What is worth in your life

Amuse Bouche: Weather it may be gadgets, situations or events. Let’s make those things ours, and fuel our life.

Entrée: Understanding the meaning of different walks of life. Each and every one of us has experienced things that may seem meaningless to some but valuable to others. When acknowledging this. I think of the common saying that states. “One’s man trash is another man’s treasure”. There was one day which a visual object wrapped my head, ambitions, goals and in present day, still fuels me in order to drive and strive to become the best I can be. Tracking all the way when I was learning how to cook, a gadget called a pocket thermometer caught my attention. This device is a helpful tool chefs use to help them read temperatures of cooked meats and other ingredients. Well something as simple as a thermometer shook me off my boots. Not because of the fact of its simplicity, or capacity it has to make one’s judgment a bit easier, but because of the meaning I had given the thermometer. One day while catering a party, Chef Simon one of the chefs who structured me in my early cooking days, was wearing one on his left sleeve pocket of his chef coat. I remember that caught my attention. This to me it meant something more than just a helpful object. It was a sign of accomplishment, knowledge, resourcefulness, and respect. Not a medal, not a diploma, not even an award, had struck me by surprise before, but a thermometer. Maybe it was the person who had it on. Knowing how much knowledge and respect Mr. Simon had earned throughout the years, made it a bit more meaningful to me. Mr. Simon had all the qualities of what I consider in a real chef. Drive, persistence, patience, knowledge, character, passion, respect and most of all. He was a teacher. In my opinion a chef should never say. “It’s my secret recipe.”A recipe cannot ever die. But it should be up for the taken, for upcoming individuals who are desire to improve or express their passion, story or point of view through it. To me a chef should be a teacher. Leaving a legacy behind from what others have learned from his teachings. Going back to that moment I remember that inside of me I spoke to myself. While looking down to see what I was doing. I nodded to myself and said in my head. One day I proudly will be wearing one. By doing so, to me it meant not that I was made, but a reminder of where I am coming from and where I am going. What’s the reason I do what I do? How I will be getting there? Basically it gave me a vision. Not a sight but a vision. Because you may have sight but no vision, these are two different things. I see how many people walk in life without ambition. Don’t plan ahead, have no drive or vision. Your vision might not be the same as mine but that’s no reason for you to be excusing yourself from life. I believe we aren’t here on earth just to inhale air and exhale impurities like carbon dioxide. Each and every one of us have goals, and things we want to accomplish. To you it may not be a thermometer to remind you of the reason why you are who you are, why are you doing the things you are doing. Basically what I am saying, referring speaking to young folks like me or anyone who feels they need to step it up a notch. We have something better to life for then just waiting to see what every day brings us. I have lost friends to suicide, depressions and situations which can be prevented just with a little drive. Weather rain or shine; try to make each day count. If we wake up to a shiny day, it means that we have been given a new chance, but since I know we live in a real world not a fantasy one, there will be a rainy side. Well, take that time and stay in, not paused and waiting for the rain to cease, but we can search within us and see what can we fix, and twist or make adjustments from yesterday so when that shiny day comes, which it will. Our outcome will be more delightful. If we really think about it, here on earth, we live under sunnier days than rainy ones. For me what works is a thermometer. Helps me vision my future, I wear it with pride knowing that yet, I am not there, but walking on the path to become the best I can.

Dessert: One big arsenal that life holds is the intimidating word of impossible; everyone at one point or another has been attacked or bombarded by it. But who ever counter attack with their goals, or visions. That person will find a way to accomplish what at first seemed unreachable. Better is to stand for something that way one doesn’t fall for anything. Next time take a look at a person. Don’t try to understand the heart and mind of that individual. Don’t look at what they already achieved; instead take a look at what he or she aspires to be. The thermometer for me reads what I have to aim for. Now you have to aim with something else and mark to hit that target.

Should I Stay Or Should I Go?

Amuse Bouche: Someone once told me that grass is much greener on the other side. (Reader)Should I pay a visit? It’s possible, or should I miss it?

