Rescue Meals Vision
My desire to become a private chef takes me back to my childhood when I enjoyed playing with my sister’s toy kitchen and making “fake” food for my family to eat from my make-believe restaurant. I had so much fun watching my abuela (nana) cook delicious meals for the family and people in the neighborhood. She always allowed me to watch her and then eventually help with the cooking. I reflect on the days of watching my mom and her twin sister stay up for days prepping food and cooking for a family feast for the holidays.
Madre (mom) would prepare traditional Spanish dishes for her students and colleagues for a culinary cultural experience of Cuban cuisine. She wanted people to be exposed to a variety of cooking along with food from the West Indies, Bahamas and Cuba. My father also played a role in my joy of cooking. He taught my mother how to make southern soul food and he made the best “daddy-burgers’ that my sister and I loved so much! He actually was a great cook specializing in making fresh juices. We picked the fruit from our yard an he would make the most delicious fresh fruit drinks.
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