Beyond the Plate: Honoring Roots, Passion, and Purpose in the Kitchen

Cooking has always been more than a skill or career path for me, it’s a passion, a creative outlet, and a deep connection to my roots. From a young age, I discovered that food was a powerful medium for expression, with endless possibilities in flavors, textures, and presentation. When I step into the kitchen, I feel a sense of freedom and purpose, with each dish like a canvas where I can craft something unique. One of my earliest and most cherished memories is cooking alongside my father. He taught me not only the techniques but also the importance of love, dedication, and sharing in preparing food for others. Those moments with him ignited my passion for food, setting me on a journey to become a chef and carry forward a legacy of connection through food.

Attending the Culinary Institute of America was a pivotal step in transforming this passion into a professional path. Earning my bachelor’s degree in Food Business Management provided me not only with culinary expertise but also with the business acumen to navigate the restaurant industry. The program challenged me to think beyond the kitchen, giving me the skills to manage a restaurant and realize my vision for creating memorable dining experiences. One of my favorite experiences from college was the time I spent in Napa, California, learning about the farm-to-table movement. Being surrounded by the vineyards and farms, meeting farmers, and seeing their dedication gave me a profound respect for the journey of each ingredient. This experience deepened my connection to food and inspired me to incorporate sustainable, farm-to-table practices into my culinary philosophy, honoring the land and the people behind each ingredient.

My Mexican heritage is at the heart of my culinary inspiration and creativity. Growing up surrounded by vibrant flavors, rich spices, and the colorful traditions of Mexican cuisine, I learned that food is more than sustenance. it’s a celebration of culture and community. These traditions taught me that food can tell a story, evoke emotion, and create connections. My heritage continues to influence my cooking, and I’m passionate about sharing its depth and beauty in ways that honor the culture while also exploring new interpretations. Incorporating these traditions into my dishes allows me to bring part of my identity to the table, blending the past with the future of food.

Ultimately, my vision is to be a restauranteur who pushes the boundaries of the dining experience and challenges how people perceive food. I want to create spaces where each meal offers a fresh perspective and sparks curiosity, inviting diners to see food as an art form, a story, and an experience. Through my work as a chef and future restauranteur, I aim to change the way people connect with food, transforming each meal into a memorable journey that reflects my passion, my roots, and my commitment to honoring both tradition and innovation in the culinary world.

-David DeGroat

Sous Chef

My Journey to the Kitchen: From Dish Duty to Culinary Dreams

I was only 13 when I started working with my dad, spending weekends and summers helping out however I could. Back then, my main duties were simple: washing dishes at the local Knights of Columbus and giving him a hand with pig roasts for graduation parties. I loved the energy of those gatherings, seeing everyone enjoy the food we had prepared, and I began to understand the real magic that comes with sharing a meal.

When my dad launched his meal prep company, I became more involved, learning the ins and outs of planning and preparation on a new scale. It wasn’t always glamorous work, but I could tell that food and service held a special place for me. However, I still wasn’t quite sure where my career path would lead.

After high school, I enrolled at Ithaca College to pursue medical sales. The field seemed stable and had potential, but I quickly realized that it wasn’t my calling. I wanted something hands-on and creative, something that made people happy. So, I pivoted and enrolled in the Culinary Institute of America—a decision that changed my life.

At the CIA, my world opened up. The rigorous training and the people I met solidified my love for cooking. I was fortunate enough to land a role at Eleven Madison Park in New York City, a three Michelin-starred restaurant. Working there was intense but deeply rewarding, as I honed my skills and discovered my passion for delivering exceptional culinary experiences. The attention to detail and artistry required there shaped my approach to food.

Then COVID-19 struck, shifting plans for so many of us. I moved to California and worked in Menlo Park at a Michelin Guide restaurant, expanding my experience even further. Despite the amazing opportunities on the West Coast, I felt a pull to return home. At the beginning of 2023, I moved back to Rochester to dive back into the family business. With everything I’ve learned along the way, I’m focused on elevating our catering company, bringing in new techniques, and ensuring every meal we serve is an experience our clients will never forget.

-Antonio DeLeo

Sundays in the Kitchen: Cooking, Family, and the Labor of Love

I’ve been cooking for as long as I can remember. My first memory is helping my mother roll meatballs for our Sunday afternoon feast, my grandparents, aunts, uncles, cousins, and neighborhood friends would all come over and enjoy the pasta- old word “all day sauce” that my mother would start cooking saturday morning for sunday feast. She always started the sauce by browning the pork, sausage, and meatballs in the sauce pot, then adding garlic. The smells were and still are intoxicating. We would have antipasto first- then pasta, meatballs, sausage, hard boiled eggs, salad, italian bread and finish with something sweet, cookies, fruit or something like that.

The intoxicating aroma to this day makes me think of love, family tradition. The conversations at the table, everyone talks over each other because their voice had to be heard. I swear they were fixing all the worlds problems. Those sundays, my mother taught me cooking was a labor of love- the meal brought us together - it was the catalyst for so much love- I knew I wanted to do that for people.

-Chef Jason