Entrée: How many times haven’t we heard or been told that phrase “grass is much greener on the other side”? I have. There have been situations in my life where I ask myself why I am where I am? Wondering when will I get a break or if really grass can be greener on the other side. Decisions where I say things like could’ve, should’ve, would’ve, only in a perfect world one can backtrack, and in a way that wouldn’t even be possible because questions like the previous wouldn’t be made if we lived in a perfect world, faults or difficulties wouldn’t happen because everything is perfect. Since we don’t live in a perfect world we have to work with what we have. Many times we ask God or life things like. Remove this mountain, or why these issues are present in our lives, instead or breaking out head trying to figure out life itself, which many times I have a difficult time figuring. We should ask for the strength and wisdom to help climb it instead of going around, by asking the latter we won’t miss anything from the process, but add one more experience to our walk of life, a step in a journey that adds more to who we are, Instead of asking to remove it. No matter how your mountain may be, big or small we can rest assure that on the other side will be a valley full of green pastures. Water springs that birth up in that mountain, flowing with crispy, clean; fresh water down the mountain to provide nutrients to new blossoms and maintains life to its valley. Just like cooking, I can add a roux, slurry, arrowroot, starch or any sort of thickened agent to a sauce, but how much flavor, texture, color, and concentration would I lose? If I would take that extra step and just reduce my sauce, instead of adding these thickening agents that will result in a short cut. The outcome will be more satisfying not only to me but the people who I will serve that sauce to. Now, let’s say I don’t have thickening agents. I wouldn’t have any other choice but to reduce my sauce in a low simmer, a process that takes time and patients. So let’s work with what we have, instead of wasting time in going after things we don’t have. If faced with that mountain, lets climb it no matter how impossible it may seem. Try not to go around with short cuts, because shortly we will realize that there are other mountains ahead. If we don’t learn from the first one, we would have to repeat the same process with the second one. Better a lesson learned well once, then having to take it twice. By doing it the first time we will know how to handle the second one. Let’s pause for a second and put what we have to work. Maybe instead of taking up that journey or wishing your grass was a bit much greener. All we really needed was a little fertilizer for our grass to blossom and things will sharpen up a bit. If so, next time we are asked that question. Grass is much greener on the other side. Our response could be. “From where I am standing, my grass is green.”

Dessert: Let’s not see our difficulties or mountains as obstacles. But as opportunities for growth, knowing that if we proceed to walk the trail in climbing and overcoming those issues we can have a better view from up top and manage things looking from the top down. Instead of not doing anything and try to fix things with a limited view from the bottom. Or in some cases, we should realize that all we may need is a little fertilizer for our grass to come to life and things can brighten up a bit, So till further notice, I am in between, because from where I am standing my grass is green.

Blessed with Angels on Earth

Amuse-Bouche: "What is a friend? I will tell you...it is someone with whom you dare to be yourself.” (Frank Crane)

Entrée: The inspiration for this post on my blog is due to a great vacation with great friends. Individuals who come from different walks of life, but not like family which you can’t choose but you are born into. Friends are people whom you have an option of choosing who to share those special events and times in your life, people who are the ink which you will use to mark the blank pages that will add another chapter to the book of your life. Due to my job, I don’t have much of a social life. Although I face that hard fact as a young person who wishes his circumstances were a bit different. I can surely say I have been blessed with great friends that understand me no matter what, friends that I can compare to a wine. I believe a friend is like a wine, it may not be always that great but it always gets better with time. Spending a few days in Wildwood New Jersey has left me with a very satisfied taste in my palate and soul. When I mentioned taste, I refer to the great satisfaction I obtained by being able to educate and enjoy various good satisfying meals with them. Being able to have my friend Lisandra taste ingredients and foods she’s not familiar with, was an exquisite accomplishment for both her and me. Having the opportunity to hear my friend Jonathan say that the dish he was eating, he compared it to an orchestra of taste in his mouth, which he was able to explore the different flavors, that constantly come together with every scoop of his fork and dance with great harmony in one’s mouth. I was able to say “that’s the beauty of culinary,” being able share beauty of gastronomy, which means the study of the relationship between culture and food. That’s what I would like to present to the people I come in contact with. Not only we had the chance to share the table with good meals, but I was able to learn from them and each other. Learn different outlook and ways to view life itself. That came along with funny and hilarious moments Jonathan and Stephanie shared with everyone. This couple is a match made in heaven. Jonathan, which always seems to have a philological explanation to everything. And Stephanie, being the sweet wife she is, was something like an episode of Everybody Loves Raymond, viewing the comic aspect of the show. This couldn’t have come together without mentioning the future to be weds, Daniel and Lisandra. Meeting Daniel for the first time, one would be intimidated by his quietness and deep voice, but once friends. He was the reason for laughter at the dinner table, and like always. Lisandra capturing every moment with her camera, took pictures for visual memories for all to enjoy. Literally, until the last moments we were there. People may say that going on vacation is a waste of time or money. But I beg to differ. It’s foolish not to. It’s an investment. Not only on you, as well on others but most important on life itself. I can have the privilege to say that I have special people in my life that will accept me for who I am. Individuals, who are unique in their own ways, but have a similar view to a loving and caring friendship, are the medicine for life. For friends are born and not made.

