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.