The trajectory of one Chef Finding the space where your talent connects with a community can be a game-changer. In New York, this dynamic leads the way for those seeking opportunities to grow from the ground up. This is what happens with a Salvadoran chef Ricardo Cardonawhich turned a humble beginning into a sustained rise.
His journey took him to kitchens where requirements determine every movement. There he strengthened, among other things, culinary identity influenced by Latin American flavors and constant learning. He is currently recognized by public figures and sports teams who appreciate his style.
This is the story of a man who made persistence his greatest tool and who turned the restaurant industry into a possible version of the so-called “American dream“.
How Ricardo Cardona realized the “American Dream” from the kitchens of New York
The story of Ricardo Cardona summarizes a structure characterized by work, self-taught training and opportunities that he knew how to take advantage of. As reported ABC7is an acclaimed chef in the Tri-State area, having worked in high-profile restaurants with a strong Latino presence. It was too Celebrity chef and des Yankees from New York, a role that brought him closer to one of the most important teams in the country.
Cardona described his connection to cooking as a natural impulse. “When I talk about food, my eyes open,” he said. He recalled starting at age 14 as a dishwasher in an East Village restaurant, where he helped the cooks until they encouraged him to learn more. “You always end up helping the chefs, and when they see you’re doing well, they say, ‘You should come and find out more‘” he remarked.
This commitment led him to this Ritz Carltonwhere a chef gave him the first decisive chance. ABC7 He emphasized that given the lack of resources Cardona learned from books he borrowed from CIA chefs. “There were no cell phones or internet back then. We’re talking about 1986. I borrowed textbooks from the CIA chefs and read a dictionary, read a dictionary, etc.,” he recalls.
This process allowed him to establish himself in a luxury restaurant in Manhattan, where he once again demonstrated his mettle under pressure. From there, he became a pioneer of Nuevo Latino cuisine, traveling the world as a consultant and developing his own catering service.
His relationships with high-profile personalities shape his professional life. “I’ve been with Mark Anthony for 19 years,” Cardona said. He also recalled the surprise he felt upon assuming his role with the Yankees: “It is something very important. I wasn’t aware of that because in my country there isn’t much baseball, it’s more like football. I thought, ‘Oh my God, the Yankees!'”
In his daily life, he continues to bring Latin preparations to the people he serves. “When I bring them arepas and empanadas, they say, ‘My God!'” he said.
Cardona’s history continues to be marked by the desire to pass on knowledge to new generations. Accordingly ABC7now projects write a book to convey your experience. “I want to leave my legacy and show people what it’s like for an immigrant to be successful. “If you do something you love, it’s not a job.”
His next chapter, guided by this legacy, is based on a simple belief: cooking changed his life and also allowed him to inspire those who see the United States as a space in which to build their own direction.
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