Cooking has always been more than just a daily routine for me; it’s a way to create, connect, and share something truly special with others. There’s something incredibly satisfying about transforming simple ingredients into a dish that brings joy to those around you. It’s like painting, but your canvas is a plate and your palette consists of flavors, textures, and aromas.
I’ve always had a deep-seated love for creating things. From a young age, whether it was crafting a piece of art or whipping up a new recipe, the process of creation has been a source of fulfillment. Cooking, in particular, feels like the perfect blend of creativity and practicality. Not only do you get to experiment with different combinations and techniques, but you also get to share the fruits of your labor with friends and family.
One of the most unforgettable experiences that truly deepened my love for cooking was my time in Guatemala. Every visit is a reminder of how amazing food can be when it’s fresh and grown with care. In Guatemala, farm-to-table isn’t just a trendy phrase; it’s a way of life. The vibrant fruits and vegetables, freshly picked from the earth, have a flavor that’s hard to replicate anywhere else. There’s something magical about preparing a meal with ingredients that were in the ground just hours before. The freshness of the produce, combined with traditional cooking methods, results in dishes that are bursting with flavor. It’s a reminder of the importance of quality ingredients and the simple joys of cooking from scratch.
Working in kitchens for over a decade has also shaped my relationship with food. The fast-paced environment is something I’ve come to thrive in. Every shift is a new challenge, requiring quick thinking, problem-solving, and a dash of creativity. There’s no time to dwell on mistakes; you have to adapt and keep moving. But that’s part of the thrill—the pressure pushes you to be better, to find innovative solutions, and to continuously improve your skills.
For many years, though, my relationship with food was complicated by achalasia, a condition that made it difficult for me to fully enjoy eating. It wasn’t until after my POEM procedure that I felt like I could truly savor all the flavors that cooking has to offer. Post-surgery, it’s as if a whole new world of tastes and textures has opened up to me, and I’m making up for lost time by diving headfirst into culinary exploration.
Lately, I’ve been experimenting with recipes that fuse Central American and North American cooking. It’s a bit like Tex-Mex but with a stronger emphasis on farm-to-table principles and the idea that anyone can make these dishes. I love the challenge of blending the rich, earthy flavors of Central America with the comforting, hearty elements of North American cuisine. The result is something familiar yet fresh, accessible yet exciting.
Cooking, for me, is more than just making food. It’s about creating experiences, connecting with culture and community, and embracing the joy of sharing something you’ve crafted with care. It’s a passion that I’m grateful to have in my life and one that I’ll continue to nurture and explore.
