An Interview With Martita Mestey
Burnout is real, take care of yourself: When you’re passionate about something, it’s easy to get caught up in it and forget to take care of yourself.
As part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Chef Manny Alvarez.
Chef Manny Alvarez is a renowned figure in the culinary world, with years of experience making him a sensation in the Palm Beach County catering market. He combines classic Spanish tastes with innovative culinary techniques, creating dishes that are both delicious and sustainable, with customers constantly raving about his delicious Paellas. His commitment to quality is evident in every dish he prepares, using only the freshest and highest-quality ingredients, and crafting a versatile and customizable catering menu. Chef Manny’s warm and pleasant manner creates a welcome atmosphere at every event, ensuring that attendees have a great experience. His legendary charcuterie table and specialty paella never fail to please. Chef Manny is the go-to person for anybody looking for a memorable culinary experience. His commitment to quality, sustainable products, and great service distinguishes him in the culinary industry. Whether you’re organizing a wedding, business event, or private party, Chef Manny is the ideal option to take any occasion to the next level and leave a memorable impression.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
Cooking has always been a passion of mine, and it all started at home, where I would whip up meals for my family and friends. As I continued to hone my skills in the kitchen, I began to realize that I could turn my passion into a profession.
One day, while cooking a meal for a family event, my wife and I started discussing the possibility of starting a business together. We were both enthusiastic about the idea of sharing our love for food with others and creating a dining experience that people would love.
We started small, offering catering services for events, and it was not long before our reputation grew. As our business continued to expand, we decided to take the next step and open our own catering company. It was an exciting time for us, and we put our heart and soul into creating a space that reflected our passion for food and hospitality.
Today, our Spanish catering business is thriving, and we have a loyal customer base that keeps coming back for our delicious food and warm hospitality. We are proud to have built a successful business around something we love doing, and we are grateful for every opportunity to share our passion for food with others.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
As a catering business, we specialize in a variety of dishes and cuisines that cater to the diverse tastes and preferences of our clients. However, our standout dish is definitely paella, a Spanish rice dish that we are particularly passionate about.
We have always been drawn to the vibrant colors, flavors, and textures of Paella, and we decided to try making it ourselves. After experimenting with different recipes and techniques, we finally found the perfect balance of ingredients and flavors.
One day, while preparing a paella for a family gathering, we received rave reviews from our guests who were amazed by how delicious it was. This encouraged us to start offering it as part of our catering business, and we decided not to look back.
Since then, we have been perfecting our paella recipe and making it a staple in our catering menu. We use only the freshest ingredients and authentic techniques to create a dish that is bursting with flavor and a true representation of Spanish cuisine. Whether it’s for a corporate event or a family celebration, we take pride in providing our clients with a unique and memorable culinary experience that showcases our passion for cooking.
Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or take away you took out of that story?
One day, we were catering an event by a beautiful lake, and we decided to cook our famous paella outdoors. As we were cooking, we noticed a commotion in the water nearby. A neighbor rushed over to warn us that there was an alligator in the lake and it seemed to be moving towards us. At first, we were hesitant to believe it, but then we saw the alligator’s head poking out of the water and approaching us.
To be safe, we immediately stopped cooking and moved to a safe spot. It was a surreal and scary experience, but thankfully, no one was hurt, and we were able to continue with the event after the alligator swam away.
Looking back, the incident taught us a valuable lesson about the importance of being aware of our surroundings and taking necessary precautions, especially when cooking in the great outdoors. As chefs, we must always prioritize safety and be prepared for unexpected situations.
Overall, this experience reminded us that even in the midst of a seemingly perfect catering event, nature can sometimes throw us a curveball. Nonetheless, we took the experience in stride, and we were grateful for the opportunity to create a unique and memorable event for our clients.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
Starting a new business is never easy, and as a catering company, we faced many challenges in the early days. One of the biggest obstacles we faced was building a solid client base.
When we first started out, we had very few clients and struggled to get people to trust us with their events. It was a very challenging time, and we often felt discouraged. However, we refused to give up on our dream and continued to work tirelessly to build our reputation.
To overcome this obstacle, we put in a lot of time and effort to improve our craft. We expanded our skills and knowledge, and we constantly experimented with new recipes and techniques to create dishes that would truly impress our clients. We also worked hard to build our brand and market ourselves effectively. We reached out to potential clients, and used social media to showcase our work and build a following.
