“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 the dining scene from a more professional perspective.

I never went to culinary school; it’s a tradition for children, especially women, back there to learn to cook as most of the time both parents are always working, so you need to learn to cook for yourself and your siblings. I learned by watching my family cook and being shown how to do things here and there, eventually, that grew into a passion and I decided to peruse and work towards growing in the field!”