Today we’d like to introduce you to TinaMarie Nieves.
Hi TinaMarie, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
I started Culinary back in high school in 2001 in NY. My high school offered College courses and credits with a program called Boces. I initially chose this course because it seemed like the easiest, with the highest amount of credits per semester, plus it was a free meal. It was far from easy. I finished my course and completely ran away from the field because at the time I couldn’t take criticism. I took up Culinary again when I turned about 23 and never turned away again. I worked in hotels, chain restaurants, mom-and-pop restaurants, Rv catering trucks, museums, stadiums, private schools, and hospitals. Eventually, I listened to 1 of my aunts, who has been telling me for years to open up a food truck.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
It hasn’t been smooth and still isn’t. I think as a business owner/entrepreneur, there is always that fear of failure or not making enough money to survive. I also think it’s extremely hard for a food truck owner in Orlando because there seems to be an abundance of food trucks (not all good), so it does make it hard for a chef in the business.
Thanks – so, what else should our readers know about your work and what you’re currently focused on?
I am mostly known for my variety of tacos and empanadas (in NY, we would call them Pastellitos), but as some of my customers are learning, I’m an all-around Chef. I can do other cuisines such as my Sundried Tomato Pasta with Bechamel. I am most proud that I am able to provide a selection of dishes, including meats that my customers love, and I don’t eat meat. I have been a pescatarian for almost 11 years. I think this is what sets me apart from others. Most dishes that include meat are seasoned with love and eye calculation of how I remember things are supposed to taste and what spices go best with selected meats. In my dishes, I like to incorporate flavors from different cultures to create flavors that bring out the best in each other.
What do you like and dislike about the city?
What I like best about Orlando is it seems to be a very food-driven community, which is great for a Chef. Most people are willing to venture out of the box and try things they normally wouldn’t. Well, as far as my least favorite thing…way too many food trucks.
Contact Info:
- Instagram: Buen_ProvechoGood_Eats
- Facebook: Buen_ProvechoGood_Eats
