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Celebrating the Hispanic Culture’s Impact on the Restaurant Industry

September 15, 2019

Original content c/o: National Restaurant Association

For Hispanic Heritage Month, National Restaurant Association is profiling several Hispanic industry standouts who have enriched the way food is prepared and restaurants are run.

The richness of our industry comes from the richness of the cultures that make it up.

As National Hispanic Heritage Month begins, the Association connected with several of our industry professionals — board members, celebrities and entrepreneurs — who were raised in Hispanic cultures and who have enriched the way food is prepared and how restaurants are run in the U.S.

Hispanics have made and continue to make a huge impact on how the restaurant industry does business. In fact, according to the most recent U.S. Census Bureau statistics:

  • One quarter of the restaurant industry workforce is Hispanic, serving in various roles from entry-level to management to ownership
  • Restaurants employ more Hispanic managers than any other industry
  • One-fifth of restaurant managers and supervisors are Hispanic
  • Nearly one in four chefs is Hispanic.

This year, the professionals we’re profiling include celebrity chefs Aaron Sanchez and Lorena Garcia; independent restaurateurs, such as Xavier Teixido; and chain executives Enrique Silva of Checkers & Rally’s and Martha Tomas Flynn of Dunkin’ Brands. All have at least two things in common: they are dedicated to the success of the restaurant industry and they are committed to celebrating and advancing the influence of the Hispanic culture on America and its restaurants.

Leer los cuentos …

Enrique Silva, CEO and president
Checkers & Rally’s Restaurants
Tampa, FL

What was your first job in the restaurant and hospitality industry?

My family owned and operated restaurants in Cuba before I was born, but, unfortunately, they had to flee and leave all of that behind. In the United States, we opened and operated a pharmacy, where the entire family worked seven days a week. That is where I learned to love business. Although my family had restaurants in Cuba, my first restaurant job was when I joined Burger King in 1993.

How is the restaurant industry enriched by the Hispanic heritage?

One of the wonderful things about the restaurant industry is that it is huge and accessible to all who want to work. Hispanics are one of many immigrant populations that have benefitted from the bountiful opportunities this industry provides, from training and employment to entrepreneurial and ownership opportunities. I feel like I am living the American Dream. I would not be where I am today without this wonderful industry. Of course, along the way, I also see the benefits that Hispanics bring, from an incredibly strong work ethic and powerful entrepreneurial energy to a warm, family culture and Latin flavor profile that, of course, helps enrich our menus.

What advice would you give to the next generation seeking successful careers in our industry?

Jump in with both ffeet! Don't be shy. This industry is very accessible and welcoming. You don't need a master plan about where you expect to end up. You can just jump in and start working and learning and making money from day oneWork hard and work your way up and you'll find your way to exciting opportunities and a successful career.

 

Aaron Sanchezaward-winning chef, TV personality and cookbook author, and co-owner, Johnny Sanchez restaurant New Orleans, LA

What was your first job in the restaurant industry?

My first job was at Zarela’smy mom’s restaurant in the city [New York restaurateur Zarela Martinez]. I washed dishes, cooked and even ran coat-check. She wanted me to experience all facets of the restaurant business. I learned how to do the humble parts of the job and it was a great learning experience, interacting with all the guests.

How is the restaurant industry enriched by the Hispanic heritage?

Hispanic Heritage Month is a special time of year. All the Latin cultures of the world come together to celebrate their unique yet intertwined lineage and traditions. My family is from Mexico, and our culture and heritage are so important to me. They have had a huge impact on my life. It is so important for me to honor Latin culture and traditions. I find that as I get older, I am reverting to simpler foods and doing things the way my mom and grandmother taught me, but it is also important to make the food your own.

What advice would you give to the next generation seeking successful careers in our industry?

My mother gave me the best advice. She said, 'Don’t waste your talent, follow your passion and constantly work at becoming better. I also think one of the best things you can do is find mentors, people you look up to that you can learn from. I have had many mentors in my career, like Chef Paul Prudhomme in New Orleans and Chef Jonathan Waxman in New York. They helped guide me over the years and taught me so many invaluable lessons.

 

Lorena Garcia, celebrity chef, cookbook author
Miami, FL

What was your first job in the restaurant and hospitality industry?

I worked at different restaurants for free to see what it took to be a chef, but my first real job was at the Grand Bay Hotel while still in culinary school. I worked with Pascal Oudin, who came to this country from France. He was one of my mentors. I worked at the hotel 14, sometimes 16 hours a day, prepping food – peeling potatoes and cutting mushrooms. I worked everything from the line to banquets. You need to expose yourself to all of that to know your style, practice your technique and become unique in what you do.

How is the restaurant industry enriched by the Hispanic heritage?

You'd be amazed at how many flavors from the Latin culture are represented around the world. From Asia to Europe and America, you can see them. I think Latin cuisine should be part of the curriculum at culinary schools so all students can have a better understanding of it. The food I create represents Latin America [as a whole]. We're one culture, and I want every single Latino represented in my cooking. The United States has been so open to the many different cuisines, flavors and ingredients we represent. I love that it has adopted the Latino culture as part of its own.

What advice would you give to the next generation seeking successful careers in our industry?

Today I share my knowledge and experience with the new generation so they know what it takes to start a culinary career of business. They need to be prepared. Just going to culinary school or starting a food truck is not going to do it. They need to understand the concept behind it. You never know who is going to ask a question that will test your knowledge.

 

Martha Tomas Flynn, senior director, Global Franchise Services Dunkin’ Brands
West Palm Beach, FL

What was your first job in the restaurant and hospitality industry?

Wow....that was long ago. I was the catering secretary at the Deerfield/Boca Raton Hilton. Then, a long gap to becoming senior attorney at RSI, Burger King's purchasing co-op.

How is the restaurant industry enriched by the Hispanic heritage?

Hispanic heritage adds a whole lot of "flavor" to our industry from the literal flavors of Cuban, Mexican and Spanish cuisine that have infiltrated menus everywhere to delivering genuine warmth and real hospitality in what could otherwise be a simple transaction. Add to that the incredible depth and passion of immigrants who left or fled their home countries. They developed deep roots here as entrepreneurs and hardworking families. Second, third and fourth generation Americans now form a significant part of the U.S. restaurant and hospitality consumer populations and workforce.

What advice would you give to the next generation seeking successful careers in our industry?

There is a famous Arthur Ashe quote I heard recently: "Start where you are. Use what you have. Do what you can.” Our industry provides opportunities to enter at every level, and to learn and grow through every level of development. Just start where you are.

 

Xavier Teixido, president, Harry’s Hospitality Group
Wilmington, DE

What was your first job in the restaurant and hospitality industry?

I was a line cook in the clubhouse of the Brandywine Raceway. It was a way to pay for my education, and the chef there became one of my mentors.

How does the Hispanic heritage enrich our industry?

I believe we are very family and community oriented, with a long history of helping each other to get through difficult stretches in life. This supporrtive nature carries through into our work as team-oriented employees and leaders.

What advice would you give to the next generation seeking successful careers in our industry?

Learn something new every day and explore advancement opportunities as they arise. Always celebrate your cultural heritage, but also work hard to be an integral part of the larger community around you.

Celebrate Hispanic Heritage Month, Sept. 15 to Oct. 15.