because I didn’t like anything else. Honestly, I didn’t think I was good at anything. I didn’t like the conventional careers, except for mechanics, I tried my luck in two universities, but it just wasn’t for me. I began studying Business Administration just to please my family
- [Johnathan](https://humansofthekitchen.org/johnathan/) - "I was born and raised in Huntington Beach, California- where I am lucky to still call my home. My love for food began at a young age with my mother. My earliest memories are sitting on the counter and learning from her. Being taught the "family recipes" and learning that food is what nurtures the
- [George](https://humansofthekitchen.org/george/) - What brought me into the kitchen was my interest in food. Growing up, I always admired my grandma cooking for our family. When I went out to eat with my parents, I was always curious to see how the kitchen looked. Visiting Ecuador throughout the years as I grew up, I loved the street food
- [Gian Carlo](https://humansofthekitchen.org/gian-carlo/) - "I’m originally from Lima, Peru, where I lived until 2002, then I spent some time in Spain (Palma de Mallorca), and later I stayed in the USA. Cooking for me was part of my life. My parents have a Restaurant Business, so I grew up around a kitchen, and since I can remember, I have
- [Martina](https://humansofthekitchen.org/martina/) - "I am a 34 years old executive chef from Milano, Italy. Twelve years ago, I casually began to work in the kitchen in London, where I lived for five years. Then I traveled around Europe for work purposes, from Germany to Spain, ending in Belgium. During these years, I worked mainly in the gourmet and
- [Richard](https://humansofthekitchen.org/richard-2/) - "My father is an incredible person who was an entrepreneur in Venezuela and had his own companies. He had a bottle factory in Venezuela and he continues to be a hard worker. My father is a very nice and noble person at heart. You will always find him happy and cheerful. How did he start
- [Leo](https://humansofthekitchen.org/leo/) - "I’m a cook, and I was born at the foot of Vesuvius in the province of Naples. Currently, I live in Rome, one of the most beautiful cities in the world. Every day here fascinates me more and more. I came into the kitchen through my family. I was born and raised in a family
- [Maria](https://humansofthekitchen.org/maria/) - "Having a food stand in Colombia hasn't been simple. I started this business 22 years ago. I lived in an area where good quality corn was easy to source, and there was a nearby touristic lagoon, so I thought it was perfect. But after a couple of years, the guerrilla showed up asking me for
- [Adi Surya Permana](https://humansofthekitchen.org/adi-surya-permana/) - "I was born in Batam, Riau Archipelago, Indonesia. I think that what brought me to cooking is my love for art. It’s where I apply my artistic soul. My mother also loves to cook and she supports my passion. I think that what keeps me going in the kitchen is that I don’t feel like
- [Chef Simmy](https://humansofthekitchen.org/chef-simmy/) - "I’m originally from Trinidad and Tobago, which is a small twin-island state in the Caribbean. Currently, I run a catering company called Meraki Catering (@merakicateringtt) out of Trinidad. Throughout high school, I didn’t know what I wanted to do with my life. It wasn’t until my art teacher, Ms. St. Hill, urged me to go
- [Tobias Kuehn](https://humansofthekitchen.org/tobias-kuehn/) - "I’m 20 years old and I was born near Basel in Switzerland. Currently, I’m working as an apprentice chef in a hotel restaurant in my hometown. Ever since I can remember, I’ve loved to cook. In my childhood, there was a window in the restaurant kitchen that faced my backyard, and I would watch every
- [Marc Quinones](https://humansofthekitchen.org/marc-quinones/) - Born and raised in The Hunts Point Section of The South Bronx New York City my passion for all things food began before I was even 5 years old asking my mother for Goulash. I currently reside in The Duke City of Albuquerque in The Great State of New Mexico where I have been cooking
- [Shuni Grace Osano](https://humansofthekitchen.org/shuni-grace-osano/) - "I am currently in Paris, but I’m originally from the Philippines. Ever since I was young, I knew I had a passion for cooking. I come from a family who’s passionate about food and the food industry, which is what brought me to where I am now. One of the reasons I stay in the
- [Ryan O’Sullivan](https://humansofthekitchen.org/ryan-osullivan/) - "I was born and raised in Cork City, Ireland. My father’s a Chef, so you could say the love of food is in my DNA. My early memories of food involve me eating a savory pastry native to Ireland called “jambon” while fishing with my father at the age of 5. With him, I learned
- [Jérôme](https://humansofthekitchen.org/jerome/) - "I am French and I was born in Seine et Marne (near Paris). I grew up in Lorraine close to Luxembourg where I began my training as a cook at 16 years old. Now I’m working in Paris (St Germain des prés). I decided to pursue cooking because it's a way for me to bring
- [Carlos De Garza](https://humansofthekitchen.org/carlos-de-garza/) - "I reside in Dubai, U.A.E. I’m half Mexican and half Russian. My road to the kitchen was not straightforward. My grandfather was a great chef who loved his fermentation, and I wanted to continue his legacy as a young boy. But I also wanted to be in the military to serve. And so I did,
- [Abhilash Bandewar](https://humansofthekitchen.org/abhilash-bandewar/) - "I remember when I used to cook and deep fry Poori-an Indian deep-fried bread-I would hide from my mother because she always used to worry I might spill oil over my body. But with time, in my subconscious mind, this passion grew and even after pursuing my first degree as a Commerce graduate, I changed
- [Michael](https://humansofthekitchen.org/michael-3/) - "I came to the United States, where I began working in a restaurant under the table while getting my papers. I worked with a French guy who practically shaped me into a man who motivated me to study French food. Then, I learned Japanese food as I worked with some Japanese cooks who inspired me
- [Federico](https://humansofthekitchen.org/federico/) - "I studied anthropology before embarking on the culinary world! Over time, I realized that gastronomy has a lot to do with anthropology. Food marks a society and is vital in defining the history of humans. When you know that the most important cuisines are based in countries where culture is fundamental, you understand that the
- [Silvana](https://humansofthekitchen.org/silvana/) - "I’m Venezuelan with Peruvian roots. My parents are Peruvian, and they immigrated to Venezuela in the ’70s. I grew up in Caracas. My connection to cooking came from my grandparents, especially my grandmothers. I wasn’t interested in cooking at the beginning. When my grandmother came to live with us from Peru for a while, she
- [Jonathan](https://humansofthekitchen.org/jonathan-2/) - "I arrived in Miami just a few short months ago. Before this, I have never worked in a kitchen before! Back in Venezuela, I used to be good at sports, so I decided to focus on the physical aspect and be a physical trainer. In 2015 I moved from my home in Venezuela to start
- [José Luis](https://humansofthekitchen.org/jose-luis/) - "I gained a lot of experience in the last restaurant I worked in. After working there for a long time, I felt I’d learned all I needed to, and despite having a such a strong connection to the place, I decided it was time to leave. Sometimes, I think we limit ourselves by seeing only
- [Larry](https://humansofthekitchen.org/larry/) - "I entered the culinary world late, but the seed was planted early on in my life. My first career was managing artists in L.A. but after some time I realized I wasn’t happy anymore. So, at 35, I decided to make a change and went back to my roots: culinary. I grew up in a
- [Isaac](https://humansofthekitchen.org/isaac-2/) - I was born in Mexico, but I was raised in Miami. I’ve been cooking professional for 6-7 years now. I didn’t go to school for it, I learned on the line, trial by fire. My first experience in the kitchen was cooking Asian cuisine and I’ve stuck to it over the years. I like Asian
- [Chris](https://humansofthekitchen.org/chris/) - "I was born and raised in Miami, and I’ve been cooking professionally for three years now. I’ve had a knife in my hand since I was capable of carrying one. My dad was a Chef, and he taught me how to cook at an early age, and I ran with it. He had a steakhouse
- [Carmen](https://humansofthekitchen.org/carmen-2/) - "Since I was young, the ocean has always been in my blood. My father and grandfather were always respectful of the ocean and taught me how to use its offerings properly following the seasons, sizes, and creel limits. Unsure of what I wanted to do in my future, I started working as a legal assistant,
- [Alonso](https://humansofthekitchen.org/alonso/) - "It’s been a long time since my family and I have been around the National Park. A few of the sons from previous landowners still come and have coffee at my spot. My family arrived before 1969, before the inauguration of the National Park. Some of them, like me, arrived transporting goods and materials on
- [Manuel](https://humansofthekitchen.org/manuel-3/) - "Entering the kitchen happened by accident. I’ve liked cooking since I was young, but I never thought I’d be doing it for life. When I decided to go to culinary school, I lacked the discipline to take advantage of my time there. All of that changed when I started working at my first restaurant. The
- [Carlos Cervantes](https://humansofthekitchen.org/carlos-cervantes/) - "I used to surf, but surfing made me hungry, then I started to dive, and diving brought me food. I have dived since I was 15 years old; I enjoy diving at night or day. Currently, I dive for 2 hours every morning to bring one bag of oysters back to shore. The reason I
- [Adalina](https://humansofthekitchen.org/adalina/) - "I'm Adalina, originally from Santa Marta, Colombia; the pandemic brought me here when I lost my 11-year job working at an organization called P.A.E. I worked as a cook with the high school feeding program where I raised awareness for consuming organic food and we cooked as healthy as possible for the kids. I inherited
- [Jovany](https://humansofthekitchen.org/jovany/) - "I grew up on a farm, so the lessons detailing the importance and power of growing our own food were taught every day in my house. From the time I was 12, I learned to cook for my siblings as I was the oldest of three boys. When my parents were out in the fields,
- [Jose](https://humansofthekitchen.org/jose-5/) - "My name is José Gustavo Pérez and I am from Los Llanos. About 25 years ago, I started a road trip around Colombia and I fell in love with the Department of Magdalena when someone on the bus recommended I go to Minca, so I did! Once there, I built my grill on the side
- [Andres](https://humansofthekitchen.org/andres/) - "Ever since I was a kid, my father always insisted that I help him in the kitchen. It took me years to feel comfortable, but I slowly found myself loving it. Today, I owe it all to him; Not many people have the strength, drive, and passion required for this job. To find joy in
- [Juana and Simon](https://humansofthekitchen.org/juana-and-simon/) - "We are a Colombian-Italian couple. I am Juana Mosquera and my husband is Simon Clorari. He is from a small town in the north of Italy between Genoa and Milan called Potsolo. We met here in Santa Marta, Colombia. When I was left without work, Simon asked me if I would like to learn how
- [Massimo](https://humansofthekitchen.org/massimo/) - “I’m from Desio, a town close to Milan, Italy and actually I live in Denia, Alicante, Spain. I went to hospitality school back in Italy when I was younger. I love my job, I sacrificed a lot to get to where I am, but I’m very grateful. I’ve been able to travel half of the
- [Yazan](https://humansofthekitchen.org/yazan/) - "I’m from Jordan, and I started being passionate about food at the age of 5 when I used to help my parents with cooking. Eventually, I decided to join the Royal Academy of culinary arts to get my culinary degree. After that, I moved from luxury hotels such as Four Seasons in Amman to Hilton
- [Mary Lou](https://humansofthekitchen.org/mary-lou/) - "I'm from Logansport Indiana and I got my start in the kitchen when I was 17. I was a dishwasher at night and prep cook in the morning at a horse racing track. It’s been the thrill of being in the kitchen that’s kept me in the industry, and the constant learning from different people
- [Jeff](https://humansofthekitchen.org/jeff/) - "Growing up, food was always important at home. My mom had quite the reputation for throwing elaborate parties; she’d spend days preparing Salgadinhos, coxinhas, and other amazing snacks. My dad operated the grill, and if I’d been good, I’d get to light it. During the pandemic, I lost my job, and the only light that
- [Esteban](https://humansofthekitchen.org/esteban/) - "Not many people understand the drive that keeps us in the kitchen day after day - it's where we find our meaning. The rush of the service excites me, the adrenaline makes me feel alive. During service, your entire being is focused on getting things done efficiently and to high standards. Working under pressure tells
- [Richard](https://humansofthekitchen.org/richard/) - "I’ve worked for Mariott, Hilton, and Sheraton in the past; we started here about a year ago when I moved with my wife and decided I didn’t want to work for hotels and wanted to open my own truck instead. I enjoy this much more because you’re not bound by menus or what the companies
- [Luis](https://humansofthekitchen.org/luis-7/) - "Nine years ago, I met my wife working in a restaurant. She was the server, and I was a part-time cook while having a fruit stand during the weekends in the market. After a couple of years working together, we decided to join forces and take over a food stand in the market! I always
- [Hubert](https://humansofthekitchen.org/hubert/) - "Becoming a cook was unexpected. There was no one in my family who loved cooking and food wasn’t a big part of my upbringing. Growing up I dreamt of being a published author. It hasn’t happened yet, but in between writing and editing my novels and looking for representation, I started cooking. It brought out
- [Peter](https://humansofthekitchen.org/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
- [Luciana](https://humansofthekitchen.org/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
- [Daniel Vela](https://humansofthekitchen.org/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
- [Liliana](https://humansofthekitchen.org/liliana-2/) - "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
- [Jiva](https://humansofthekitchen.org/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
- [Hugo](https://humansofthekitchen.org/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,
- [Jose](https://humansofthekitchen.org/jose-4/) - "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.
- [Jimmy](https://humansofthekitchen.org/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
- [Juan](https://humansofthekitchen.org/juan-2/) - "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
- [Jose](https://humansofthekitchen.org/jose-3/) - "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
- [Diego](https://humansofthekitchen.org/diego-4/) - "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,
- [Laura & Maria](https://humansofthekitchen.org/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
- [Carlos](https://humansofthekitchen.org/carlos-3/) - "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
- [Vinsensius](https://humansofthekitchen.org/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
- [Will McMichael](https://humansofthekitchen.org/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
- [Shad](https://humansofthekitchen.org/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
- [Sebastiana](https://humansofthekitchen.org/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
- [Victor](https://humansofthekitchen.org/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
- [Lucero](https://humansofthekitchen.org/lucero-2/) - "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
- [Francesca & Maria](https://humansofthekitchen.org/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
- [Roberto](https://humansofthekitchen.org/roberto/) - "I'm originally from Panama, but it was thanks to a friend of mine who came looking for me one day saying he needed help because one of his cooks was off that I somehow found my way into the kitchen. From that day on, I have always been in the kitchen; I haven't received formal
- [Jose](https://humansofthekitchen.org/jose-2/) - "You see me grilling now, but there is a lot of work that goes on behind the scenes before I even put one of these chorizos on the grill! From the early mornings of sourcing meat in the market, through to the history behind this spot on the main street of San Pedro! Before me,
- [Samuel](https://humansofthekitchen.org/samuel/) - "The discipline and challenges of the kitchen are what first interested me. When I first began thinking of exploring the kitchen, someone told me that there's no way in hell I could survive in the kitchens. Which naturally made me want to challenge myself to try as I felt I needed to find focus and
- [Claudia](https://humansofthekitchen.org/claudia/) - "The majority of Guatemala’s gastronomy is managed by women, it’s a tradition - if you peek into any tortilleria you’ll always find the women doing the work, same thing in the homes - it’s something you grow up around if you’re from these parts of the world. Men only step into the kitchen when there
- [Sonia](https://humansofthekitchen.org/sonia/) - "I’ve been in San Pedro for the last 28 years but I’m originally from Salvador and have been making my famous Salvadorian pupusas for the last 14 years already. Street food has always been my thing, but three years ago I decided to rent a spot because I couldn’t find a place in which to
- [Alan Cuio](https://humansofthekitchen.org/alan-cuio/) - "As a kid I used to listen the old man selling corn around the neighborhood, how he made them always intrigued me. No one in my family cooks, not even my grandmother - and because of this I decided to start using the kitchen of my house and it eventually became my personal space, because
- [Siomara](https://humansofthekitchen.org/siomara/) - "I'm 54 years old, and have been here for nearly 14 years now! The concept for this restaurant was developed by my in-law, a restaurant that serves cachapas, 25 years ago. He always had a vision of working with high-quality ingredients and being one of the best in the country - and to this day
- [Pablo](https://humansofthekitchen.org/pablo/) - "I grew up playing in punk rock bands and skateboarding in Bogota Colombia, and what I found was a lot of like-minded people that were against the grain. Little did I know that this ‘do it yourself' mentality and overall brotherhood was going to shape the way that I envisioned kitchens and how I did
- [Jermaine](https://humansofthekitchen.org/jermaine/) - "I've been cooking for the last 35 years and I'm the owner of Fat & Skinny BBQ. My homeboy and I developed a hybrid concept where he does garage work on cars and I cook - 7 years ago we mostly served the people who came and fix their car but today more people are
- [Wendy](https://humansofthekitchen.org/wendy/) - "I’m Wendy Mejias, but many call me Mokao. I’m 24 years old and I’m Venezuelan. My passion has been passed down for generations, my great grandmother, grandmother, and mother have all dedicated their lives to the kitchen professionally and at home, which introduced me to the world of food at a very young age. It
- [Harold](https://humansofthekitchen.org/harold-3/) - "My mother was my introduction to the kitchen. She was a catering company chef, and I still remember that when it came time for take your kids to work day, she’d let me go with her. I’d taste all kinds of weird, new things. As a matter of fact, the first time I tried sushi
- [Regina](https://humansofthekitchen.org/regina/) - "If I can't go to Brazil, I'll bring Brazil to my backyard." I started Regina's Farm in 2006 as a way to reunite the church community of my neighborhood and celebrate special days like New Year's and Thanksgiving while raising funds. After some time, a friend of mine put a post on Facebook about the
- [Guido](https://humansofthekitchen.org/guido/) - "I’ve always said that I stumbled into the kitchen, it wasn’t something I chased or envisioned even though my mom and dad tell me those stories where I’d always walked into the kitchen at their restaurant to ask the Chef for food when I was young. It wasn’t until my first job in the kitchen,
- [Jeffer](https://humansofthekitchen.org/jeffer/) - "I was born in Nicaragua and arrived in the country a few years ago through the hole via Mexico. Back in Nicaragua, I used to be a tobacco roller but decided I needed to do more for my family, so I took the leap and journeyed to the U.S over a two-month desert trek, in
- [Facundo](https://humansofthekitchen.org/facundo/) - "I’m 20 and from Uruguay; I arrived in the U.S about five months ago and have always somewhat had a background in food, working in a delivery food establishment back in Uruguay. So far the thing that’s intrigued me the most about being here is the kind of stories you can find in a kitchen,
- [Carlos](https://humansofthekitchen.org/carlos-2/) - "I'm from Chile, and I've been in the US for the last three years. My kitchen history goes back 15 years; and it started with an unpleasant story! When I was working in Chile, I got an opportunity to do a trial at a restaurant for a week, then it was extended to two weeks
- [Cristian](https://humansofthekitchen.org/cristian/) - "I’m from Argentina but have been in the country for the last 3 years. My hardest day of work while being in the U.S so far has been one where service was hectic and we were in the weeds, and the staff decided to walk out mid-rush; they just left me there alone to manage!
- [Carmen aka Mango Mama](https://humansofthekitchen.org/carmen-aka-mango-mama/) - "I come from a family of artists - musicians, painters, writers, sculptors. That’s where I get my spirit from. Cooking is my creative outlet. I grew up in the kitchen eating and cooking homemade Peruvian food but it wasn’t until 2020 that I decided to turn this lifelong passion of mine into a career. The
- [Jonathan](https://humansofthekitchen.org/jonathan/) - "I’ve been cooking for the last 8 years. When I turned 18 I decided that I didn’t want to continue studying, and my mother told me I had two choices, either I moved back to Nicaragua or I learned some kind of trade to make a living with; I got a gig washing dishes for
- [Astrid](https://humansofthekitchen.org/astrid/) - "I came to the US as a classical ballet dancer, but I needed a second job as well to pay the bills and stumbled into this job. I feel comfortable in this job and I’ve fallen in love with cooking while working – before this job, I didn’t know what it was like working in
- [Marco](https://humansofthekitchen.org/marco-2/) - "I’ve been working in kitchens for the last five years; many things were happening in my life back then and I had trouble sitting down and focusing on my studies, so I decided to drop out and when I was in need of a job, I got a gig in a pizzeria which was a
- [Demetrio](https://humansofthekitchen.org/demetrio/) - "I’ve been in Miami for the last 8 years, but have been in gastronomy since the age of 15 - heck, it wasn’t even legal back then to work at that age, but I really wanted to buy a motorcycle, so I got a gig as a dishwasher to be able to fund that. I
- [Alessandro](https://humansofthekitchen.org/alessandro/) - "I’ve been in Miami for the last two years – I came here from Rome; I have a restaurant there called Porchettoni though with the pandemic we had to close because of curfews and as soon as those go away in the next few weeks, we’re back in business! The food truck ( @porchettonifoodtruck ) here has
- [Daniel](https://humansofthekitchen.org/daniel-2/) - "I’m 25 and I’ve been working for the last six years in fast food, but I joined this team around a month ago looking for a better way of life and obtain a job that’s sustainable through the pandemic. The past month was very volatile, back in February sales were increasing daily, but now they’re
- [Cesar](https://humansofthekitchen.org/cesar-3/) - "I’m from Peru, but I came to the US around 5 years ago and got my job as a dishwasher here only a few months ago; this is actually my first ever kitchen job. I’ve had other kinds of jobs but I think I feel more comfortable here, working under the A/C with good food
- [Anubia](https://humansofthekitchen.org/anubia/) - "I’m a psychology student, but somehow I found my way into a kitchen to get some part-time work done, and the next thing I knew it’d already been 4 years, gone by in the blink of an eye! I feel life is somewhat like a menu, we used to serve mostly Shawarmas when I first
- [Doris](https://humansofthekitchen.org/doris/) - "I graduated from culinary school 20 years ago. Back in Peru, my father had a fish market/catering company, so food has always been in my vein. I was eventually given the opportunity and money to fund my studies with the goal of developing our family business. After working with my dad, I embarked to cook
- [Carla](https://humansofthekitchen.org/carla/) - "I’m 20, and I make the empanadas, breakfasts, and lunches; I also help out with the cleaning and general kitchen upkeep. I started working here a couple of months back and I’ve learned a ton of things that I didn’t know before, and learn about a cuisine that I didn’t know anything about, either. Working
- [Jefrey](https://humansofthekitchen.org/jefrey/) - "I started cooking about 5 years ago. I have always wanted to go to culinary school, but I haven’t gotten the change yet; I came into the kitchen because I needed to work, I never planned to be a cook, but after working in my first kitchen, I fell in love with it. Now, five
- [Mateo](https://humansofthekitchen.org/mateo/) - "I’ve been cooking for the last 15 years, always with Italian food. I’ve worked with a lot of big names in Italian food, working my way up from dishwasher to my current position by working hard; I’ve worked in every position in the kitchen by now, but the pasta section is my favorite. The magic
- [Jason](https://humansofthekitchen.org/jason-3/) - "I started cooking about 3 years ago as a part-time job, and it slowly became my full-time career because I fell in love with cooking. I come from a family from the South, and we had the typical joke of vegans food being only grass and things, but being here and seeing first-hand everything you
- [TJ](https://humansofthekitchen.org/tj/) - "I was born here in Miami, and I knew from an early age that this is the career I wanted to have. My grandmother was the one who influenced me the most, she taught me to cook at the age of 9, and by age 15 I had already made up my mind! I started
- [Angel](https://humansofthekitchen.org/angel/) - "I was born here but I come from an Ecuadorian family. Chefs from Ecuador have a good reputation in the USA. I choose sushi and sushi choose me; I’ve been working for a long time in that specific type of cuisine but recently made a switch to vegan sushi, it was a difficult switch, but
- [Julian](https://humansofthekitchen.org/julian/) - "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
- [Cesar](https://humansofthekitchen.org/cesar-2/) - "One thing I can say is that when things go all wrong, the kitchen has always been there for me! During the pandemic, I lost my job and I had a DUI, lost my car and then was left without a home. I didn't receive government unemployment help at all unlike many others, and I
- [Carolina](https://humansofthekitchen.org/carolina/) - "I’ve been in Madrid for the last 10 years, I got my current job because I fell in love with this plaza the first time I visited, and I felt an instant connection that made me want to settle down here. There is something between cheese and me that has drawn me in completely, and
- [Greta](https://humansofthekitchen.org/greta/) - "I was born in Peru but have been in Miami for the last 20 years. And 20 years later, I’m still doing what I love. I studied culinary at the Cordon Bleu Miami. The kitchen is much more than just a job; it’s a chain, one that goes far beyond what people can imagine. Despite
- [Fabrizio](https://humansofthekitchen.org/fabrizio/) - "I’m from Uruguay with Italian roots, I’ve been cooking for over 20 years and I started like many, as a dishwasher; I then got moved to pastry and it was horrible at first – imagine how important fire is to an Uruguayan? All I wanted to do was work on the grill for those 3
- [Brandon](https://humansofthekitchen.org/brandon-2/) - "I’m from Savannah, Georgia and a retired military veteran. I went to culinary school and then began working as a dishwasher then worked my way up! My military career gave me speed and discipline but my ideas and believes as a Rastafari carved my path into the decisions that have taken me to be where
- [Fernando](https://humansofthekitchen.org/fernando/) - "I’ve been cooking for 12 years. Everything started back in my country; but before my gastronomic career started, I owned a construction company. A few years before moving here, I got the opportunity to open a Spanish restaurant, but destiny played its cards and, looking back now, luckily the business fell apart before it kicked
- [Pedro](https://humansofthekitchen.org/pedro-2/) - "I’m a cook born in Cuba, I’ve been cooking all kinds of restaurants throughout my career and have had the opportunity to work in several restaurants that serve Cuban food. This industry’s amazing because it gives cooks the opportunity and liberty to travel through food and learn an unimaginable amount about different cultures, but I
- [Ruben & Phyllis](https://humansofthekitchen.org/ruben-phyllis/) - "We've known each other since 2006, and the thing that brought us together at first was our love for food. One day while in church, they asked if anyone would be interested in doing a cook-out to help raise funds, and we both raised our hand in excitement. Since the first time we cooked together,
- [Saile](https://humansofthekitchen.org/saile/) - "I started as a dishwasher in a sushi place and then quickly scale into the kitchen, falling in love with the craft, fish has always been my favorite type of food. Before getting into the kitchen, I studied journalism, but the kitchen offered me the first opportunity when I arrived in the States and it
- [Luis](https://humansofthekitchen.org/luis-6/) - "I’m 21 years old and I got involved with this restaurant pretty much from the beginning, but it wasn’t until recently that I began getting involved with the kitchen. At the start, I helped out with the deliveries for a few months. But once the pandemic hit, things got pretty bad in the country, worse
- [Roger](https://humansofthekitchen.org/roger/) - "I started when I was 16! I’ve been working day and night in everything from bakeries to fine dining over the last four years now, still trying to learn about all perspectives and angles of this industry. One thing I’m super keen on is finding balance; I love cooking and I love my profession, but
- [Daniele](https://humansofthekitchen.org/daniele-2/) - "Our family has had this stand in the market for decades, my brother and I grew up here, in-between all the produce and porchetta! We had a choice to make. We wanted to continue their legacy, but we also wanted to travel; we decided to be here doing what we know and love for half
- [Gabriel](https://humansofthekitchen.org/gabriel/) - "I have a company that creates culinary experiences around the world using open flame hearth and century-old cooking techniques. Our display of equipment and the different ways to cook with fire create an authentic atmosphere. The aromas generated by the firewood, the texture of our grills (which we designed based on the Uruguayan BBQ tradition)
- [Juan](https://humansofthekitchen.org/juan/) - "I’ve only been working in kitchens for the last 2 years; I actually began while I was working out the front as a server and bartender. I’ve always enjoyed the kitchen, So I decided to do the switch, now I’m here learning as much as I can to one day be at the top. The
- [Jorge](https://humansofthekitchen.org/jorge-2/) - "I’ve been cooking for the last 40 or so years. I come from a family of cooks, which meant I never had to go to cooking school. I learned through working alongside my dad because while I was growing up I spent a lot of time at his side, and my mother worked in an
- [Eduardo](https://humansofthekitchen.org/eduardo-2/) - "I was born in Mexico and I moved to the USA when I was only 3. I was very fortunate to travel to Mexico very often growing up. It gave me a sense of pride to be able to try these off-beat ingredients. Mexico was where my curiosity and passion for cooking really began; I
- [Humberto](https://humansofthekitchen.org/humberto/) - "I’m from Ecuador and have been in New York for 23 years. I started the same way many Latinos do here, from the bottom as a dishwasher. I learned the hard way once I got my start in fine-dining, working in various restaurants, working with all kinds of cuisines, and now I’m doing Latin-American food.
