“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 can definitely say that even though being a professional in this industry allows you to explore just about any cuisine – there’s one thing we can’t ignore; the place where we’ve grown up eating family-cooked meals.

Those flavors and memories of our early days are almost impossible to understand by someone who’s an outsider, they’ve made you who you are from when you were first able to eat. No matter how much we travel, it’s hard to replicate those early stages of people’s food experience.”