Dessert: "Life is partly what we make it, and partly what is made by the friends whom we choose."(Tehyi Hsieh). Having the chance to know someone here or there, people with whom you can feel that there’s an understanding in spite of distances or thoughts expressed, these are the seeds which will bloom with interaction and can make life a garden. I can’t wait for our next year vacation.

Balancing the Adding and Subtracting

Amuse-Bouche: When life gives you lemons, you can either have a sour face, or squeeze them and make lemonade.

Entrée: How many times haven’t we been through certain roads where we don’t feel comfortable walking through? There are moments in our life, where things seem to go sour and all we are looking for is that little sweetness to cross our path. Now, life is all about a balance. We can’t have too much of one thing and less than other. To me, what comes to mind as I write this is the process a pastry chef encounters when baking or exercises any kind of pastry. Most of the recipes in pastry call for a certain measurement of ingredient. If we add too much of something, or less than others, it will throw the outcome of the product off. That’s why we have to be careful and pay attention on what we are doing, but the tricky part about all of this is when we have our problems. They just don’t show up when everything is going wells and calm. It seems to happen when other things are going on at the same time. Just like a busy night service in the restaurant. Many things are going on at once, things like special request, little details on certain orders, dealing with issues that the wait staff might have, a chef yelling because either the production line isn’t moving to its best capability or plates aren’t going out consistent. Plus, how can we forget working under a hot environment? A place where ovens are cranked to 350 to 400 degrees Fahrenheit, grills, hot sauté pans and blasting fire are at its fullest heat. Cooks yelling at each other to make sure orders are getting complete while still cooking upcoming orders. This more goes on at the same time, and surely could turn out to be the best ingredients that lays the icing on the cake to a stressful environment, which can boil up, and will be ready to diploid its WHAMM at any moment, this is the moment where one can lose focus. You can see this description as the way problems are presented in your life. Let that be personal, or social, outer or inner issues or other things, they all start creeping up on you or just show up at once. Now it’s up to us to have a positive attitude, a focus and calm outlook on taking things. Otherwise all of the orders that you have to cook during a busy Saturday night service will backfire at you and you will find yourself deeper in the whole then when you first stepped in. Now let me ask you a question. Imagine a life where everything runs fine and dandy? We would get tired of perfection, we will become bored of walking outside all the time and all we see is a sunny day, birds chirping, grass always lively green. If that was to be our everyday life, then we will be and feel handicapped at some point. We wouldn’t know to fix bad grass; we wouldn’t enjoy a cloudy day with rain that will nourish that brown messed up looking grass. Or give us a free car wash or cool us from a beating sunny day. That’s why we need a balance of good and bad. Even though when we are living in our down time and all we want is for the sun to rise and begin a brand new better day, it is necessary for us to go through bad situations so we can learn and gain wisdom to share with others. If we really think about it, the sun shines more for us. When the night comes around, most of the time we are sleeping and aren’t really aware of it, allow me to take it a step further. We as humans spend more time awake and moving under the sun then darkness. More time under the sunshine then in the silent night, but quite often we don’t see it that way, this is nothing new but a routine we live in our everyday life. Nothing will last forever, issues, struggles, and problems will come and go. It’s up to us to learn from them and live to help others. Like they say “you live and you learn.” Always try to remember your winds may be someone else’s storms.

Dessert: Life will hand you a mystery box with many ingredients in it. Now it is up to us to make something out of them. Things will not get done by just looking at them and not try to fix something from what’s in front of you. Why not give it a try. What do you got to lose? Failure is not to have tried and not succeeded, but to never have tried at all. You may not be as creative as other people, but you know what’s in your ingredient box more than anyone.

1 comes before 2 or 3

Amuse-Bouche: Greatness is not in where you stand but in what direction you are moving. Running water stays fresh and healthy when is flowing and moving. When water stays in one place, with time it will start to stink and breed bad results, such as mosquito’s and bacteria. It’s important to keep it moving and don’t stop your flow.