- [Roseldo](https://humansofthekitchen.org/roseldo/) - "I’m from Puebla, Mexico – I’ve been here in New York for a long time and have always worked as a dishwasher. When I arrived I didn’t know what to expect, I thought it was going to be hard to get any job as I don’t know how to read or write. I found that
- [Jordan](https://humansofthekitchen.org/jordan/) - "I’m from New Jersey, born and raised, but my parents are from Cuba and Puerto Rico, so I have a Spanish background and that meant I was always next to the kitchen! But I didn't realize I wanted to cook until a couple of years working in security. I realized I was wasting my time
- [Diego](https://humansofthekitchen.org/diego-2/) - "I come from Mexico, and have been in New York for 10 years; I have been working in the kitchen since. I believe that NY is a cosmopolitan city, you can try all kinds of different foods in restaurants, foods that come from other countries. It’s what I love the most about this city, the
- [Eduardo](https://humansofthekitchen.org/eduardo/) - "Fine-dining has always been my thing, and when I first came in to eat here I was sitting at the bar and I had an immediate connection with the place. I contacted the owner when the restaurant was barely six months old and joined the team. Here the biggest focus is the prep, the quality
- [Giovanni](https://humansofthekitchen.org/giovanni/) - "I was born and raised in Queens for the most part, but both of my parents come from abroad - so I was raised in an international environment and have always been surrounded by food. My mom actually owns a Cuban restaurant across the street from us - she's been there for 11 years. Being
- [Orlando](https://humansofthekitchen.org/orlando/) - "I’ve been lucky to have been in the opening brigades of many restaurants, so I learned a lot along the way; I started cooking in the U.S in 1997 where I discovered the potential kitchens had, my family back in Venezuela was very old-school in their mentality and view of restaurant work, but I focused
- [Veronica](https://humansofthekitchen.org/veronica/) - "I come from a city where cooking is very different, back home in Oaxaca the kitchens are tight and have limited equipment. Coming here to NYC is eye-opening; being able to have a designated section for me with a dedicated oven and a stove, it’s kind of rewarding and helps you see the kitchen and
- [Abel Ramirez, but they call me Cochiloco.](https://humansofthekitchen.org/abel-ramirez-but-they-call-me-cochiloco/) - "I’ve been in kitchens for around 7 years – I’m from Guerrero, Mexico and started here in NYC as a dishwasher where I worked my way up to grill where I am today, I think one of the things I love most about the kitchen life is how it allows you to climb up the
- [Flor](https://humansofthekitchen.org/flor/) - "After finishing my culinary studies, I focused on pastry, but around a year ago I decided to make the swap to the line! The pastry life is very different, it’s precision, it’s chemistry – you still have to run at times but it’s a very different world, and you’re always far apart from the hot
- [VJ](https://humansofthekitchen.org/vj/) - "I was born in Italy to a Filipino family and moved to NYC in my teens; my career began as a busboy – I didn’t go to culinary school which meant I worked my way up the hard way, from dishwasher to prep cook and around every kitchen station; I learned from my father and
- [Lucero](https://humansofthekitchen.org/lucero/) - "I came to NY seven years ago, started my way from the bottom as a cleaner, and eventually moved into the kitchen to work in prep and eventually moved onto the line. I really love the whole vibe and how it all works. Back in Mexico I always wanted to study gastronomy but I could
- [José and Jesus and the story of Birria-Landia.](https://humansofthekitchen.org/jose-and-jesus-and-the-story-of-birria-landia/) - "They’re the dynamic duo that get up every day to drive down to Roosevelt and 78th. Born in Puebla and forged through decades of cooking prowess, the Moreno brothers are taking New York by storm with their birria. It all started when José went to California to help open a restaurant that he began obsessing
- [Navia](https://humansofthekitchen.org/navia/) - "I moved to the U.S around 3 years ago and began working in front of the house with my husband at a bar, but when the pandemic hit and they subsequently closed I found myself needing another job. It was then that I found a job in a kitchen! I hadn’t planned to work as
- [Alberto](https://humansofthekitchen.org/alberto/) - "Nowadays that things are slow due to COVID-19 the team usually goes straight home after the shift, I miss the busy days like we had a year ago where you felt the need to go out for drinks or even just to hang with your crew after work! This type of feeling makes me remember
- [Dima](https://humansofthekitchen.org/dima/) - "I’ve been cooking on and off now for a couple of years. I never studied gastronomy but there’s something about this place that attracted me. The work environment is great and you get to learn a lot of things while saving money. My current goal is to pursue a career in computer science and perhaps
- [Brian](https://humansofthekitchen.org/brian/) - "I went to culinary school six years ago when I decided that it was my calling, that I knew I wanted to be in this for the long run, since then I’ve been working in different restaurants – this is actually my fourth; I think what I’ve learnt the most thanks to working in kitchens
- [Nicolás](https://humansofthekitchen.org/nicolas/) - "I started cooking professionally when I was 16 in an Italian restaurant and then I started traveling. I ended up living in nine different cities cooking all kinds of food while learning as much as I could from everyone I worked with. Kitchens have changed my personality a lot, mainly by adding consistency and discipline
- [Deniz](https://humansofthekitchen.org/deniz/) - "⁠I got into cooking purely because I come from a family of architects and I was a really picky eater as a child. I started cooking because I did not want to eat what my family was eating, and I eventually realized I wanted to pursue it as a career, my family fully supported me
- [Jahel](https://humansofthekitchen.org/jahel/) - "I never went to culinary school, I studied music – though I have always been involved in the arts in one form or another. Music and cooking both share similar characteristics, the different colors that go onto the plates, the fact that you can do a thousand different things with a single ingredient, the fine
- [Emanuel⁠](https://humansofthekitchen.org/emanuel⁠/) - "I started cooking when I was 18; went to culinary school in Italy and worked my way around various kitchens to learn and improve my pastry and bread-making skills. I’ve always been in love with pastry and bread; it’s a science that requires precision and finesse! My brother decided to focus on the line, which
- [CJ](https://humansofthekitchen.org/cj/) - "I started washing dishes here! I don't mind starting from the bottom, especially if I'm starting in the right place. Our chef is smart, we do awesome things here; I came in wanting to learn as much as I could and that's worth the time and effort I put in."
- [Joseph](https://humansofthekitchen.org/joseph/) - "I’m from Haiti, I’ve been working in kitchens over the last seven years, and I love dish-washing. There’s comfort in the fact that the job is stable and easy to do once you get the hang of it. It’s fun, it’s fast and not too hard to adjust to different pits in other kitchens. I
- [Ireland had longest lockdown for pubs and restaurants in Europe – report](https://www.irishtimes.com/news/ireland/irish-news/ireland-had-longest-lockdown-for-pubs-and-restaurants-in-europe-report-1.4414028) - Spring Covid-19 lockdown lasting 120 days by far the longest of any country in Europe. Photo credit: IT
- [The oldest Chinese restaurant in America](https://www.cbsnews.com/news/the-oldest-chinese-restaurant-in-america-pekin-noodle-parlor/) - The oldest continuously-running Chinese restaurant in the U.S. isn't in San Francisco or New York. Photo credit: CBS
- [Biden Would Be a Fool Not to Break Up Huge Food Conglomerates](https://www.motherjones.com/food/2020/11/biden-would-be-a-fool-not-to-break-up-huge-food-conglomerates/) - His rural support might depend on it. Photo credit: MJ
- [To survive winter restaurants need to reinvent](https://www.channel3000.com/to-survive-winter-restaurants-need-to-reinvent/) - Change is on the horizon as the ‘gilded age’ of the local dining scene comes to a close and slow season approaches. Photo credit: MM
- [Don’t Get It Twisted: The US Government Decided to Let Independent Restaurants Die](https://robbreport.com/food-drink/dining/government-covid-response-failure-restaurants-1234581527/) - In the face of crisis, we should view political inaction as a conscious choice. Photo credit: RR
- [Starbucks is giving every U.S. employee a raise of at least 10%](https://www.nrn.com/quick-service/starbucks-giving-every-us-employee-raise-least-10) - The company will also increase the premium that Starbucks pays above minimum wage in every market. Photo credit: NRN
- [How a Chef and Owner Navigate Dual Pregnancies and Staying Afloat During the Pandemic](https://www.eater.com/2020/11/16/21569521/pandemic-pregnancy-restaurant-owner-chef) - We talk to the team behind Bessou about their unusual pandemic journey. Photo credit: EATER
- [Five Things That Can Make Or Break A Restaurant Today](https://www.forbes.com/sites/forbesbusinesscouncil/2020/11/17/five-things-that-can-make-or-break-a-restaurant-today/?sh=74ec09956929) - We're still learning new ways to adapt and succeed. Photo credit: FORBES
- [NYC restaurants lose money, battle with customers over 10 p.m. curfew](https://nypost.com/2020/11/16/nyc-restaurants-lose-money-battle-with-customers-over-10-pm-curfew/) - “It’s not easy to get people to leave.” Photo credit: NYP
- [Food banks see big increase in demand during pandemic, before Thanksgiving](https://komonews.com/news/local/food-banks-see-big-increase-in-demand-during-pandemic-before-thanksgiving) - “COVID has put a lot of people out of work.“ Photo credit: KN
- [Venezuelan Olympian delivers food to support family](https://abcnews.go.com/Entertainment/wireStory/venezuelan-olympian-delivers-food-support-family-74230613) - “There is no sponsorship now because there is no competition, but I still have to generate some resources to support my family.” Photo credit: ABC News
- [Hard-hit metro Detroit restaurant industry prepares for another shutdown during key season](https://www.freep.com/story/entertainment/restaurant-news-reviews/2020/11/15/what-ban-dine-indoor-means-michigan-restaurants-covid/6305863002/) - “Indoor gatherings are the greatest source of spread, and sharply limiting them is our focus.“ Photo credit: DFP
- [Food Trends Forecast 2021: Being Healthy In A Post Covid-19 World](https://www.forbes.com/sites/phillempert/2020/10/19/food-trends-2021-staying-healthy-in-a-post-covid-19-world/?sh=848c8d1485b3) - Capability, opportunity and motivation. Photo credit: Forbes
- [Enclosed Outdoor Dining Setups Could Be Cause for Concern, NYC Health Experts Say](https://www.google.com/amp/s/ny.eater.com/platform/amp/2020/11/9/21552813/nyc-outdoor-dining-enclosed-coronavirus-health-risks) - Many restauranteurs feel they have no choice but to create these warmer setups. Photo credit: EATER
- [Midland chefs offer Thanksgiving dinner tips for novice cooks](https://www.google.com/amp/s/www.ourmidland.com/insider/amp/Midland-chefs-offer-tips-for-novice-cooks-15708564.php) - How to execute turkey, side dishes. Photo credit: Midland DN
- [16 Overripe Foods to Cook Instead of Throw Away, According to Chefs](https://www.google.com/amp/s/www.foodandwine.com/cooking-techniques/overripe-foods-cook-instead-throw-away?amp=true) - You knew about brown bananas, but there are so many more foods to keep around after peak ripeness. Photo credit: F&W
- [How to Find the Best Chef's Knife For You](https://www.google.com/amp/s/www.bonappetit.com/story/how-to-find-the-best-chefs-knife-for-you/amp) - Before you find your dream knife, you have to know the two major styles. Photo credit: Bon Appetit
- [City Offering $10,000 Grants To Restaurants, Bars Hurt By Indoor Dining Ban](https://blockclubchicago.org/2020/11/05/city-offering-10000-grants-to-restaurants-bars-hurt-by-indoor-dining-ban/) - The grants are part of a slew of programs announced by the city Thursday to help people in the struggling hospitality industry. Photo credit: BCC
- [Restaurants Defend Dining Rooms as Covid-19 Spreads](https://www.google.com/amp/s/www.wsj.com/amp/articles/restaurants-defend-dining-rooms-as-covid-19-spreads-11604831402) - Health experts say takeaway and outdoor dining remain safer. Photo credit: WSJ
- [Ghost Kitchens Are the Wave of the Future. But Is That a Good Thing?](https://www.google.com/amp/s/www.eater.com/platform/amp/21540765/ghost-kitchens-virtual-restaurants-covid-19-industry-impact) - Delivery-only restaurants could change the way the industry does business for years to come. Photo credit: EATER
- [‘Very serious situation’: Swedish PM announces tougher social distancing rules for restaurants](https://www.google.com/amp/s/www.rt.com/news/505379-sweden-restaurants-new-covid19-restrictions/amp/) - “What we are doing now is going to make a difference for how we get to celebrate Christmas.” Photo credit: RT
- [Can the Spanish learn to dine earlier to save restaurants from covid crisis?](https://www.thelocal.es/20201105/can-the-spanish-learn-to-eat-dinner-earlier) - “Dear English people, We will accept socks worn with sandals if you teach us to eat at 8pm.” Photo credit: The Local
- [London Restaurants Brace for the Second Closing](https://www.google.com/amp/s/london.eater.com/platform/amp/21549305/london-restaurants-closing-coronavirus-lockdown-november) - The vibe running up to it on Instagram was very “last supper”. Photo credit: EATER
- [Eating Local—More than Ever—Is a Political Act](https://www.google.com/amp/s/civileats.com/2017/07/04/eating-local-more-than-ever-is-a-political-act/amp/) - What does it mean for our eating to nourish us? Photo credit: Civil Eats
- [Japanese craft breweries are turning unsold beer into gin](https://edition.cnn.com/2020/10/22/business/japanese-craft-breweries-turning-beer-into-gin-spc-intl/index.html) - Kiuchi Brewery came up with a creative solution for unsold beer with the "Save Beer Spirits" initiative. Photo credit: CNNB
- [How Chefs Are Adapting Their Menus for Chilly Outdoor Dining](https://www.google.com/amp/s/www.bloomberg.com/amp/news/articles/2020-10-21/how-chefs-are-adapting-their-menus-for-chilly-outdoor-dining) - As temperatures drops, brace yourself for Photo credit: Bloomberg
- [Restaurants Prolong Outdoor Dining With Igloos, Heaters](https://www.wsj.com/articles/restaurants-prolong-outdoor-dining-with-igloos-heaters-11601823600?mod=e2fb) - Patio service is considered a stopgap until full dining-room service can resume. Photo credit: WSJ
- [6,500 new restaurants opened in September, despite coronavirus pandemic difficulties: report](https://www.google.com/amp/s/www.foxbusiness.com/lifestyle/6500-new-restaurants-opened-september.amp) - Yelp's report found that restaurant openings are getting closer to 2018 and 2019 numbers. Photo credit: FB
- [Ireland to go back into lockdown as Europe battles second wave](https://www.euronews.com/2020/10/17/covid-19-restrictions-tighten-further-in-europe-amid-second-wave-of-infections) - “If we do not act now, infections will continue to accelerate and there's a risk our NHS would be overwhelmed.” Photo credit: EN
- [Catalonia to shut bars and restaurants as Europe prepares to batten down the hatches](https://www.euronews.com/2020/10/14/coronavirus-czechia-tightens-restrictions-after-recording-europe-s-highest-infection-rate) - "We do not take this step lightly." Photo credit: EN
- [Global Covid report: Paris under curfew as Europe battles soaring caseload](https://www.theguardian.com/world/2020/oct/18/global-covid-report-paris-under-curfew-as-europe-battles-soaring-caseload) - Nine French cities now under month-long curfew. Photo credit: TG
- [NYC restaurants can add a new surcharge to your bill beginning today](https://www.timeout.com/newyork/news/nyc-restaurants-can-add-a-new-surcharge-to-your-bill-beginning-today-101620) - Your next bill—whether it's for outdoor dining or indoors—could include up to a 10% surcharge. Photo credit: Time Out
- [Raheem](https://humansofthekitchen.org/raheem/) - “You get comfortable working for others after some time. It’s like muscle memory; you show up and you just do the same thing every single day. At the end of the two weeks you know you’re going to get the same paycheck. Ultimately, you’re making constant money so there’s no need for you to go
- [Medium Raw](https://humansofthekitchen.org/medium-raw/) - "I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one's own ass, cross the street by
- [Kevin](https://humansofthekitchen.org/kevin/) - “You don’t become a sushi chef overnight – at least not in our culture. It took me 14 years to be where I am today. I came here to the U.S. because I got an opportunity to work alongside a restaurant group, and if there’s one major thing I have come to understand through my experience is
- [Zen & the Art of Cooking Whole Hogs With Chef Rodney Scott](https://www.thedailybeast.com/zen-and-the-art-of-cooking-whole-hogs-with-chef-rodney-scott-from-chefs-table) - We chatted with the James Beard Award-winning Chef Rodney Scott about his signature pork dish and his outlook for 2020. Photo credit: TDB
- [McDonald’s, Chipotle and Domino’s Are Booming During Coronavirus](https://www.wsj.com/articles/mcdonalds-chipotle-and-dominos-are-feasting-during-coronavirus-while-your-neighborhood-restaurant-fasts-11602302431?mod=e2fb&fbclid=IwAR3YuW_9wW4seZ52M4SMYF8LeFC-HHPbznkbCRtJHhaDZuSBWJnXoeLgi5s) - While your neighborhood restaurant struggles, the health crisis is creating a divide in the restaurant world. Photo credit: WSJ
- [Tales From Food Service’s Front Lines](https://www.wsj.com/articles/tales-from-food-services-front-lines-11602270043?mod=e2fb) - Servers, cooks, bartenders and hosts all confront a new workplace reality. Photo credit: WSJ
- [Unveiling the next chapter: 50 Best launches 50 Next](https://www.theworlds50best.com/stories/News/50-next-young-people-shaping-the-future-of-gastronomy.html) - A list of young people shaping the future of gastronomy. Photo credit: TW50B
- [Bon Appétit Rebuilds Video Slate With Eight New Chefs Following Wave of Protest Resignations](https://www.google.com/amp/s/variety.com/2020/digital/news/bon-appetit-conde-nast-video-hosts-diversity-protest-resignations-1234802407/amp/) - Condé Nast hopes to revive Bon Appétit’s YouTube channel. Photo credit: Variety
- [Bundle up: Outdoor dining at central Pa. restaurants is about to get chilly as winter arrives](https://www.google.com/amp/s/www.pennlive.com/food/2020/10/bundle-up-outdoor-dining-at-central-pa-restaurants-is-about-to-get-chilly-as-winter-arrives.html?outputType=amp) - How will outdoor dining look for restaurants as fall/winter arrives? Photo credit: PA
- [Save Money, Save the Environment and Help Local Restaurants: There's an App for That](https://www.google.com/amp/s/www.wsj.com/amp/articles/save-money-save-the-environment-and-help-local-restaurants-theres-an-app-for-that-11602597600) - Too good to go lets you buy leftover prepared food that would otherwise go in the trash. Photo credit: WSJ
- [Married chefs scratch-make meals inside Cooper City gas station](https://www.google.com/amp/s/www.sun-sentinel.com/entertainment/restaurants-and-bars/fl-et-effe-cafe-cooper-city-gas-station-restaurant-20201012-ceyjmvtoqjhrhil2sz5rgqji2u-story.html?outputType=amp) - “We don’t need much.” Photo credit: SS
- [Grounded airline planes turned into pop-up restaurants sell out in 30 minutes](https://www.google.com/amp/s/www.theverge.com/platform/amp/2020/10/12/21512515/singapore-airlines-airbus-a380-pop-up-restaurant-changi-airport-coronavirus-pandemic) - All the joy of plane food, without having to leave the ground. Photo credit: TV
- [Chef Andrew Zimmern on Why U.S. Farmers Need our Support Now](https://www.eater.com/ad/21446023/andrew-zimmern-supporting-us-farmers?fbclid=IwAR2HpxRd9HKlTuudAOJfX7Rc11mgQlDUIC6wc-o7LfcoUt3svG0sHFcTuU4) - Soybean farmers provide a critical link in our local food supply chains. Photo credit: EATER
- [Hispanic Restaurant Week - Columbus, OH](https://www.columbusunderground.com/event/hispanic-restaurant-week/2020-10-10) - Celebrate the end of Hispanic Heritage Month with a taste of tradition. Photo credit: CU
- [Swedish city considers early restaurant closures amid 'very worrying' rise in cases](https://www.thelocal.se/20201007/swedish-city-considers-early-restaurant-closures-amid-very-worrying-rise-in-covid-19-cases) - "We can see a general spread of Covid-19 in all age groups." Photo credit: TL
- [How restaurants can survive in a stay-at-home era](https://www.fastcompany.com/90559672/how-restaurants-can-survive-in-a-stay-at-home-era) - At the Fast Company Innovation Festival, the founders of Milk Bar, Alinea, and Sweetgreen talk about how they’ve weathered the COVID-19 crisis. Photo credit: FC
- [Diego](https://humansofthekitchen.org/diego-3/) - “Things have changed a lot... I remember back in the day when chefs had to get nearly the full animal carcass delivered to then break down. The food supply systems were less advanced back then, too; we had to do much more when our orders arrived. It’s still a physical job nowadays, but I think
- [From legalizing pot to solving food insecurity](https://www.charlotteagenda.com/233108/legalizing-pot-solving-food-insecurity-supporting-small-farmers-why-you-should-care-about-who-heads-ncs-agriculture-department/) - Understanding NC’s agriculture commissioner race. Photo credit: CA
- [Slow and steady: California’s latest reopening plan is going better than its last](https://www.google.com/amp/s/www.sfchronicle.com/health/amp/Slow-and-steady-California-s-latest-reopening-15623210.php) - “I think we’re in for less of a wild ride now.” Photo credit: SFC
- [HK extends epidemic rules as new cases pick up](https://www.google.com/amp/s/asiatimes.com/2020/10/hk-extends-epidemic-rules-as-new-cases-pick-up/) - Health official describes cases with unknown sources as tinder that could cause a huge fire. Photo credit: AT
- [How chefs in the NBA bubble make 4,000 meals a week](https://www.google.com/amp/s/www.businessinsider.com/how-chefs-in-nba-bubble-make-4000-meals-a-week-2020-10?amp) - In July, the National Basketball Association launched the NBA bubble, a COVID-free isolation zone at Walt Disney World. Photo credit: Business Insider
- [Madrid’s Best New Restaurant Is Also an Ambitious Social Experiment](https://www.google.com/amp/s/www.cntraveler.com/story/madrids-best-new-restaurant-is-also-an-ambitious-social-experiment/amp) - Countless restaurants call themselves sustainable, but the hospitality industry is notorious for greenwashing. Photo credit: CNT
- [Cleo](https://humansofthekitchen.org/cleo/) - “Finding my voice and my identity in the kitchen took time. It wasn’t until four years into my career, while I was watching the 2nd season of, “Mind of a Chef” featuring Sean Brock that it all began to click for me. Seeing Chef Sean Brock trace the food he’d grown up eating to Senegal
- [Adolfo](https://humansofthekitchen.org/adolfo/) - “When I was 17, I left my country to move to the United States. The first job I got offered when I arrived was in the kitchen. I started as a Dishwasher, but today I am in the line. If there’s one thing I strongly believe in, is that everyone should pass through the dishwasher
- [COVID-19 Update: Indoor Dining Returns to NYC; Europe Continues to Battle Second Wave; and More](https://www.google.com/amp/s/www.docwirenews.com/docwire-pick/hem-onc-picks/covid-19-update-indoor-dining-returns-to-nyc-europe-continues-to-battle-second-wave-and-more/amp/) - As September winds down, here are the latest COVID-19 numbers. Photo credit: DW
- [Late Chef Floyd Cardoz’s Last Unfinished Project, A New Spice Line, Arrives This Weekend](https://www.google.com/amp/s/ny.eater.com/platform/amp/2020/10/2/21498831/floyd-cardoz-spice-line-launch-burlap-and-barrel) - Floyd’s wife, chef Barkha Cardoz, carried the project forward after his death in March. Photo credit: EATER
- [Paris on maximum virus alert, closing bars, not restaurants](https://www.google.com/amp/s/www.wral.com/paris-on-maximum-virus-alert-closing-bars-not-restaurants/19320936/?version=amp) - “We are continuously adapting to the reality of the virus. We are taking measures to slow down (its spread).” Photo credit: WRAL
- [Coronavirus steals a chef’s sense of taste, and there’s no telling when it might come back](https://www.google.com/amp/s/www.washingtonpost.com/world/the_americas/brazil-coronavirus-sense-taste-smell/2020/09/29/7ff3d694-fe63-11ea-b555-4d71a9254f4b_story.html?outputType=amp) - “It’s been gone since February 18th.” Photo credit: TWP
- [Renowned Michelin-starred restaurant in Napa Valley burns in California wildfire](https://www.google.com/amp/s/www.foxnews.com/food-drink/michelin-star-restaurant-tram-burns-california-wildfires.amp) - “We are all torn apart.” Photo credit: FN
- [At Least 19 Wineries, Restaurants, and Resorts Have Been Destroyed or Damaged by the Glass Incident Fire](https://www.google.com/amp/s/sf.eater.com/platform/amp/2020/9/30/21495351/napa-sonoma-wildfire-glass-incident-meadowood-calistoga-boswell-davis-fairwinds) - “We’re going to be in this for a couple of weeks.” Photo credit: EATER
- [Akino](https://humansofthekitchen.org/akino/) - “As minority business owners, we are committed to growing and helping the community surrounding us as best we can. Our location and proximity to shelters has made us build our business with the mindset focused on inclusiveness providing food to families and people at risk. It’s sad to see many neighborhood places closing due to
- [Florida eateries packed after coronavirus restrictions lifted](https://edition.cnn.com/videos/health/2020/09/28/coronavirus-wrap-white-house-responds-dr-atlas-criticism-lead-field-vpx.cnn/video/playlists/coronavirus/) - Bars and restaurants were packed after Gov. Ron DeSantis signed an order allowing to begin operating at 100 percent capacity. Photo credit: CNN
- [Restaurant opened by ‘Salt Bae’ in Boston closed for virus violations](https://www.google.com/amp/s/www.boston.com/food/restaurants/2020/09/28/restaurant-opened-by-salt-bae-in-boston-closed-for-virus-violations/amp) - A steakhouse opened by the Turkish restaurateur and social media star has been ordered closed. Photo credit: AFP
- [Seattle restaurants will have to 'get creative' to survive rain, cold temps](https://www.seattlepi.com/lifestyle/food/slideshow/Seattle-restaurants-will-have-to-get-209904.php) - Seattle restaurants have, in short, had to get really damn creative. Photo credit: SPI
- [Jason](https://humansofthekitchen.org/jason-2/) - “I am a natural-born cook. Since I was a kid I have always had a strong connection with the kitchen. It’s just natural for me. I have been in the industry for 20 years now, and when I think about it at times, it feels like a long time - and I’m still here on the
- [Local restaurants change and change again to survive pandemic, wildfires, rain](https://www.google.com/amp/s/amp.registerguard.com/amp/5734982002) - "One more setback and we won't get back up." Photo credit: TRG
- [Kitchen knives with an edge: how five professional chefs chose theirs](https://www.google.com/amp/s/amp.scmp.com/magazines/post-magazine/long-reads/article/3102820/kitchen-knives-edge-how-five-professional-chefs) - From a humble Chinese cleaver to the Ferrari of sushi. Photo credit: PM
- [New York restaurants face make-or-break moment as indoor dining arrives](https://www.google.com/amp/s/amp.theguardian.com/us-news/2020/sep/27/new-york-city-restaurants-indoor-dining-coronavius) - Outdoor program will be less viable in colder weather amid fears of another surge. Photo credit: TG
- [Some DC restaurants ditching tips in favor of automatic charge](https://www.google.com/amp/s/wtop.com/food-restaurant/2020/09/some-dc-restaurants-ditching-tips-in-favor-of-automatic-charge/amp/) - Some restaurants are getting rid of tips and replacing them with a surcharge on the dining tab. Photo credit: WTOP
- [Why this drive-through restaurant could be the future of fine dining](https://www.fastcompany.com/90553394/why-this-drive-through-restaurant-could-be-the-future-of-fine-dining) - Ten Los Angeles chefs are serving up a 10-course meal — in your car. Photo credit: FC
- [Amartin](https://humansofthekitchen.org/amartin/) - “I went to a school in Copenhagen that focuses on developing actual skills and helps you further the knowledge of subjects that you have a passion for. Somehow, it started with doing pancakes every morning. When I turned 15, I decided to volunteer in different types of restaurants, starting as a dishwasher and from there
- [Colder weather starting to impact outdoor dining](https://www.google.com/amp/s/www.wmur.com/amp/article/colder-weather-starting-to-impact-outdoor-dining-restaurants-anticipate-changes-to-guidelines/34089175Y) - Restaurants anticipate changes to guidelines - idea floated for barriers between tables. Photo credit: WMUR
- [Andrew Zimmern, local chefs host drive-thru fundraiser Tuesday](https://www.google.com/amp/s/bringmethenews.com/.amp/minnesota-lifestyle/andrew-zimmern-local-chefs-host-drive-thru-fundraiser-tuesday) - Several local chefs will host a drive-thru, pick-up dinner fundraiser in St. Louis Park. Photo credit: BMTN
- [8 Arizona restaurants won awards for having great wine lists. Here's how they were chosen](https://www.google.com/amp/s/amp.azcentral.com/amp/5827959002) - Restaurants win awards from Wine Spectator. Photo credit: AZC
- [8 egg dishes that Michelin-starred chefs can't live without](https://www.google.com/amp/s/www.insider.com/michelin-starred-chefs-favorite-egg-dishes-recipes?amp) - From savory soy sauce eggs to a fluffy Baked Alaska, there's a dish on here for every meal. Photo credit: INSIDER
- [The weather chills, and restaurants face a choice](https://www.google.com/amp/s/thecounter.org/restaurants-winter-weatherproofing-outdoor-dining-new-york-los-angeles/amp/) - Invest in extending outdoor dining or let the changing seasons shut them down. Photo credit: TC
- [Chicago restaurants may use old buses, train cars and portable greenhouses for winter months](https://www.google.com/amp/s/www.foxnews.com/food-drink/chicago-restaurants-winter-months-contest-results-coronavirus.amp) - Over 640 entries were submitted to a contest for winter dining ideas. Photo credit: FN
- [Carey](https://humansofthekitchen.org/carey/) - “When Covid-19 shut us down, I began looking at countries in Europe and Asia that had already been hit - trying to see what our future looked like. We saw that small, indoor restaurants weren’t going to make it. We knew it would be a long time until we would be able to open again,
- [You Can Buy This Michelin-Starred Chef's Favorite Cooking Tool for Less than $1 on Amazon](https://www.google.com/amp/s/www.gearpatrol.com/food/amp33972285/chef-staples-nico-russell/) - All of Nico Russell's cooking staples are under $20. Photo credit: GP
- [Pratt Pullman Hosts an Open-Air Chefs Market Featuring 8ARM and Pop-Up Kamayan ATL](https://www.google.com/amp/s/atlanta.eater.com/platform/amp/2020/9/15/21438238/chefs-food-market-pratt-pullman-district-kirkwood-atlanta-film-festival-john-lewis-good-trouble) - The market coincides with a double screening of “John Lewis: Good Trouble” and a voter registration event September 26. Photo credit: EATER
- [UMass chefs make step-by-step cooking videos of popular recipes](https://dailycollegian.com/2020/09/umass-chefs-make-step-by-step-cooking-videos-of-popular-recipes/) - “The idea is to make other people happy with our cooking.” Photo credit: MDC
- [Entrepreneurs Launch New Home Dining Chef App](https://www.nevadabusiness.com/2020/09/entrepreneurs-launch-new-home-dining-chef-app/) - What if they created an app to connect talented chefs with hungry diners for delicious meals in the diners’ own homes? Photo credit: NB
- [Tom Colicchio warns of the 'extinction of restaurants.' Here's how you can help](https://www.google.com/amp/s/www.today.com/today/amp/tdna191775) - The pandemic has caused 100,000 restaurants (1 in 6) to close, according to a new survey. Photo credit: TODAY
- [NYC eateries can soon add a COVID-19 surcharge to restaurant checks](https://www.google.com/amp/s/nypost.com/2020/09/16/new-nyc-bill-would-add-surcharge-to-restaurant-checks-amid-covid-19/amp/) - “This bill fundamentally is about saving the restaurant industry.” Photo credit: NYP
- [Game change](https://humansofthekitchen.org/game-change/) - This could be a story about a hundred thousand cooks that come in high to work or of how many of us perform better with just a little hit. Heck, it could even be the reason why that line cook always burns the fucking bread. But we want to go way deeper. Today more than
- [Adults with Covid-19 about 'twice as likely' to say they have dined at a restaurant](https://edition.cnn.com/2020/09/10/health/restaurant-dining-covid-19-cdc-study-wellness/index.html) - CDC study suggests. Photo credit: CNN
- [Penelope](https://humansofthekitchen.org/penelope/) - “My dream is to be a pilot. I left my home in Brazil with intention to make money to pursue this dream. Once I have enough, I’m enrolling in the courses. Upon arriving in Miami I quickly got a job in a restaurant. And that has been beyond amazing. I grew up in my family