Slowly but surely, our efforts began to pay off. Our clients were impressed by our dedication, hard work, and attention to detail, and they began to refer us to their friends and family. Over time, our client base grew, and we became known for our quality food and exceptional service.
Looking back on those early days, we are proud of how far we have come and grateful for the hard work and dedication that helped us overcome those initial challenges. It was a valuable lesson in perseverance, and we continue to apply those same principles of hard work, dedication, and pride in our work to this day.
In your experience, what is the key to creating a dish that customers are crazy about?
As a chef with years of experience in the catering industry, I have found that the key to creating a dish that customers are crazy about is to put a lot of love and passion into it.
When I say love, I mean using high-quality ingredients, paying attention to detail, and taking the time to prepare the dish with care and precision. Every dish we create has to be crafted with the client’s satisfaction in mind, and we always aim to create something that is both visually stunning and bursting with flavor.
Another key factor is understanding the client’s needs and preferences. We always take the time to consult with our clients and understand what they are looking for. This helps us create dishes that are tailored to their tastes and preferences and leaves them feeling satisfied and happy with the outcome.
Finally, creativity is crucial. Customers are always on the lookout for unique, flavorful dishes that they haven’t tried before. We love to experiment with different ingredients and cooking techniques to create something new and exciting that will leave our customers wanting more.
The key to creating a dish that customers are crazy about is a combination of love, attention to detail, understanding the client’s needs, and creativity. When all these elements are combined, the result is a dish that not only satisfies the customer’s hunger, but also leaves them with a memorable culinary experience that they’ll want to come back for.
Personally, what is the ‘perfect meal for you’?
As a chef with a passion for creating delicious dishes, I believe that the perfect meal is one that is perfectly balanced in terms of flavors, textures, and aromas. For me, a perfect meal is not just about filling the stomach, but also about creating a memorable experience for the senses.
A great meal should start with an appetizer that tantalizes the taste buds, and then progresses to the main course that should be a perfect combination of flavors, not too high or low on anything. The main course should have a balance of protein, vegetables, and carbohydrates, and should be cooked to perfection.
For example, a good wine or beverage can be essential to complete the dining experience. A well-paired wine can enhance the flavors of the meal and provide a perfect finish to a satisfying dining experience.
Finally, a perfect meal should end with a delicious dessert that complements the flavors of the meal and leaves the palate feeling refreshed and satisfied. A good dessert can create a lasting memory of the meal and leave the diner feeling content. The perfect meal for me is all about balance and harmony in terms of flavors, textures, and aromas. It’s about creating a memorable experience for the senses that leaves the diner feeling satisfied and fulfilled.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
As a chef and caterer, my inspiration for creating new and exciting dishes comes from a variety of sources. Firstly, it comes from my passion for what I do. Cooking is not just a job for me, it’s a way of life, and I continually strive to create dishes that are both visually stunning and bursting with flavor. I also find inspiration in the natural world around me. Fresh, seasonal produce inspires me to create dishes that highlight the unique flavors and textures of each ingredient. I love to experiment with new combinations of ingredients and techniques to create dishes that are truly original and exciting.
Another source of inspiration for me is my customers. Listening to their needs and preferences helps me create dishes that are tailored to their tastes, which ultimately leads to satisfied and happy clients. My inspiration for creating comes from my passion for what I do, the natural world around me, and my customers’ needs and preferences. By drawing inspiration from a variety of sources, I am able to create dishes that are not only visually stunning and bursting with flavor, but also leave a lasting impression on my clients.
Are you working on any new or exciting projects now? What impact do you think this will have?
As a catering business, we are always looking for new and exciting ways to serve our food and create a memorable experience for our clients. Currently, we are working on a project to come up with a unique and innovative way to present our dishes.
Although we have not yet reached a final decision, we are constantly brainstorming and experimenting with different ideas to create something that will truly impress our clients. We believe that this new approach will not only set us apart from other catering businesses but also enhance the overall dining experience for our customers.
