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.