My culinary journey began unconventionally, not in a fancy cooking school, but amidst the clatter and steam of a bustling kitchen. At 16, during summer vacation, I found myself washing dishes at a local eatery called ‘Tea Time’. It wasn’t glamorous, but it was captivating. I was immediately drawn to the controlled chaos of the kitchen line, the intense pace and pressure, yet the synchronized dance of food creation. Growing up, food was never just sustenance. My father, a master chef, instilled in me a deep appreciation for its culture, history, and vibrant tapestry of flavors. From my Mexican grandfather’s traditional barbacoa to my mother’s rich mole, food was storytelling on a plate.
Initially, I was just the dishwasher, but my curiosity and eagerness didn’t go unnoticed. One day, I was unexpectedly asked to jump onto the salad station. Nerves turned into exhilaration as I became part of the line, contributing to the culinary symphony. From that moment, I was hooked. My career has been shaped within independent restaurants, learning from incredible mentors who refined my skills and broadened my culinary horizons. I owe them immense gratitude for shaping the chef I am today and influencing my culinary style.
My approach to cooking is a modern dialogue with classic dishes. I strive to elevate familiar flavors and textures, pushing boundaries while simultaneously honoring the rich history and traditions embedded within each recipe. Food, to me, is more than just ingredients; it’s a cultural cornerstone, a source of joy, and the very essence of nourishment, even those indulgent carne asada fries!
I’ve always seen a plate as a blank canvas. Each dish is an opportunity to layer flavors, build textures from the ground up, and artfully garnish a final product that I hope my customers will truly savor. This culinary art is a passion that has only deepened over time.
Food possesses a unique power to unite people across the globe. My culinary growth thrives outside my comfort zone, fueled by exploring new dishes and immersing myself in their origins. This exploration involves deep dives into cookbooks, documentaries, and even culinary travels. It’s in this pursuit of the new that technique, finesse, and masterful execution are honed. When I venture into unfamiliar culinary territories, I’m not just learning recipes; I’m absorbing cultures and traditions. This, I believe, is the heart of becoming a truly eclectic chef, one who can bring diverse flavors and experiences to any culinary setting, perhaps even the exciting world of Food On Truck, bringing gourmet experiences to the streets.