We are excited about this new project and the impact they will have on our business and our clients. By staying innovative and environmentally conscious, we believe that we can continue to provide exceptional catering services while also making a positive impact on the world around us.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
As someone who has experienced the challenges and rewards of running a successful catering business, my advice to other chefs and restaurateurs is to always maintain a deep love and passion for what you do. It’s this passion that will help you overcome any obstacles and keep you motivated during difficult times.
Additionally, it’s important to be consistent with the quality of your food and service. This means paying attention to the smallest details and constantly striving to exceed your customers’ expectations. Consistency builds trust and loyalty with your clients, which, in turn, leads to a strong reputation and a successful business.
However, while it’s essential to work hard and maintain high standards, it’s also crucial to avoid burnout. Make sure to take time for yourself, delegate tasks when possible, and prioritize self-care. Burnout can lead to a decline in the quality of your work and can negatively impact your mental and physical health.
Never stop learning and growing. The culinary industry is constantly evolving, and it’s significant to stay up-to-date with the latest trends, techniques, and technologies. To thrive in the culinary industry, chefs, and restaurateurs should always work with love, maintain consistency, avoid burnout, and continue to learn and grow.
Thank you for all that. Now we are ready for the main question of the interview. What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
- Cooking with love is the secret ingredient: When I first started as a chef, I soon realized that the secret ingredient to making great food is cooking with love. One of my most memorable experiences was when I prepared a meal for a close friend who was going through a tough time. I put all my heart and soul into the dish, and my friend was so moved that he cried after the first bite.
- Consistency is key: When I started my catering business, it was difficult to build a clientele. I soon learned that one of the most important things was to maintain consistency in both the quality of the food and the service. By consistently delivering great food and excellent service, we gained the trust of our clients, and our business started to thrive.
- Innovation is necessary for growth: As a chef, it’s essential to be open to new ideas and be willing to experiment with different ingredients and techniques.
- Burnout is real, take care of yourself: When you’re passionate about something, it’s easy to get caught up in it and forget to take care of yourself.
- Success is not just about the food: As a chef, it’s easy to get caught up in the quality of the food and forget about other critical aspects of running a successful business. It’s essential to have a strong team, exceptional communication skills, and the ability to adapt to different situations. One of the most significant lessons I learned was the importance of building relationships with clients and being able to provide a personalized experience that meets their specific needs and expectations.
By focusing on cooking with love, maintaining consistency, innovating, taking care of yourself, and looking beyond just the food, you can build a successful and fulfilling career as a chef.
What’s the one dish people have to try if they visit your establishment?
As a catering business, we take pride in creating memorable culinary experiences for our clients. While we offer a variety of delicious dishes, one that stands out and is consistently requested by our clients is our premium paella, specifically the Paella Marinera VIP. This exquisite dish is a seafood lover’s dream, featuring a delectable is a fusion of Shrimps, Sea Scallops, Squid, Fish, Clams, New Zealand Green-Lipped Mussels, Prawns, Lobster Meat and savory rice as well as flavorful herbs and spices.
We prepare this dish on site at the venue to ensure that it is served at the perfect temperature and with the highest quality ingredients. Our team of skilled chefs is dedicated to providing an exceptional culinary experience that is sure to leave a lasting impression. So if you have the opportunity to try our catering services, be sure to indulge in our signature dish, the Paella Marinera VIP.
You are a person of enormous influence. If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger.
If I could inspire a movement, it would be to provide education and access to food to underprivileged children, regardless of their background or nationality. As a chef, I believe that food is a fundamental right, and no child should go hungry or suffer from malnutrition. My vision is to create a program that would not only feed children but also teach them how to grow, cook and enjoy healthy food.
I strongly believe that by empowering children with the knowledge and skills of cooking, we can create a ripple effect that could positively impact the entire community. This idea is not only about feeding children, but also about giving them hope, love, and a sense of purpose. My objective is to create a world where every child has access to healthy, nutritious food and education, no matter their circumstances. I believe that together, we can make a difference and change the world, one plate at a time.
Thank you so much for these insights. This was very inspirational!
Thank you so much for having me! I really enjoyed this interview! Readers can follow us at:
Our Website: www.PaellaUno.com
Facebook: www.facebook.com/Paella1WPB
Instagram: www.instagram.com/paellauno/
Thank you so much for these insights. This was very inspirational!
Chef Manny Alvarez of Paella Uno: 5 Things I Wish Someone Told Me Before I Became a Chef was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.