Today we’d like to introduce you to Wigberto Gonzalez.
Hi Wigberto, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I can say that my career in the culinary arts began as a child, I remember that from a very young age, I said that I was going to be a Chef, I was always passionate about the art of creating and learning new things in the culinary world.
When I started my 12th grade there was an open school of different universities and technical colleges to give us information, so at that time I got information about the institute where I would study once I graduated from high school, I called, I went to college and before finishing my last year I had already enrolled in the IVAEM COLLEGE culinary arts school in Caguas, Puerto Rico.
I graduated from high school in May 2007 and in August I began my culinary studies, always putting my greatest interest in learning and above all enjoying what I learned.
I was characterized by my good grades and by always wanting more and more, when I was already in my last semester I began my cooking practice at the Hotel El Conquistador in Fajardo, Puerto Rico, a unique experience and a lot of learning with chefs and cooks from many years of experience that gave me the support and were a guide so that I could learn, finish my internship and graduate with honors.
At that time, it was not easy to get a job as a cook since I had just graduated and only had a short experience of what I learned studying and in my kitchen practice.
It was not until after a year and a half that Mr. Jose Kike Monserate gave me his support, he trusts me, and he allowed me to work hand in hand with him in his restaurant El Batey. Thanks to him, I learned many new things that I applied in my career, after time my path took me to other destinations, I worked in Deli, Mexican food, and pizza restaurants.
I worked from my home selling desserts and lunches over the years, in 2015, I arrived at my last job in Puerto Rico, El Hotel Ciqala in San Juan, there I started as a cook, and thanks to the experience gained, I was given the position of kitchen supervisor; I was there until 2017 when I decided to leave everything and continue my career in another country.
In April 2017, I moved to Orlando, FL, my first jobs were not in co since my English was lousy at that time, but my desire to grow was stronger. I did my part to learn English and get ahead. In 2018, I started working at the Rosen Shingle Creek Hotel in the bakery. There I acquired much more knowledge. Still, my desire to grow has been so much. I have demanded so much that I kept looking for new experiences.
That search led me to work at Jaleo by Jose Andres at Disney Spring, Mitsukoshi Restaurant at Epcot Japan Pavilion, and on the border. When it started, the pandemic changed everything. But that did not stop me. I started selling food from home and doing catering services, it went great; I registered my business as Antojitos by Chef Gonzalez.
I spent several months working from home, but my wedding was coming up, and I needed a little more money to cover its expenses. I started my job search again in November 2020; I wanted something part-time that would not affect my lunch sales; at that time, I found a job application form at 1803 Pizza Kitchen, where they were requesting a part-time preparer, and I told myself this is what I am looking for, I remember that I applied.
The same day my boss answered me and made an appointment for the next day to interview me. I went to the interview. I was delighted, she too and when the next day I started, to summarize a bit my story with them, the days went by, my boss liked my job and offered me the full-time job and I accepted it.
As the days and months went by, I climbed position, and today I am the Chef of his restaurant, an incredible place with an incredible patron. It has been one year and three months since then. I continue with my business; now, I dedicate more to Catering services. And this does not end here because my dream is to have my restaurant, so you will continue to hear from Chef Gonzalez for a long time.
We all face challenges, but looking back would you describe it as a relatively smooth road?
At first, it was not easy at all because when I just graduated from my cooking studies, wherever I went they closed their doors to me because I had no experience. And well, here in the US at first it wasn’t easy because of the language, but nothing that someone who wants to grow can’t overcome.
Can you tell our readers more about what you do and what you think sets you apart from others?
Well, I dedicate myself to cooking, it is my greatest passion, I love what I do with my hands and what I can create. My specialty is Creole cuisine but during all these years of experience I have learned many recipes and dishes from different cultures, so I always try to surprise my guests.
I am known for my charisma and my determination that everything goes well, tasty, impressive and that what is prepared in my kitchen is to the liking of those who taste my dishes. I am demanding by myself and I like things to be done well. The proudest thing I am is of myself to see where I have come because I never gave up nor did I give up because I fight to get everything I want and if it is for my personal and professional growth even more.
What differentiates me from others is that I do not see cooking as a simple job, it is where I put all my passion, where I can show the world my talent, showing them what kind of person or cook I am through my meals and recipes.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
Well, I am a person open to new ideas, I never close myself to new things and I am always willing to help and be helped, there is never anything negative in me, I always win the hearts and trust of people, simply because of who I am.
Contact Info:
- Email: antojitosbychefgonzalez@gmail.com
- Instagram: @AntojitosByChefGonzalez
- Facebook: https://www.facebook.com/AntojitosByChefGonzalez/
- Other: https://www.facebook.com/groups/763101790899826/?ref=share