Entrée: One day hanging out with my friend Eddie. We were talking about sneakers, he loves Jordan’s. He collects them, he’s fascinated by them. I asked him. “Why do you like them so much?” I mean, to me it’s just a sneaker. This guy was telling me all about them. How they are numbered, the different styles, colors well he basically gave me a crash course on Nike Jordan Sneakers. While he was telling me all of that, one thing stuck out the most. He said, “The most important thing is what’s on your feet.” So I started thinking about that, and said, “That’s so true”. Many people talk the talk but don’t walk the walk, because they aren’t wearing the right shoes. Not only that, but they might just say things and are not equipped to do what they journey themselves to. I mean, how you can say you are going to take the challenge of climbing a mountain or climb rocks if you are wearing sandals. Go to the beach and wear snow boots. It would seem a little awkward. Don’t you think? That’s why I believe you should always stay true not only to others but most important to yourself. Sometimes to please others we take on many charges, objectives or stuff of such matters to hold an image or a certain lifestyle but at the end of the day we are working ourselves more then we should have simply because we aren’t equipped or have the right footwear. One thing I emphasize in the kitchen and tell my staff is that “I’d rather you guys take your time on a dish and make sure it goes out right. Instead of trying to rush it out because you are falling behind and need to get other things working.” We should learn how to prioritize and focus one thing at a time. That way we won’t be as stressed in trying to get things done, and actually get a solid result of one task instead of a thought of many things done but half right and half wrong. Also not stepping on grounds we aren’t prepared to walk on shouldn’t be something we have to bring upon ourselves. I believe with time comes wisdom. Why put yourself in an environment we aren’t too familiar with. I know I have talked in previous blog post about taking that step of risk and doing new things. This is not what I mean when I say stepping on grounds we aren’t prepare to walk through, I mean if I was a fire man who is called to put out a fire. I wouldn’t wear a bathing suit in this situation right? The job calls for me to put on a right outfit for the correct scenario. So by doing this, I will be identified as capable of going through with the job, or having the necessary training and to be in that place. When one goes to a hospital, Doctors can be picked apart from a janitor because of the outfits they wear; a cop is respected when wearing a badge and proper uniform. He or she stands out because they are dressed or equipped for the job, but now days many people want to be soldiers without going through boot camp. This is in the professional and personal lives. We want to hurdle situations or think we can take on races without preparing or examining the grounds. Remember one has to crawl before one can walk or run for that matter. In my opinion, I say. Take on jobs or tasks you know you can accomplish and do well. With time you will be equipped with the right tools and experience to take on other jobs. Prioritizing shouldn’t be something just for us to think about, but something we should know and most important. We should get familiarized with the practicing it more often in our everyday lives. Strap on the right shoes because that’s what’s going to protect your feet. The very same that will take you from here to there without blisters, cuts but comfort and protection.

Dessert: We don’t have to be heroes. Heroes are made up in fantasy worlds. We are real people living in a real world, with real actions and consequences. Think what you need for your journey; make sure you have the right footwear to help your feet get there without having any friction with your flow.

Rome wasn't build in a day

Amuse-Bouche: If your ideas are too far outside the box, get a bigger/different box.


