I grew up in a farm town with a cornfield in my backyard. When I was younger, I tried to cook field corn, not knowing it was not meant for consumption. My parents are from the south side of Chicago, and my mom’s southern cooking inspired me to learn how to cook.
Even though my mom didn’t let me cook in the kitchen, I watched and learned from her. I also watched cooking shows and tried to replicate the dishes. I always had a garden and learned the importance of fresh ingredients and sustainability in high school agriculture classes.
After excelling in sports, I realized that everyone needs to eat, leading me to pursue a career in cooking. Despite initial skepticism from my dad, I attended culinary school and fell in love with the art of cooking. I faced rejection from many restaurants before landing a job at Xoco, which eventually led me to work at Frontera Grill with Rick Bayless.
Working at Frontera Grill allowed me to showcase my skills and creativity. During the pandemic, I took on new roles, including assisting with a YouTube channel and becoming the youngest sous-chef at Frontera Grill at 24. My day starts early, preparing for service and overseeing the production kitchen.
Outside of work, I tend to my balcony garden with a variety of plants and herbs. While I don’t cook Mexican food at home due to a family rule, I feel fulfilled in my career as a sous-chef. Despite the challenges I faced, I believe that I have found my place in the culinary world.
This article was originally featured in the 2024 edition of the People Issue, showcasing personal stories from individuals in the community.