- [Three D.C. Restaurants Explain Why They’re Eliminating Tipping](https://dc.eater.com/2020/9/10/21423018/d-c-restaurants-eliminate-tipping-add-service-charges-coronavirus-covid-19-seven-reasons-thamee-anxo?fbclid=IwAR16Lyxq0Wtqem2kAS42t_i0_Hb9hoR5OI0DuJ1OS15fZ_Qc2RDPeX9XxVs) - The pandemic has upended industry norms, pushing restaurants to add service charges and raise wages. Photo credit: EATER
- [How to Save Restaurants](https://www.google.com/amp/s/www.nytimes.com/2020/09/10/opinion/restaurants-indoor-dining.amp.html) - Rebuilding the restaurant business requires a new model for its labor. Photo credit: TNYT
- [Why pop-up “side hustles” are becoming the new normal for restaurant operators](https://www.dallasnews.com/food/restaurant-news/2020/09/10/why-pop-up-side-hustles-are-becoming-the-new-normal-for-restaurant-operators/) - Pizza, queso, frosé and more. Photo credit: DN
- [‘It’s a Really Tough Call’: NYC Restaurant Industry Reacts to Indoor Dining Return](https://www.google.com/amp/s/ny.eater.com/platform/amp/2020/9/9/21429344/indoor-dining-nyc-restaurant-reaction-chef-workers) - Owners, workers, and chefs react to the announcement that indoor dining is returning to the city. Photo credit: EATER
- [Gianluca](https://humansofthekitchen.org/gianluca/) - “I arrived directly from Italy to help a hospitality company open a couple of new concepts in Miami - I was the chef. I had to work my way up for a long time to get this opportunity. Then Covid happened, and at the beginning it seemed like the situation would be temporary. But more
- [Ricardo](https://humansofthekitchen.org/ricardo/) - “I’ve worked in the restaurant industry for quite a while now. When I first arrived I worked the front of house as a server. I quickly realized I was only part of the end process, after all the creative work had already been done. I started asking myself if this is where I wanted to
- [Siria](https://humansofthekitchen.org/siria/) - “I just started working in kitchens this year. Growing up in Venezuela I always had someone to do the cooking for me. Moving to a new country causes you to start over from zero. Working in the kitchen has humbled me. Back in my country, the gap between the poor and the middle class is
- [Surrounded](https://humansofthekitchen.org/surrounded/) - “There aren't many kitchens out there where the majority of kitchen staff is women. However, I do think this is changing and things are progressing; for me, ironically, being here in the back as the only guy most of the time - where I work with 6 other women, brings me back to my childhood
- [Cooking for a living](https://humansofthekitchen.org/cooking-for-a-living/) - I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands - using all
- [Renzo](https://humansofthekitchen.org/renzo/) - “It was my first time in the sauté station, and it was one of the craziest nights of the year. I was in the weeds; in beyond any other day! All tickets pulling up, and I was about to walk out! Until my chef told me to calm down and focus on one single item; one
- [Are the Restaurants in ‘Chef’s Table: BBQ’ Still Open for Business?](https://decider.com/2020/09/02/chefs-table-bbq-where-are-they-now/) - Here’s your guide to where the chefs of Chef’s Table: BBQ are now. Photo credit: DECIDER
- [Atlanta chef Todd Richards makes the best of a bad situation by mentoring others](https://www.washingtonpost.com/news/voraciously/wp/2020/09/03/atlanta-chef-todd-richards-makes-the-best-of-a-bad-situation-by-mentoring-others/) - “If we were going to work this hard for somebody else, then we were going to take care of those we consider family.” Photo credit: WP
- [Outdoor Dining Experiences Featuring Well-Known New Orleans Chefs](https://www.myneworleans.com/outdoor-dining-experiences-featuring-well-known-new-orleans-chefs/) - Large garden location to allow for physical distancing. Photo credit: MNO
- [Noma’s Sister Restaurant Is Set to Close Permanently](https://www.google.com/amp/s/www.grubstreet.com/amp/2020/08/restaurant-108-closing-copenhagen.html) - Copenhagen’s 108, which opened in 2016, will shut down due to the negative consequences of the global pandemic. Photo credit: GS
- [Riverside’s Newly Legal Home Restaurants Look to Revolutionize California’s Food Scene](https://www.google.com/amp/s/la.eater.com/platform/amp/2020/9/2/21418664/riverside-ab-626-home-restaurants-legal-california-chefs) - How California’s new AB-626 could unleash a completely new kind of marketplace of home-cooked meals. Photo credit: EATER
- [Jason Quinn’s Innovative Santa Ana Restaurant Playground Has Closed](https://www.google.com/amp/s/la.eater.com/platform/amp/2020/9/2/21418570/playground-jason-quinn-santa-ana-closed-orange-county) - The vocal chef took to Instagram to announce Playground’s a la carte menu and space was all but finished. Photo credit: EATER
- [Stephen Starr Restaurant Declares Bankruptcy, But He Says No Big Deal](https://www.google.com/amp/s/www.phillymag.com/news/2020/09/02/stephen-starr-restaurant-bankruptcy/?amp=1) - As I’ve watched mom-and-pop restaurants close one after the other thanks to COVID-19, I’ve been sad but hardly surprised. Photo credit: Phillymag
- [Restaurant spending slows but remains positive](https://www.google.com/amp/s/www.restaurantbusinessonline.com/amp/financing/restaurant-spending-slows-remains-positive) - The industry’s performance in August has been a surprise for a number of reasons. Photo credit: RB
- [Even New York City’s Michelin-Starred Restaurants Are Struggling to Survive](https://www.google.com/amp/s/www.wsj.com/amp/articles/even-new-york-citys-michelin-starred-restaurants-are-struggling-to-survive-11599054031) - "If we don’t open inside, it’s going to be a disaster." Photo credit: WSJ
- [Family-owned restaurant goes above and beyond to keep customers safe](https://www.abcactionnews.com/rebound/coronavirus-investigations/family-owned-restaurant-goes-above-and-beyond-to-keep-customers-safe) - Restaurants opt-in for enhanced COVID-19 training. Photo credit: ABC
- [Miami restaurants are reopening for indoor dining](https://www.google.com/amp/s/amp.miamiherald.com/miami-com/funny-stories/article245272490.html) - Don’t be a big idiot if you go. Photo credit: Miami Herald
- [Landlords Lose Money When Restaurant Properties Sit Vacant, So Why Not Give Rent Relief?](https://www.eater.com/2020/8/18/21372298/why-landlords-refuse-rent-relief-to-restaurants-lease-covid-19) - Property owners with bullish views and big cash reserves see no reason to give tenants any breaks. Photo credit: EATER
- [Bites of Europe restaurant closed after employee tests positive for COVID-19](https://www.manchestertimes.com/news/coronavirus_news/bites-of-europe-restaurant-closed-after-employee-tests-positive-for-covid-19/article_70ff5c76-e621-11ea-8c0e-33a762e1c419.html) - "In an effort to keep our families friends and customers informed, Bites of Europe has had an employee who tested positive for COVID-19." Photo credit: MT
- [Wokeness is a dish better never served — but it’s taking over restaurant criticism world](https://www.google.com/amp/s/nypost.com/2020/08/26/wokeness-is-taking-over-the-world-of-restaurant-criticism/amp/) - The joys of food and cooking no longer matter much in establishment perceptions of the culinary arts. Photo credit: NYP
- [Key West restaurant owners ask city officials to allow bar seating](https://www.google.com/amp/s/keysweekly.com/42/key-west-restaurant-owners-ask-city-officials-to-allow-bar-seating/?amp) - The City Commission is expected to give them an answer on Tuesday, Sept. 1. Photo credit: KW
- [Wiz Khalifa Announces 'Hotbox by Wiz' Delivery-Only Restaurant Chain](https://www.google.com/amp/s/www.billboard.com/amp/articles/columns/hip-hop/9439053/wiz-khalifa-restaurant-chain) - Wiz Khalifa has the munchies on deck for his fans come this fall. Photo credit: Billboard
- [What could save the hotel industry amid the pandemic — a hub for work and play](https://www.marketwatch.com/story/what-could-save-the-hotel-industry-amid-the-pandemic-a-hub-for-work-and-play-2020-08-25) - Hotels could become places for leisure and work geared toward remote workers. Photo credit: MW
- [How the U.K. Restarted Its Restaurant Industry: Paying Half the Bill](https://www.google.co.ve/amp/s/www.nytimes.com/2020/08/25/business/britain-restaurants-eat-out-to-help-out.amp.html) - Britons eager for a bargain have taken up the government’s “eat out to help out” offer. Photo credit: TNYT
- [Nicholas Doughty - Art Beyond the Kitchen](https://humansofthekitchen.org/nicholas-doughty-art-beyond-the-kitchen/) - A conundrum that’s plagued chefs for as long as we’ve been serving people has always been that the food - which we work tirelessly to organise on a plate to visually please customers - is ultimately going to be destroyed in a matter of minutes, and hopefully, devoured until there is nothing but a clean
- [With Physical Distancing Required, Tokyo Restos Embrace I.T. to Welcome Customers](https://www.google.com/amp/s/japan-forward.com/with-physical-distancing-required-tokyo-restos-embrace-i-t-to-welcome-customers/amp/) - The Japanese hospitality industry was among the hardest hit by the coronavirus pandemic. Photo credit: JF
- [The True Cost of Losing Restaurants](https://www.google.com/amp/s/www.rollingstone.com/culture/culture-commentary/david-chang-momofuku-covid19-restaurants-andy-kim-rescue-1047585/amp/) - The founder of Momofuku and a Democratic congressman make the case for creatively rebuilding the restaurant industry. Photo credit: RS
- [The 2020 James Beard Awards Are Effectively Canceled](https://www.eater.com/2020/8/20/21377355/2020-james-beard-awards-cancelled-no-winners-chefs-restaurants) - And no chef and restaurant awards will be handed out in 2021, either. Photo credit: EATER
- [Greek restaurant shames influencer for requesting free meal during coronavirus economic crisis](https://www.google.com/amp/s/www.foxnews.com/food-drink/greek-restaurant-influencer-free-meal-coronavirus-economic-crisis.amp) - For every meal sold to an influencer, the restaurant gives a meal of equal value to someone in need. Photo credit: FOX
- [Restaurants in Italy are reopening ancient ‘wine windows’ used during the plague](https://www.google.com/amp/s/www.washingtonpost.com/travel/2020/08/10/restaurants-italy-are-reopening-ancient-wine-windows-used-during-plague/?outputType=amp) - The coronavirus pandemic has inspired a comeback for the socially distant invention. Photo credit: WP
- [As the Texas restaurant industry struggles, so do others in the food supply chain](https://www.google.com/amp/s/www.texastribune.org/2020/08/20/texas-restaurants-farmers-truckers-recession-coronavirus/amp/) - Problems will persist for the restaurant sector and businesses in the supply chain. Photo credit: TTT
- [Restaurants Are Teaming Up To Survive Pandemic](https://blockclubchicago.org/2020/08/19/restaurants-are-teaming-up-to-survive-pandemic-new-world-is-about-collaboration-not-competition/) - “New world is about collaboration, not competition.” Photo credit: BCC
- [11 New Summertime Pop-Ups to Check Out in Miami](https://miami.eater.com/maps/best-new-restaurants-miami-outdoor-dining-pop-ups) - These newcomers are keeping Miami’s dining interesting during the warmest months of the year. Photo credit: EATER
- [Russell Crowe Makes Generous Donation To Rebuild Beirut Restaurant On Behalf Of Anthony Bourdain](https://www.google.com/amp/s/deadline.com/2020/08/russell-crowe-beirut-lebanon-le-chef-anthony-bourdain-charbel-bassil-1203014953/amp/) - After the devastating explosion in the Lebanese capital of Beirut on August 4. Photo credit: DEADLINE
- [Restaurant chain in China apologizes for weighing diners](https://www.google.com/amp/s/www.cnn.com/travel/amp/china-restaurant-weighing-customers-intl-hnk-scli/index.html) - To determine how much food they should eat. Photo credit: CNN
- [Niven Patel, a Miami Chef, Is Not Giving Up on 2020](https://www.google.com/amp/s/www.nytimes.com/2020/08/10/dining/chef-niven-patel-mamey-coral-gables.amp.html) - A return to indoor dining may be far off, but he just opened a new. Photo credit: TNYT
- [The Eater New York Guide on How to Help](https://www.google.com/amp/s/ny.eater.com/platform/amp/2020/8/11/21295499/how-to-help-during-pandemic-covid-19-new-york-city) - Where to give, volunteer, donate food, and support local restaurants. Photo credit: EATER
- [Why Escoffier's Brigade System Has To Go](https://www.finedininglovers.com/article/escoffiers-brigade-system) - This system has brought order and stability in a term we industry folks call ‘organised chaos’. Photo credit: FDL
- [Tamale Guy Opens Restaurant, Sells Out of Food in Less Than an Hour](https://chicago.eater.com/2020/8/13/21366683/tamale-guy-chicago-open-restaurant-sells-out-of-food) - Folks queued up to wait more than an hour for Claudio Velez’s food. Photo credit: EATER
- [6 national restaurant chains in deepest trouble amid COVID-19](https://www.google.com/amp/s/amp.usatoday.com/amp/3346312001) - Include Outback Steakhouse, IHOP and Denny's. Photo credit: UT
- [SF restaurant’s $200-per-person dome is America’s problems in a plastic nutshell](https://www.google.com/amp/s/www.sfchronicle.com/restaurants/amp/The-200-per-person-fine-dining-dome-is-15475555.php) - Three domes are set up outside of Hashiri, a fine dining restaurant in San Francisco, CA. Photo credit: SFC
- [Local restaurant workers fight for what they're owed](https://buffalonews.com/entertainment/dining/restaurants/local-restaurant-workers-fight-for-what-theyre-owed/article_36f8c2be-dccc-11ea-97ad-971f9002b3fa.html) - Buffalo’s best-known restaurateur has earned a reputation for generosity. Photo credit: BN
- [Ashley](https://humansofthekitchen.org/ashley/) - “When I started off working in the kitchen of a movie theatre I never thought I would end up here. I was looking for work and interviewing for random jobs when during one of those interviews I happened to meet an incredible person. I knew from the moment I met him that I wanted to
- [Outdoor dining may save restaurants during COVID-19. But are diners at risk?](https://www.google.com/amp/s/amp.usatoday.com/amp/3342054001) - Outdoor dining was meant to help save ailing restaurants around the country from financial disaster. Photo credit: UT
- [The Nation Wanted to Eat Out Again, Everyone Has Paid the Price](https://www.google.com/amp/s/www.nytimes.com/2020/08/12/health/Covid-restaurants-bars.amp.html) - Governments and restaurant owners wanted to get back to business. Photo credit: TNYT
- [Naples restaurants raise money for Beirut](https://www.google.com/amp/s/amp.naplesnews.com/amp/3317291001) - Find out how to help two Naples restaurants raise money to help children affected by the recent explosions. Photo credit: NDN
- [Laid-off Miami restaurant workers are hurting, but help will be available this week](https://amp.miamiherald.com/miami-com/restaurants/article244853872.html) - Last week, a $30 million fund aimed at helping restaurant owners began taking applications at the county website. Photo credit: MH
- [Covid's next casualty: American restaurants](https://www.google.com/amp/s/amp.cnn.com/cnn/2020/08/07/opinions/covid-19-restaurants-help-from-congress-avlon/index.html) - Restaurants help establish the unique character of our communities. But "restaurants are dying." Photo credit: CNN
- ['No table is a forcefield against coronavirus': why outdoor dining in SF might fail](https://www.google.com/amp/s/www.sfgate.com/food/amp/masks-SF-restaurant-COVID-19-rules-15467788.php) - Enforcing diners to wear masks isn't easy, but it's crucial. Photo credit: SFGATE
- [Glen](https://humansofthekitchen.org/glen/) - “My dad was an executive chef, so the kitchens always run through my veins. It's been 8 or 9 years now and I still have the same passion for grilling as I did when I started. There's something about the fire and the heat, - I find a comfort in that. I can be whoever
- [Chance](https://humansofthekitchen.org/chance/) - “I'm not a professionally trained chef; everything I know I've learned on the job. My father was a Chef in the Navy and I grew up in kitchens, helping him out in prep and service for private catering event. I was working on developing a career in medical research and cooking was always a side
- [Francisco](https://humansofthekitchen.org/francisco/) - ”Do you see this size of this “Trompo”? This isn’t even half the size that it normally is this time of year. On a typical day, we would sell over 10,000 al pastor tacos per day - it was nonstop, from open to close we couldn’t catch a break. But now things are different. We
- [London’s 'oldest Indian restaurant' may close after 81 years as owners plead for support](https://www.google.com/amp/s/www.mylondon.news/news/zone-1-news/londons-oldest-indian-restaurant-close-18734565.amp) - Halal Restaurant was the first of the East End's curry houses, opening in 1939. Photo credit:
- [It Was Long Past Time for Lousy Chain Restaurants to Close](https://www.westword.com/restaurants/denver-restaurants-ranging-from-chains-to-mom-and-pops-closing-readers-respond-11770377) - The Westminster branch is no more. Photo credit: Westword
- [Neighborhood volunteers deliver food for free, helping restaurants sidestep high fees](https://hoodline.com/2020/08/volunteer-driven-food-delivery-expands-to-more-neighborhoods-helping-restaurant-fight-high-fees) - Delivery has remained a key piece of the puzzle for staying in business during shelter-in-place. Photo credit: hoodline
- [SF restaurant turns to dome dining amid growing homelessness on streets](https://www.google.com/amp/s/www.sfchronicle.com/food/amp/Homelessness-crisis-leads-San-Francisco-15464909.php) - We wanted to continue offering the fine-dining experience — and safety and peace.” Photo credit: SFC
- [Finding my voice in the kitchen during covid-19](https://humansofthekitchen.org/finding-my-voice-in-the-kitchen-during-covid-19/) - Harold Villarosa I started working and cooking at McDonalds when I was 15 years old. I also cooked a lot of Filipino food with my father in the South Bronx. But I think I really found my voice in the kitchen during Covid. That was when I decided to coin the phrase “Filipino Soul Food”
- [Chinatown Is Springing Back to Life](https://ny.eater.com/2020/8/6/21355582/chinatown-nyc-outdoor-dining-coming-back) - The neighborhood is spilling over with cold noodles and dim sum specialties. Photo credit: EATER
- [NYC’s Most Coveted Handmade Pasta Is Now Delivering to the Hamptons](https://www.google.com/amp/s/robbreport.com/food-drink/dining/rezdora-pasta-delivery-hamptons-2941353/amp/) - A taste of Emilia Romagna in Long Island. Photo credit: Robb Report
- [Eat Out to Help Out: the coolest London restaurants offering a 50% discount](https://www.google.com/amp/s/www.stylist.co.uk/life/eat-out-help-out-london-restaurants-best-coolest/413799/amp) - Take our advice with our edit of seven of the chicest restaurants in the city. Photo credit: Stylist
- [Box it up – a smart way to support local businesses](https://ediblesouthflorida.ediblecommunities.com/shop/box-it) - For the homebound, food in a box – produce, chef kits to go, custom meal or food from wholesalers-turned-retailers. Photo credit: ESF
- [Carlsbad Restaurant Owner Hit With $5,500 Outdoor Dining Permit Fee](https://www.google.com/amp/s/www.nbcsandiego.com/news/local/carlsbad-restaurant-owner-hit-with-5-thousand-dollar-outdoor-dining-permit-fee/2379637/?amp) - The move to outdoor dining has been challenging for most restaurants, but none more than this. Photo credit NBC
- [Tate removes reference to 'amusing' restaurant after racist images in mural draw anger](https://www.theguardian.com/artanddesign/2020/aug/04/tate-removes-reference-to-amusing-restaurant-after-racist-images-in-mural-draw-anger) - Gallery removes reference to venue as ‘most amusing room in Europe’. Photo credit: TG
- [How Four Chefs Opened New Restaurants Amid the Pandemic](https://www.cntraveler.com/story/why-these-chefs-opened-restaurants-during-the-pandemic) - Not even a worldwide shutdown could keep them down. Photo credit: CNTRAVELER
- [Can the world's oldest restaurant escape the pandemic's grasp?](https://edition.cnn.com/travel/article/worlds-oldest-restaurant-madrid-pandemic/index.html) - Restaurante Botín, a cozy eatery in Madrid, Spain, was founded in 1725. Photo credit: CNN
- [McDonald's to close 200 U.S. restaurants](https://www.google.com/amp/s/amp.usatoday.com/amp/5527617002) - Here's where some of the closures are expected. Photo credit: USA TODAY
- [Ellis](https://humansofthekitchen.org/ellis/) - “I’ve been working in the kitchens for about three years. During that time, I’ve held every position. I wouldn’t replace this job for anything else. What I love here, what keeps me looking forward is my chef and my team. Right now everyone has fallen into hard times and I know having a job is
- [Marc Vetri: We’re paying huge costs for not reopening restaurants](https://www.google.com/amp/s/www.inquirer.com/news/coronavirus-restaurants-indoor-dining-philadelphia-pennsylvania-20200728.html?outputType=amp) - “This last false start was even more devastating than the original shutdown on March 16.” Photo credit: The Inquirer
- [Covid-19 forces LA Michelin Star restaurant Trois Mec to close](https://www.google.com/amp/s/amp.cnn.com/cnn/2020/07/26/us/los-angeles-michelin-star-trois-mec-closes-coronavirus-trnd/index.html) - "The reality is we are facing an incredible period of economic depression." Photo credit: CNN
- [Restaurant transactions plateau as coronavirus cases surge](https://www.google.com/amp/s/www.cnbc.com/amp/2020/07/28/restaurant-transactions-plateau-as-coronavirus-cases-surge.html) - Consumers are avoiding restaurants, bars and coffee shops more now. Photo credit: CNBC
- [United States Restaurant Industry Hard Hit With Closures, According To Industry Research](https://www.google.com/amp/s/www.forbes.com/sites/lesliewu/2020/07/28/united-states-restaurant-industry-hard-hit-with-closures-according-to-industry-research/amp/) - It’s clear that the pandemic will continue to affect lives around the world. Photo credit: FORBES
- [How to Open a Top-Tier Restaurant in a Pandemic? Rethink Everything](https://www.google.com/amp/s/www.nytimes.com/2020/07/28/dining/ever-chicago-restaurant-coronavirus.amp.html) - Lofty visions have met hard reality. Photo credit: TNYT
- [Omar](https://humansofthekitchen.org/omar/) - “We started out in a little truck with a 2 foot wide griddle. It would just take 15 tickets for us to get in the weeds. But in time, we started growing and eventually moved to a kitchen trailer and started focusing on our expansion strategy. Today, we finally have our brick and mortar restaurant.
- [How a Waiter, With Over 30 Years at the Same Restaurant, Spends His Sundays](https://www.google.com/amp/s/www.nytimes.com/2020/07/24/nyregion/coronavirus-JG-Melon-waiter-nyc.amp.html) - John Roney has worked at J.G. Melon since the 1980s, but he’s not averse to change. Photo credit: TNYT
- [Two Decades-Old NYC Establishments Are Permanently Shuttering](https://www.google.com/amp/s/ny.eater.com/platform/amp/2020/7/24/21337033/la-caridad-sarabeths-restaurant-closures-coronavirus-nyc) - Sandwich chain Potbelly’s is getting sued over unpaid rent — and more intel. Photo credit: EATER
- [Why the next 45 days are crucial for restaurant survival in Dallas-Fort worth](https://www.dallasnews.com/food/restaurant-news/2020/07/23/why-the-next-45-days-are-crucial-for-restaurant-survival-in-dallas-fort-worth/) - Some restaurants are 'in a lot of trouble' says one investor. Photo credit: Dallas News
- [Despite Indoor Dining Shutdown, Baltimore Restaurant Week Set To Begin Friday](https://www.google.com/amp/s/baltimore.cbslocal.com/2020/07/22/baltimore-summer-restaurant-week-continues-coronavirus-indoor-dining-shutdown/amp/) - Organizers of the Baltimore Summer Restaurant Week said the event will continue. Photo credit: WJZ
- [How a few negative online reviews early on can hurt a restaurant](https://news.osu.edu/how-a-few-negative-online-reviews-early-on-can-hurt-a-restaurant/) - Online restaurant reviews can polarize winners and losers. Photo credit: OSN
- [COVID forced these restaurants to change completely](https://www.google.com/amp/s/amp.miamiherald.com/miami-com/restaurants/article244392492.html) - Here’s why locals are loving it. Photo credit: Miami Herald
- [Danny Meyer’s Restaurants Will End Their No-Tipping Policy](https://www.google.com/amp/s/www.nytimes.com/2020/07/20/dining/danny-meyer-no-tips.amp.html) - Servers at Union Square Cafe and other Danny Meyer restaurants will be working for tips again. Photo credit: NYT
- [PORTLAND RESTAURANT OWNERS WORRIED ABOUT POTENTIAL PHASE 1 ROLLBACK](https://www.google.com/amp/s/www.kgw.com/amp/article/news/health/coronavirus/if-i-go-back-i-think-i-probably-will-close-my-doors-portland-restaurant-owners-worried-about-potential-phase-1-rollback/283-16ebaef6-441e-453a-b7c4-584f3f19123a) - “If I go back I think I probably will close my doors.” Photo credit: KGW8
- [With Indoor Dining Upended, Some Restaurants Call It Quits](https://www.google.com/amp/s/www.wsj.com/amp/articles/with-indoor-dining-upended-some-restaurants-call-it-quits-11595323800) - Eateries are closing as pandemic cases surge. Photo credit: WSJ
- [Some D.C. Restaurants Will Add Service Charges to Bills When They Reopen](https://www.washingtoncitypaper.com/food/article/21140564/some-dc-restaurants-will-add-service-charges-to-bills-when-they-reopen) - “We thought it was the right thing to do, so we did it.” Photo credit: WCP
- [In ‘First Cow,’ Food Illustrates the Pervasiveness of Capitalism in 1800s Oregon](https://pdx.eater.com/2020/7/18/21329919/first-cow-kelly-reichardt-movie) - Kelly Reichardt’s latest film. Photo credit: EATER
- [Bruno](https://humansofthekitchen.org/bruno/) - “I'm a self-starter type of person. I've learned that no matter the situation, there's always a way to adapt and overcome it. I started as a pizzaiolo in Argentina - that's what sparked my interest in cheese. Once I moved to Miami I started learning how to be a cheesemaker from home. Eventually I started
- [Mayor Extends NYC’s Outdoor Dining Program Till October 31](https://ny.eater.com/2020/7/17/21328355/nyc-outdoor-dining-extension-bill-de-blasio) - The program was originally set to end on Labor Day. Photo credit: EATER
- [At least 20 more Seattle-area restaurants have permanently closed](https://www.seattletimes.com/life/food-drink/at-least-17-seattle-area-restaurants-have-closed-permanently-during-the-covid-19-crisis-and-likely-more/) - “This decision was not an easy one for us to make.” Photo credit: TST
- [83-year-old SF restaurant shutters: 'to wait out this pandemic was financially unreasonable'](https://www.sfgate.com/food/article/Louis-restaurant-closes-coronavirus-San-Francisco-15406988.php#photo-19674407) - Louis' Restaurant in San Francisco is closing after 83 years in business. Photo credit: SFGATE
- [Delivery, Takeout, or Complete Closure? Caring for People Is the Only Viable Business Strategy](https://www.foodandwine.com/fwpro/delivery-takeout-or-complete-closure-caring-for-people-is-the-only-viable-business-strategy) - Restaurant owners are making painful choices as they adjust. Photo credit: F&W
- [Tampa warns restaurants 'operating and functioning as bars' for 'blatant violations'](https://www.fox13news.com/news/tampa-warns-restaurants-operating-and-functioning-as-bars-for-blatant-violations.amp) - An official warning to restaurants that aren't following social distancing and mask guidelines. Photo credit: FOX 13 News
- [As Other Restaurants Close, Bonchon, Known For Korean Fried Chicken, Is Growing](https://www.forbes.com/sites/michelinemaynard/2020/07/15/as-other-restaurants-close-bonchon-known-for-korean-fried-chicken-is-growing/amp/) - “We’re spreading out far and wide in the U.S.” Photo credit: Forbes
- [Luis](https://humansofthekitchen.org/luis-5/) - “You can spend a lifetime working in professional kitchens and still not know everything. That’s what I’ve always loved about this job; the unlimited knowledge it provides. You have to be someone who enjoys learning, but what really makes the difference is the day to day. It’s what happens between those four walls and in
- [Restaurants Get Creative To Survive Coronavirus Pandemic](https://baltimore.cbslocal.com/2020/07/12/restaurants-get-creative-to-survive-coronavirus-pandemic-keep-employees-customers-safe/amp/) - From limited dining to forced closures, restaurants are feeling the impact of the coronavirus. Photo credit: CBS Baltimore.
- [The Best Food Comics and Graphic Novels to Help You Escape](https://www.eater.com/2020/7/14/21322684/best-food-comics-and-graphic-novels) - A list of food and restaurant focused graphic novels to get you started. Photo credit: EATER
- [The Newest COVID-19 Restaurant Dilemma: How Long To Hang On](https://www.forbes.com/sites/michelinemaynard/2020/07/12/the-newest-covid-19-restaurant-dilemma-how-long-to-hang-on/amp/) - This summer is turning out to be a bloodbath for restaurant owners across the country. Photo credit: Forbes
- [How Denver is tackling food waste to fight hunger, climate change](https://www.pbs.org/newshour/amp/show/how-denver-is-tackling-food-waste-to-fight-hunger-climate-change) - With more people staying at home, food waste has grown. Photo credit: PBS
- [New Mexico restaurants to protest health order prohibiting dine-in service](https://www.lcsun-news.com/amp/5425178002) - Early state reopenings fuel COVID cases. Photo credit: LCSN
- [10 restaurant trends fueled by the pandemic](https://www.fastcasual.com/blogs/10-restaurant-trends-fueled-by-the-pandemic/) - Even a pandemic can't stop these trends. Photo credit: FastCasual
- [Miami-Dade restaurant community protesting Friday over indoor closures](https://www.local10.com/news/local/2020/07/10/miami-dade-restaurant-community-protesting-friday-over-indoor-closures/?outputType=amp/) - “I think it’s complicated to understand why you close a restaurant and leave a gym open.” Photo credit: Local10
- [The Ongoing Mask ‘Debate’ Is Everything Wrong With Restaurant Customers](https://www.grubstreet.com/amp/2020/07/restaurant-customers-refuse-to-wear-masks.html) - Mask-wearing has already prevented hundreds of thousands of new cases. Photo credit: GS
- [Big restaurant chains are recovering faster than the rest of the industry](https://www.cnbc.com/amp/2020/07/09/coronavirus-big-restaurant-chains-are-recovering-faster-analysts-say.html) - A study of the Bank of America. Photo credit: CNBC
- [Skyrocketing of COVID-19 cases around the U.S. slows dine-in restaurant recovery](https://www.marketwatch.com/amp/story/skyrocketing-covid-19-cases-around-the-us-slows-dine-in-restaurant-recovery-2020-07-06) - Diners will shy away from dine-in restaurant options as the number of cases. Photo credit: MW
- [‘Top Chef’ alum Katsuji Tanabe closes Raleigh restaurant High Horse after just months](https://www.newsobserver.com/news/local/article244093882.html) - Sometimes it’s not only about cooking or being a good service. Photo credit: TN&O
- [I’m Through Being Silent About the Restaurant Industry’s Racism](https://www.eater.com/2020/7/8/21316151/restaurant-industry-racism-as-a-black-server-and-diner) - Racism in the restaurant industry plays out on both sides of the table. Photo credit: EATER
- [Video shows man thrown out of California restaurant for racist tirade against family](https://www.nbcnews.com/news/amp/ncna1233117) - “I can only imagine the stress and pain they feel.“ Photo credit: NBC
- ['Resilient': New independent restaurants open in Asheville while some chains close](https://www.citizen-times.com/amp/5355327002) - "They're our neighbors, and we should support them with our business.” Photo credit: CT
- [Brooklyn’s Jack the Horse Tavern Staffers Accuse Owners of Misusing GoFundMe Donations](https://ny.eater.com/2020/7/8/21308270/brooklyn-heights-restaurant-go-fund-me-funds-dispute) - “We’re basically being used as pawns.” Photo credit: EATER
- [6 Restaurant Stocks to Buy as Traffic Starts to Wobble](https://www.barrons.com/amp/articles/6-restaurant-stocks-to-buy-as-traffic-starts-to-wobble-51594139461) - A resurgence in coronavirus cases has curbed diners’ appetites. Photo credit: BARRON'S
- [Restaurant opening this week on a retired aircraft carrier](https://www.westsiderag.com/2020/07/08/restaurant-opening-this-week-on-a-retired-aircraft-carrier-at-125th-street) - “In this day and age, it’s practically pandemic proof.” Photo credit: WSR
- [British government to subsidize 50% off restaurant meals](https://www.axios.com/british-government-discount-restaurant-meals-e4d52bca-97d7-4aa6-8dbd-45abd4947cf7.html) - Under the "Eat Out to Help Out" plan. Photo credit: AXIOS
- [What can we do to save the restaurant industry?](https://www.sfchronicle.com/restaurants/article/What-can-we-do-to-save-the-restaurant-industry-15383710.php) - Why is it ours to save? Photo credit: SFC
- [Aggressive anti-mask customers are forcing some restaurants to shut dining rooms](https://www.businessinsider.com/anti-mask-customers-force-some-restaurants-re-close-dining-rooms-2020-7) - Customers' refusal to wear masks is becoming a problem. Photo credit: Business Insider
- [Iconic Big Boy Restaurant Mascot Has Been Replaced by a Girl Named Dolly](https://www.foodandwine.com/news/big-boy-mascot-replaced-dolly) - After nearly a century of service, Big Boy is out. Photo credit: FOOD&WINE
- [Jon](https://humansofthekitchen.org/jon/) - “Every summer my grandfather would tell me that I should open a Vietnamese restaurant in the United States. "Americans will love it!", he used to say. After college I was meant to enter law school but instead told my parents I wanted to open a restaurant. After working around the world, I eventually ended up
- [‘I feel beaten down.’ Miami-Dade restaurants face second coronavirus shutdown](https://www.miamiherald.com/miami-com/restaurants/article244027777.html) - “I’m a fiery, feisty fighter, but right now I feel beaten down.” Photo credit: Miami Herald
