by Gianina Gomez, December 2, 2019

Although I started this year with one of the most profound saddest experiences one can have, I can’t stop saying I made it! Oh, yes, I did. And now you can call me Chef Gia!

I lost my mother this year, I can’t stop mentioning it, and therefore I can’t stop dedicating this blog to her.  I lost part of me and my essence.  I owe much of what I am to my mother and her inspiration, her passion, and dedication in what she loved to do: cooking. She cooked like the Gods and with no recipes or books, but from the heart.  She has left in my memory and soul a deep mark that I will only honor trying to replicate her flavors and aromas with which she fed our home every day.

A long time ago, when I opened my first cooking book, I didn’t feel afraid of cooking, I felt confident, and many of the things written in the book were so familiar to me.  I realized then that somehow, I knew how to cook.  My cooking learning began a long time before that day.  Helping my mother (and sometimes my grandmother) in the kitchen was my real first school.  While assisting them in multiple tasks like unleafing basil or spinach or peeling peas, I was silently learning so much more than that. I was learning to set up a kitchen, to cook, to be organized, and to multitask, essential skills of a professional Chef.  While watching them prepare Chard Tarts, Pomodoro sauces, Ceviches, Frijoles con Seco, and Peruvian Causas, among other delicacies; I learned to unselfishly cook with love and for everyone else except for me.  I learned to cook to please others and never to be tired enough to prepare another plate.  I learned to challenge myself and to better my dishes every day just for the pleasure of bringing bliss to diners.    Love and passion are the key and secrets in every kitchen, regardless of whether it is domestic or professional.

While my studies at Kendall College, all the instructors I had, they did nothing more than reinforce differently those essential skills that every Chef must master to be successful: mise en place is the essence of an organized and successful kitchen. Manage your time and always be prepared to correct mistakes and look for immediate solutions without blaming others.  Multitasking can save you a lot of time and especially money. Always have your knife sharpened.  Be consistent with your work, and always push yourself to get better results. Respect your kitchen, your food, your colleagues or employees, and your environment, but especially respect your customers. Never forget that cooking is about passion.

It has been two great years at Kendall, running from here to there, with ups and downs, joys and sorrows but especially with a continuous learning process.  I can’t be anything than grateful to God, my family, friends, instructors, and all the people surrounding me willing to help me and support me every day and especially encouraging me to continue and not to give up in spite of my sadness. I am also thankful to the KCT – Kendall College Trust Scholarship Program for helping me to pursue my dreams.