Today we’d like to introduce you to Federico Rodriguez.
Hi Federico, we’d love for you to start by introducing yourself.
My story in the culinary industry began… I was working at an auto part center and noticed that making $7 per hour I wasn’t going anywhere.
I decided to look into programs that won’t take too long and that it will open the doors to a career. I landed at Le Cordon Bleu, and once I graduated, I found my first job at a Hotel in Downtown Miami, it was a great first learning experience, but I was hungry to go higher.
With a kid on its way, I began to search for the next position up and the story repeats, learning as much as I can get my hands on, digesting every single piece of information, and learning from those Chefs that I was able to work with. That drive and push brought me to where I am now.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It is never a smooth road, long days, no rest, tears cried along the way, holidays missed and special occasions, birthdays, all lost for the search of a higher position and a better life.
Companies that did not value a good worker, mean Chefs along the way, you have those that push you for better and others that don’t want to show you how to get where they are at. The Chef’s life is not easy, lots of sacrifices, burns & cuts along the way which make you stronger in the end.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I do operate my own business which is called DGR (Damm Good Food) and I also work for a company as a Chef. I love BBQs but really specialize in anything food related, from private events to a romantic meal for two. You tell me what your need is, and am sure I will make it happen.
I am very proud of how far I got in 13 years in the industry, I have proven people wrong, I have fallen, and got back up again, never letting anyone pull me down, and kept pushing when I saw no opening on the other side. I am driven and with passion, but more than passion is the commitment to the craft.
The craft of making people smile with food, food is so important in our life, food brings people together, and any celebration is surrounded by food. That is what sets me apart.
Is there any advice you’d like to share with our readers who might just be starting out?
Be strong, the culinary industry has changed dramatically since the pandemic, be passionate and immerse yourself in the craft. Be different, but mostly be smart.
You are going to experience many bumps, and many obstacles that will probably slow you down, like I said, always get up and resume where you left off, the kitchen is not a career, it is a way of life, and you need to be committed and strong.
Contact Info:
- Instagram: @Chef.federico
- Linkedin: www.linkedin.com/in/federico-Rodriguez-8a40b9104