- [Miami Is Closing Its Restaurants Again, As Florida’s Coronavirus Crisis Continues](https://www.forbes.com/sites/nicholasreimann/2020/07/06/miami-is-closing-its-restaurants-again-as-floridas-coronavirus-crisis-continues/#36d043a17487) - Restaurants must shut down dining rooms. Photo credit: Forbes
- [‘We’re getting destroyed’: Restaurants and bars react to a looming shutdown](https://www.sandiegouniontribune.com/business/story/2020-07-04/were-getting-destroyed-restaurants-and-bars-react-to-a-looming-shutdown) - San Diego’s hospitality industry could soon be facing an indoor dining ban. Photo credit: TSDUT
- [Why Dominique Crenn is temporarily closing one of her San Francisco restaurants](https://www.sfgate.com/food/amp/Dominique-Crenn-closes-one-of-her-SF-restaurants-15387579.php) - “It’s au revoir, not adieu.” Photo credit: SFGATE
- [London’s Most Captivating Michelin-Starred Restaurant Turns to Comfort Food](https://london.eater.com/2020/7/2/21311065/ikoyi-reopening-london-restaurant-lockdown-takeaway-delivery-menu) - “Our menu shows that everyone has changed and we’ve changed a bit.” Photo credit: EATER
- [Restaurants, bars in a “scary situation” as restrictions ramp up](https://therealdeal.com/miami/2020/07/01/restaurants-bars-in-a-scary-situation-as-restrictions-ramp-up/amp/) - “The arbitrary changes and regulations have been pretty impactful...” Photo credit: TRD
- [Coronavirus FAQs: Is It Safe To Dine Indoors — Or Outdoors?](https://www.npr.org/sections/goatsandsoda/2020/07/02/886808733/coronavirus-faqs-is-it-safe-to-dine-indoors-or-outdoors) - People are getting mixed signals about restaurant dining. Photo credit: NPR
- [Enterprising NYC Restaurateurs Stretch the Limits on Outdoor Dining](https://ny.eater.com/platform/amp/2020/7/2/21310365/nyc-restaurants-outdoor-dining-more-seats) - “For us it really doesn’t matter, inside or outside.” Photo credit: EATER
- [Against the odds, these restaurants opened during the pandemic](https://www.washingtonpost.com/lifestyle/food/against-the-odds-these-restaurants-opened-during-the-pandemic-lucky-diners/2020/07/02/054c07fc-ba31-11ea-8cf5-9c1b8d7f84c6_story.html?itid=ap_tomsietsema) - Even in ordinary times, opening a restaurant is tough work. Photo credit: TWP
- [RiNo bar changes to restaurant operation to keep doors open](https://www.thedenverchannel.com/news/local-news/rino-bar-changes-to-restaurant-operation-to-keep-doors-open) - The changes are keeping the bar afloat. Photo credit: Denver7
- [Is It Safe to Eat at Restaurants Yet?](https://www.eater.com/21262619/is-it-safe-to-eat-out-coronavirus-restaurant-safety-risks-covid-19) - Dining out right now will come with certain risks. Photo credit: EATER
- [Costs of COVID: Restaurant owners bear burdensome new operational costs](https://www.citizen-times.com/amp/5355844002) - "It legit feels like we're opening a new restaurant.”
- [Why This Restaurant Critic Isn’t Dining Out Right Now](https://ny.eater.com/2020/7/1/21310249/against-dining-out-bars-coronavirus-nyc-restaurants?fbclid=IwAR1HBrMSNHWLJ8b4cPwDMkEKuS_fRYT7K8H0Ipplyw6WK8TIoys8dAFCUMg) - The leisure of dining out doesn’t justify the health risks to workers.
- [Lonnie](https://humansofthekitchen.org/lonnie/) - “What I love most about kitchens, is the opportunity for second chances. I made some mistakes when I was younger, but the kitchen forgave me. In the industry nobody judges you and there’s always something happening in a kitchen, everyday is different. I worked as a prep cook in a fine dining restaurant up until
- [Employee of a Miami restaurant quit after he says one of its owners jokingly referred to blackened chicken wings](https://edition.cnn.com/2020/06/29/us/miami-chicken-wings-i-cant-breathe-employee-quit-trnd/index.html) - “I couldn't imagine an owner of an establishment making a joke of that caliber...”
- [One in four independent DC restaurants expected to close permanently](https://thehill.com/homenews/505442-one-in-four-dc-restaurants-expected-to-close-permanently-report) - The projections mirror national estimates.
- [The Best Tapas Bars And Restaurants Of Spain’s Basque Country Are Re-Opened](https://www.forbes.com/sites/johnmariani/2020/06/12/the-best-tapas-bars-and-restaurants-of-spains-basque-country-are-re-opened/amp/) - So much has been written about modern, tourist-overrun Bilbao that its Basque character has been somewhat displaced.
- [Country Garden Opens Restaurant Operated Completely By Robots](https://www.forbes.com/sites/lanabandoim/2020/06/30/country-garden-opens-restaurant-operated-completely-by-robots/amp/) - “China officially released the technical specification for robot safety certification in the food sector on June 22...”
- [California rolls back reopening of bars, restaurants and indoor venues](https://www.theguardian.com/us-news/2020/jul/01/california-coronavirus-bars-restaurants-movie-theaters) - “As we open our economy, as more people mix, we’re going to see an increase in spread.”
- [Plan a Perfect BBQ with these Local Goods](https://culturecrusaders.com/2020/06/24/plan-a-perfect-bbq-with-these-local-goods/) - With 4th of July coming up, here’s a guide for the ultimate grill day.
- [Some South Florida restaurateurs are voluntarily closing as COVID-19 cases surge](https://www.sun-sentinel.com/entertainment/restaurants-and-bars/fl-ne-south-florida-restaurants-voluntarily-closing-covid-19-20200702-ovcbdd3esjawdafyy4j4p6tfxa-story.html) - “There’s no question: If the numbers go up, you lay off.”
- [I’m Not Ready to Go Back to Restaurants. Is Anyone?](https://www.nytimes.com/2020/06/30/dining/restaurant-risks-coronavirus.html) - I’d love to be sitting in a bustling dining room, feeling completely safe and at ease.
- [Chefs, friends and fans celebrate Anthony Bourdain on his birthday](https://www.yahoo.com/gma/chefs-friends-fans-celebrate-anthony-bourdain-birthday-202549742--abc-news-topstories.html) - On what would have been Anthony Bourdain's 64th birthday the culinary world took pause to celebrate his storied career, legacy and life for Bourdain Day.
- [Celebrating Bourdain’s Legacy](http://humansofthekitchen.org/bourdainday/) - Tony Bourdain became much more than just the chef who opened the door to the depravity and twisted beauty of being a chef for the world to read about..
- [Tattoos, karaoke and a touch of film noir: What it was like to work with Anthony Bourdain in Thailand](https://www.cnn.com/travel/article/anthony-bourdain-thailand/index.html) - "The more I travel," he said, "the less I know."
- [Nicole](https://humansofthekitchen.org/nicole/) - “I've been working in the industry since I finished high school. I started off working the grill at a well-known chain restaurant - that's where I fell in love with grilling. I eventually got an opportunity to start working from the bottom at a new restaurant with a new cuisine. Tasting that food changed my
- [Celebrating Bourdain's Legacy](https://humansofthekitchen.org/bourdainday/) - Behind the closed doors of professional kitchens around the world, there are several names that are spoken and treated with godly levels of admiration amongst those in our industry. One could argue that the only thing missing are little altars with photos of those culinary masters set beside candles, the type of scene you’d see
- [Dwayne](https://humansofthekitchen.org/dwayne/) - "I've been cooking for about 10 years. I actually started off working as a busboy at a restaurant in Coconut Grove. From the first day, the kitchen staff always treated me super well - often offering me great meals when I needed them the most. It made me realize that food goes way beyond just
- [Cooper](https://humansofthekitchen.org/cooper/) - "We started out this food truck as a family affair 25 years ago, lead by my Father’s passion for BBQ and we have been focusing on bringing it up to a real business level. This mobile set-up suits us perfectly - we’re able to move around and directly serve comfort food to communities, including V.A.
- [Antonio](https://humansofthekitchen.org/antonio/) - "I’ve worked a lot of manual jobs throughout my life - jobs that others might see as being beneath them. That’s not what I see. To me, every job is respectable, and I don’t mind starting from the bottom. But there’s always been a big difference between this industry and others. Here, I’m treated as
- [Luis](https://humansofthekitchen.org/luis-4/) - "Forget everything you know about how a kitchen used to run. If you are a graduate and are expecting to just be on one station without needing to jump in and help wash dishes, than you’re in for a rude awakening. Things will be shaken up pretty hard, but we’ve got everything ready to take
- [Pedro](https://humansofthekitchen.org/pedro/) - "I'm a cook. I don't consider myself a chef, I require more experience for that. But that's what I strive for everyday - to keep working to be the best I can. I've also been exploring videography as a way to correctly tell the story about the craft behind each and every dish. Everyone knows
- [Manuel](https://humansofthekitchen.org/manuel-2/) - "Ive hustled through this industry since I was 16 years old. In that time I did it all; I worked in top restaurants in Spain, ran my own catering company and I even created a frozen product that was sold in grocery stores in Venezuela. My whole life I‘ve been designed to adapt. When I
- [Monica & Lupita](https://humansofthekitchen.org/monica-lupita/) - "We’re a mother and daughter team with a simple, casual concept; Covid 19 hasn’t hurt us as much as it has others. We opened as a eat-in/takeout concept, so switching to takeout only wasn’t that hard; we’ve been able to keep on most of our staff. That’s not to say our sales haven’t gone down,
- [Niven](https://humansofthekitchen.org/niven/) - "For your own sanity it’s important to stay positive. Two days after this all happened I had to furlough almost my entire team, - that was a horribly negative day. It was hard, but after that day I told myself that I had to stay positive. There’s no point in blaming anyone or of being
- [Unity](https://humansofthekitchen.org/unity/) - With everything going on, our journey must continue now more than ever. The sense of community needs to resonate with everyone. If you take a look inside a kitchen, we’re all about diversity and inclusion. Behind our stoves you’ll find different religions and politics, second opportunities and culture shock. But we don’t think about how
- [Giannis](https://humansofthekitchen.org/giannis/) - "It didn't feel like Easter at all.. It's usually a big day for us - it's the day that entire families get together to celebrate and share food. This year the celebrations had to be done at home, apart. Every year I get everything ready, roll up my sleeves, and get to work on our
- [Eddy](https://humansofthekitchen.org/eddy/) - "At my age, you don’t really expect that much will change. I always thought I'd have to stay in a labor intensive job. When I started working as a dishwasher, my chef started teaching me little skills. How to make sauces, knifecuts, things like that. As I learned, things started changing. I moved up to
- [Jorge](https://humansofthekitchen.org/jorge/) - “With the amount of loss there has been, we’re going to have a lot to gain once the playing fields are back open. I can tell you that no restaurant had a plan for something like this to happen, and many won’t be able to recover. It brings about a certain kind of awareness. People
- [Mike](https://humansofthekitchen.org/mike/) - "This has always been a very resilient industry. Even with this seemingly insurmountable crisis, you immediately saw a change. Restaurants switched their entire business models; offering make-at-home meal kits and even turning into grocery stores. We adapt. There's been amazing support from within our industry throughout this situation; both locally and beyond its been amazingly
- [Craig](https://humansofthekitchen.org/craig/) - "I’ve worked everywhere, from fast food restaurants to massive Stadium and Hotel operations. But on my days off, you’ll find me here - serving food on the street from my tent. This is where I feel good, where I feel good about what I serve. This is better than all that processed shit we’re usually
- [Viviana](https://humansofthekitchen.org/viviana/) - “As a woman in today’s world, we have more opportunities than we did before. Before, we weren’t even allowed in commercial kitchens. Now it’s become much more common. But it still requires a certain strength. I find it all a little ironic. Like most male chefs, I learned to cook by watching my mother and
- [Luis](https://humansofthekitchen.org/luis-3/) - "Learning to immigrate takes time, but when you don’t have a choice, time is all you have. When I first arrived in Italy it wasn’t easy. Things were not quite the same, but I found my own way, I adapted. "I’d worked in restaurants before I even moved, but with Italian food there was an
- [Daniel](https://humansofthekitchen.org/daniel/) - "I’ve been working in Miami‘s restaurant industry for years. Different cuisines, different chefs, I took in all I could, but eventually I burned out to the point that I lost all motivation and love for what I was doing. I needed a change. I heard about a new Texas Barbecue place opening and thought Okay,
- [Organized chaos](https://humansofthekitchen.org/organized-chaos/) - For a cook, there is nothing more satisfying than seeing everything come together at the last moment. We enjoy the adrenaline, the concentration behind our silence and the rhythm of a balanced team. It’s those pleasures - the ones that are hard to describe - that make those grueling long hours worth it.
- [Jason](https://humansofthekitchen.org/jason/) - ”I’ve been cooking for restaurants since the 1970s, it was a different world then. Back then, kitchens didn’t have as many rules and policies. Now everything has evolved, the equipment is better, kitchen designs are functional and most importantly, they care about us, There’s just one thing I wish I had known before starting my
- [Kyle](https://humansofthekitchen.org/kyle/) - "My best kitchen experience felt like working without a hierarchy. We had a head chef, but he was always right there in the shit with the rest of us. Everyone was equal on the team. I think as a result we all cared more about the restaurant and the food we were serving. It gave
- [Monica](https://humansofthekitchen.org/monica/) - "It’s a lost art. Tortellini is meant to be crafted by hand. It’s difficult, it can be mentally and physically draining, and it’s absolutely worth it. I’ve been doing this for over twenty years, but as I look to pass on this knowledge I’m met with a new generation that doesn’t want it. The most
- [Jeremy](https://humansofthekitchen.org/jeremy/) - "I’m born and raised in Miami with my roots stretching to the Bahamas. To me, Bahamian food isn’t well represented enough here, maybe it’s because of the time and care that it takes to make. The greatest chefs are always the ones found at home. They are the grandmothers or mothers who take all the
- [Daniele](https://humansofthekitchen.org/daniele/) - "Some chefs only do this for recognition - I never quite understood that, To me, cooking is about sharing. It’s about a dedication to quality and creativity that only comes from passion. I don’t need the recognition, as long as I’m able to keep my team happy, I’m happy - and that’s the foundation. No
- [Tina](https://humansofthekitchen.org/tina/) - "When I was younger I wanted to be a singer and actress. I went to live New York for a while trying to pursue that career, but it wasn’t making me happy. I started to realize that it wasn’t my passion. I enrolled at The French Culinary Institute (now called The International Culinary Center). The
- [Mia](https://humansofthekitchen.org/mia/) - "The kitchen is where I made my first real friends. It’s been seven years since I left Bangladesh. Being away from home for so long, your friends sorta start becoming your family. I call them ‘my beautiful cats and dogs’. It’s my way of showing my affection and appreciation for them. I don’t say that
- [Back in the alley](https://humansofthekitchen.org/back-in-the-alley/) - Walking through the back alleys of South Beach in search of stories, we came upon Eduardo. For the last 15 years he has worked his ass off at the same high volume restaurant in the middle of Miami’s biggest tourist hub. As he began telling us stories about the experiences he’s had in that back
- [Michael](https://humansofthekitchen.org/michael-2/) - “I'm not exactly sure where life would have taken me had I not chosen this path. I've seen first hand how hard work and commitment to your passion can take you to places that once seemed out of reach. Like many others, I started out in the back washing dishes - I kept my head
- [Cesar](https://humansofthekitchen.org/cesar/) - "Starting out I wanted to dive right in to the deep end. I took free internships at major restaurants to try and gain as much experience as possible. I travelled, gained inspiration and cultural knowledge - I did everything you are suppose to do in order to be successful in this career. But I burned
- [Drel](https://humansofthekitchen.org/drel/) - "I’ve worked a little bit of every job in this industry. I’ve never considered going to school for it, my experience is what familiarized me with everything. I’ve always looked at food as a way to tear down invisible barriers between cultures. For me, a meal is meant to unite us to the same table.
- [Proud of what I do](https://humansofthekitchen.org/proud-of-what-i-do/) - You can tell that some people aren’t always comfortable having this job. I guess it’s because they were, in one way or another, forced to leave their countries and their careers behind and find they are only welcomed in restaurant kitchens. I understand that frustration. This may not be the career that we had dreamed
- [Carlos](https://humansofthekitchen.org/carlos/) - "The world needs more people like cooks. People who step away from the comfort they know, and journey into the unknown for the sake of learning. If there's one piece of advise I could give, it's to always stay humble. You will never know how to cook everything. You may go from being a star
- [Michael](https://humansofthekitchen.org/michael/) - "This whole thing was born out of boredom. The slow season in Miami can hit the industry pretty hard, and without having something to do, your mind tends to wonder. I wanted to do something simple, but I also wanted it to be the best you could find. It had to be social, - something
- [Michela](https://humansofthekitchen.org/michela/) - “It’s not always easy to be a woman, - but the ones who make it come out stronger, with more character. There’s a lot of people in the kitchen, you need to have a commanding personality - you need to impose yourself, and sometimes, you even need to be arrogant - it’s part of the
- [Ask Chefs Anything: Famous Foodies Are Auctioning Their Time in Support of Immigrant Workers](https://www.vogue.com/article/ask-chefs-anything-campaign-in-support-of-immigrant-workers) - So many people who work in this industry have immigrated to this country,
- [In 'Taste The Nation' With Padma Lakshmi, Food Is Political](https://www.bustle.com/p/in-taste-the-nation-with-padma-lakshmi-food-is-political-22992464) - The secret ingredient simmering at the bottom of every pot is politics.
- [More Than a Meal](https://www.nytimes.com/interactive/2020/06/16/dining/restaurant-closings-memories-coronavirus.html) - we didn’t just lose places to be fed. We lost a theater of experience. Here, several renowned writers recount some of their most memorable meals out.
- [Austin Asks Restaurants to Reduce Indoor Capacities From 75 to 25 Percent](https://austin.eater.com/2020/6/15/21292075/austin-restaurants-indoor-dining-reduced-capacity-laws-coronavirus) - The increasing number of cases and hospitalizations have placed the city in stage four of Austin Public Health’s risk-based guidelines
- [One Restaurant’s Survival Guide](https://www.nytimes.com/2020/06/15/technology/restaurants-coronavirus.html) - This restaurant was forced to get creative with its use of technology — and to forgo the apps.
- [Indie Restaurant Owners Pen an Open Letter to Landlords to Help Save D.C.’s Food Scene](https://dc.eater.com/2020/6/16/21291725/dc-indie-restaurant-owners-washingtonpost-op-ed-landlords) - asking landlords to work with businesses to provide rent relief in the face of the coronavirus pandemic.
- [Florencio](https://humansofthekitchen.org/florencio/) - "It’s my purpose. It’s why I’m here. Thirty years in this plaza - but even before that, this was my inheritance. My father, and his father before him have held this job. It’s a responsibility not only to my family, but also to my clients and to the animal. I will always get everything out
- [Sylvia](https://humansofthekitchen.org/sylvia/) - "What are you supposed to do when your product is ahead of the market? I am a chocolatier. It took years, dedication and more importantly passion to become one. As with many chefs, I gave countless hours of unpaid work for a chance to work with and learn from the best. In some cities, the
- [Paolo](https://humansofthekitchen.org/paolo/) - "Things have changed. The Kitchen Life isn’t what it was 8 years ago. It’s changed - evolved. I think that drugs aren’t as much of a necessity to our industry as they once were. It’s always been bullshit - an excuse. If you start working in this industry with your own wellbeing in mind and
- [Ismahan](https://humansofthekitchen.org/ismahan/) - "It’s incredible what food can do; how much a meal can connect people. When she first started, I think the language barrier had an effect on her. She was more reserved. We’re a pretty diverse team, so when it comes to family meals, we enjoy the various cultures that make up our family. As she
- [Constant evolve](https://humansofthekitchen.org/constant-evolve/) - We’re constantly evolving. As cooks we are always on the hunt to learn something new each day - new ingredients, new techniques, new recipes. It’s an appetite we can’t satisfy, a hunger we can’t ignore. But we should focus more on the human aspect - how we treat each other, and how to create a
- [Harold](https://humansofthekitchen.org/harold-2/) - “I've had the chance to live and work in some of the best places in the world, without cooking, I wouldn't have been able to do that. I’ve always hustled. When I worked on the streets, it was what it was - nothing will change that. But I took what I learned there and translated
- [Ernestina](https://humansofthekitchen.org/ernestina/) - “If you ask me, it’s always better to serve a hundred people than it is to serve one. Food is about happiness, and the ability to spread that feeling. The more it spreads, the happier I am. I used to serve meals everyday in Ghana to hundreds people. Since moving to Sweden, it’s been quieter,
- [Amadeus](https://humansofthekitchen.org/amadeus/) - “I’ve never been a smoker - not counting when I was young or when I get drunk. But I think every chef I’ve worked with assumes I smoke. To be honest, in the middle of a shift, smoking is the only excuse we have to step away for a moment. Unless something changes, I guess
- [Carmen](https://humansofthekitchen.org/carmen/) - "I love cooks who aren’t afraid to take risks and innovate. A great chef I looked up to once asked me about a traditional Peruvian recipe. I was more than happy to share with him my knowledge and experience. Traditions and cultural essence cannot be lost - they must be shared. I believe this industry
- [Mathias](https://humansofthekitchen.org/mathias/) - “I had the privilege of working at one of the best restaurants in Copenhagen. For many cooks this would have been the highlight of their career, but that wasn’t what enlightened me. A few years ago I was part of a research program tasked with defining and consolidating Nordic cuisine. This immense knowledge helped me
- [Ernesto](https://humansofthekitchen.org/ernesto/) - "Well, if cooks have a hard time being noticed, I guess we might be invisible But who does this to be noticed? I do it because it’s my craft. I love the process, the precision, and I like the reward. Having a customer return to me with a story of a great meal is what
- [Naomi](https://humansofthekitchen.org/naomi/) - "I was born here, but that didn’t keep me around for long. I traveled to the literal opposite side of the country and settled in Alaska for a little while. I fell in love with it, and with bread. When it was time to come back, I knew I wanted to use my experience to
- [It's a tough world](https://humansofthekitchen.org/its-a-tough-world/) - The world outside is hostile. While we work in kitchens - living, and cooking together - we are all the same. We are not at war, our differences do not divide us - if anything, they bring us closer. As cooks, our responsibilities go beyond just serving a plate, we bring people together, connect ideas
- [Papa Jean](https://humansofthekitchen.org/papa-jean/) - “I only know a few words in Spanish - more than enough to be qualified to work in a kitchen. I’ve been in the job for 15 years, I guess you could say I’ve settled in. I’m good here - I feel safe, and the team makes everyday feel new, exciting and alive. I might
- [Bon Appétit failed Sohla El-Waylly, and its implosion exposed the insidious inequality in the industry.](https://www.vox.com/the-goods/21287732/bon-appetit-sohla-adam-rapoport-resigned-duckor-food-racism) - The food world is imploding over structural racism. The problems are much bigger than Bon Appétit.
- [New NYC Restaurant Projects Aimed at Supporting Black Communities](https://ny.eater.com/2020/6/10/21285541/nyc-restaurants-fundraising-initiatives-support-black-communities) - The new restaurant-backed initiatives include fundraising pop-ups, online classes, and free meal distribution for protesters and residents
- [Ted Cruz: Uber Eats' no-fee policy for black-owned restaurants violates civil rights laws](https://www.washingtontimes.com/news/2020/jun/10/ted-cruz-uber-eats-no-fee-policy-black-owned-resta/) - Texas Republican predicts Uber Eats will be hit with lawsuits and lose 'every one'
- [Those Tasting Menus Will Never Taste the Same](https://www.bloomberg.com/opinion/articles/2020-06-11/noma-sqrl-and-others-face-covid-19-restaurant-reckoning) - Elite restaurants are selling burgers and bottled sauces to survive. After the lockdown, it will be even harder to get a table.
- [Coronavirus closed restaurants. Their workers need a 'Right to Return' when they reopen.](https://www.nbcnews.com/think/opinion/coronavirus-closed-restaurants-their-workers-need-right-return-when-they-ncna1230031) - Amid the grief following 9/11, those of us fortunate enough to survive had to find work and rebuild our lives. Let's make it easier after COVID-19.
- [REPORT: UP TO 85% OF INDEPENDENT RESTAURANTS COULD CLOSE DUE TO PANDEMIC](https://www.restaurantbusinessonline.com/financing/report-85-independent-restaurants-could-close-due-pandemic) - The government must provide targeted aid for mom-and-pop operations, according to a new report from the Independent Restaurant Coalition.
- [Andre](https://humansofthekitchen.org/andre/) - "When I was a kid, my father would reward us with a meal. Everytime one of us achieved something, it was celebrated around our table. When I got a little older, I started joining him in the kitchen - I wanted to be part of the process that made everyone feel happy. I went to
- [Juan David](https://humansofthekitchen.org/juan-david/) - "Cooking is a survival skill. The last few years in my country were hard, we ended up having to leave just to find job opportunities. When I arrived in Miami, my first opportunity was as a dishwasher. I had always had a strong connection with food - my father had his own restaurant - so
- [Racial Inclusivity in the Wine Industry](https://www.sandiegomagazine.com/people/racial-inclusivity-in-the-wine-industry/article_5139a6ee-ab43-11ea-a6f7-1367b0444dad.html) - Wine symbolizes luxury and wealth, and with that comes exclusivity.
- [Portland restaurants talk reopening, rehiring amid coronavirus pandemic](https://www.oregonlive.com/dining/2020/06/portland-restaurants-talk-reopening-rehiring-amid-coronavirus-pandemic.html) - The COVID-19 pandemic has brought nearly all businesses to a halt in the United States at some point over the past few months.
- [The Number One Problem Plaguing Restaurants As They Try To Reopen](https://www.forbes.com/sites/michelinemaynard/2020/06/10/the-number-one-problem-plaguing-restaurants-as-they-try-to-reopen/#147e7d31db7d) - As a diner, you may have waited all through shutdown to make a restaurant reservation. And still, the place where you want to eat hasn’t reopened — and it may even have announced it isn’t coming back.
- [Carlo](https://humansofthekitchen.org/carlo/) - "If this profession has taught me anything, it’s patience. I’ve dedicated 57 years to it- it’s an art. I’ve created, aged and inspected thousands of wheels of Parmigiano Regiano, each one unique. Over the years I’ve worked for several producers in the region, but none quite like this one. Their passion and commitment to making
- [Luis](https://humansofthekitchen.org/luis-2/) - "I feel pretty good here. When I first arrived in Miami, I worked a lot of different jobs, but for the last four years, I’ve settled here. I’m comfortable. I live near work so I don’t have to drive, and compared to other jobs I’ve had, this one keeps weight off my shoulders and me
- [Manuel](https://humansofthekitchen.org/manuel/) - "It’s amazing how one experience can open up another. I was a mechanic in Venezuela when my friend called me to join him on a ‘food truck project’. The plan was to build a kitchen inside a decommissioned truck - it wouldn’t be driven, just parked. The opportunity was in another town, I left everything
- [For Restaurants, Outdoor Dining Merely A Stopgap](https://www.forbes.com/sites/retailwire/2020/06/03/for-restaurants-outdoor-dining-merely-a-stopgap/#f4d289472dac) - Some cities are dedicating full streets and sidewalks to enable extended outdoor restaurant seating, but more crowded metropolitan areas may run into trouble finding space for diners.
- [New restaurants are mad crazy to be opening right now -- or are they?](https://www.cnn.com/travel/article/new-restaurant-openings-covid-19/index.html) - Modified menus, a bare-bones staff and the seemingly gargantuan task of attracting business in a time of such grave uncertainty are all factors in a new food and beverage operation.
- [Coronavirus spurs higher salaries at San Francisco restaurant Sons & Daughters](https://www.sfchronicle.com/food/article/Coronavirus-spurs-higher-salaries-at-San-15325877.php) - Sons & Daughters just started taking reservations for next month — and between a new menu, significant redesign and business restructuring, it might feel like an entirely new restaurant.
- [Mitchell](https://humansofthekitchen.org/mitchell/) - “I believe life is about being able to adapt. I was born in Haiti, but raised here. Miami is a mixture of different cultures and cuisines - if you’re not learning about other cultures than you aren’t enjoying the true potential this city has to offer. I started working as a prep cook in an
- [Jamal](https://humansofthekitchen.org/jamal/) - “I grew up watching a lot of Food Network shows - it’s what inspired me to become a chef. When I actually started working, I quickly realized it was a very different story. It isn’t so glamourous, and it isn’t as easy as they made it seem. There’s no editing, no extra time, - there’s
- [Liliana](https://humansofthekitchen.org/liliana/) - “I once worked as Keanu Reeves’ personal chef for 3 months. He was in Puerto Rico shooting a movie and a friend of mine got us an interview with his team. My English wasn’t great back then, so my friend was going to take care of the talking – I just had to focus on
- [John](https://humansofthekitchen.org/john/) - “My father used to own breweries in Venezuela. It had always been my dream to open a Latin gastro pub serving local craft beer. I’ve always had a deep love for food, but I didn’t have prior restaurant experience so I hired a good chef to design the menu. I was always watching him -
- [Matthew](https://humansofthekitchen.org/matthew/) - “I’ve always been inspired by my parents’ home cooking back in Pennsylvania, - but it wasn’t a pursuit I was planning on chasing. In college I started working in kitchens in order to help pay my rent and tuition. When I graduated I couldn’t see myself working in the industry I had studied. I decided
- [Luis](https://humansofthekitchen.org/luis/) - “I ran my own company for a solid 25 years. We were one of the first to offer digital impressions and online marketing back in my country. But from one day to the next my life completely changed. We had to leave everything behind in order to start from zero in another country. To be
- [Leonard](https://humansofthekitchen.org/leonard/) - "My family has lived and worked in Coconut Grove for four generations. I spent 15 years going from job to job trying to find a real opportunity for growth. That’s what brought me into restaurants, as it has been a developing industry in the area. I started by flipping burgers, learning what I could before
- [Jean Pierre](https://humansofthekitchen.org/jean-pierre/) - “When you choose to dedicate years of your life working for someone, they have to make you feel really good. I’ve been 11 years with the company. I did at one point try to venture out for a side gig but it wasn’t the same. Here I feel that I’m an important piece of a