Entrée: Having a conversation with friends, a phrase was said that really caught my attention. “You grow as big as your environment.” I kept thinking about that and said to myself; that is so true. At times I have felt the need to spread my wings but don’t have enough room to expand to my potential. I am sure I am not the only one who has felt like this before. At times I questioned myself and said, “How come nothing is going right, why things aren’t working out the way I want them to work”. It’s like I feel incarcerated, this can be mentally, emotionally and even physically. Sometimes it’s not me, but the place I am at. From previous experiences in the culinary arts field, there have been many times I have felt like that, which has become my tell-tale sign that tells me, “It’s time to leave.” This can happen in ones career as well as a place in your life. Every now and then when I spend time with my friends they ask, “What are you doing now, how’s work?” My response is, “I’m working at a different restaurant” they look at me and say “didn’t you get that job like 8 months ago and you’re at a different place now?” Don’t get me wrong, I’m not an irresponsible person, I love what I do and don’t leave a job just because. It’s that when your full potential has reached its highest I believe there’s no more way up, all its left is downhill ride. When I feel I am not learning anymore, work becomes kind of a bother. I don’t think this is bad, just that my box got a bit too small for me. I just want to better myself. In my opinion, I believe that a chef, who wants to build a strong repertoire, will learn as much as he can while he can in order to become well prepared and educated professional. I want to build an entire range of skills or aptitudes in order to use them in this particular field, which I love and respect so much. Fortunately for me while working in the culinary arts industry I can say I have fun every day. I look forward to go to work every day. The day I wake up and say. “I don’t want to go to work today.” That’s when I know something isn’t right. Now, don’t get me wrong. I don’t think there’s anything wrong with loyalty, but until I can have a place to call my own one day, I don’t want to limit myself just to one type of cuisine, style or place. Yes I have a strong desire to add on to my style of cooking, but there’s so much out there that I can pick up and build upon. I don’t think that a sponge can be used to its full potential by dropping 4 or 5 water drops. Why not soak it as much as you can, so you can take advantage of its full purpose and potential.
When the time comes for me to have my own restaurant, I can show others my passion and share a tasteful meal, and all around benefit from food itself, because it really comes down to that, the food. I want to call it Maná. This is the name I have thought about ever since I was a kid, also because of the significant meaning it has for me. In Spanish, Maná means food sent from God, during Israel’s stay in the wilderness. When one is in a dessert, first thing that comes to my mind is heat, thirst and hunger. Isn’t that one main reason why people go to a restaurant? Is to satisfy their hunger and thirst; Why not supply them with both. Just like God’s gift to Israel. This will be God’s gift to the people I can reach. Me having to privilege to share the gift that God has given me, and feed others through my cooking. Now the heat part of the dessert comes from the touché saying, “If you can’t take the heat, get out of the kitchen.” That’s the one side of the meaning Maná. The other is that in the Jewish Midrash, it was said that Maná had the taste and appearance of that which one mostly desired. That’s the kind of concept I would like to have when everyone of my costumer come and eat at Maná. Also when they think about Maná, I want each and every one of them to say “that’s the place to go for good food.” I can speak for many chefs around the world and say, this is their most sought out goal to reach in this career, and to one day have your own restaurant. God is the one who gives me the strength, courage, and wisdom everyday to polish my cooking skills, and with a focal point and my steps heading that direction, I believe God will equipped me with the sufficient tools for me to build upon this dream. Not only share a good meal but also the love of God, and for people to love and respect food and its important role it plays in our everyday life.

Dessert: Don’t let your environment predict or determine your dreams and goals. Never stop dreaming and don’t be afraid to expand your box as tall, and wide as you need, because just like me and my cooking, I learn something new every day and add more things to this box of mine.

Does your GPS paralles to your destination?

Amuse-Bouche: Try to live life not with success but with victory. Success is good for a moment but never enough. Everybody’s having had a piece of her but she’s not like victory.

Entrée: Talking to a few of my friends and other people I know, I have noticed that this particular time of year something they all have in common; they are all graduating college. But they commonly say they have fear. Fear to not knowing what to do after this. One of them shared with me that she went to college and didn’t even like what she majored in. She said “I did it because of my family.” I thought to myself, geez it must be pretty hard to not do what you desire, even worst, live someone else’s dreams or desires. I have felt that way at times. I wish live can be like a GPS system. Where you can type a destination, after that it will guide you, warn you for issues such as traffic delays and even detours. Type options such as fastest and shortest routes to get there, but we get to points where this GPS can and will stay quiet. Haven’t you noticed that whenever you go anywhere for the first time it seems to take longer? At least that’s what happens to me. This may be because of the anxiety or the need for us to be in control all the time. We panic and start to push buttons, just to feel secure, or to know that we are on the right path. When we do, all we hear is “Keep straight ahead 15 miles.” Time goes by and we still driving the same road and once again the urge of control overtake us. We begin to push the button again. The answer we get is “Keep straight ahead 5 miles.” Don’t get me wrong, once in a while is good to push the buttons and know if we are on the right path. One thing is for sure, if we typed the right destination in our mind and we are working and preparing our way to meet our destination; we may feel lost because along the way we go through places we never been before, but we will get there. Our first action is to actually start our vehicle. We can’t get anywhere when our wheels aren’t turning, right? One major thing I have learned from working in kitchens; a good cook always prepares oneself for a busy diner service no matter what. Always have your mice-en- place (which is a French term for, “everything is in place”) ready. It will be much easier for you to work, and if it’s not as busy as anticipated if one is prepped for the next day. Always think a step ahead I say. You never want to be caught off guard. So my advice is that, no matter how much time you spend in school. I highly doubt this will not come in handy. Wipe off any thoughts such as Murphy’s Law, but make sure that your wheels start rolling and you have enough gasoline to get you there. As for those who are still trying to find their passions, I can say I’ve been blessed to find mine at an early age. This happens to people for many reasons; one may be that you aren’t really heading the right direction and you are stuck on a detour, others need to put your keys and turn on the ignition, some even go to the extreme of not being able to get in the car for the thrill of the ride. Shake off any fear or if you on the road for that matter, things will be different outside your environment, such as school, home etcetera. There is a real world out there but the fear of starting something new can’t be bigger than the desire of you starting school and finishing it. Change is rejected at first. Think about it, groups or individuals don’t adapt or accept change quite as easy as it should be. The people of Israel complained to Moses when he took them out of slavery, didn’t view change so positively. I mean you either have to be hooked on self abuse or love a slavery mentality. They felt scared and negative reactions occurred along the way to the Promised Land. They had a destination to reach, but faced many problems adapting along the way.

