Today we’d like to introduce you to Cindymarie Roman.
Hi Cindymarie, so excited to have you with us today. What can you tell us about your story?
My journey as a chef honestly hasn’t been a straight line at all. It’s been a lot of growth, failure, self-reflection, and coming back to the passion that was always there.
I first got introduced to the culinary world through a non-profit organization called Cathedral Kitchen. At the time, I was young, excited, and honestly just grateful for the opportunity. One of the people who had the biggest impact on me early on was the late Chef Johnathan Jernigan. He didn’t just teach me culinary techniques, he helped me realize I had real potential in this industry. He planted that initial seed and pushed me to believe I could actually build a future in food.
When I first entered the industry professionally, though, I wasn’t ready.
I loved food, but I lacked discipline, maturity, and consistency. I stepped into kitchens excited, but once the pressure and reality of the industry hit me, I slipped into old habits. I complained, lost motivation, cut corners, and stopped applying the lessons I had learned. I could feel myself drifting away from the Chef and person I wanted to become.
For a while, I was stuck in that cycle. And then life humbled me.
By 2025, I had a six-month-old daughter, unfinished dreams, and this overwhelming feeling that I wasn’t living up to my potential. I looked at myself not just as a chef, but as a mother and a person, and realized I had to take accountability for where my life was heading.
That was a turning point for me.
I realized passion alone isn’t enough in this industry. Talent alone isn’t enough. You need discipline, humility, professionalism, and the willingness to keep learning.
So I went back to where it all started. I went back home to Cathedral Kitchen. But this time I came back different. I wasn’t there just for opportunity or connections. I came back because I genuinely wanted to grow and refine myself in this industry.
That’s also when I began learning under the amazing Chef Naimah Rutling aka Chef Nai, who became another major influence in my journey. Watching a strong black woman lead the kitchen while balancing so many roles in her life inspired me deeply. She showed me what motherhood, strength, leadership, and professionalism could look like in this industry, especially as a woman who is a minority like me.
What makes my culinary style and perspective unique now is that I cook from a place of identity and storytelling. I’m Puerto Rican, and I love taking traditional flavors and techniques and transforming them into creative, modern concepts. Food for me is emotional, it connects culture, love, creativity, and community.
I also specialize in Garde Manger, I love to create unique jaw dropping fruit displays and taking it to the next level that no one has seen before.
But beyond the food itself, my story is really about growth.
I’ve learned that becoming a Chef isn’t just about mastering technique. It’s about teamwork & developing character. Learning accountability. Learning resilience. Learning how to keep showing up even when others continue to doubt you.
And I think that’s what makes me proudest of my journey. Not that it was perfect, but that I never give up. I always keep coming back to it.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No, it definitely hasn’t been a smooth road. From living out of my car and going to culinary school, to becoming a mother unexpectedly while trying to prove myself in an industry that doesn’t really accommodate mothers, you’re either all in or out.
Another big struggle for me is trying to build an empire from nothing but the love of people & food. Trying to navigate financial literacy, and what is actually going to make my business prosper into something generational has been hard but I won’t give up until I figure it out!
As an aspiring Chef, I’ve always cooked from passion, not for money, so learning how to value my work and grow a real business is very challenging. But those struggles are teaching me resilience, determination, and I know it’s helping shape me into the Chef and businesswoman I know I can be. I still have a lot to learn food and business-wise. I’m always looking for mentors and advice to help me become better, inside the kitchen and in life! I’m ALWAYS a student first!!
As you know, we’re big fans of Mami’s Kitchen. For our readers who might not be as familiar what can you tell them about the brand?
My business is called Mami’s Kitchen. It’s an ode to the women in my family that showed me the love of food. Food brought my family together every night and at every special occasion. The women that came before me deserved to be recognized for the skills, talent, and love for food that they passed down to me. I always remember as a little girl everyone telling my grandma, mother, and father that they needed to open their own restaurant and they always thought it would be great. But unfortunately, it always felt like it was unattainable. That is, until I became old enough to get into the game. I won’t give up. I WILL make this generational dream a reality. No matter how long it takes.
I specialize in curating luxurious, highly intricate, personalized fruit displays that transform food into visual art. My work is known for being bold, eye-catching, and creatively designed to leave a lasting impression at events. I focus on unique presentation, detailed carving techniques, elevated styling, and interactive displays that create a true “wow” factor for guests. I love pushing beyond traditional catering aesthetics to create pieces that feel immersive, elegant, and unforgettable.
My cooking style is similar I love to reimagine traditional Puerto Rican dishes in ways that feel both nostalgic and innovative! Honoring tradition while offering something fresh, unexpected, and visually memorable.
I offer catering services as well, private dinners and much more! If you want it, I can make it happen! Although I specialize in Puerto Rican cuisine, Ive cooked for many other cultures as well, I love pushing myself to recreate those flavors your culture knows and love!
You can find my work @mamis_kitchenllc
on Instagram
I feel as though my unique style as a Chef is what sets me apart from all the others!
What I’m most proud of is my ability to keep going despite setbacks. My journey taught me that success in culinary isn’t just about talent, it’s about resilience, adaptability, and the willingness to continue learning.
I want my work to tell a story, create connection, and inspire others who may feel like they’ve lost direction to realize to never give uo and they can always start again.
I would love your readers to know about the non-profit Culinary Training Program Cathedral Kitchen in Camden, NJ. It provides FREE 15 week hands-on culinary course, food safety manager certification, job readiness training, and personal support services to help students overcome challenges and stay on track. Graduates also receive job placement assistance to help them transition into stable employment.
The program uses food as a pathway to opportunity, giving people the skills, support, and confidence to rebuild their lives and move toward long-term stability and independence.
Any advice for finding a mentor or networking in general?
Finding a mentor was the BEST thing I could do for the character development of myself as a Chef and as a person. My first mentor was the late and great Chef Jonathan Jernigan through Cathedral Kitchen. When my time was up with him and I was ready to move into something else, he introduced me to Food Network star “Big Daddy” aka Chef Aaron McCargo. Both of these inspirational and impactful people played a pivotal role in my growth as a person and as a Chef. I’m forever grateful for their mentorship, love and friendship!
After I came back to Cathedral Kitchen, I met Chef Naimah Rutling. The first mentor I had that was a woman, a mom, and a force to be reckoned with. Under her mentorship, I learned patience, teamwork, discipline, self care, resilience, and leadership. Chef Nai truly changed my perspective about my culinary path and has inspired me to keep learning and giving back to others through food. Finding a great mentor can provide guidance, real-life experience, and opportunities that help chefs grow both personally and professionally. It’s something I highly recommend anyone to do. In this industry or not.
My advice is to always keep your eyes open for someone that inspires you, someone you look up to in all aspects of personal, and professional. Find someone that is older than you and has experience and wisdom in the field or area you want to grow in. Find a mentor, then be an absolute sponge, literally soak up all the experiences, wisdom, advice, and opportunities. Ask a million and one questions and put your head down and LEARN! In this culinary industry, you are forever a student, no matter how much experience you have under your belt. Even if you think you know how to cut an onion, someone may teach you a faster way you would’ve never thought of!!
Contact Info:
- Instagram: https://www.instagram.com/mamis_kitchenllc
- Facebook: https://www.facebook.com/share/1UDtCSo81W/
- TikTok: https://www.tiktok.com/@cindyroman