- [Robert](https://humansofthekitchen.org/robert/) - "I started this industry when I was 30, so I guess you can say I was late to the game. I was up against culinary graduates and young kids with their whole lives ahead of them. I never studied this - it all sort of came naturally to me. I was curious and always looking
- [Yami](https://humansofthekitchen.org/yami/) - “Everything stems from around the kitchen. My family has always been around food. I remember learning to cook in my mother’s kitchen at seven. To me, eating is for pleasure, and my dishes were always rich and comforting, but maybe not what you would call healthy. My sister on the other hand, became a nutritionist.
- [Marvin](https://humansofthekitchen.org/marvin/) - “I'm a professional. I've spent the better part of the last three decades working in this industry. You may not believe this, but I've actually spent years working on kitchen lines. People always ask me why I went back to being a dishwasher. I tell them it's simple, - It's because I've always understood the
- [David](https://humansofthekitchen.org/david/) - “I’ve been told it isn’t normal to be drawn to both the line and to pastry. I’ve always worked on the line. When you’re with a good team, there’s nothing better, - it’s the heart of the action. This is my first year working in pastry and desserts. One of my best friends is a
- [Alexander](https://humansofthekitchen.org/alexander/) - "I am Miami, born and raised. Two years ago I started working a hotel with the intention of getting as much experience through a hard, labor-intensive kitchen as I could. We held banquets while at the same time offering a la carte service - we never stopped. It’s a high pressure job, and attracts crazy.
- [July](https://humansofthekitchen.org/july/) - “Growing up in my family, cooking was always a tradition passed down to the women of the house. I always helped out my mother and grandmother in the kitchen – I loved it, but never thought it would be what I’d end up doing. It gently became my passion. Working professional kitchens has always felt
- [Restaurants' COVID-19 surcharges infuriated customers, but experts say dining out is about to get even more expensive](https://www.businessinsider.com/restaurants-may-be-forced-to-increase-menu-prices-amid-pandemic-2020-6) - As restaurants reopen dining rooms, lower-occupancy requirements mean that few will make anything close to pre-pandemic sales.
- [WHY THE FUTURE OF RESTAURANTS IS A DESIGN PROBLEM](https://www.culturedmag.com/why-the-future-of-restaurants-is-a-design-problem/) - After Covid-19 Stay-at-Home orders end, dining out safely depends on architecture.
- [Colorado restaurants reopen after millions in losses as coronavirus cases fall across the state](https://www.cnbc.com/2020/06/09/colorado-restaurants-reopen-after-millions-in-losses-as-coronavirus-cases-fall-across-the-state.html) - Colorado restaurants began reopening their doors two weeks ago under stringent new public health guidelines that limit the number of diners and require employees to wear protective gear to try to limit the spread of the coronavirus.
- [Remembering Anthony Bourdain Before He Was Famous](https://www.thedailybeast.com/remembering-anthony-bourdain-before-he-was-famous) - On the second anniversary of Anthony Bourdain’s untimely death, Earl Geer remembers their time running Sullivan’s Restaurant together.
- ['Gordon Ramsay: Uncharted': Fans reminded of Anthony Bourdain's series, say Gordon can't replace the legend](https://meaww.com/gordon-ramsay-uncharted-season-2-episode-1-tasmania-anthony-bourdain-parts-unknown-fan-reactions) - The showrunners may have found the germ of the idea from Anthony Bourdain's once longstanding hit show 'Anthony Bourdain: Parts Unknown'
- [All 12 Seasons of ‘Anthony Bourdain: Parts Unknown’ Are Coming to Netflix](https://www.highsnobiety.com/p/anthony-bourdain-parts-unknown-netflix/) - Anthony Bourdain‘s Emmy-winning show, Parts Unknown, is headed to Netflix.
- [As The Coronavirus Crisis Continues, More Restaurant Chains Add Mental Health Benefits](https://www.forbes.com/sites/aliciakelso/2020/06/01/as-a-crises-loom-more-restaurant-chains-add-mental-health-benefits/#213742a890f1) - There are a number of factors at play that could position some restaurant chains more favorably than others in a post-pandemic world.
- [Italy, first to lock down in Europe, is slowly reopening, welcoming back tourists](https://www.usatoday.com/story/travel/destinations/2020/06/01/italy-coronavirus-travel-restrictions-easing-tourists-coming-back/5286343002/) - Italy has begun easing key restrictions after a two-month coronavrius shutdown.
- [Beloved American restaurants shut down as coronavirus relief falls short](https://www.latimes.com/business/story/2020-06-06/coronavirus-restaurants-close-paycheck-protection-program) - The economic pressure from the pandemic is hitting some of the country’s top-tier establishments, forcing some to close for good.
- [Americans Will Start Dining Out Again. These 3 Restaurant Suppliers Could Benefit.](https://www.barrons.com/articles/3-restaurant-suppliers-that-could-benefit-when-dining-out-returns-51591391032) - A recovery could bake in recent gains for the three largest restaurant suppliers: Sysco (ticker: SYY), US Foods Holding (USFD), and Performance Food Group (PFGC).
- [Black-Owned Restaurant Lists Circulating the Internet, Organized by City](https://www.bonappetit.com/story/black-owned-restaurant-lists) - Supporting Black-owned restaurants is one practical, actionable way to stand in solidarity with the Black community now, and always.
- [The New Federal Loan Program Just Might Give NYC Restaurants a Fighting Chance](https://ny.eater.com/2020/6/5/21281328/stimulus-paycheck-protection-program-overhaul-covid-nyc-restaurants) - The widely criticized Paycheck Protection Program’s new guidelines should help more restaurants — but there are limited funds remaining
- [Your Kitchen Can Be as Well Stocked as Restaurants Now](https://www.nytimes.com/2020/06/02/dining/wholesale-grocery-delivery.html) - Without chefs to sell to, farmers, fishmongers and wholesalers are making house calls. And the change may be here to stay.
- [This Is What It’s Like To Be A Food Truck Owner During COVID-19](https://www.forbes.com/sites/katedingwall/2020/05/18/this-is-what-its-like-to-be-a-food-truck-during-covid-19-times/#5e733ebeb2cf) - Food trucks are, and always have been, mavericks, bringing restaurant cuisine to where no chef has cooked before.
- [Food Service Equipment Sellers Navigate An Uncertain Industry Future](https://www.pymnts.com/news/b2b-payments/2020/autoquotes-foodservice-equipment-payments/) - volumes of equipment purchases for this industry have certainly dropped significantly, there has been a slight uptick in recent weeks as more restaurants find their footing or begin to open for limited capacity.
- [UK restaurants weigh up alfresco dining plan over summer months](https://www.theguardian.com/food/2020/jun/01/uk-restaurants-weigh-up-alfresco-dining-plan-over-summer-months) - Pedestrianised areas could keep businesses afloat during coronavirus crisis, say owners
- [The New Recipe for Restaurant Survival? Become the Next Domino’s.](https://www.wsj.com/articles/the-new-recipe-for-restaurant-survival-become-the-next-dominos-11591416045) - Their dining rooms are closed, their margins have evaporated, and their industry is in turmoil. But a handful of restaurateurs are rebuilding their operations around takeout—without paying sky-high delivery fees.
- [RESTAURANTS REHIRED NEARLY 1.4M WORKERS LAST MONTH](https://www.restaurantbusinessonline.com/financing/restaurants-rehired-nearly-14m-workers-last-month) - Federal stimulus dollars and unexpected sales gains helped the industry bring back laid off workers.
- [The new normal](https://humansofthekitchen.org/the-new-normal/) - By Gabriela Quijada Lopez Gastronomy has always been closely tied to the history of humanity. Throughout history, we have constantly been characterized by evolution, revolution, and regeneration. For a while now, the World has been made aware of their need to rethink many of life’s aspects and to implement enough noticeable change in the gastronomic
- [First steps](https://humansofthekitchen.org/first-steps/) - By Paul Croshal I recently had a conversation with my nephew, who is set to start high school in the Fall. While my high school music advice (Van Halen, Night Ranger, Bon Jovi) fell on deaf ears, he was interested in what I had to say about friends and coworkers. Here was my advice; “When
- [Chicago’s Black Restaurant Owners Search for Solutions as Protests Continue](https://chicago.eater.com/2020/6/2/21277488/chicago-black-chefs-police-brutality-protests-restaurants) - Loss of business from the city’s road closures and curfew and the threat of property damage amid protests is posing a greater challenge for Black owners
- [Restaurants Nourish Protesters With Food, Supplies and Donations](https://www.nytimes.com/2020/06/02/dining/restaurant-response-floyd-protests.html) - Their windows are smashed and their storefronts are vandalized. But some restaurant owners around the country are committed to supporting demonstrators.
- [NYC Restaurants Rally to Support Protests, Even With Windows Broken](https://ny.eater.com/2020/6/1/21276913/nyc-george-floyd-protest-restaurant-damage-response) - Restaurants owners who are facing thousands of dollars in damages say the focus needs to be on the issues of racial injustice highlighted by the protests
- [MASS Design Group outlines redesign strategies for restaurants following coronavirus](https://www.dezeen.com/2020/05/29/mass-design-strategies-restaurants-in-response-to-coronavirus/) - US architecture firm MASS Design Group has suggested that restaurants add barriers, remove bar seating and seek local produce sources to curtail the spread of infection and allow patrons to safely eat out following the coronavirus lockdown.
- [How Two Restaurants Hold It Together In Uncertain Times](https://www.forbes.com/sites/oracle/2020/06/01/how-two-restaurants-hold-it-together-in-uncertain-times/#b92eecf36045) - As early as February 15, Patric Yumul could see that something was happening. Reservations started to decline. Businesses were cancelling events.
- [Chain restaurants have permanently closed over 500 locations so far in 2020. Here's the full list.](https://www.businessinsider.com/chain-restaurants-permanently-closing-600-locations-due-to-pandemic-2020-5) - It has begun. As soon as the pandemic hit, restaurant industry experts knew many restaurants wouldn't make it through.
- [A Mile-Long Line for Free Food in Geneva, One of World’s Richest Cities](https://www.nytimes.com/2020/05/30/world/europe/geneva-coronavirus-reopening.html) - The Swiss city is best known for bankers, watchmakers and U.N. officials. But the virus has forced thousands from Geneva’s underclass to line up for hours for food aid.
- [A Restaurant For One, And How Personal Space May Change Post Pandemic](https://www.forbes.com/sites/lesliewu/2020/05/30/a-restaurant-for-one-and-how--personal-space-may-change-post-pandemic/#33bc0ca53baa) - As we form new habits and workflows, lifestyles and life choices during the lockdown, one change that may stick for the foreseeable future is our concept of personal space.
- [Here’s how pubs can finally reopen](https://www.wired.co.uk/article/pubs-reopen-lockdown) - The industry is on its knees as a result of coronavirus. When they do reopen, many pubs are going to rely heavily on apps.
- [Undocumented Workers Hold the Restaurant Industry Together. Now, They Stand to Lose the Most.](https://www.eater.com/2020/5/29/21273410/undocumented-workers-coronavirus-risks) - The pandemic has left the country’s most vulnerable with nowhere to turn
- [These 6 restaurants around the world have found creative ways to enforce social distancing](https://www.washingtonpost.com/travel/2020/05/27/these-6-restaurants-around-world-have-found-creative-ways-enforce-social-distancing/) - Keeping disease prevention in mind, establishments are getting creative with the use of barriers, props and other objects to enforce social distancing
- [A restaurant is testing plastic 'shield pods' to keep diners safe during the coronavirus pandemic](https://www.insider.com/a-restaurant-is-testing-plastic-shield-pods-keep-diners-safe-2020-5) - The plastic shields are a prototype called Plex'Eat created by French designer Christophe Gernigon.
- [3-Star Michelin Chef Guy Savoy Has Begun Offering Takeout In Paris](https://www.npr.org/sections/coronavirus-live-updates/2020/05/21/860127852/3-star-michelin-chef-guy-savoy-has-begun-offering-takeout-in-paris) - When restaurants in France were forced to close on March 15 due to the coronavirus, many kitchens switched to takeout. That's manageable if you serve crêpes, burgers or sushi. But what if you're a three-Michelin-star chef?
- [Retailers Expect Wine E-commerce to be a New Normal](https://www.winebusiness.com/news/?go=getArticle&dataId=231468) - The COVID-19 crisis appears to have accelerated the shift of U.S. wine consumers to online buying, and several of the nation’s top retailers expect wine buyers to stay online.
- [The pandemic’s great divide: Twelve hours in an L.A. restaurant](https://calmatters.org/california-divide/2020/05/california-pandemic-restaurants-economic-toll/) - Restaurants are a microcosm of American inequality. The pandemic has deepened the economic divisions between owners, managers and minimum-wage employees. But no one is unscathed.
- [Fresh air, bright lights and no clutter: What makes a pandemic-friendly restaurant](https://www.cnn.com/2020/05/28/business/restaurant-reopening-design/index.html) - Restaurants are starting to open their doors again as states ease pandemic-related regulations. But it's far from business as usual.
- [These Surreal Pictures Show How Restaurants Are Adapting To The Pandemic](https://www.buzzfeednews.com/article/gabrielsanchez/photos-restaurants-coronavirus-opening) - As some places around the world ease their coronavirus restrictions, restaurants and bars are finding innovative and at times humorous ways to bring their customers back safely.
- [Restaurant bookings data show U.S. economy is starting to revive after Covid closures](https://www.forbes.com/sites/forbestechcouncil/2020/05/27/a-recipe-for-restaurant-rebound/#4e17aa543bf7) - The national decline in restaurant bookings is starting to slow, a development that could suggest that the broader U.S. economy may be on track for a rebound.
- [Top 4 Quarantine Food Trends (And Their Effects On The Dining Industry)](https://www.forbes.com/sites/eustaciahuen/2020/05/28/top-4-quarantine-food-trends-and-their-effects-on-the-dining-industry/#1347cc9e692f) - With health and social distancing being the top priorities right now, many of the trend forecasts for 2020 have taken a different direction.
- [What the Future of Restaurants Might Look Like](https://www.bloomberg.com/news/storythreads/2020-05-27/what-the-future-of-restaurants-might-look-like) - Of all the urgent questions presented by the global pandemic, one of the toughest to answer is: What will restaurants look like in the future?
- [A Recipe For Restaurant Rebound](https://www.forbes.com/sites/forbestechcouncil/2020/05/27/a-recipe-for-restaurant-rebound/#4e17aa543bf7) - Long-lasting changes and effects from the closures and restrictions are inevitable because of COVID-19 and the resulting economic downturn.
- [Is dining as we knew it gone for good or can restaurants rebound in a post-COVID world?](https://www.sandiegouniontribune.com/business/story/2020-05-23/restaurants-prepare-for-their-big-comeback-in-a-post-covid-19-world-but-can-they) - As San Diego’s $10 billion a year restaurant industry looks ahead to navigating a post-COVID-19 landscape
- [How Chefs Are Handling This](https://www.vice.com/en_us/article/bv8xda/how-chefs-are-handling-this?utm_source=facebook.com&utm_medium=adsales&utm_campaign=ES_Sapporo) - A sub delivered via drone? COVID-19 has forced restaurant owners to develop new and creative ways to survive.
- [Help for battered restaurants could be on the way as House considers new bills](https://www.washingtonpost.com/news/voraciously/wp/2020/05/20/help-for-battered-restaurants-could-be-on-the-way-as-house-considers-new-bills/) - The grants would cover the difference between revenue from 2019 and that projected for 2020, with a cap of $10 million per grant.
- [The Restaurant Of The Future? London Tea Room Chain To Reopen With Robots](https://www.forbes.com/sites/annakang/2020/05/23/the-restaurant-of-the-future-london-tea-room-chain-to-reopen-with-robots/#76ba1ee94c32) - A restaurant where robots serve tea and scones probably sounds like an unlikely sci-fi movie scene, but it’s soon to be a reality.
- [Hong Kong Restaurants Are Going to Great Lengths to Protect Diners From Coronavirus. Here’s What They Could Teach the U.S.](https://time.com/5838636/restaurants-coronavirus-safety-hong-kong/) - In Hong Kong, a city known for its vibrant culinary scene, restaurants are once again buzzing with diners now that coronavirus appears to be under control here.
- [French restaurant ruling puts coronavirus claims on global menu](https://www.reuters.com/article/us-health-coronavirus-axa/french-restaurant-ruling-puts-coronavirus-claims-on-global-menu-idUSKBN2320TQ) - AXA said on Tuesday it would meet the bulk of business interruption claims from some restaurant owners in France after it lost a court case that was seen as a potential precedent for coronavirus-related disputes across the world.
- [Restaurants Reclaim the Frozen Dinner](https://www.newyorker.com/magazine/2020/06/01/restaurants-reclaim-the-frozen-dinner) - As fast as takeout and often more delicious, frozen food from local businesses and restaurants is blissfully immune to the passage of time.
- [What It’s Like to Eat Out Right Now](https://www.theatlantic.com/international/archive/2020/05/eat-out-restaurant-hong-kong-coronavirus-pandemic/611968/) - In Hong Kong, diners face temperature checks, dividers between tables, reduced seating capacity, time limits for eating, and pared-down menus.
- [Your favorite restaurant can't survive like this](https://www.cnn.com/2020/05/23/politics/what-matters-may-22/index.html) - Kentucky began allowing restaurants to open for limited-capacity dining on Friday, as states around the country continued to lift coronavirus restrictions heading into the busy Memorial Day weekend.
- [Can a Restaurant Membership Club Save Latin America’s Restaurants?](https://www.eater.com/2020/5/1/21241936/pre-paid-reservations-perks-stellar-collective-latin-america-restaurants-coronavirus) - Separated by thousands of miles, restaurants in nine Latin American countries have formed a dining club to raise funds from globetrotting customers
- [Restaurants and cafes in Greece set to reopen on May 25](https://greekcitytimes.com/2020/05/17/restaurants-and-cafes-in-greece-set-to-reopen-on-may-25/) - The announcement was made following the positive recommendation of the Infectious Diseases Committee at the Health Ministry.
- [Popular New York City eatery gives sneak peek at post-coronavirus dining](https://www.reuters.com/article/us-health-coronavirus-usa-new-york-resta/popular-new-york-city-eatery-gives-sneak-peek-at-post-coronavirus-dining-idUSKBN22X272) - New York City steakhouse has provided a possible glimpse of how reopened restaurants might look in the post-coronavirus age.
- [The Case for Letting the Restaurant Industry Die](https://www.newyorker.com/culture/annals-of-gastronomy/the-case-for-letting-the-restaurant-industry-die) - In late March, not long after the coronavirus brought America’s restaurant industry to a tense and precarious halt, the writer, cook, and artist Tunde Wey posted, to Instagram, the first part of an essay titled “Don’t Bail Out the Restaurant Industry.”
- [Blow Up the Restaurant Industry and Start Over](https://newrepublic.com/article/157761/blow-restaurant-industry-start) - A system that relies on exploitation isn’t one that should survive the pandemic. There’s a better way to feed people and care for workers.
- [Is the coronavirus the end for fancy restaurants — and the start of a new dining era?](https://www.nbcnews.com/think/opinion/coronavirus-end-fancy-restaurants-start-new-dining-era-ncna1212181) - Innovative chefs and their establishments shape the way we eat, drink, produce and think about food today. It's unclear what happens if that's gone.
- [Restaurants rebel against delivery apps as cities crack down on fees](https://www.nbcnews.com/tech/tech-news/restaurants-rebel-against-delivery-apps-cities-crack-down-fees-n1211456) - One restaurateur gives each bag a personal touch, printing out a small note with a simple message: Grubhub orders are killing his business.
- [France Launches Official Natural Wine Certification. Does Anyone Really Want It?](https://www.winemag.com/2020/05/19/natural-wine-definition-france/) - Natural wine is one of the great success stories of the last decade. It began as an unofficial movement in France in the late 1980s and grew into an international phenomenon 20 or so years later.
- [The restaurant you just ordered delivery from may not actually exist — here's why.](https://www.businessinsider.com/pasquallys-pizza-ghost-kitchens-and-virtual-restaurants-explained-2020-5) - Delivery-only restaurants are especially well-positioned to battle the woes of the pandemic.
- [A Maryland restaurant purchased 'bumper tables' that look like giant inner tubes to keep customers 6 feet apar](https://www.insider.com/maryland-restaurant-giant-inner-tubes-customers-social-distancing-2020-5) - Fish Tales plans to seat guests in a novel way when it reopens. Customers at the Maryland restaurant will get their own "bumper table."
- ['A beautiful day' in Italy, as shops, bars & restaurnats finally reopen](https://www.reuters.com/article/us-health-coronavirus-italy/a-beautiful-day-in-italy-as-shops-and-bars-finally-reopen-idUSKBN22U11R) - Italian shops, hairdressers and restaurants finally threw open their doors on Monday as the country sped up efforts to bounce back from the coronavirus crisis after a 10-week lockdown.
- [Restaurants reopen in parts of Europe, but diners remain scarce](https://www.rappler.com/life-and-style/best-eats/261317-restaurants-reopen-parts-europe-diners-remain-scarce-may-2020) - Despite new safety measures implemented by restaurateurs, wary diners still stay away from deserted restaurants and cafes in many cities of Europe and Central Asia
- [A New Initiative To Save New York City Restaurants Offers Exclusive Experiences And Incentives](https://www.forbes.com/sites/melissakravitz/2020/05/18/save-nyc-restaurants-experiences-incentives-covid/#58b0fcb15a0e) - New York City restaurants are in crisis, and several grassroots organizations are stepping up to save small businesses.
- ['Very nervous' Marcus Wareing fears his London restaurants 'may not survive'](https://www.standard.co.uk/go/london/restaurants/marcus-wareing-restaurants-coronavirus-london-a4444466.html) - Celebrity chef Marcus Wareing has revealed he fears his London restaurants “may not survive” the coronavirus pandemic.
- [From Jean-Georges to Eric Ripert, Fine Dining Operators Are Hustling](https://commercialobserver.com/2020/05/from-jean-georges-to-eric-ripert-fine-dining-operators-are-hustling/) - Is fancy takeout the way out of the darkness for the city’s locked-up restaurants?
- [Some Restaurant Owners Want to Close. The Problem Is, It’s Not That Simple.](https://www.eater.com/2020/5/18/21257531/restaurant-owners-need-government-help-to-close-coronavirus-covid-19-impact) - Confronted with growing losses from the pandemic, restaurant owners face personal ruin.
- [This Is What It’s Like To Be A Food Truck Owner During COVID-19](https://www.forbes.com/sites/katedingwall/2020/05/18/this-is-what-its-like-to-be-a-food-truck-during-covid-19-times/#38c66652b2cf) - Food trucks are, and always have been, mavericks, bringing restaurant cuisine to where no chef has cooked before.
- [11 ways restaurants are getting social distancing right](https://www.insider.com/ways-restaurants-are-getting-social-distancing-right-2020-5) - Whether it's stuffed animals at tables or glass cubbies, restaurants have found new ways to help guests practice social distancing.
- [Noma Is an Outdoor Wine and Burger Bar, for Now](https://www.eater.com/2020/5/15/21260021/noma-reopening-outdoor-wine-burger-bar-covid-19) - In what feels like a first, Noma follows the trend instead of starting it
- [AS RESTAURANTS STRUGGLE, DISTRIBUTORS FACE THEIR OWN CHALLENGES](https://www.restaurantbusinessonline.com/financing/restaurants-struggle-distributors-face-their-own-challenges) - Giant food distributors that had built their business by serving local concepts now face major changes to their own industry.
- [Restaurant owners are forecasting massive closures. What would they need to survive?](https://www.inquirer.com/food/independent-restaurant-coalition-irc-120-billion-fund-coronavirus-effects-tyler-akin-20200516.html?_gl=1*18mzjlf*_ga*TUh2MDRlRFFINGlaTDZXZG5iTzZZWGVNVlROR2czeDFYaHVIZWdSMWhtR3NMclUxNU9iam1ZRWJ2MThWT3lLZw) - Now imagine those same streets in a post-pandemic world, with less than half the restaurants that have helped define them.
- [Out-of-work chefs are leaving NYC to cook for billionaires](https://nypost.com/2020/05/03/out-of-work-chefs-are-leaving-nyc-to-cook-for-billionaires/) - Chefs from some of New York City’s top restaurants are leaving the business to work for billionaires after losing their jobs to the coronavirus, Side Dish has learned.
- [The Swedish Hotel That’s Turning Its Rooms Into Pop-Up Restaurants](https://www.forbes.com/sites/annakang/2020/05/18/the-swedish-hotel-thats-turning-its-rooms-into-pop-up-restaurants/#1d50b0a96875) - It’s no longer news that Sweden has taken a very different approach to stopping the spread of COVID-19.
- [Restaurant and bar owners say social distancing could wipe out their industry](https://www.cnn.com/2020/05/17/business/restaurant-coronavirus-business-model/index.html) - The US state of Georgia allowed restaurants to reopen on April 27. The three owned by Ryan Pernice are still shuttered.
- [Amazon/Deliveroo platform will ‘substantially decimate margins’](https://www.bighospitality.co.uk/Article/2020/05/15/Amazon-Deliveroo-platform-will-substantially-decimate-margins?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright) - Deliveroo have been a major part of the destruction of the restaurant industry and demise of the high street, All Our Bars CEO Paul Wigham has said.
- [To Fight Waste and Hunger, Food Banks Start Cooking](https://www.nytimes.com/2020/05/14/dining/food-banks-free-meals-coronavirus.html) - As farmers throw away produce and other Americans line up for food, relief groups are connecting the two by turning those ingredients into meals.
- [David Chang Permanently Closes 2 of His Restaurants](https://www.nytimes.com/2020/05/13/dining/david-chang-momofuku-coronavirus.html) - The chef behind the Momofuku empire won’t reopen Nishi in New York and CCDC in Washington.
- [New York City caps fees for food delivery apps](https://www.bbc.com/news/business-52651931) - New York City has placed limits on how much food delivery apps can charge restaurants that use their platforms.
- [Bye-bye, Buffet! A Look at Restaurant Reopening Guidelines Across the U.S.](https://thespoon.tech/bye-bye-buffet-a-look-at-restaurant-reopening-guidelines-across-the-u-s/) - With states slowly lifting restrictions on restaurants, some trends are emerging that give us a hint at what most dining rooms will look like going forward.
- [Diners at this reopening restaurant can get social with dressed up mannequins](https://www.cnn.com/travel/article/restaurant-mannequins-coronavirus-inn-washington-trnd/index.html) - When a three Michelin-star restaurant in Virginia opens its doors back up from the Covid-19 pandemic, reservations will be made for mannequins.
- [The future of San Francisco dining may rely on food trucks](https://www.sfchronicle.com/business/article/The-future-of-San-Francisco-dining-may-rely-on-15259604.php) - In a restaurant landscape constantly being reshaped by the coronavirus pandemic, San Francisco’s dining scene could soon look very much as it did in the 2010s during the peak of the Bay Area food truck craze.
- [Plastic screens and makeshift grocery stores: How one restaurant chain is surviving the coronavirus crisis](https://www.marketwatch.com/story/plastic-screens-and-makeshift-grocery-stores-how-one-restaurant-chain-is-surviving-the-coronavirus-crisis-2020-05-13) - Welcome to the new normal of ordering food on Britain’s high street.
- [Fancy Virginia Restaurant Will Reopen With Mannequin Guests in Dining Room](https://www.thedailybeast.com/michelin-restaurant-the-inn-at-little-washington-will-fill-dining-room-with-mannequin-guests) - A three-Michelin-star destination joint in Virginia has a concept to make the atmosphere seem a little less lonely
- [The future of restaurants](https://www.politico.com/news/2020/05/11/futurerestaurants-244733) - Politico gathered the founding members of the Independent Restaurant Coalition to discuss the future of dining and what Congress could do to help.
- [A Drone’s Eye View of LA’s Longest Drive-Thru Lines](https://la.eater.com/2020/5/12/21255064/drive-thru-fast-food-restaurants-los-angeles-lines-coronavirus-drone) - Last week, with the help of an aerial drone, Eater LA surveyed multiple spots around LA County where queues could reach up to fifty cars long, stretching for a quarter mile or more.
- [What to Do With 50 Pounds of Potatoes? The Quandaries of Bulk Buying](https://www.nytimes.com/2020/05/11/dining/bulk-food-buying-coronavirus.html) - The pandemic has turned many cooks into big-volume shoppers, and left them puzzling out how to manage a bursting pantry of ingredients.
- [The South’s Restaurant Reopening Is Going About As Well As You’d Expect](https://slate.com/business/2020/05/south-reopening-restaurants-coronavirus-opentable.html) - At this point, a number of states have begun lifting stay-at-home orders and allowing nonessential businesses to reopen, with the hope that they can start thawing their economies even if the coronavirus hasn’t been fully contained.
- [‘Pandemic Profiteering’: Uber’s Grubhub Proposal Draws Swift Rebukes](https://www.bloomberg.com/news/articles/2020-05-12/uber-grubhub-merger-talks-come-as-cities-crack-down-on-fees) - Uber Technologies Inc.’s offer to buy Grubhub Inc. antagonized officials in Washington and major U.S. cities, who were already taking steps to limit the fees companies charge restaurants and regulate their treatment of workers.
- ['It’s just not worth opening': restaurants in Australia can trade again, but will they?](https://www.theguardian.com/food/2020/may/11/its-just-not-worth-opening-restaurants-in-australia-can-trade-again-but-will-they) - As lockdown restrictions ease in parts of Australia, high-profile restaurateurs and chefs suggest it is not viable to reopen their businesses.
- [The Wine Industry’s Vision For A Post Covid-19 World](https://www.forbes.com/sites/cathrinetodd/2020/05/07/the-wine-industrys-vision-for-a-post-covid-19-world/#4ab341d26421) - Last Thursday a fascinating webinar discussion was held among some of the key players in the wine industry to discuss the future of wine considering Covid-19 severely altering how people conduct their business.
- [3 Ways Restaurants Will Adapt to a Post-COVID World](https://www.fsrmagazine.com/expert-takes/3-ways-restaurants-will-adapt-post-covid-world) - For operators, it's time to revisit both their dine-in and delivery and pickup offerings.
- [Save Yesterday’s Restaurant Industry—Or “Let It Die”?](https://www.motherjones.com/food/2020/05/save-yesterdays-restaurant-industry-or-let-it-die/) - “What sort of employment are you advocating for? The sort that we had before? Well, that’s terrible.”
- [This Hong Kong restaurant group created a manual about how to handle the pandemic](https://www.businessinsider.com/hong-kong-restaurant-chain-covid-19-playbook-global-hit-2020-5) - Hussain and his team took immediate action and set about in creating a set of guidelines that his 1,000 person team working across 23 restaurants
- [Restaurants, Hotels Turn To Live Streaming Kitchens To Address Virus Fears](https://inc42.com/buzz/restaurants-hotels-turn-to-live-streaming-kitchens-to-address-virus-fears/) - Instapizza said that it launched live streaming to ensure consumers that team, kitchens and food remain safe. As of now, the startup is live broadcasting kitchens from 10 locations spread across Delhi NCR.
- [Welcome to the Culinary Barter Economy](https://www.eater.com/2020/5/8/21249529/the-barter-system-during-coronavirus-covid-19-trade-food) - COVID-19 has led to a growing number of people trading food like sourdough starter and flour with their friends and neighbors
- [The 4 Reasons Why Reopening Could Crush The Restaurant Industry](https://www.forbes.com/sites/chriswestfall/2020/05/02/the-4-reasons-why-reopening-could-crush-the-restaurant-industry/#75530b81b11c) - While 97% of the US Population is still under some form of shelter in place order, restaurants are beginning to reopen in 62% of the USA.
- [Some Restaurants Are Making Permanent Pivots to Adapt to a New Normal](https://www.rollingstone.com/culture/culture-features/can-the-restaurant-industry-be-saved-995037/) - These chefs and owners are anticipating a world where diners and staff want to limit their time inside restaurants.
- [Can the Restaurant Industry Be Saved?](https://www.rollingstone.com/culture/culture-features/can-the-restaurant-industry-be-saved-995037/) - Daniel Humm ran a three-star Michelin kitchen. Now, it’s a commissary for front-line workers — and he just may keep it that way