Dessert: I believe humans are creating or meant to adapt to the environment one is present. If anyone moves from Hawaii to Alaska, at first they might be cold and have a hard time adapting, but eventually one learns to adapt. Or vice versa, they might complain that it’s too hot. Anywhere you are standing at present time is where you need to be. Make sure you have typed the correct destination. You don’t want to end up in someplace other than your target. Success is good but Victory is what really counts.
Blog inspired by song “History” – Jay-Z

Enjoy the sense of touching with others, before it slips away.

Amuse-Bouche: In today’s society one thing I have noticed is how we have lost the human sense of touch, not only physically, but emotionally and mentally as well. In the process of making technology better and faster for humans to communicate, we have left out some simple stuff in order to catch up with others. I hope you realize what is really important after you read my opinions.

Entrée: While growing up, my parents worked hard to be united with their kids. One of the traditions (If that’s what you want to call it) we did as a family was to have Sunday morning breakfast together as a family. Ever since I can remember we have been practicing this. Even in my older years, no matter how late we come home the night before, or how tired we were, my dad would wake us up and said “A comer! Levantensen, ya esta el desayuno;” which translates to, come eat, get up, breakfast is ready. To be honest, there were some mornings which I disliked hearing that voice. We ate a big breakfast and after sharing time together my we would start what we called our dreadful weekend meeting. We often discussed things that went on during the week, he pointed out the bad and the good. So would we. We shared family time together and didn’t lose our communication. That’s one thing I will carry on with me and practice it with my children. I believe this is very important, because food should bring people together, and not allow technology to pull them apart. Many families nowadays sit together at a table but don’t really share a meal together. We often see a son or daughter on their cell phone. A father watching the latest news on sports and a mom browsing a magazine.

What inspired me to write this post was a recent experience I had while dinning out with a good friend of mine. One day, I waited for my friend Pamela to be done with work. We met up outside her job which is ABC Studios in Manhattan not knowing where to grab a bit, I asked her which restaurant she desired to go eat at. She responded, “Somewhere simple. I want to eat something simple but good.” I remembered I once dinned at this little cozy Brazilian restaurant called Rice and Beans, because I believe however humble it may be, a meal has a definite plot to it; the intention of which is to intrigue, stimulate and satisfy. She liked the idea going there. The place is shaped like a train wagon. Looking at it from a glance one has when walking in, with tables along side of the walls, the rectangular shaped dining room seems very crowded. The décor was simple with some mirrors. A decorated shelf with wine bottles sitting about 18 to 20 inches from the ceiling made it a very cozy and friendly atmosphere. When we sat down I noticed the following; 2 tables from my right there was a lady dining by herself, next to her a group of 4 people, behind us a British couple. I am saying they were British from hearing their accent, although I can most certainly be wrong and they could have been Aussies, like my sister pointed out when she read this blog, but being that I am writing this story my assumption will remain. As I was reading the menu, I noticed how everyone was enjoying themselves. Even the lady dining alone, she had a smile on her face with every meal the waiter brought to her. Once I ordered and commence eating my meal I noticed a gentlemen walking in and reading the menu on a corner to my left. From the puzzled look he had on his face it seemed he was undecided on what he wanted to eat. Seconds later the waiter brought from the kitchen a sizzling plate with a skirt steak lying on a black iron pan. That caught the undecided gentlemen’s attention. He got up from his seat. Leaned forward to take a look of what it was. After the waiter dropped off the dish, the curious gentleman asked the waiter what the people behind me had ordered. I laughed because I noticed how a sizzling sound of a steak on a hot iron pan practically had the undecided man’s attention and right away the dish sold itself. On my right I noticed the party of 4 who were sitting next to the young lady dinning alone was paying and about to leave when the waiter dropped off one of the desserts to the very happy costumer dining by herself. As she was enjoying her sweet treat one of the gentlemen from the party of 4 started a conversation with her. They were talking about her dessert. Two complete strangers, from different walks of life, didn’t talk at all from the time I got there, now are sharing and communicating different information and all because of food. After this, the British couple sitting behind me got up and with a smile of satisfaction and thanked the waiter for everything, while strolling slowly making their way out to the door with the server behind them, they asked who the owner was. I don’t for what. I guess when you are very pleased with your meal you want to thank everyone because they just made you happy. I shared everything I noticed with Pamela. She was delighted to know how I picked up all of this, while eating my meal. I told her “I do believe that although New York City with its many inhabitants and everyone going on with their life, food posses the power of bringing people together.” Staring from families, friends, and total strangers restaurant and food catches people’s attention and sparks up curiosity. From a sizzling hot plate, to a smile of enjoyment, I believe it’s a wonderful experience, and all of this revolves around food. I hope that through my cooking I can help make a better society. I want my food to be the bridge that closes the gap on today’s advanced technological world which often tends to have the lack of basic communication. With technology advancing we tend to lose the real essence of communication. I’m proud to say that my dining experience at Rice and Beans motivated me to hopefully make a change. Chefs around the world have the satisfaction of bringing different walks of life together. And food its self breaks boundaries and explores different outcomes.

