2024
There is really something unusual about time that I noticed lately. I feel as if time passes by faster than it used to be. Here we are again, celebrating a new year and it’s the only time when most people reflect back on how they lived their lives the year prior. It sure is a surreal feeling to welcome the year, when everyone is holding a beverage of their liking, counting down to 12:00am.
As for me, I was in the kitchen during those last few seconds of 2023, trying to tame myself to not lose my temper. I didn’t even really noticed that it was 12 o’clock already, until my cooks came in the hot kitchen with their NYE hats on. I had a long ticket in front of me where all of the food had already gone out except for a tomahawk steak that my cook forgot to put on the grill. It happens, although it could have been avoided. I’ve stayed at my current job for a year now and have gone through tremendous transformation—kitchen wise.
Life has been rewarding this year. For the most part, I found myself having a great work-life balance. I’m able to sleep early (which is a must!), get to exercise and relax.
Career
2023 was a good year for me. Despite still being an emotional individual, I was able to shift my mindset for the better. I was given a chance to become an executive chef of a restaurant that I genuinely care about and it was a very rewarding blessing. In fact, I am having a “career renaissance” right now. Something happened that made me love my career again, just like back in the old days where I felt that I can be anything and aimed for the highest star in the sky to reach. It turns out that when a chef gets the chance to have full control of the menu creativity aspect, s/he flourish—well, given the fact that you’ve earned the owners’ trust and the assurance that you can deliver what you promised. It is such an amazing feeling to be appreciated by first-time clients and loyal guests. When they tell you that your food is so much better than other restaurants that claim superiority over others, it makes you persist and do better.
It wasn’t perfect, of course, I’ve had mistakes done during my tenure as the exec. I had to let go of my temper, had to let go of good people who had the potential but lacked the willingness to commit and I had to lower my ego. I probably even said some things that I should have kept to myself. You see, when you do well in your field, you become so attached to it that when you get angry and are trying to make the people at fault to realize their mistakes, to them, it feels like you’re proud or egotistic. I say no. I have worked in Michelin star restaurants, yes. My experience is Michelin, but not my ego. My work ethic is, Michelin— and that entails a lot of complication when it comes to working with people, expecting them to have the same discipline, expecting them to have the same thought process or problem solving skills. But no, in reality, we are so different from each other that we process things differently. I will not be able to get the results that I am expecting from the people that I work with, no matter what I do. They need to realize it themselves and APPLY those realizations. I can advise them and plant a seed in their head, but for it to blossom, is up to them.
What really gave me the most satisfaction is that I was able to make cooks out of my dishwashers. Food comes out wonderful and to think that my team were just dishwashers six to eight months ago, it gave me a heart warming appreciation for allowing other people to shine and express themselves. Being a chef is not about you, but is about giving people the chance to flourish.
Travel
It was a fruitful year for me, travelling wise. Prior to my European trip, my father in law and I went on a short cruise and we just really enjoyed it. You may think that it’s weird to go with my FIL alone, but we are really tight. My FIL and I have the same wavelength, especially when it comes to food, traveling and drinking. Oh I really enjoyed my time on the ship and the excursions as well.
Our Bordeaux to Donostia trip was the highlight of my 2023. It was a very rewarding trip that I will never forget. It humbled me as a chef and really opened my eyes to a trove of new realizations. I have dedicated articles regarding that trip, feel free to browse through it on the articles tab.
We are also set for our 2024 Iceland cruise that will end in London, in August. it’s going to be a 20-day trip, can’t wait.
2024 ahead
For 2024, I hope I can get what I’ve been looking for. There’s a lot of things that I want to achieve. I’ve started with having a better version of myself by going to the gym since October of 2023. I can feel the transformation in my body: I love how my energy level, I love how I look, I love how mobile I am and I feel light. Buying our first house sounds good too. Finally, owning my own restaurant that will change the course of the Miami food scene is my ultimate goal. It's about time that Miami transitions from being the “party night life” restaurant scene serving mediocre food to a true culinary destination where restaurants are chef-driven. I want a Michelin star to my name, not to brag, but to tell myself that everything was worth it.
Lastly and the most important thing, is to have peace of mind knowing that everything will be alright. That is something that money can’t buy.