- [Escapist restaurant interiors could be "lasting design legacy of the pandemic" says Roar trends report](https://www.dezeen.com/2020/05/07/restaurant-interiors-trend-report-coronavirus-pandemic-roar/) - Coronavirus will lead to a rise in escapist restaurant interiors, while physical menus, cash payments and buffets will largely be abandoned, according to a trends report by Dubai-based studio Roar.
- [Austin Restaurants Are Asked to Track Diners as They Reopen for Dine-In Service](https://austin.eater.com/2020/5/8/21252313/austin-restaurant-reopen-track-dine-in-customers-coronavirus) - Many are being asked to keep logs for the purposes of tracking potential community spread of COVID-19
- [When will restaurants and bars reopen? Here’s what experts are saying](https://www.cnbc.com/2020/05/08/when-will-restaurants-and-bars-reopen-heres-what-experts-are-saying.html) - The Covid-19 pandemic continues to disrupt economies and lives in ways we never could have imagined. But the world won’t stay on lockdown forever. We asked public health and industry experts to share their thoughts on what things will look like when the pandemic finally recedes. In this segment of our series ”The Next Normal,″ we look at what experts are saying about when restaurants and bars may reopen for business.
- [Tom Colicchio’s Plan to Save Restaurants](https://www.theatlantic.com/ideas/archive/2020/05/tom-colicchios-plan-save-restaurants/611263/) - “We’re looking at a major recession, and maybe a depression. So who’s going to go out there and spend right now? Restaurants are going to have to change.”
- [Restaurants are beginning weekly Uber Eats boycotts](https://nowtoronto.com/food-and-drink/food/uber-eats-boycott-toronto/) - Toronto eateries are turning off the Uber app or urging customers to order directly on Wednesdays in protest of the platform's commission fees.
- [Some Toronto breweries "busier than ever" during coronavirus](https://nowtoronto.com/food-and-drink/drinks/breweries-toronto-coronavirus/) - The local beer industry hasn't been immune from turmoil – but with a few creative solutions and a lot of community goodwill, GTA breweries seem poised to weather the storm
- [Some positive news for battered restaurant industry](https://www.al.com/coronavirus/2020/04/some-positive-news-for-battered-restaurant-industry.html) - Sales declines were down 36 percent in the week ending April 19 -- an improvement from the 43 percent year-over-year slide reported a week earlier.
- [Is it safe to eat at buffet restaurants when they reopen? What health experts say](https://www.today.com/food/it-safe-eat-buffet-restaurants-when-they-reopen-what-health-t180482) - The all-you-can-eat, self-serve model has been an American institution since it was first popularized in Las Vegas nearly a century ago. But that was before coronavirus.
- [New Orleans Restaurants and Grocery Stores Will Soon Have to Track Customer Data](https://nola.eater.com/2020/5/7/21250562/new-orleans-restaurants-grocery-stores-will-track-customer-data-coronavirus) - Under new measures released Wednesday by the City of New Orleans as part of its “safe reopening” plan, Orleans Parish businesses including restaurants and grocery stores will soon have to track customers who enter their space.
- [Wealthy families are hiring laid-off chefs from NYC's cratering restaurant scene — and paying them up to twice as much to be private employees](https://www.businessinsider.com/laid-off-nyc-restaurant-chefs-become-private-chefs-for-billionaires-2020-5) - Top New York City chefs have been recruited to become private chefs for wealthy families.
- [Thousands of London restaurants and bars 'on brink of collapse as they do not qualify for Government's emergency grants'](https://www.standard.co.uk/business/thousands-of-london-restaurants-and-bars-on-brink-of-collapse-as-they-do-not-qualify-for-governments-a4432081.html) - Campaign launched to increase threshold on rateable value to help struggling businesses
- [One in three operators anticipate permanent site closures](https://www.bighospitality.co.uk/Article/2020/05/07/One-in-three-operators-anticipate-permanent-site-closures-as-a-result-of-Coronavirus-crisis) - A third of senior hospitality executives anticipate they will need to permanently close pub, bar and restaurant sites because of the coronavirus crisis, the latest Business Confidence Survey from CGA and Fourth has found.
- [Tampa Closes Streets For Outdoor Restaurant Dining](https://www.baynews9.com/fl/tampa/news/2020/05/05/tampa-closes-streets-for-outdoor-restaurant-dining) - Under Florida's Phase 1 re-opening, restaurants are only allowed to operate at 25 percent capacity inside while also implementing the CDC's social distancing guidelines. To help the restaurants out, Mayor Jane Castor launched a program called the "Lift Up Local Economic Recovery Plan."
- [This Amsterdam restaurant is opening private greenhouses for socially-distant dining](https://www.timeout.com/news/this-amsterdam-restaurant-is-opening-private-greenhouses-for-socially-distant-dining-050520?utm_medium=Social&utm_source=Facebook&cid=~london~natsoc~facebook~echobox#Echobox=1588697571) - First a design firm in Italy proposed creating glass boxes for socially-distanced sunbathing. Now, in a slightly more appealing vision of the future, a restaurant in Amsterdam is to reopen with all its tables set up inside cute, individual greenhouses.
- [A Quarantine Surprise: Americans Are Cooking More Seafood](https://www.nytimes.com/2020/05/05/dining/seafood-fish-coronavirus.html) - In a rare bright spot for the fish trade, retail sales have set records, and consumers are trying species that even restaurants shy away from.
- [Google Has Expanded Its Presence In The Restaurant Space. Here’s Why](https://www.forbes.com/sites/aliciakelso/2020/05/05/google-has-expanded-its-presence-in-the-restaurant-space-heres-why/#fa7809522410) - Of those one billion searches per month, about 89% are done on a smartphone. Therein lies a big opportunity for Google, particularly as more consumers shift their ordering habits to digital–a habit forming prior to the COVID-19 crisis, but expedited because of it.
- [Here Are the 2020 James Beard Awards Restaurant, Chef, and Media Finalists](https://www.eater.com/2020/5/4/21244021/james-beard-awards-2020-finalists-chefs-restaurants-media-cookbooks-journalism-jbfa) - COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind.
- [California Restaurant Dining Rooms Won’t Be Allowed to Reopen This Week](https://la.eater.com/2020/5/4/21246946/california-governor-gavin-newsom-coronavirus-covid-19-reopening-restaurants-news-plan) - Governor Gavin Newsom today announced plans to potentially reopen certain sections of the California economy, though restaurant dining rooms continue to hang in limbo.
- [‘Burgers and a Blunt To Go’: Cannabis Café Reopens With Drive-Through Service](https://variety.com/2020/music/news/cannabis-cafe-open-to-go-takeout-drive-through-1234596220/) - “We remain very positive, optimistic even,” adds Dale. “It’s going to look different, but we’re up to the challenge. We look forward to being able to provide a moment of fellowship. And we believe people will be craving that when this is over.”
- [Why New Restaurants Are Still, Somehow, Opening During the Pandemic](https://www.eater.com/2020/4/30/21240323/new-restaurants-opening-during-coronavirus-covid-19) - Across the country, the novel coronavirus has closed countless restaurants, temporarily or permanently. Yet, even as the future for food businesses looks dire and restaurants struggle to attain financial support from Congress, new restaurants are opening their doors against economic headwinds.
- [Man leaves $1,300 tip at Austin restaurant on reopening day](https://cbsaustin.com/news/local/man-leaves-1300-tip-at-austin-restaurant-on-reopening-day) - On Friday, the first day restaurants re-opened after Governor Greg Abbott’s stay at home order expired, a man left a $1,300 tip to his waiter at the Frog and the Bull restaurant in Steiner Ranch.
- [Why Restaurants Will Not Just Survive But Thrive After The Pandemic](https://www.forbes.com/sites/johnmariani/2020/05/01/why-restaurants-will-not-just-survive-but-thrive-after-the-pandemic/#fa2d9e5804ec) - Food critics are not prone to being Pollyannas, but in the face of so much gloom and doom about the future of the world’s restaurant industry during the current pandemic, as a culinary historian I remain very optimistic.
- [Food Truck Owner Shares How Much GrubHub Deducted From Earnings to Encourage People Not to Use Delivery Apps](https://www.distractify.com/p/restaurant-owner-grubhub) - As a result, an increasing number of restaurants are now offering delivery through apps like GrubHub and UberEats. But while these have been great tools for keeping many restaurants going during these difficult times, they continue to face criticism for taking large commissions in an industry that already has thin margins.
- [Farmers who supplied five-star NYC restaurants now doing home delivery](https://nypost.com/2020/04/26/organic-farmers-pivot-to-selling-to-homes-amid-coronavirus/) - New York’s farmers who can no longer sell crops to Big Apple restaurants are turning to a new business model: Boxing up produce for the growing hordes of home cooks.
- [Will the ‘Ghost Kitchen’ Trend Continue During and After COVID-19?](https://www.qsrmagazine.com/outside-insights/will-ghost-kitchen-trend-continue-during-and-after-covid-19) - For entrepreneurs just starting, the ghost kitchen model provides a lower cost, faster time to market option than opening a full-service restaurant. For existing brands, ghost kitchens provide a lower risk method to expand into new areas or test out an entirely new concept.
- [To study coronavirus in the air, all eyes on a Chinese restaurant](https://abcnews.go.com/Health/study-coronavirus-air-eyes-chinese-restaurant/story?id=70443864) - A new study of a COVID-19 outbreak tied to a restaurant in China is re-igniting questions about how far the novel coronavirus could spread in the air and how airflow through ventilators or air conditioners, and the air quality itself, could play a role.
- [Gordon Ramsay set to make 'substantial losses'](https://www.scotsman.com/arts-and-culture/film-and-tv/gordon-ramsay-set-make-substantial-losses-2621174) - Speaking on the Frank Warren Heavyweight Podcast, the celebrity chef said that running a business in the restaurant industry is "very hard" at the moment and "there's no margin for error".
- [COVID-19 outbreaks at meat processing plants impacting local restaurants, grocery stores](https://fox4kc.com/news/covid-19-outbreaks-at-meat-processing-plants-impacting-local-restaurants-grocery-stores/) - But now President Donald Trump has declared them as “critical infrastructure,” a move that forces them to sanitize and then stay open. Down the food chain this has an affect on local restaurants and grocery stores.
- [Restaurants Turn To Retail As Profits Sink Due To COVID-19](https://humansofthekitchen.org/restaurants-turn-to-retail-as-profits-sink-due-to-covid-19/) - In recent years, the blurring between retail and foodservice had already started with the proliferation of high-end food halls throughout North America — a model that was already familiar to much of the rest of the world, especially throughout areas of Europe and Asia.
- [France to decide end-May when to reopen bars, restaurants](https://www.reuters.com/article/us-health-coronavirus-france-restaurants/france-to-decide-end-may-when-to-reopen-bars-restaurants-idUSKCN22620O?il=0) - PARIS (Reuters) - France will decide towards the end of May when bars and restaurants will be allowed to reopen, Finance Minister Bruno Le Maire said on Friday, as the government prepares to ease some of its coronavirus lockdown measures from May 11.
- [Couple opening ‘COVID-19-safe restaurant’ in a meadow with 1 chair, 1 table](https://nypost.com/2020/04/30/couple-opening-covid-19-safe-restaurant-in-a-meadow-with-1-chair-1-table/) - A couple in Sweden is opening up a unique restaurant with seating for only one person and without servers or a building.
- [California Recommends Priority COVID-19 Testing for Essential Restaurant Workers](https://la.eater.com/2020/4/30/21243214/california-health-department-coronavirus-testing-essential-restaurant-workers) - During a Wednesday announcement, California’s Department of Public Health recommended that essential workers — including restaurants, food service workers, grocery workers, and delivery drivers — get tested regularly for coronavirus. Because these individuals come into regular contact with the public, state health officials recommend periodic testing for all essential workers, with or without symptoms.
- [Open signs reappear as Georgia eateries welcome first dine-in customers in weeks](https://www.reuters.com/article/us-health-coronavirus-usa-restaurants/open-signs-reappear-as-georgia-eateries-welcome-first-dine-in-customers-in-weeks-idUSKCN22931O) - “We’ve finally come back,” he said about an hour into his lunch run with the first sit-down customers allowed since late March at Moe’s Original BBQ, for some pulled-pork sandwiches near the Georgia Tech campus.
- [Farmers Dump Milk, Break Eggs as Coronavirus Restaurant Closings Destroy Demand](https://www.wsj.com/articles/farmers-deal-with-glut-of-food-as-coronavirus-closes-restaurants-11586439722) - It was still dark outside at four o’clock on a recent morning when a tanker truck poured 6,000 gallons of milk into a manure pit on Nancy Mueller’s Wisconsin dairy farm.
- [Fat Rice, an Acclaimed Chicago Restaurant, Shifts to Meal Kits](https://www.nytimes.com/2020/04/28/dining/super-fat-rice-mart-chicago-coronavirus.html) - “The restaurant for the foreseeable future is dead,” said Mr. Conlon, Fat Rice’s chef and an owner, along with Ms. Lo. “We need to face the reality that we can’t exist in the future as it looks now. People are not going to feel comfortable being in close quarters or being in a cramped dining room.”
- [‘Restaurants and bars are floating in purgatory,’ one local pub owner says](https://www.daytondailynews.com/news/restaurants-and-bars-are-floating-purgatory-one-owner-says-timeline-for-reopening-unclear/VYnnPXVSv6pFdfZcEJBG2H/) - “I feel like restaurants and bars are floating in purgatory, just waiting and not knowing anything about a future. I wish they would just say, if things go as planned, you can open in July, or August, or whenever. Just give us a suggested date, so we can adjust our businesses to survive until such date.
- [Georgia Restaurants Opened Their Doors Today—Here’s How It Went](https://www.forbes.com/sites/jackbrewster/2020/04/27/georgia-restaurants-opened-their-doors-today---heres-how-it-went/#170f16ab3b80) - Spread out tables, limited seating, and lots of hand sanitizer and masks; restaurants across Georgia were allowed to reopen and offer dine-in service on Monday after Governor Brian Kemp controversially eased the state’s social distancing restrictions.
- [110,000 restaurants expected to permanently close in the United States](https://matadornetwork.com/read/restaurants-closures-expected/) - THE DINING SCENE across the United States is going to be drastically different when life settles after the COVID-19 pandemic. According to a survey by the National Restaurant Association (NRA), 3 percent of restaurant operators have permanently closed, 44 percent have temporarily closed, and 11 percent say they expect to permanently close within 30 days.
- [Sugarcane, Holiday Inn in Miami lay off 165 people](https://therealdeal.com/miami/2020/04/07/sugarcane-holiday-inn-in-miami-lay-off-165-people/) - The hospitality industry in South Florida has been particularly hit hard. Last week, the 221-room Four Seasons Hotel Miami at 1435 Brickell Avenue furloughed 312 people.
- [SoFla landlords, retailers brace for coronavirus impacts](https://therealdeal.com/miami/2020/03/18/sofla-landlords-retailers-brace-for-coronavirus-impacts/) - “It’s a tough balancing act for a landlord,” Sherman said. “The tenant wants free rent and that’s great, but the landlord has to pay property taxes and the mortgage.”
- [Retail tenants are seeking rent relief. Some landlords take a long view; others say no.](https://www.miamiherald.com/news/business/real-estate-news/article241531996.html) - But most landlords will want to see restaurant and retail owners make an effort before agreeing to rent changes, said Javier Lopez, managing partner of the Coral Gables-based law firm Kozyak Tropin & Throckmorton. “Businesses have the responsibility to take proactive steps to meet contractual obligations.”
- [“It Was Gone Overnight” One restaurant’s struggle to weather the pandemic.](https://slate.com/business/2020/04/coronavirus-restaurant-closures-thamee.html) - Many restaurants operate on wafer-thin margins, with little financial cushion to sustain the business through prolonged periods of diminished income. Thamee, which opened in May 2019 and made the Washington Post’s list of best restaurants of that year, was no different.
- [The Coronavirus Bailout Is Really Going to Screw Over Mom and Pop Businesses](https://slate.com/business/2020/04/care-act-small-business-disaster-grants.html) - Right now, financially battered small businesses are relying on two different government rescue programs in order to survive the coronavirus crisis. Both are experiencing serious problems. But Congress only appears to be interested in fixing one of them. As a result, truly small businesses might be about to get an extremely raw deal.
- [Coronavirus Diaries: Scenes From a Restaurant That Just Fired Its Entire Staff](https://slate.com/human-interest/2020/03/restaurant-fired-staff-coronavirus-new-york.html) - We raided the fridge together for the perishables, loading bags with short rib, broccolini, whole branzinos, and panna cotta. We debated if butter would last out the quarantine, if the cheese was worth taking. We drank all the open wine.
- [Why Congress’ Plan to Save Your Favorite Restaurant Might Fail](https://slate.com/business/2020/03/coronavirus-small-businesses-bailout-congress-stimulus.html) - Will your favorite burger joint survive the coronavirus crisis? How about that little bookstore on the corner that also had to shutter, or the bar you and your co-workers used to hit after work before everyone started telecommuting, or the yoga studio you’ve been going to for three years? Are they going to make it through this ordeal?
- [Is My Takeout Risking Lives or Saving Restaurants?](https://www.nytimes.com/2020/04/08/dining/takeout-restaurant-ethics-coronavirus.html) - Restaurant workers make it possible for more people to shelter in place, by putting themselves on the front lines of the pandemic every day. Are we putting them at risk by ordering restaurant food, or are we supporting local businesses? Is it possible we’re doing both at once?
- [A new site is a one-stop shop for T-shirts, books and other items from more than a dozen New York restaurants.](https://www.nytimes.com/2020/04/06/dining/save-restaurants.html) - To gin up much-needed income restaurants are offering souvenir merchandise in addition to food to go. Buy Your Favorite Restaurant’s Merch!
- [These Days, Even a Michelin Star Chef Has to Sell Takeout](https://www.nytimes.com/2020/03/30/business/coronavirus-restaurants-delivery.html) - Many restaurants had been planning for a future in which delivery made up a sizable share of their business. They just didn’t expect that moment to arrive right now.
- [Restaurants Find Hope in Delivering Donated Meals to Hospitals](https://www.nytimes.com/2020/03/30/dining/restaurants-hospitals-coronavirus.html) - “But it’s pretty sad that it’s easier for a hospital to get 50 pizzas than it is for them to get masks,” he said. “Sometimes the people we speak with on the phone open their hearts about what they’re dealing with. They’re so appreciative that people care enough to send them pizza.”
- [David Chang Isn’t Sure the Restaurant Industry Will Survive Covid-19](https://www.nytimes.com/interactive/2020/03/27/magazine/david-chang-restaurants-covid19.html) - I’m afraid that it’s not going to be adequate for the people who need it the most. I feel like it’s the polar opposite of 2008, when they helped the big banks and insurance companies because they had to or the world as we knew it would end. And now, in 2020, we’re talking about “nonessential” businesses and people who don’t have the clout to be able to speak to the government. I have a hard time seeing all the mom-and-pop shops getting help from the government.
- [Restaurant Closings Inflict Collateral Damage on Other Businesses](https://www.nytimes.com/2020/03/24/dining/restaurant-suppliers-coronavirus.html) - Atlantic from the side of his 39-foot boat. He and his wife, Kerry, sell those fish directly to some of the most acclaimed restaurants in the Southeast — Husk, Fig and the Ordinary in Charleston, for instance, and the Grey in Savannah, Ga.
- [New York’s New Soup Kitchen Has an Upscale Address: Eleven Madison Park](https://www.nytimes.com/2020/04/02/dining/eleven-madison-park-free-meals-coronavirus.html) - The first meals are being delivered Thursday. Each costs $5 to $6 to make, which is competitive with the cost of other emergency food. Rethink and Eleven Madison Park have partnered with American Express and Resy to fund the initiative.
- [Adaptation and Solidarity During Corona Times](https://humansofthekitchen.org/adaptation-and-solidarity-corona-times/) - A letter on Corona without limes. Takeaway food and Darwinism. People will argue that this great pruning is being caused by Mother Nature clearing out the infection that humans have become. Heck, I’ve heard people (who believe humans were destined to rule the earth and play on a different ball game than animals entirely) suddenly
- [Jorge Nizarala - Design District Hot Dog Car](https://humansofthekitchen.org/design-district-hot-dog-car/) - English In between the high-end brands, flashy cars and extravagant food, there is someone there for the every day people who work to keep this place alive. Someone like Jorge. Check out his interview. What’s your name? Where are you from? How long ago have you lived in Miami? My name is Jorge Nizarala,
- [Consistency](https://humansofthekitchen.org/consistency-julian-buitrago/) - If there is one common element between a single photo and a casual meal at home – it is that they are singular. There are no expectations for a comeback, no previous references to compare to and they are open to improvisation. As a single piece of art, it’s able to stand alone and defend
- [What separates good, from great? - José Tena](https://humansofthekitchen.org/the-greats/) - What makes a Chef great? Is the calibre of a great chef measured by the technical prowess they possess? Or, is it something else entirely? “To be great you must work with the greats” is something all too often told to young people striving for a career in just about any industry in the world;
- [El Bori - Liliana Boneta](https://humansofthekitchen.org/el-bori-food-truck/) - EnglishSpanish Where are you from? When did you arrive to Miami, and what’s the thing you most like about it? I come from Puerto Rico, I arrived in Miami two years ago. I like it here, in a lot of ways it’s similar, but what I like the most is its cultural diversity. Back in
- [Kitchen Confidential – Jose Tena](https://humansofthekitchen.org/kitchen-confidential-jose-tena/) - Like so many cooks across the world, Bourdain’s kitchen confidential is a book I keep close to my heart, in the kind of way people hold the Bible dear. Sitting on this two-hour train journey across Germany after a six-month stint in Dubai’s kitchens, I find myself listening to the Audible version of the book
- [Bayu Kuncoro - F&B consultant and founder of Psycooks](https://humansofthekitchen.org/bayu-kuncoro-fb-consultant-and-founder-of-psycooks/) - I’ve always been an entrepreneur looking for my way in. My business wasn’t doing well, and instead of paying myself a salary, I took a job working as a dishwasher in a restaurant. I found myself surrounded by talented people who were proud of our culture and our cuisine – I was immediately captivated. I
- [Adriana](https://humansofthekitchen.org/adriana/) - “I was lucky. I discovered my profound love for pastry at a young age. By the time I graduated from high school I already had the skills and a library of recipes. I believe that knowing your passion when you’re young makes you grow up faster. It’s not only about passion though, it’s commitment, it’s
- [Danny](https://humansofthekitchen.org/danny/) - "An ex-girlfriend of mine got me into this industry. Her mother was the type that wanted her daughter to be with someone with a diploma, and with vision - so I decided to study culinary. In the end things didn't work out, and she decided to leave Miami, but I had found my calling. I'm
- [Jose](https://humansofthekitchen.org/jose/) - Cooking was always a passionate hobby for me. I was a mechanical engineer back in Venezuela, but I enrolled in several pastry courses throughout the years. You know, it’s always a good idea to have the ability to switch your profession - a back up. You never know what can happen, what is out of
- [Jeffrey](https://humansofthekitchen.org/jeffrey-2/) - I was in a mariachi band in Bogota. One day we had the opportunity to fly to Miami for a gig. When I was just about to head home, I decided to stay. The music wasn’t paying enough back in Colombia, staying here would enable me to find better work. The only opportunity that opened
- [Rafael](https://humansofthekitchen.org/rafael/) - Growing up in Cuba we didn’t have a lot of variety. I studied culinary there, and as good as our education was, we were limited by our access to ingredients. I learned a lot about the ingredients we did have - I was resourceful, I made simple food taste amazing. I'm proud of my progress,
- [Sasha](https://humansofthekitchen.org/sasha/) - "I feel like Miami is a place you can make a name for yourself, you know what I mean? I grew up in Boca but I’ve now been here for 6 years. There’s this energy here - I think in their own way, everyone is trying to make this a better city. The restaurant community
- [Jeffrey](https://humansofthekitchen.org/jeffrey/) - "I’ve been around food my whole life. My father has a successful seafood restaurant in Hialeah, but he didn’t want this life for me. He always said, this industry requires a lot of work,and everyone always says it won’t make you rich. I went on to study sports administration, but I knew it wasn’t for
- [Brandon](https://humansofthekitchen.org/brandon/) - "Worked summer jobs in high school as a dishwasher back in New Jersey. I then went to vocational school focused on culinary before moving to Miami to get my bachelors. I worked in kitchens to get as much experience and knowledge as I could for when I was out of school. It’s been five years
- [Gian Carlo & Vanessa](https://humansofthekitchen.org/gian-carlo-vanessa/) - "We've been together since we were still in Peru. One year we visited Disney World on holiday and we're amazed at what we saw. We immediately realized how much better of an opportunity we would have if we lived here. We ended up deciding to stay in Miami. At first our plan was to work
- [Gabriella](https://humansofthekitchen.org/gabriella/) - "There’s always been something between me and pastries. I attended culinary school in Miami and fell in love. But I wanted more, it brought me to New York to keep discovering. I’m still young and dessert is just part of the meal and the journey. I’m exposing myself to other stations to learn about more
- [Diego](https://humansofthekitchen.org/diego/) - “Growing up in the Dominican Republic I always felt good in the kitchen. It was always my favorite place at home - everything happened around that room. It made me realize at a pretty young what my passion was and what I was meant to do. I went to culinary school to learn, and started
- [Dayan](https://humansofthekitchen.org/dayan/) - It doesn’t matter who you are or how you got your position, there aren’t any short cuts in this profession. You could be the son of the owner, you still have to put in the work, make mistakes, get cut, burned, and chewed out. Because if you slow down, the entire crew slows down. You
- [Joyce](https://humansofthekitchen.org/joyce/) - Growing up in my grandmother’s Kitchen, I always knew I wanted to be a chef. But at that moment in Venezuela, it wasn’t a career I could depend on and my mother always encouraged me to follow my other interest- graphic design. Once in Miami, I enrolled in art school and started working. I quickly
- [Sergio](https://humansofthekitchen.org/sergio/) - So many people complain about shitty clients, but that’s a part of our profession. How do you act when you’re hungry? I know I’m not at my best. I try to avoid taking it personally, but I enjoy watching when my food changes their mood. If I’m the one that made that happen, then I’ve
- [Marco](https://humansofthekitchen.org/marco/) - Living here has been a wonderful experience. The way people work in the United States is very different from Spain. I can’t tell you if its better, just that I’ve adapted well to it. There’s a lot of respect. I’ve made a great life here with good friends. As you know, chefs spend more time
- [Isaac](https://humansofthekitchen.org/isaac/) - “When I ran away from my country I carried with me the fear of not being able to speak english. I thought I'd be lost. Someone told me to find a job in a kitchen - that they wouldn't care if I didn't speak english. That's what I did. When I started, I noticed some
- [Wilber](https://humansofthekitchen.org/wilber/) - “A friend got me into this. He kept pushing me to come work with him. When I eventually needed a job he brought me in, telling me the chef was going to teach me everything I needed to know - I had nothing to worry about. He did teach me a lot, I can’t say
- [Sara](https://humansofthekitchen.org/sara/) - Studying anthropology you tend to notice things often overlooked. I've had a strong fascination with bread ever since I started working as a cashier for a local bakery in college. It carries an importance in our history and in our cultures - it's been at the center of our tables for countless generations. Out of
- [Mednor - Chef de partie](https://humansofthekitchen.org/mednor-chef-de-partie/) - “Used to work across the street, frying wings and French fries at a sports bar. When I noticed this new restaurant opening up I immediately applied, started as a prep cook. Man, it’s been fifteen years - who stays that long in a job? It’s all about the people and the relations that surround you.
- [Delvis](https://humansofthekitchen.org/delvis/) - “I was the guy who had a perfectly secure future. I worked in public relations and advertising for my family's company. I had a stable income, and I hated it. Sitting at my desk one day I realized this was not where I was meant to be. I quit and enrolled in culinary school. “I
- [Manuel - Line Cook](https://humansofthekitchen.org/manuel-line-cook/) - “My best experiences have always happened when I’ve been taken out of my comfort zone. You have to stay curious, otherwise there is so much I would have missed - new flavors, new proteins. One time they brought in a live frog to the kitchen. I’d never seen that. I watched them kill it, prepare
- [Harold](https://humansofthekitchen.org/harold/) - “My mom has been a cook all her life. She spent years working in a catering company.. She’s always on the back of my mind. When I started out, I was a busboy and then a waiter, but it wasn’t the direction I was meant to head in. With her support and lessons by my
- [Kensley](https://humansofthekitchen.org/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
- [James (Bishop the Baker)](https://humansofthekitchen.org/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
- [”Segundo” - Dishwasher](https://humansofthekitchen.org/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
- [Legdy - Prep cook](https://humansofthekitchen.org/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
- [Jeffry Bou Boul - Dishwasher](https://humansofthekitchen.org/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
- [Davian - Line cook](https://humansofthekitchen.org/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.
- [Esmeralda - Dishwasher](https://humansofthekitchen.org/esmeralda-dishwasher/) - I’ve always loved to cook, not just for my family, but as a profession. I was a line cook at a really known casual Cuban restaurant here, but once I reached my position there was no where further for me to go.
- [Yonsi - Line Cook](https://humansofthekitchen.org/yonsi-line-cook/) - “I’ve seen some pretty crazy things working in restaurant kitchens. Some years back, during an insane dinner rush, two cooks quit and walked out. Before even having time to react, the guy next to me cut his hand open. He ended up cauterizing the wound on the stove and kept working. Some crazy shit.”
- [Esteban - Line Cook](https://humansofthekitchen.org/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.
- [Clarimar - Line Cook](https://humansofthekitchen.org/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.
- [Nando Chang - Chef](https://humansofthekitchen.org/nando-chang-chef/) - My passions are split between music and culinary. when I was 10 I started peeling potatoes for a restaurant in Peru, after working a couple of days, I understood the effect music could have on people. We would get together on our breaks just to listen for a few minutes - it’s amazing the effect
- [Jorge - Dishwasher.](https://humansofthekitchen.org/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.
- [Richard - Sous Chef](https://humansofthekitchen.org/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

