The art of cooking

Having grown up in a Mexican, German and Norwegian household. All these cultures, cuisines, and flavors binding into one. Made me realize my love and passion for cooking at the age of 4. My aunt would watch me on the weekends. And we would have different ethnic nights, every Saturday. It would go from British, to Spanish, Indian, German, Thai, French, you name it. Being creative, and expressing how you feel, from your cooking, It's simply an art, and brings the joy in bringing people together. Having others react to your style, your spin on different dishes. There's no other feeling in this world. My parents would always be working, and I would make dinner, try unique recipes. With whatever we had in the fridge. Made me realize, you can do so much, with so little. Even at a young age. It's also all about seasoning and savor the flavor.

So a few years later, I started my first job in a butcher job. Learning about all cuts of meat, how to take care of it. How to marinate, soaking in a these different flavors. BBQ, oven, grill, flat top grilling, smoker. How to slice, cube, chop these cuts of pork, beef, lamb and even sometimes venison. I fell in love with the process. Eventually finding a job at a Yacht club kitchen, to expand my creativeness and explore more into cooking. For five years, behind the scenes of seafood, Italian, and Chicago style food. This passion kept growing, and exploring. Taking it to the next left, and greater heights. Watching from the kitchen, as the customers enriched with their meals in delight. Octopus, grouper, walleye, scallops, 4 different kinds of shrimp, salmon, clams, crab and lobster. They inhaled it all. At that moment, I realized my life ambition in my early 20s. To have my own business and restaurant where I can continue my creative dream.

My ex wife and I, did finical courses later on. Made a website, business cards, menus, cost control, equipment, ingredient lists, finding staff. We poured so much time and money into are dream. She being a baker and elementary school music teacher. She fell in love with sweets, as I have with meats, seafood, Mexican dishes, pastas and sauces. We combined everything in one. Getting my catering license, and coming up with Bottomless Pitt Catering. Doing everything from birthday parties, to wedding receptions, retirement parties. Everybody responding with such an open mind and gratitude. Is what makes this a dream, a passion. When people work non stop, all day. Tired and hungry. Having something to look forward to, making memories and reuniting with love ones. With good music, lots of laughs and food to please them.

After 4 years, I am still catering and cooking for many different faces and families every weekend. Not stopping until i build my customer base around my area, and saving enough for my own restaurant. Having goals from the age of four, and cooking for my family at a young age, taught me MANY lessons. To have that drive, that ambition, to crave and success. And most of all, enjoy and love your job, and contribute to the world, as best you can. Never stop, be open to all suggestions, having the patience for the ones that are helping you towards your quest. To trust your staff, your customers, and yourself. Life is too short to be frustrated and have pity conflicts, when you all have the same goal. You have bring happiness and passion to your job. Otherwise no one will take you seriously. I am so proud to be a cook, and student of cuisine. 11 years in the restaurant world, will have it's ups and downs. But no regrets and second guesses at the end of the day. People will remember that meal, a simple gesture and friendly conversations. It goes a long way to show and prove to people that you put your heart and time into making their meal. What else can you do but put 110%. Especially when they pay your bills have give you purpose.

It takes much time to master the Art of Cooking. All the setbacks, the struggles and miscommunications. But in the end, it's how you feel, and how express yourself. Traveling to different countries, learning cultures and how they prepare food. Is why I keep moving forward. People will always be hungry, and have an urge to try new things. And I will be here to guide them, and show them, my passion, my love. The fusion that I taught. And to always keep learning, to keep going. Fight for that restaurant, and dream.