From Monika Kunz, Senior Manager of Culinary Partnership Engagement at Zerocater:
Growing up in a Mexican American household in Los Angeles, our family always celebrated el día 16 de Septiembre. While most of my friends’ families preferred Cinco de Mayo, my mama stressed the importance of September 16th being the Día de la Independencia. This day honors the “cry of independence” that started a Mexican revolt against the Spaniards. We always enjoyed authentic Mexican food, music, and dancing on that day.
I love that we have a month to recognize the contributions of Hispanic and Latinx Americans, and honor our heritage and culture. From September 15 to October 15, we celebrate National Hispanic Heritage Month. At Zerocater, we take this month to respect the profound influence Hispanic and Latinx people have had on American cuisine. We appreciate the centuries-old traditions and recipes, passed down from generation to generation. And don’t even ask me if I can share my grandma’s Chile Relleno recipe — that’s top secret!
James Schenk, Destino
DESTINO, featuring the best Latin American cuisine in San Francisco for over 19 years!
Who or what inspired you to start cooking?
My grandmother and my mom, both are amazing Peruvian home chefs and I learned everything I know from them.
How has your family and heritage shaped your perspective and influenced your career?
The basis of Destino is Latin American cuisine with a focus on Peruvian. This has been my focus for over 20 years and I love introducing these flavors to our many guests and clients.
From your perspective, how have Hispanic/LatinX workers shaped the food industry?
Personally, they are the backbone of my business. We have had employees from almost every South and Central American country who have brought us their own experiences and flavors.
Do you feel like there have been any unique obstacles you’ve had to face as a Hispanic/LatinX chef or restaurateur?
Not really, San Francisco has always been a competitive market, so you constantly have to push yourself to be innovative with your dishes, and be a trendsetter, not a follower.
Who do you look up to in the food industry?
Francis Mallmann, Douglas Rodriguez, Gaston Acurio, to name a few. I also look up to many predominant chefs in Argentina & Peru.
Were there any resources you wish you had while trying to make it that are available for young Hispanics/LatinX’s now?
The exposure we have modern day (with ingredients, ideas, trends) is far superior to what existed 20 years ago when I started. We currently have the opportunity & capacity to learn and empower ourselves much easier than before.
What is your best piece of advice for Hispanic/LatinX women and men trying to make it in the culinary/hospitality world?
Never give up and believe in yourself!
Celebrate hispanic heritage month with Destino
Joseph Ahearne, El Porteño Empanadas
El Porteño Empanadas ~ Celebrating the food and culture of Argentina with the best empanadas in the San Francisco Bay Area.
Who or what inspired you to start cooking?
My mother, after being Miss Argentina in 1959, she and my father came to Napa from Argentina. We lived on a small farm in the Carneros area in Napa Valley where we raised cattle and Duroc pigs for sale. They were also served at the restaurant my mother owned and operated in St. Helena.
How has your family and heritage shaped your perspective and influenced what you do now?
It’ s not only the empanadas that are influenced by Argentina, but the quality as well. With vast agricultural diversity in Argentina coupled with having the time to spend cooking, quality is a given. Being raised on a family farm that supplied our small restaurant gave me a unique respect for the industry, the food chain and our customers who were like family.
Is your Hispanic/Latinx heritage reflected in your cuisine? If so how?
Yes, Argentina is the primary focus of our cuisine.
From your perspective, how have Hispanic/LatinX workers shaped the food industry?
They are the unsung heroes of the hospitality industry. They do a job in an industry that is sometimes stressful, sometimes chaotic, sometimes dangerous and almost always underpaid. And they do it with vigor and without complaint.
Do you feel like there have been any unique obstacles you’ve had to face as a Hispanic/LatinX chef or restaurateur?
No, I have to say I am blessed that I live in an area that I can find advantages of being Hispanic, can work with Hispanics and celebrate our shared community.
Who do you look up to in the food industry?
My employees, they have made me a better person both professionally and personally.
Were there any resources you wish you had while trying to make it that are available for young Hispanics/LatinX’s now? What still isn’t available for young Hispanics/LatinX’s that you’d like to be available?
Small business support to help navigate all the challenges it takes to get a business up and running in the bay area, which is getting harder and harder.
What is your best piece of advice for Hispanic/LatinX women and men trying to make it in the culinary/hospitality world?
Don’t homogenize your culture or your vision, celebrate who and what you are and what you were given. Embrace the differences, welcome people into your culture and show them what makes it special. It can be your X factor.
Rocio Burga Montero, Lima Peruvian Food
Lima Peruvian Food ~ Combining the freshest, organic, locally-sourced ingredients with fair-trade Peruvian flavors for the most authentic Peruvian experience in the San Francisco Bay Area.
