Today we’d like to introduce you to Juan Hernández.
Hi Juan, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
We are 2 Venezuelan cooks, Juan Hernandez and Miguel Pena.
Bandidos was originally born as a food truck in the middle of the 2020 pandemic. We started in Westchester at a gas station, and we operated there for a year and a half.
We were presented with the opportunity to move to a local, we began to remodel ourselves in January 2022 and finally, in April it was ready.
We open on May 5, without any type of advertising, without a sign on the outside; we simply open the doors.
Our purpose is to achieve a fresh taqueria, respecting the Mexican flavors and adapting them a bit to our Caribbean roots.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
It is never a quiet road; otherwise, it would be very boring.
I think that more than difficult it has been challenging; we kept our jobs at all times; the time and budget I think has been the biggest challenge
As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
I have been a cook since I was 14 years old; today, I am 34. I grew up in a family restaurant and decided that this is what I wanted for my professional life.
I studied at CEGA, a cooking school in Caracas. I did internships in several of the best restaurants in the world. Martin Berasategui (Spain), Central (Lima), H Sasson (Bogota).
I developed a catering company in Caracas, Food Factory Ccs.
I was head chef at the MORENO CARACAS restaurant.
I am currently executive chef at Bocas Group; I manage several restaurants in Miami and Orlando.
My greatest pride will always be my family, my wife, and my children.
I would think that what sets me apart is discipline and perseverance.
Can you talk to us about how you think about risk?
I think I am a risk-taker.
I think the 2 biggest risks I’ve taken lately were, first, moving from my country and starting again from scratch.
The second was precisely leaving my main source of income, working in restaurants in the midst of a pandemic, and taking the risk of setting up a food truck.
I see risks as opportunities, obviously, none of the decisions were rushed; I take a lot of forecasts, I think the important thing is to understand the positive and negative consequences before taking the risk.
Contact Info:
- Website: https://www.bandidostaqueria.com
- Instagram: https://www.instagram.com/losbandidostaqueria/?igshid=YTY2NzY3YTc%3D
Image Credits
Vayalo Productions
Lalo Hernàndez
