WHAT IS YOUR FAVORITE BREAKFAST?
For me, it’s definitely coffee…any kind of coffee that is hot, alongside a nice and toasted slice of sourdough!
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
Flour tortillas! My family is from a part of Mexico that loves eating the northern style of tortillas and I have personally been trying to perfect them at home!
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
I wish I could play the piano or learn how to put on makeup really well. I wish I had friends who could successfully teach me haha!
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
Yes definitely! I thought I wanted to go into journalism when I was a kid. As I was growing up, I interviewed many people in the industry and later on decided to start cooking I guess.
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
Two things…I love any type of chocolate sauce like chocolate ganache as well as chocolate croissants.
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
Ravioli, or any type of dried Italian pasta. My family and I love making pasta for meals, but I really prefer ones that are fresh. Sometimes well even go to the lengths of making our own pasta dough and using that in spaghetti perhaps, or ravioli filled with either sweet things such as pumpkin or savoury ingredients such as cheese or meat!
IS THERE A FOOD YOU DISLIKE USING WHILE COOKING/BAKING, OR DON’T LIKE EATING?
This is going to sound very weird but I would have to say pickled pig feet. I have met many people who LOVE the taste of it, but honestly, the cartilage part just doesn’t do it for me…
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
I have learned so much from family members throughout my journey of cooking but I also greatly look up to.
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
I mean, to be honest, I don’t see much of a difference. I do advocate for femininity, but down to the line, each kitchen is different. Every chef has a different lifestyle and a different way of laying down orders. Interestingly enough, one of the worst experiences I had in my career was under a female chef! I think I lasted about two days in that hell-hole. I don’t really like to think of that time as a negative as it really helped me to see what kind of environment I like to be surrounded by. I am typically a very happy and social person. Though it took a lot of time, I eventually found a kitchen of my dreams and is the one I run today!
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAINT INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
Honestly, I think what’s most important is to look to people who you can assist in any way shape or form. I believe that now is the time we truly see who our friends and neighbours really are. Family is a huge part of my life and I know I’ve been trying to buy groceries and take care of those who I saw needed it. I think that right now the best thing anyone could do is respect those older than us and do anything they can to help, whether that’s buying groceries or doing other chores to not only promote their health but ours as well!
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I mean with COVID-19 I have had a lot on my plate. I have been trying to think of new ways I can improve my restaurant and make it a place where people feel safe to come and grab some food. My staff and I have been working hard to provide food for the nurses and doctors who are working extremely hard in hospitals to provide aid to those who need it most right now, as well as nursing homes for the elderly. As I said before, I feel that taking care of those older than us at a time like this is crucial and I feel it’s what everyone else should be attempting to do as well. I’ve also taken it upon myself to figure out some new recipes and try new things. While I feel that wasting ingredients on new recipes might not be the best use of money right now, I also feel it’s important to try new things to benefit my restaurant. Every time my staff and I go to the farmers market, we make sure to wear a lot of protective gear and give 100% of our money directly to the farmers as they are ones who truly need it. We will try to open a little cafe soon where people can come for a little while but honestly, that’s still up in the air.
RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA Oakland, CA, USA Cosecha Cafe address: 907 Washington St, Oakland, CA 94607 website: http://www.cosechacafe.com/ e-mail: [email protected] phone number: 510-452-5900 instagram: https://www.instagram.com/cosechacafe/