Dessert: That’s why food should be respected and appreciated it, and not let technology corrupt our family values. Don’t get me wrong. I am pro-technology, but society has come to a point where we abuse it and lacks the importance of primitive way communication. Not through text but to actually speaking face to face.Sharing and devating points. “People who are not interested in food always seem rather dry and unloving, and don’t have a real gusto for life” Julian Child.

Living with the threat of failure.

Amuse-bouche: Don’t be afraid of trying new things. “Remember amateurs build the Ark. Professionals build the Titanic”. Unknown Author.

Entrée: Lately I have had the idea of packing everything and travel. But many thoughts and worries cross my mind. But guess we can’t control our future. Doesn’t it seem that closest you get to your goal, the harder it seems to reach it?

In the summer of 2009, while working at Fire Island I met David Isaza. He was a waiter at the bistro where I was working then. One of the things that I remember most about David was his sharing of stories of how the summer before he went backpacking through Europe. He showed me pictures and many other things he did while out there. His new trip after finishing the summer at Fire Island was to go backpacking through South America. From what I last saw of him, he started in Colombia, his native country. Went to Peru, Ecuador, and Bolivia he is currently staying in Rio de Janeiro Brazil. Hearing him speak about his experiences triggered something inside of me. I mean I always had the dream of wanting to travel the world. I think is one of the most exciting and life marking experiences one can have in this short lifespan we have here on earth. Ever since I started my career in culinary arts, I have followed many chefs, their style of cooking, work and biographies. Some of who I look up to and admire are Thomas Keller, Masaharu Morimoto, Marcus Samuelsson and David Chang. One thing I noticed was that they are great because of their consistency, character, passion for food and work ethics, but also because they all studied somewhere else then the U.S. to learn different types of cuisines and cultures, and brought it to the U.S. Some perfected these styles from their native roots others from learning and working outside the U.S. Some styles are simple but great, such as David Chang. Others are elegant and detailed like Thomas Keller. I would like to follow their footsteps and hopefully leave a mark in the culinary world for future upcoming people to learn from my experiences and ideas. I believe food should be highly respected. I want to travel as much as I can to not only explore this beautiful world we live in, but to have fun while cooking. I mean it’s like killing two birds with one stone type of scenario. I would like to start in Europe. Maybe London, move to either Italy or Spain, after that travel to the Mediterranean or North Africa and finish my journey in different parts of Asia. I don’t really want to be known for a Chef who is Latin and specializes in Latin cuisine, but I want a twist. Something out of the obvious, a Chef who has vast experience in different cuisines, I feel many obstacles will come about. But also many great experiences will be lived. To work on my dream, which is to one day have my own restaurant; here not only I or my staff will have fun, but my costumers will appreciate and respect food more, just like I do every day. I believe food should be explored, one can’t be too limited to just the usual, you know you’re usual more than anyone else. I can’t respect someone who goes to a restaurant and looks at the menu with dislike or is served a dish and their first reaction is a frown and they uphold the “Eww, I don’t like that” response. Like I say to these people, eat with your mouth not with your head, savor the food and components of that dish with your palate, not with assumptions and conclusions. How can you not like something you haven’t tried? Just because it’s not what you are familiar with, doesn’t mean it’s gross or you may not like it. I say give it a shot. And after you have tried it you still don’t like it, well at least you tried it and gained knowledge on the dish or components in it. But keep in mind that every cook is entitled to have a bad day; many times we discard a particular dish just because it didn’t taste right the first time we had it. But like everything in life deserves a second change, I say, why not tried again, maybe some place else. Life it’s too short I believe. God has given us this wonderful world to explore. I know many won’t have the opportunity to travel outside their country, state, or even community. My privilege is to educate others through my cooking. Bring bits and pieces of what’s out there to a dish in front of them. That’s my satisfaction in life. To serve God and serve others, I thank God for giving me a passion and strength everyday to live my life and do what I do. I would like to share with others those blessings as well. My advice is, for you not to limit yourself to what you know. Explore and educate yourself in different things. No matter how hard it may seem. An obstacle it’s an opportunity for growth.

