Ex. Chef Alexandria Infante

   Chef Alexadria Infante

     I wear several hats let it be told. Teaching as a College Professor, to a Multicultural/Interracial Romance Author in five genres with 53 titles, to a mom of five amazing children. 

      Albeit, I wear each of these titles with pride, I've always had a love for cooking. Since the age of 5 when I asked my mother and abuelita if I could help in the kitchen, cooking has been that little niche home for me no matter what I do...or where I go. 

      The first thing I ever made was Corn bread, but I laugh now as I remember I forgot to add the eggs. My mom called and said "Nena did you add the eggs?" I gasped, put her on hold, took the corn bread out of the oven, added the eggs, then put it back in the oven!

      I'm lucky to have an amazing mother, because she told me that was the best corn bread she'd ever eaten. I have no clue if it was good or not lol...but she loved it, so at that age it was all that mattered to me.

  I went on to enjoy cooking on a semi-professional level, and worked for a variety of places, however, I still felt that I could do even better. 

   In 1995 I graduated from Le Cord on Bleu Culinary Institute...and thus began my professional career.

   I opted to take a staffing job in 2001 with Culinary Staffing of America, and I can honestly say that it was the most amazing career move I could have made; and I give them a shout out on the regular for what they help to create.

   From Wolf Gang Puck...to Warner Bros...to Paramount Studios...to 20th Century Fox...to the Golden Globe Awards...to the Oscars...to the Shrine Theater...Culinary Staffing helped shape me to become the Chef I am today.

   I have had the pleasure and good fortune because of my culinary skills to work for some of the greats...and in this business it is all about who you know...and what you can create.

   However, having a love for food and cooking can take you only so far. For budding Chef's out there looking to break into the business, if I were to give any advice...it would be 

                                             "Never be too "Proud" to take directions," 

   I have had the amazing opportunity to work with some very talented individuals. My intern Ex. Chef Robert Cervantes "Bobby C" from the Lot Studios was a super bad chef, on like Ninja level and he taught me a vast majority of what I know. However, I checked my ego at the door; which is where I would tell culinary graduates to place it as well.

   Equally, my advice to female chefs is to hold your own, never allow anyone to make you feel inferior because of your sex!

   My favorite quote is from the amazing Margret Thatcher; and it not only applies to the kitchen and your career as a Chef, but in Life in general:

              "No one has the power to make you feel inferior...unless first you give it to them,"

                              Always do you...no matter what others try to make you out to be...