Today we’d like to introduce you to Daniel Cedeno.
Daniel, please share your story with us. How did you get to where you are today?
I learned how to cook as a child by watching my family members in the kitchen, and as I grew a little older it gave me a sense of independence which I enjoyed. Not only did I not depend on anyone to cook my food, but I was also able to impress people throughout my life with this skill I was developing. Although my curiosity and passion for the kitchen was always there, I still hadn’t realized it as a career option. After getting my high school diploma at age 16, I spent my time trying to make money any way possible, my very first job was at a Wendy’s as a cook, but after that I ventured off into just about every field that didn’t require too much experience to start. I’ve been in customer service, retail, lawn care, maintenance, delivery, construction, etc., I even sold a little pot. At the age of 20 I decided to go to film school at Full Sail University in Winter Park, FL. I got my Bachelors Degree there in Science of Film, and then opened my Production Company, A.K.A. Media.
We did a lot of music videos and interviews along with commercials and promos, ext. It was a fun time for me, and when I think back to it, through all this time and experiences I was always finding reasons and ways to host and cook for people. I remember while owning A.K.A. Media I would throw huge house parties, with live music and food, just to say we did. I moved back to South Florida at the age of 23 and tried to keep operating the production company but I was distracted by a job I got at Club Med as a cook, but I was lucky enough to get a position in a smaller kitchen than their main kitchen working next to a Chef that was patient enough to teach me a little. It was there that I learned all the basics and terminology of the culinary world and I haven’t looked back since. After I learned what I could at Club Med, I went off to cook at some corporate restaurants, which I didn’t like as much because of the lack of creative control.
I then found myself a job as the kitchen manager of a small mom and pops restaurant in downtown Stuart, FL. I started to explore my palette a bit more here and put my creativity to practice. I was able to listen to my music in the kitchen and play around with recipes and I started to realize that I can make a career out of this and be happy.
After a while at the small restaurant, I decided it was time to go somewhere bigger and busier and I found an ad for a job fair at Spoto’s Oyster Bar, so I went and got the job on the spot. This was another restaurant I spent a lot of time at and made a lot of good memories with friends that I’ll have for life. I learned how a truly busy restaurant operates and continued to practice and expand my culinary capabilities. It was actually at Spoto’s Oyster Bar that I met Chef Bruno who was from France, was the one to take me under his wing and teach me a lot of his techniques.
After a few years at Spoto’s I was on a mission for more money so I left for a position at a hotel restaurant which was fun, but I ended up getting a call from Chef Bruno after he also left Spoto’s to come work for him at a Private Marina in North Palm Beach. I was super excited and accepted to position right away. Here I was, surrounded by a culinary team that competed with mine, so it was perfect for me to learn new techniques and excel my skill level. It was here that I met another Chef that would teach me a lot too, that was Chef Elvis. He was a Chef that didn’t like short cuts, so I learned a lot about traditional recipes and patience from him as well. This was also a super fun time in my life, I was learning a lot and surrounded by people of similar goals making each other better cooks. I never intended to leave this place, but after being at this Private Marina for a couple years, I got an offer to be a Sous Chef at a restaurant called Cornerstone Bistro, it was an open kitchen that focused on steaks and seafood. I took the opportunity and although it was a promotion and more pay for me I realized it was it mistake because this restaurant didn’t give me the creative control that I was craving but I went with it, and enjoyed the team I was working with so I finished off the season there and then looked for another place to cook. I found a Chef de Cuisine position at a little European restaurant by the beach.
They wanted to change their menu when I started so that was my first accomplishment there, I designed and rolled out a completely new menu for the restaurant, and it was a success.
The next task I would tackle here was the budget, I was able to bring food costs down which the owners were very appreciative of. I was very appreciative because they gave me full creative control of the kitchen and menu. I really threw myself into it too.
I would wake up and go there right away then stay till close and then a little later planning for the next day, etc. I was loving it and happy with the opportunity, but after a conversation with my sister, I decided it was time to take all the years of experience and knowledge I’ve gained to work for myself. So I did just that, I started Home Is Where The Chef Is, a private chef service that provides a truly tailored dining experience. I’m really proud of my skills and to directly affect someone the way I do with this business is amazing. I put a lot of work into my food and when my clients tell me how much they enjoyed their meal, well that the goal, that’s what keeps bringing me into the kitchen along with new experiences and cuisines, I love learning something new and sharing it with my clients. During this off season I was actually contacted by the private marina I was working for in the past to offer me a position as their Sous Chef, so I took it because of the love I have for cooking. So currently I have 2 places of employment, but they let me have any days I need off for my business, and things seem to be working well for now, we’ll see what the season brings us.
Has it been a smooth road?
Nothing worth having is ever going to be easy or a smooth road. Getting here was a matter of determination and a little luck. You have to want it and have the right people around you to get ahead in the culinary world, and it’s not always like that. So, you have to continuously be looking for something new, a new drive.
It’s not difficult to know what you’re looking for, but you have to get to it, that’s the goal. So you have times that things aren’t exactly in sync but that also teaches you how important those components are. Trying to get noticed is definitely a huge struggle, especially when you are not exactly a common service, but we’re here and not going anywhere.
So, as you know, we’re impressed with Home Is Where The Chef Is – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We are a Private Chef service, that provides a truly tailored dining experience in the comfort of your home, or vacation rental, or pretty much anywhere you have a kitchen at your disposal. I am the owner and Chef of Home Is Where The Chef Is, and am the one creating the menu and cooking for you, and we don’t stop there, we also come with a waitstaff that is focused only on you and your guests. Chef Daniel will speak with you about what type of cuisine your desiring and come up with a meal designed specifically for you. Chef will go shopping for the ingredients for your meal, and bring them to your home to get started in the kitchen, while the waitstaff sets your table and creates a great ambiance for you to dine in. Before you know it your dining on some of the best food you’ve ever had and enjoying yourself in your own home.
We’re very proud of the service we’re able to provide for people celebrating birthdays, anniversaries, or about to be engaged. You won’t find another Chef like myself, I have a passion for not only the food I make but the happiness it brings people and the moments in life they celebrate. I am way more than a Chef, I am a host and an understanding human being that loves to share his skills and knowledge
Let’s touch on your thoughts about our city – what do you like the most and least?
I love the beach, I hate the traffic.
Contact Info:
- Website: homeiswherethechefis.com
- Phone: 561-727-0676
- Email: chefdan@homeiswherethechefis.com
- Instagram: instagram.com/homeiswherethechefis
- Facebook: facebook.com/homeiswherethechefis
Image Credit:
Rachel Mosely
Getting in touch: VoyageMIA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