## Pages

- [Humans of the Kitchen](https://humansofthekitchen.org/) - Discover inspiring kitchen stories. Join Humans of the Kitchen to celebrate culinary passion, resilience, and drive for positive change.
- [Picked post](https://humansofthekitchen.org/picked-post/) - Nothing found. April 15, 2026A Japanese cookie disguised as a Chinese cookieRead Moreby Humans of the Kitchen Admin0 Comments2 Minutes April 14, 2026A Japanese cookie disguised as Chinese cookieRead Moreby Humans of the Kitchen Admin0 Comments2 Minutes
- [About HOTK Movement](https://humansofthekitchen.org/about-us-2/) - About Us Humans of the Kitchen is more than a platform—it’s a movement. Born in 2018, we are a creative collective rooted in the culinary world, united by a deep respect for every hand that brings food to life. From chefs to dishwashers, line cooks to street vendors, we tell the untold stories that fuel
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- [HOTK Reporters Interview](https://humansofthekitchen.org/reporters/) - HOTK Reporters InterviewHOTK ReportersDo you find yourself collecting stories of the often unseen humans working hard behind the restaurant kitchens or street food markets you enjoy? Do you enjoy storytelling or photojournalism? HOTK is looking for reporters worldwide who enjoy the food culture and want to share meaningful stories with the world. We’re here to
- [Culinary Chronicles](https://humansofthekitchen.org/culinary-chronicles/) - Culinary Chronicles Built Through ResistanceRead MoreApril 15, 2026by Humans Of The Kitchen PETER SMITRead MoreApril 7, 2026by Humans Of The Kitchen A Kitchen of ResistanceRead MoreMarch 27, 2026by Humans Of The Kitchen Carrying Home Across BordersRead MoreMarch 20, 2026by Humans Of The Kitchen Intensity Without EgoRead MoreMarch 17, 2026by Humans Of The Kitchen Craft Over
- [HOTK Chef Questionnaire](https://humansofthekitchen.org/hotk-interview/) - HOTK Chef QuestionnaireAttention Humans Of The Kitchen!! HOTK Chef Interview New Let's get started 1. What is your full name? * 2. What is your email address? * 3. What is your Instagram handle? * @ 4. Where were you born? * 5. Where are you currently residing? * 6. What's the instagram handle of
- [HOTK Chef Interview New](https://humansofthekitchen.org/hotk-chef-interview-new/) - HOTK Chef Interview HOTK Chef Interview New Let's get started 1. What is your full name? * 2. What is your email address? * 3. What is your Instagram handle? * @ 4. Where were you born? * 5. Where are you currently residing? * 6. What's the instagram handle of the restaurant you are
- [HOTK Chef Interview Short](https://humansofthekitchen.org/hotk-chef-short-sause/) - HOTK Secret Sause[lvca_spacer desktop_spacing=”100″ tablet_width=”960″ tablet_spacing=”30″ mobile_width=”480″ mobile_spacing=”10″] HOTK Chef Interview Short Let's get started 1. What is your full name? 2. What is your email address? 3. What is your Instagram handle? @ 4. Where were you born? 5. Where are you currently residing? 6. What's the instagram handle of the restaurant you are
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- [Tales](https://humansofthekitchen.org/tales/) - Built Through ResistanceLifestyle,Human-Centric Culinary ChroniclesApril 15, 2026Read Moreby Humans Of The Kitchen PETER SMITLifestyle,Human-Centric Culinary ChroniclesApril 7, 2026Read Moreby Humans Of The Kitchen A Kitchen of ResistanceLifestyle,Human-Centric Culinary ChroniclesMarch 27, 2026Read Moreby Humans Of The Kitchen Carrying Home Across BordersLifestyle,Human-Centric Culinary ChroniclesMarch 20, 2026Read Moreby Humans Of The Kitchen Intensity Without EgoLifestyle,Human-Centric Culinary ChroniclesMarch 17,
- [HOTK Team](https://humansofthekitchen.org/hotk-team/) - Meet the Team BetoWorld Wide Reporter & FounderI am Beto, a Colombian immigrant who arrived in the USA 14 years ago. With over 6 years of experience in the industry, in 2018, I decided to step out of the kitchen to share the untold stories that shocked and inspired me as a cook, combining my
- [Miami DT Tales](https://humansofthekitchen.org/miami-downtown-tales/) - Yanet MontanHuman-Centric Culinary ChroniclesSeptember 3, 2024Read Moreby Humans Of The Kitchen EvenorHuman-Centric Culinary ChroniclesAugust 28, 2024Read Moreby Humans Of The Kitchen Callie PumoHuman-Centric Culinary ChroniclesAugust 15, 2024Read Moreby Humans Of The Kitchen Manuel Bonilla RodríguezHuman-Centric Culinary ChroniclesJuly 24, 2024Read Moreby Humans Of The Kitchen Nicolas VininoliaHuman-Centric Culinary ChroniclesJuly 24, 2024Read Moreby Humans Of The Kitchen
- [Magazine Test](https://humansofthekitchen.org/magazine-test/) - TaglineLong headline to turn your visitors into users Feature threeChange the color to match your brand or vision, add your logo, choose the perfect layout, modify menu settings and more. Medium length display headlineChange the color to match your brand or vision, add your logo, choose the perfect layout, modify menu settings, add animations, add shape dividers, increase engagement with call to
- [Miami Downtown Stories](https://humansofthekitchen.org/miami-downtown-stories/) - September 3, 2024Yanet Montan Human-Centric Culinary Chronicles August 28, 2024Evenor Human-Centric Culinary Chronicles August 15, 2024Callie Pumo Human-Centric Culinary Chronicles July 24, 2024Manuel Bonilla Rodríguez Human-Centric Culinary Chronicles July 24, 2024Nicolas Vininolia Human-Centric Culinary Chronicles July 5, 2024Harold Ruiz Human-Centric Culinary Chronicles June 17, 2024Adrian Ochoa Human-Centric Culinary Chronicles June 4, 2024Chef Jesus Human-Centric Culinary
- [Blogs](https://humansofthekitchen.org/blogs/) - Cracking the Culinary Code Cracking the Culinary Code Hanuman’s unique Approach to food and his Quest into Pre-World War Two Thai Cuisine.……September 7, 2023 Creating Your Perfect Culinary Travel Journey: 7 Essential Tips Creating Your Perfect Culinary Travel Journey: 7 Essential Tips Hanuman’s unique Approach to food and his Quest…August 30, 2023 International Chef Day:
- [About Us](https://humansofthekitchen.org/about-us/) - About UsHOTK finds gaps and unique perspectives in the food culture landscape. Continuously searching for the untold and overlooked stories of the humans behind those recipes, ingredients, restaurants, and street food stands we love. HOTK began as a non-profit photojournalism project in 2019 and has evolved into a mixed-media production company. Our mission is to
- [Open Kitchen](https://humansofthekitchen.org/open-kitchen/) - Law Follows Order. Food Embraces Imperfection.Lifestyle,Open Kitchen,Human-Centric Culinary ChroniclesSeptember 18, 2025Read Moreby Humans Of The Kitchen Medium RawOpen KitchenOctober 19, 2020Read Moreby Humans Of the Kitchen Game changeOpen KitchenSeptember 15, 2020Read Moreby Humans Of the Kitchen SurroundedOpen KitchenSeptember 9, 2020Read Moreby Humans Of the Kitchen Cooking for a livingOpen KitchenSeptember 9, 2020Read Moreby Humans Of
- [Comparte tu historia](https://humansofthekitchen.org/comparte-tu-historia/) - COMPARTE TU HISTORIA
- [Products](https://humansofthekitchen.org/products/)
- [Share Your Tale](https://humansofthekitchen.org/share/) - Share your tale with usYour tale will be reviewed and curated by our team to be published on our website ENGLISHESPAÑOL
- [Daily Special - News](https://humansofthekitchen.org/news/) - Nothing found.
- [HOTK Roswell Survey](https://humansofthekitchen.org/hotk-roswell-survey/) - HOTKSurvey [contact-form-7 id=”87595″]
- [Account](https://humansofthekitchen.org/account/)
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- [HOTK Hiram Survey](https://humansofthekitchen.org/hotk-hiram-survey/) - HOTKSurvey [contact-form-7 id=”87598″]

## My Templates

- [Popup](https://humansofthekitchen.org/?elementor_library=popup) - The 86 Challenge A yearly pause for the food & beverage industry.Launching every August 6, this movement invites chefs, cooks, and teams to reset toxic habits and reclaim their health—mentally, emotionally, and physically—through 27, 54, or 86 days of collective wellness and reflection Click here
- [Default Kit](https://humansofthekitchen.org/?elementor_library=default-kit)
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## Products