Who or what inspired you to start cooking?
In the deep traditions and vast cultural diversity of Peru, Peruvian cuisine is a space where all of these differences are valued and celebrated. It’s a beautiful thing and absolutely delicious, and that’s our inspiration.
How has your family and heritage shaped your perspective and influenced what you do now?
They have shaped everything I do and who I am. It is an honor to share my culture!
Is your Hispanic/Latinx heritage reflected in your cuisine? If so how?
The flavors you find in our food are the exact flavors and aromas you find dating back centuries; from the market stalls in Lima, to the homes high in the Andes mountains, and down to the Amazonas region. I am very proud to share it.
From your perspective, how have Hispanic/LatinX workers shaped the food industry?
I have never seen a kitchen in the US that doesn’t have Hispanic workers. They are part of the foundation of the industry, an industry that wouldn’t exist without them. Also the influence and diversity of Hispanic workers have shaped the diverse type of food that we have now in the US.
Do you feel like there have been any unique obstacles you’ve had to face as a Hispanic/LatinX chef or restaurateur?
Latin American cuisine is so diverse! For example, Peruvian Food couldn’t be more different from Mexican. And within Peru, the regional differences are huge as well. Educating the public has been a challenge, but it is also an amazing opportunity.
Who do you look up to in the food industry?
Gaston Acurio is a Peruvian chef that we look up to. He has demonstrated that you can combine delicious food with promoting positive social change. That is something that is very important to us. Also, we really like the creativity of Virgilio Martínez, his restaurant “Central” in Lima has a very unique concept promoting all the Peruvian diversity!
Were there any resources you wish you had while trying to make it that are available for young Hispanics/LatinX’s now? What still isn’t available for young Hispanics/LatinX’s that you’d like to be available?
I believe we live in an amazing time right now where we have access to infinite resources. I believe the most important resource for a young Hispanic is curiosity, drive and humility.
What is your best piece of advice for Hispanic/LatinX women and men trying to make it in the culinary/hospitality world?
Stay humble! I see a lot of young talented chefs and cooks that miss a lot of opportunities to grow and learn new things because there is too much ego.
Celebrate hispanic heritage month with Lima Peruvian Food
Marcos Quezada, Patatas
Patatas ~ Spanish and Latin American Food in the San Francisco Bay Area
Who or what inspired you to start cooking?
My mother and grandmother in Chile, and my time in Barcelona, were most influential.
How has your family and heritage shaped your perspective and influenced what you do now?
In my family, love and all family gatherings were centered around food. Our best conversations and favorite moments were while we were prepping for meals, from shopping in the neighborhood farmers markets from the barrios to preparing the meal, and of course eating. My parents, sisters and extended family were good at communicating our emotions through our food.
Is your Hispanic/Latinx heritage reflected in your cuisine?
Yes. Definitely. I am from South America, Chile specifically. Its influence and flavorings are found in all the dishes I prepare. In our cuisine, you’ll find inspiration and flavors from Latin America and Spain, complemented by California influences to bring it all together.
From your perspective, how have Hispanic/LatinX workers shaped the food industry?
In my opinion, we wouldn’t have a food industry without these workers. If you go into the kitchen of many restaurants, regardless of the cuisine type, you will find Hispanic/Latin workers.
Do you feel like there have been any unique obstacles you’ve had to face as a Hispanic/LatinX chef or restaurateur?
I find that the obstacle is also our biggest opportunity, and that is showing that the Hispanic/Latin culture (and cuisine) is a diverse group made up of many different backgrounds. We’ve also faced the challenge of being a small business, especially as an immigrant. At the same time, being an immigrant, small business owner is my proudest accomplishment.
Who do you look up to in the food industry?
Anthony Bourdain: He was bold and cared about opening up our hearts and minds to new experiences. He also respected the immigrant workers in the kitchen.
Were there any resources you wish you had while trying to make it that are available for young Hispanics/LatinX’s now? What still isn’t available for young Hispanics/LatinX’s that you’d like to be available?
I was fortunate to have people around me that provided me with access to information and services for small businesses. I am still learning but I know that without these people, and my family, I would have been lost and it surely would have taken me much longer to start Patatas. There’s definitely room for opportunity when it comes to educating young Hispanics/LatinX entrepreneurs about bank loans and resources available to small businesses. Getting this information out to aspiring Hispanics/LatinX is vital to future generations.
What is your best piece of advice for Hispanic/LatinX women and men trying to make it in the culinary/hospitality world?
Be persistent, consistent and seek out help. Working alone, and expecting a quick return will only set you up for disappointment. This is a tough business and one in which it is hard to succeed. Having faith, and a little luck, also helps.
