Today we’d like to introduce you to Celestina Leon.
Celestina, please share your story with us. How did you get to where you are today?
I grew up in a strict Caribbean household in which, as a young lady cooking and cleaning was the first thing you were groomed to master. I remember my first experience with food… cleaning pounds and pounds of chicken, then marinating it, and finally baking it. I was the Baked Chicken Queen, lol! After mastering that, my mother attempted to show me how to cook rice. Finally, I mastered white rice and the cooking lessons ended,
In our culture, we were only aware of very few careers. You were only considered successful if you were a lawyer, an engineer, a nurse or a doctor. So, every time someone asked me what I wanted to be, I would say, robotically “a nurse!” As I entered middle school and graduated on to high school, I remained in the Pre-Med Program. I was always a straight-A student. I HATED Science, I would receive a B and I cried for days because I was always a master in all my other subjects. By 11th grade, I passed the FCAT and I dropped out of high school, lol. I didn’t like school anymore. And, I was still subconsciously programmed.
I received my GED and enrolled in two different medical field type trade schools and dropped out of both. Fast forward, I applied for a job at the bank, passed all my tests and I was officially a banking personnel. I found out there was a school you can attend where they teach you how to cook and you become a Chef. I didn’t even know that was a real “thing.” So, I prayed about getting a job transfer closer to home and it just so happens the culinary school was down the street. I got the transfer approved, and I started Culinary School.
I completed Culinary School and knew I NEVER wanted to work in a hotel or big industrial kitchen. But, that was the norm, it seemed. I’ll never forget my first professor, he said, “if you think you’re coming here just to cook, you’ve already failed.” That stuck with me. For my externship, instead of choosing a high- end restaurant, I chose Publix Bakery. I knew how to cook, but I thought I wanted to go back for my Baking Degree, but I didn’t. I hate baking, even though I do it well. Baking is a science, and I HATE science, so, after graduation I was doing various jobs, and eventually started cooking from home and selling food.
That didn’t last, I received a phone call from my Culinary Adviser and I was working for my first Celebrity Clientele. That career field became too consuming, so I decided to test out working at a restaurant. I was the Head Chef for an open kitchen concept. People would come in just to watch me work neatly and precisely.
Restaurant owners started hearing about me and every year, I would contract myself out to a new establishment. Eventually, I decided I wanted to go into business for myself. I revisited cooking from home again, but on a totally different level. That popped off, I eventually had to stop because I was being booked for an event every weekend. Then, I decided I would choose one weekend where I do something for the public that helped pioneer my career, which birthed my Pop-Up Restaurant Concept. And, the rest is history…..
Great, 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?
It’s never a smooth road or an easy path per say. There were a lot of sacrifices along the way, (family time, personal time, zero account balances, and late payments) but they were all worth it. Nothing you go through or experience in life is a waste… if you walk away with a lesson. There’s a lesson in all your experiences. I remember making Gazpacho in Culinary School and thinking, who eats this crap (for a lack of a better word). I HATE IT! THROW THE WHOLE CONCEPT AWAY! But, I have a private client that absolutely loves it, and requests it at least once a month. Imagine, I’m getting bookings to come puree tomatoes and my hourly rate isn’t cheap. So, you see, a lot of things are beyond your understanding while it’s happening, but the glory is in the use of the lesson when it’s time to exercise the lesson that was learned from that past experience(s). I’m devoted to my career, but I’ve positioned myself in a way that allows balance. I think finding balance in your journey is the toughest, however as important as breathing as ever. You have to stay true to who you really are, or else you get lost in the sauce, lol!
Finding and creating an amazing team is just as difficult. As you grow, it’s important to have the right team players. My current team is a beast, but I’m fortunate. They’re truly a blessing, I love them.
Please tell us about Chef Tina Lee, Everything Culinary.
Chef Tina Lee, is a Private Chef that is multifaceted. I create and execute both trendsetting and classic dishes. Some of my repertoires include consulting new business owners, managing start-up company projects, catering, and executing my company’s food shows. I specialize in food, lol. I have a very personal relationship with food. When I get a hold of an ingredient, before I even process it, I think about the growers, the harvest it came from, the laborers, the purveyors, and even the clerk that checked me out. All those different components lead up to the very moment you’re serving that dish to the consumer/guests. Chef Tina Lee, Everything Culinary, specializes in making every moment special with food, no matter what it takes. We aim for a flawless finish, every single time. I’m most proud of the influence I have in my community, I see others wanting to adapt my business structure and implementing my logistics when it comes to food service. I’m most proud of the products that I serve, and my team; we get it done, not for mentions, but for our incomparable reputation. We pay attention to the entire scope of all our events/bookings. It doesn’t stop at the food, we strive for flawless customer service, and absolute satisfaction of our client and their guest’s. It’s all about the total experience, that’s what sets us apart.
Do you look back particularly fondly on any memories from childhood?
Sheesh, I’ll never forget. I never watched a lot of TV. The few times I did, I remember watching Garfield and he loved lasagna. It instantly became one of my favorite dishes. And, get this… I didn’t eat lasagna until I was in my twenties when Olive Gardens started popping up, I just knew, because Garfield loved it, I was going to love it too. And, I did.
Pricing:
- Pop- Up Restaurant Check Average $25
Cont
- Website: CHEFTINALEE.COM
- Phone: 954.440.5496
- Email: [email protected]
- Instagram: @CHEFTINALEE
- Facebook: CHEF TINA LEE
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