- [The 86 Run Club Unisex sports jersey](https://humansofthekitchen.org/product/the-86-run-club-unisex-sports-jersey/) - Made with 100% breathable polyester mesh, this unisex sports jersey provides optimal ventilation and comfort during intense workouts or leisure activities. The jersey’s relaxed fit and extended length offer extra coverage, while the binding on the collar ensures long-lasting durability and a polished look. • 100% breathable polyester (mesh) • Fabric weight: 4.13 oz./yd² (140
- [The 86 Run Club VEG Unisex sports jersey](https://humansofthekitchen.org/product/the-86-run-club-veg-unisex-sports-jersey/) - Made with 100% breathable polyester mesh, this unisex sports jersey provides optimal ventilation and comfort during intense workouts or leisure activities. The jersey’s relaxed fit and extended length offer extra coverage, while the binding on the collar ensures long-lasting durability and a polished look. • 100% breathable polyester (mesh) • Fabric weight: 4.13 oz./yd² (140
- [The 86 Run Club Veg Unisex sports jersey](https://humansofthekitchen.org/product/the-86-run-club-veg-unisex-sports-jersey-2/) - Made with 100% breathable polyester mesh, this unisex sports jersey provides optimal ventilation and comfort during intense workouts or leisure activities. The jersey’s relaxed fit and extended length offer extra coverage, while the binding on the collar ensures long-lasting durability and a polished look. • 100% breathable polyester (mesh) • Fabric weight: 4.13 oz./yd² (140
- [The 86 Run Club Unisex sports jersey](https://humansofthekitchen.org/product/the-86-run-club-unisex-sports-jersey-2/) - Made with 100% breathable polyester mesh, this unisex sports jersey provides optimal ventilation and comfort during intense workouts or leisure activities. The jersey’s relaxed fit and extended length offer extra coverage, while the binding on the collar ensures long-lasting durability and a polished look. • 100% breathable polyester (mesh) • Fabric weight: 4.13 oz./yd² (140
- [Immigrant UNISEX cotton t-shirt](https://humansofthekitchen.org/product/immigrant-unisex-cotton-t-shirt/) - Made from 100% organic ring-spun cotton, this unisex t-shirt is a total must-have. It's high-quality, super comfy, and best of all—eco-friendly. • 100% organic ring-spun cotton • Fabric weight: 5.3 oz/yd² (180 g/m²) • Single jersey • Medium fit • Set-in sleeves • 1 × 1 rib at collar • Wide double-needle topstitch on the
- [Unisex t-shirt](https://humansofthekitchen.org/product/unisex-t-shirt/) - HOTK New Logo T-shirt • 100% combed and ring-spun cotton (Heather colors contain polyester) • Fabric weight: 4.2 oz./yd.² (142 g/m²) • Pre-shrunk fabric • Side-seamed construction • Shoulder-to-shoulder taping • Blank product sourced from Nicaragua, Mexico, Honduras, or the US This product is made especially for you as soon as you place an order,
- [Unisex organic cotton t-shirt](https://humansofthekitchen.org/product/unisex-organic-cotton-t-shirt/) - Made from 100% organic ring-spun cotton, this unisex t-shirt is a total must-have. It's high-quality, super comfy, and best of all—eco-friendly. • 100% organic ring-spun cotton • Fabric weight: 5.3 oz./yd.² (180 g/m²) • Single jersey • Medium fit • Set-in sleeves • 1 × 1 rib at collar • Wide double-needle topstitch on the
- [Anthony Bourdain T-Shirt](https://humansofthekitchen.org/product/anthony-bourdain-t-shirt/) - Made from 100% organic ring-spun cotton, this unisex t-shirt is a total must-have. It's high-quality, super comfy, and best of all—eco-friendly. • 100% organic ring-spun cotton • Fabric weight: 5.3 oz/yd² (180 g/m²) • Single jersey • Medium fit • Set-in sleeves • 1 × 1 rib at collar • Wide double-needle topstitch on the
- [Anthony Bourdain White T-Shirt](https://humansofthekitchen.org/product/anthony-bourdain-white-t-shirt/) - Made from 100% organic ring-spun cotton, this unisex t-shirt is a total must-have. It's high-quality, super comfy, and best of all—eco-friendly. • 100% organic ring-spun cotton • Fabric weight: 5.3 oz/yd² (180 g/m²) • Single jersey • Medium fit • Set-in sleeves • 1 × 1 rib at collar • Wide double-needle topstitch on the
- [HOTK Panel Cap](https://humansofthekitchen.org/product/hotk-panel-cap/) - This camper style cap has a low profile and nylon strap clip closure. Comfortable and classic! • 100% cotton • Soft-structured • Five panel • Low profile • Metal eyelets • Nylon strap clip closure
- [HOTK Against Racism T-SHIRT](https://humansofthekitchen.org/product/hotk-against-racism-t-shirt/) - Made from 100% organic ring-spun cotton, this unisex t-shirt is a total must-have. It's high-quality, super comfy, and best of all—eco-friendly. • 100% organic ring-spun cotton • Fabric weight: 5.3 oz/yd² (180 g/m²) • Single jersey • Medium fit • Set-in sleeves • 1 × 1 rib at collar • Wide double-needle topstitch on the
- [HOTK OG Unisex t-shirt](https://humansofthekitchen.org/product/hotk-og-unisex-t-shirt/) - This t-shirt is everything you've dreamed of and more. It feels soft and lightweight, with the right amount of stretch. It's comfortable and flattering for all. • 100% combed and ring-spun cotton (Heather colors contain polyester) • Fabric weight: 4.2 oz/yd² (142 g/m²) • Pre-shrunk fabric • Side-seamed construction • Shoulder-to-shoulder taping • Blank product
- [Mise HOTK Unisex t-shirt](https://humansofthekitchen.org/product/mise-hotk-unisex-t-shirt/) - This t-shirt is everything you've dreamed of and more. It feels soft and lightweight, with the right amount of stretch. It's comfortable and flattering for all. • 100% combed and ring-spun cotton (Heather colors contain polyester) • Fabric weight: 4.2 oz/yd² (142 g/m²) • Pre-shrunk fabric • Side-seamed construction • Shoulder-to-shoulder taping • Blank product
- [86 HOTK Unisex t-shirt](https://humansofthekitchen.org/product/86-hotk-unisex-t-shirt/) - This t-shirt is everything you've dreamed of and more. It feels soft and lightweight, with the right amount of stretch. It's comfortable and flattering for all. • 100% combed and ring-spun cotton (Heather colors contain polyester) • Fabric weight: 4.2 oz/yd² (142 g/m²) • Pre-shrunk fabric • Side-seamed construction • Shoulder-to-shoulder taping • Blank product
- [Kitchen Unisex organic cotton t-shirt](https://humansofthekitchen.org/product/kitchen-unisex-organic-cotton-t-shirt/) - Made from 100% organic ring-spun cotton, this unisex t-shirt is a total must-have. It's high-quality, super comfy, and best of all—eco-friendly. • 100% organic ring-spun cotton • Fabric weight: 5.3 oz/yd² (180 g/m²) • Single jersey • Medium fit • Set-in sleeves • 1 × 1 rib at collar • Wide double-needle topstitch on the
- [Equality HOTK t-shirt](https://humansofthekitchen.org/product/equality-hotk-t-shirt/) - This t-shirt is everything you've dreamed of and more. It feels soft and lightweight, with the right amount of stretch. It's comfortable and flattering for all. • 100% combed and ring-spun cotton (Heather colors contain polyester) • Fabric weight: 4.2 oz/yd² (142 g/m²) • Pre-shrunk fabric • Side-seamed construction • Shoulder-to-shoulder taping • Blank product
- [86 Embroidered patches](https://humansofthekitchen.org/product/86-embroidered-patches/) - Spice up your outfit by adding an eye-catching embroidered patch. Thanks to its durable twill fabric, the patch is resilient to heat. Order it today and get ready to start embellishing! • 26% cotton, 74% polyester • 3″ (7.6 cm) in diameter • Attachment options: iron-on, sew-on, or safety pin • Blank product sourced from
- [HOTK VINTAGE HAT](https://humansofthekitchen.org/product/hotk-vintage-hat/) - This embroidered vintage beauty has all the makings of your favorite piece of headwear thanks to its faded fabric and comfy fit. Do your future self a favor, and buy one now! • 100% brushed washed cotton • Unstructured, 6-panel, low-profile • Vintage styling • Pre-curved peak • Stitched ventilation eyelets • Self-fabric strap with
- [HOTK Stickers](https://humansofthekitchen.org/product/hotk-stickers/) - These stickers are printed on durable, high opacity adhesive vinyl which makes them perfect for regular use, as well as for covering other stickers or paint. The high-quality vinyl ensures there are no bubbles when applying the stickers. • High opacity film that’s impossible to see through • Fast and easy bubble-free application • Durable

## Portfolio

- [Centered Gallery Full-Width](https://humansofthekitchen.org/portfolio/centered-gallery-full-width/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Sidebar Stack](https://humansofthekitchen.org/portfolio/sidebar-stack/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Sidebar Slides Full-Width](https://humansofthekitchen.org/portfolio/sidebar-slides-full-width/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year.
- [Centered Slides](https://humansofthekitchen.org/portfolio/centered-slides/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Sidebar Gallery Full-Width](https://humansofthekitchen.org/portfolio/sidebar-gallery-full-width/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year.
- [Sidebar Custom Two](https://humansofthekitchen.org/portfolio/sidebar-custom-two/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Centered Stack](https://humansofthekitchen.org/portfolio/centered-stack/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Centered Slides Full-Width](https://humansofthekitchen.org/portfolio/centered-slides-full-width/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Sidebar Custom One](https://humansofthekitchen.org/portfolio/sidebar-custom-one/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Sidebar Stack Full-Width](https://humansofthekitchen.org/portfolio/sidebar-stack-full-width/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year.
- [Centered Custom one](https://humansofthekitchen.org/portfolio/centered-custom-one/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Sidebar Gallery](https://humansofthekitchen.org/portfolio/sidebar-gallery/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year.
- [Centered Stack Full-Width](https://humansofthekitchen.org/portfolio/centered-stack-full-width/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Centered Custom Two](https://humansofthekitchen.org/portfolio/centered-custom-two/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.
- [Sidebar Slides](https://humansofthekitchen.org/portfolio/sidebar-slides/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year.
- [Centered Gallery](https://humansofthekitchen.org/portfolio/centered-gallery/) - We are excited to launch our new company and product Ooooh. After being featured in too many magazines to mention and having created an online stir, we know that Ooooh is going to be big. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do. We also hope to win Startup Fictional Business of the Year this Year. You may have seen us in the Dinosaurs’ Den where we were we told that we didn’t need them because we were already doing it so well ourselves, so that’s what we have continued to do.

## Content Block

- [Header | Pickled Post](https://humansofthekitchen.org/?uncodeblock=header-pickled-post) - HeaderHeader | Pickled PostI am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. By Humans Of the Kitchen|March 23, 2026|1 Minute HeaderHeader | Pickled PostI am text block. Click edit button to change this text. Lorem
- [Header | Homepage | Blog Editorial pickled](https://humansofthekitchen.org/?uncodeblock=header-homepage-blog-editorial) - April 20, 2026The X-Rated List: Analyzing Restaurant Industry Labor Ethics April 15, 2026A Japanese cookie disguised as a Chinese cookie April 14, 2026A Japanese cookie disguised as Chinese cookie Header | Homepage | Blog Editorial pickled April 20, 2026The X-Rated List: Analyzing Restaurant Industry Labor Ethics0 Comments8 Minutes Header | Homepage | Blog Editorial pickled
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- [Content | Archive | Blog Substack](https://humansofthekitchen.org/?uncodeblock=content-archive-blog-substack) - Cracking the Culinary Code Cracking the Culinary Code Hanuman’s unique Approach to food and his Quest into Pre-World War Two Thai Cuisine.……September 7, 2023 Creating Your Perfect Culinary Travel Journey: 7 Essential Tips Creating Your Perfect Culinary Travel Journey: 7 Essential Tips Hanuman’s unique Approach to food and his Quest…August 30, 2023 International Chef Day:
- [Header | Homepage | Blog Minimal](https://humansofthekitchen.org/?uncodeblock=header-homepage-blog-minimal)
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- [Content | Archive | Page Masonry](https://humansofthekitchen.org/?uncodeblock=content-archive-page-masonry) - Show all Blog Shop Picked post About HOTK Movement Arepaland Culinary Chronicles HOTK Chef Interview Short HOTK Chef Interview New Where Chefs Go Magazine Test Magazine Miami DT Tales HOTK Reporters Interview Blogs Tales Open Kitchen Miami Downtown Stories HOTK Chef Questionnaire Account Products new stripe Payment Failed Payment Confirmation HOTK Hiram Survey HOTK Roswell
- [Header | Content | HOTK Tales](https://humansofthekitchen.org/?uncodeblock=header-content-hotk-tales) - TalesLearn the stories of the humans in the kitchen
- [Header | General | Daily Specials](https://humansofthekitchen.org/?uncodeblock=header-general-daily-specials)
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## Groups

- [Post Archive | Sidebar](https://humansofthekitchen.org/codeneric_ad_group/post-archive-sidebar/)

## Places

- [Post | Sidebar](https://humansofthekitchen.org/codeneric_ad_place/post-sidebar/)

## Categories

- [Uncategorized](https://humansofthekitchen.org/category/uncategorized/)
- [Human-Centric Culinary Chronicles](https://humansofthekitchen.org/category/tales/)
- [Open Kitchen](https://humansofthekitchen.org/category/open-kitchen/)
- [Lifestyle](https://humansofthekitchen.org/category/lifestyle/) - This is a custom category page for Lifestyle.
- [Blogs](https://humansofthekitchen.org/category/blogs/) - Category for blogs created in Substack plataform
- [Borrador](https://humansofthekitchen.org/category/borrador/)
- [Pickled](https://humansofthekitchen.org/category/pickled/) - Blog post for kitchen histories

## Tags

- [dishwasher](https://humansofthekitchen.org/tag/dishwasher/)
- [tales](https://humansofthekitchen.org/tag/tales/)
- [line cook](https://humansofthekitchen.org/tag/line-cook/)
- [tale](https://humansofthekitchen.org/tag/tale/)
- [sous chef](https://humansofthekitchen.org/tag/sous-chef/)
- [chef](https://humansofthekitchen.org/tag/chef/)
- [Travel](https://humansofthekitchen.org/tag/travel/) - This is a custom tag page for Travel.
- [Design](https://humansofthekitchen.org/tag/design/) - This is a custom tag page for Design.
- [International](https://humansofthekitchen.org/tag/international/)
- [US](https://humansofthekitchen.org/tag/us/)
- [Drinks](https://humansofthekitchen.org/tag/drinks/)
- [Chefs](https://humansofthekitchen.org/tag/chefs/)
- [Kitchens](https://humansofthekitchen.org/tag/kitchens/)
- [Anthony Bourdain](https://humansofthekitchen.org/tag/anthony-bourdain/)
- [Street Food](https://humansofthekitchen.org/tag/street-food/)
- [Kitchen](https://humansofthekitchen.org/tag/kitchen/)
- [I’m from Uruguay with Italian roots](https://humansofthekitchen.org/tag/im-from-uruguay-with-italian-roots/)
- [I’ve been cooking for over 20 years and I started like many](https://humansofthekitchen.org/tag/ive-been-cooking-for-over-20-years-and-i-started-like-many/)
- [Brasil](https://humansofthekitchen.org/tag/brasil/)
- [Cooking](https://humansofthekitchen.org/tag/cooking/)
- [Gastronomy](https://humansofthekitchen.org/tag/gastronomy/)
- [Cuba](https://humansofthekitchen.org/tag/cuba/)
- [Venezuela](https://humansofthekitchen.org/tag/venezuela/)
- [Illinois](https://humansofthekitchen.org/tag/illinois/)
- [Napoli](https://humansofthekitchen.org/tag/napoli/)
- [Mexico](https://humansofthekitchen.org/tag/mexico/)
- [Brazil](https://humansofthekitchen.org/tag/brazil/)
- [CHILE](https://humansofthekitchen.org/tag/chile/)
- [MIAMI](https://humansofthekitchen.org/tag/miami/)
- [USA](https://humansofthekitchen.org/tag/usa/)
- [COLOMBIA](https://humansofthekitchen.org/tag/colombia/)
- [#psycooks](https://humansofthekitchen.org/tag/psycooks/)
- [#cheflife](https://humansofthekitchen.org/tag/cheflife/)
- [#gaychef](https://humansofthekitchen.org/tag/gaychef/)
- [#pridemonth](https://humansofthekitchen.org/tag/pridemonth/)
- [womanpower](https://humansofthekitchen.org/tag/womanpower/)
- [francia](https://humansofthekitchen.org/tag/francia/)
- [#womanchef](https://humansofthekitchen.org/tag/womanchef/)
- [Vietnam](https://humansofthekitchen.org/tag/vietnam/)
- [Streetfood](https://humansofthekitchen.org/tag/streetfood/)
- [London](https://humansofthekitchen.org/tag/london/)
- [womenchefs](https://humansofthekitchen.org/tag/womenchefs/)
- [Phillipines](https://humansofthekitchen.org/tag/phillipines/)
- [France](https://humansofthekitchen.org/tag/france/)
- [#travelblog](https://humansofthekitchen.org/tag/travelblog/)
- [blogs](https://humansofthekitchen.org/tag/blogs/)
- [#Bolivia](https://humansofthekitchen.org/tag/bolivia/)
- [greece](https://humansofthekitchen.org/tag/greece/)
- [Italy](https://humansofthekitchen.org/tag/italy/)
- [India](https://humansofthekitchen.org/tag/india/)
- [Kitchentales](https://humansofthekitchen.org/tag/kitchentales/)
- [mentalhealth](https://humansofthekitchen.org/tag/mentalhealth/)
- [Inmigrant](https://humansofthekitchen.org/tag/inmigrant/)
- [Malaysia](https://humansofthekitchen.org/tag/malaysia/)
- [Michellinstar](https://humansofthekitchen.org/tag/michellinstar/)
- [Peru](https://humansofthekitchen.org/tag/peru/)
- [#humansofthekitchen](https://humansofthekitchen.org/tag/humansofthekitchen/)
- [Dubai](https://humansofthekitchen.org/tag/dubai/)
- [Frenchcuisine](https://humansofthekitchen.org/tag/frenchcuisine/)
- [frencuisine](https://humansofthekitchen.org/tag/frencuisine/)
- [michelinstar](https://humansofthekitchen.org/tag/michelinstar/)
- [blackandwhitephotography](https://humansofthekitchen.org/tag/blackandwhitephotography/)
- [#costarica](https://humansofthekitchen.org/tag/costarica/)
- [Inmigration](https://humansofthekitchen.org/tag/inmigration/)
- [#cheftalk](https://humansofthekitchen.org/tag/cheftalk/)
- [BBQ](https://humansofthekitchen.org/tag/bbq/)
- [Texasbbq](https://humansofthekitchen.org/tag/texasbbq/)
- [#fisherman](https://humansofthekitchen.org/tag/fisherman/)
- [#seafood](https://humansofthekitchen.org/tag/seafood/)
- [#catchoftheday](https://humansofthekitchen.org/tag/catchoftheday/)
- [#cheftalks](https://humansofthekitchen.org/tag/cheftalks/)
- [#Thailand](https://humansofthekitchen.org/tag/thailand/)
- [Baker](https://humansofthekitchen.org/tag/baker/)
- [Traveler](https://humansofthekitchen.org/tag/traveler/)
- [Chefsroll](https://humansofthekitchen.org/tag/chefsroll/)
- [hotk](https://humansofthekitchen.org/tag/hotk/)
- [consistency](https://humansofthekitchen.org/tag/consistency/)
- [pastrychef](https://humansofthekitchen.org/tag/pastrychef/)
- [San Diego](https://humansofthekitchen.org/tag/san-diego/)
- [#Slowfood](https://humansofthekitchen.org/tag/slowfood/)
- [Portugal](https://humansofthekitchen.org/tag/portugal/)
- [ChefPortugues](https://humansofthekitchen.org/tag/chefportugues/)
- [Sicily](https://humansofthekitchen.org/tag/sicily/)
- [Catering](https://humansofthekitchen.org/tag/catering/)
- [#Veganchef](https://humansofthekitchen.org/tag/veganchef/)
- [#Vegan](https://humansofthekitchen.org/tag/vegan/)
- [#bluehillsfarm](https://humansofthekitchen.org/tag/bluehillsfarm/)
- [#NYC](https://humansofthekitchen.org/tag/nyc/)
- [#humansofdowntownMiami](https://humansofthekitchen.org/tag/humansofdowntownmiami/)
- [#tacosalpastor](https://humansofthekitchen.org/tag/tacosalpastor/)
- [Vegetables](https://humansofthekitchen.org/tag/vegetables/)
- [Farming](https://humansofthekitchen.org/tag/farming/)
- [#SanDiego](https://humansofthekitchen.org/tag/sandiego/)
- [#AnthonyBourdain](https://humansofthekitchen.org/tag/anthonybourdain/)
- [#finedining](https://humansofthekitchen.org/tag/finedining/)
- [#Veganism](https://humansofthekitchen.org/tag/veganism/)
- [#blackhistorymonth](https://humansofthekitchen.org/tag/blackhistorymonth/)
- [#tumaconariño](https://humansofthekitchen.org/tag/tumaconarino/)
- [#downtownmiami](https://humansofthekitchen.org/tag/downtownmiami/)
- [#healingstories](https://humansofthekitchen.org/tag/healingstories/)
- [#beachlife](https://humansofthekitchen.org/tag/beachlife/)
- [#surfing](https://humansofthekitchen.org/tag/surfing/)
- [#womenpower](https://humansofthekitchen.org/tag/womenpower/)
- [#Amsterdam](https://humansofthekitchen.org/tag/amsterdam/)
- [#secondopportunities](https://humansofthekitchen.org/tag/secondopportunities/)
- [#Australia](https://humansofthekitchen.org/tag/australia/)
- [#filipinofoodmovement](https://humansofthekitchen.org/tag/filipinofoodmovement/)
- [#coffeeculture](https://humansofthekitchen.org/tag/coffeeculture/)
- [#305day](https://humansofthekitchen.org/tag/305day/)
- [#Chocó](https://humansofthekitchen.org/tag/choco/)
- [#Medellin](https://humansofthekitchen.org/tag/medellin/)
- [#California](https://humansofthekitchen.org/tag/california/)
- [#Panama](https://humansofthekitchen.org/tag/panama/)
- [Island](https://humansofthekitchen.org/tag/island/)
- [#Jamaica](https://humansofthekitchen.org/tag/jamaica/)
- [#Croatia](https://humansofthekitchen.org/tag/croatia/)
- [#twinchefs](https://humansofthekitchen.org/tag/twinchefs/)
- [#freshpasta](https://humansofthekitchen.org/tag/freshpasta/)
- [#Bogotá](https://humansofthekitchen.org/tag/bogota/)
- [#Philipines](https://humansofthekitchen.org/tag/philipines/)
- [#Punk](https://humansofthekitchen.org/tag/punk/)
- [#Honolulu](https://humansofthekitchen.org/tag/honolulu/)
- [#underdogs](https://humansofthekitchen.org/tag/underdogs/)
- [#culinaryschool](https://humansofthekitchen.org/tag/culinaryschool/)
- [#carreershift](https://humansofthekitchen.org/tag/carreershift/)
- [#privatechef](https://humansofthekitchen.org/tag/privatechef/)
- [#ElSalvador](https://humansofthekitchen.org/tag/elsalvador/)
- [#Bulgaria](https://humansofthekitchen.org/tag/bulgaria/)
- [#blackandwhite](https://humansofthekitchen.org/tag/blackandwhite/)
- [#Ukraine](https://humansofthekitchen.org/tag/ukraine/)
- [#Photography](https://humansofthekitchen.org/tag/photography/)
- [#Cuisine](https://humansofthekitchen.org/tag/cuisine/)
- [#outdoorcooking](https://humansofthekitchen.org/tag/outdoorcooking/)
- [#chefphotography](https://humansofthekitchen.org/tag/chefphotography/)
- [#Ramen](https://humansofthekitchen.org/tag/ramen/)
- [#Turkey](https://humansofthekitchen.org/tag/turkey/)
- [#Culinarychef](https://humansofthekitchen.org/tag/culinarychef/)
- [#Shangai](https://humansofthekitchen.org/tag/shangai/)
- [#HellsKitchen](https://humansofthekitchen.org/tag/hellskitchen/)
- [#pastrycook](https://humansofthekitchen.org/tag/pastrycook/)
- [#filipino](https://humansofthekitchen.org/tag/filipino/)
- [#Bari](https://humansofthekitchen.org/tag/bari/)
- [#Puglia](https://humansofthekitchen.org/tag/puglia/)
- [#SaoPaulo](https://humansofthekitchen.org/tag/saopaulo/)
- [#Ego](https://humansofthekitchen.org/tag/ego/)
- [#unsungheroes](https://humansofthekitchen.org/tag/unsungheroes/)
- [#FreeVenezuela](https://humansofthekitchen.org/tag/freevenezuela/)
- [#BrazilianChefs](https://humansofthekitchen.org/tag/brazilianchefs/)
- [#souschef](https://humansofthekitchen.org/tag/souschef/)
- [#southkorea](https://humansofthekitchen.org/tag/southkorea/)
- [#Familymeal](https://humansofthekitchen.org/tag/familymeal/)
- [#Lecce](https://humansofthekitchen.org/tag/lecce/)
- [#Jordan](https://humansofthekitchen.org/tag/jordan/)
- [#Amman](https://humansofthekitchen.org/tag/amman/)
- [#fermentation](https://humansofthekitchen.org/tag/fermentation/)
- [#Barcelona](https://humansofthekitchen.org/tag/barcelona/)
- [#seasonality](https://humansofthekitchen.org/tag/seasonality/)
- [#vegetarian](https://humansofthekitchen.org/tag/vegetarian/)
- [#germany](https://humansofthekitchen.org/tag/germany/)
- [#Sidney](https://humansofthekitchen.org/tag/sidney/)
- [#michellin](https://humansofthekitchen.org/tag/michellin/)
- [#Queretaro](https://humansofthekitchen.org/tag/queretaro/)
- [#thekitchenchangemylife](https://humansofthekitchen.org/tag/thekitchenchangemylife/)
- [#puertorico](https://humansofthekitchen.org/tag/puertorico/)
- [#LA](https://humansofthekitchen.org/tag/la/)
- [#lafires](https://humansofthekitchen.org/tag/lafires/)
- [#losangeles](https://humansofthekitchen.org/tag/losangeles/)
- [pastry chef](https://humansofthekitchen.org/tag/pastry-chef/)
- [Jewish cheflife](https://humansofthekitchen.org/tag/jewish-cheflife/)
- [baking](https://humansofthekitchen.org/tag/baking/)
- [#Copenhagen](https://humansofthekitchen.org/tag/copenhagen/)
- [Olympics2024](https://humansofthekitchen.org/tag/olympics2024/)
- [#NewMexico](https://humansofthekitchen.org/tag/newmexico/)
- [#Arepa](https://humansofthekitchen.org/tag/arepa/)
- [#popups](https://humansofthekitchen.org/tag/popups/)
- [#Japan](https://humansofthekitchen.org/tag/japan/)
- [#ColombianChef](https://humansofthekitchen.org/tag/colombianchef/)
- [#Brooklyn](https://humansofthekitchen.org/tag/brooklyn/)
- [#Chocolate](https://humansofthekitchen.org/tag/chocolate/)
- [#Canada](https://humansofthekitchen.org/tag/canada/)
- [#MasterChef](https://humansofthekitchen.org/tag/masterchef/)
- [#Texas](https://humansofthekitchen.org/tag/texas/)
- [#Austin](https://humansofthekitchen.org/tag/austin/)
- [#RunClub](https://humansofthekitchen.org/tag/runclub/)
- [#whatsleftfilm](https://humansofthekitchen.org/tag/whatsleftfilm/)
- [#Norway](https://humansofthekitchen.org/tag/norway/)
- [#kitchenculture](https://humansofthekitchen.org/tag/kitchenculture/)
- [#SuicidePrevention](https://humansofthekitchen.org/tag/suicideprevention/)
- [#Sobriety](https://humansofthekitchen.org/tag/sobriety/)
- [#Argentina](https://humansofthekitchen.org/tag/argentina/)
- [#Community](https://humansofthekitchen.org/tag/community/)
- [#Ecuador](https://humansofthekitchen.org/tag/ecuador/)
- [#Chicago](https://humansofthekitchen.org/tag/chicago/)
- [#Azerbaijan](https://humansofthekitchen.org/tag/azerbaijan/)
- [#Kenya](https://humansofthekitchen.org/tag/kenya/)
- [#DominicanRepublic](https://humansofthekitchen.org/tag/dominicanrepublic/)
- [#sustainability](https://humansofthekitchen.org/tag/sustainability/)
- [#femalechef](https://humansofthekitchen.org/tag/femalechef/)
- [#Florida](https://humansofthekitchen.org/tag/florida/)
- [#JamesBeardAward](https://humansofthekitchen.org/tag/jamesbeardaward/)
- [#Pasta](https://humansofthekitchen.org/tag/pasta/)
- [#Virginia](https://humansofthekitchen.org/tag/virginia/)
- [#Hawaii](https://humansofthekitchen.org/tag/hawaii/)
- [#SriLanka](https://humansofthekitchen.org/tag/srilanka/)
- [Pickled](https://humansofthekitchen.org/tag/pickled/)
- [History](https://humansofthekitchen.org/tag/history/)
- [#OrganicFarm](https://humansofthekitchen.org/tag/organicfarm/)
- [#ArlintongTX](https://humansofthekitchen.org/tag/arlintongtx/)
- [FoodMyths](https://humansofthekitchen.org/tag/foodmyths/)
- [FortuneCookieHistory](https://humansofthekitchen.org/tag/fortunecookiehistory/)
- [CulinaryOrigins](https://humansofthekitchen.org/tag/culinaryorigins/)
- [MarketingSecrets](https://humansofthekitchen.org/tag/marketingsecrets/)
- [FoodHistory](https://humansofthekitchen.org/tag/foodhistory/)
- [NotChinese](https://humansofthekitchen.org/tag/notchinese/)
- [DidYouKnow](https://humansofthekitchen.org/tag/didyouknow/)

## Product categories

- [Uncategorized](https://humansofthekitchen.org/product-category/uncategorized/)

## Portfolio Categories

- [Web](https://humansofthekitchen.org/portfolio_cat/web/)
- [Adv](https://humansofthekitchen.org/portfolio_cat/adv/)
- [Branding](https://humansofthekitchen.org/portfolio_cat/branding/)
- [Photo](https://humansofthekitchen.org/portfolio_cat/photo/)
- [Design](https://humansofthekitchen.org/portfolio_cat/design/)

## Categories

- [Blog](https://humansofthekitchen.org/page_category/demo-blog/)
- [Shop](https://humansofthekitchen.org/page_category/demo-shop/)