April showers, soup anyone?

Amuse-bouche: Today as I was making a soup I realize that life can be a soup. I know it may not make sense but as you read along I hope you can understand what I mean.

Entrée: When life hands you random ingredients, which I tend to see quite often. I have learned to make the best I can and come out with a positive outcome. Now don’t get me wrong. I am still trying to get the hang of it.

I remember when I was at this little restaurant in the south shore. One of the things I did after interviewing a cook, I would pull out what I call a mystery box and would ask them to make me a soup. I mean any experienced cook can cook you an amazing dish one time to impress someone or to get hired, but I believe it’s the small details that really count. Referring to, one big thing in a kitchen is that we have to utilize everything. Nothing goes to waste. From scraps to leftovers, it takes a creative and skillful mind to make something good out of leftovers or what some may see as unwanted materials. That’s where I find it fun. Anyways, as I was making soup today at work, I had all my ingredients lined up ready to cook them. So as I was preparing the soup I threw my chopped garlic and onions, sautéed it until translucent, (for the unknown cook, when cooking onions you want to make sure they are tender and translucent, that’s the best way one can extract the best flavor out of them) well, as I was stirring them I realized that in life there may be times that many ingredients are put in front of us. As a young person I sometimes tend to get impatient and want to be able to have the best soup without taking my time in sweating (sautéing) my onions good enough. I want to be able to start and end without really going through the process in between, to get from point A to C without going through B. That’s how I see God’s work. Going through the process is a place where the heat is cranked up or even worse stays at the same level and we feel we aren’t making any progress. But one thing is for sure. God has control of everything. And he knows when to throw all the ingredients at the right time. Just remember no matter how bad the heat may feel like or how long it’s been there. God has His hand on the thermostat. He knows how long it will take to extract the best of us.

Dessert:So my advice from personal experience is just to hang on. If not, the same process will repeat itself until the best soup is made. Now imagine if those onions would jump out of the pot and complain to me; “turn down the heat!”, “I don’t want to be bothered!” Sometimes in life we are like that with God. We say, “Why” this, “why” that. He knows what we can produce, if we don’t lay ourselves to his service then others won’t enjoy the tasteful soup God is stirring up.

Shaking it off and getting on with it.

So for quite some time I have had the idea of starting a blog. Talked to a few of friends about it. They all told me to go for it. I was feeling shady because of the thought of what would I write about? I mean all the blogs I have read are about people who have very extensive vocabulary knowledge. Something like a journalist feel to it. And they have some important stories and things to write about. But I have decided to go for it. I mean the good thing about this is that I’m not going to be aware of everyone who reads it. I being shy and all but it’s about my life and my own opinions. Everyone is entitled to an opinion and can’t be wrong about it. Writing my thoughts, ideas so on and so forth. Most of my writing will be based mostly around a couple of things which are God. Me believing in God who is my one and only savior. Food, me being a Chef and always thinking about food and all. I know many people aren’t passionate about food as I am. But anyways, that and other stuff. I was thinking how I can give my blog a twist? So I’ll utilize my knowledge of things I know. Most of my writings will start with a brief thought or idea of what I will write about. I’ll title this my Amuse-bouche. An appetizer is a small dish of what is in the menu. Amuse-bouche are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the Chef’s selection alone. Since this is my blog I will serve what I please. Then moving on to the Entrée which will be what I will share and write about. Sometimes I will throw a dessert course. No offence to any pastry chef that might read this. But desserts aren’t my thing or at least not yet. But this is how I will break down most of my blogs. Hope you guys enjoy this…… God Bless.