We’re excited to introduce you to the always interesting and insightful Joseph Andrade . We hope you’ll enjoy our conversation with Joseph below.

Joseph , thanks for taking the time to share your stories with us today Can you talk to us about how you learned to do what you do?

I pretty much had a knack for this at a very young age , when my parents were sick I always made them breakfast in bed, or a simple chicken broth from scratch. Back then it was Julia childs on the TV, and I was just fathomed of the dishes she would make and I try to imitate it.

At the age of 16 I could fabricate an entire piglet, make traditional sauces and make minor dishes . In high school they had a culinary program from there I learned basic cooking methods and knife techniques and also there was Iron chef (Japanese version) on Food network at the time

Professionally started at the age of 20 when I graduated from culinary school at that time it was called Florida culinary institute . My mentor chef Traci Mcilwain gave me the foundation to really excel to excellence in the field.

To speed up the learning process is literally impossible especially in hospitality industry. Cause everything is repetition, practice to make it perfect, within time & management is when you can really excel in my craft. To young readers all I can say is patience. Don’t rush it. I have this sauce I make and with the allowed time to make it it’s beautiful, silky and elegant, but if you rush the sauce it will be lumpy, glossy and not really season well so like I said before don’t rush .

Skills that are always essential is the optimum to learn more sometimes that requires to get to work early, study by reading a book and really get hands on training. Some sous chefs don’t have the patience with some beginners, but if they show an appetite for work and passion the sous chef will make sure they learn the necessity that’s crucial for success later down the road.

Back in my day we didn’t have access to the Internet on say my phone so I can look up a recipe or learn some new techniques, back then it was either on TV that you had to wait for hours until that program came on to record it. And sometimes an arrogant chef. Who instead teaches the new generation, holds back alot of information for us to advance in our ranks.

Joseph , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My name is chef Joseph Andrade my passion is culinary and basically that’s really it haha, ummm this would be my 23 year in this industry, but truthfully I’ve been cooking all my life. I got in semi professional when I landed my 1st job as a dishwasher/prep seriously at that time I didn’t know the ropes to that it was boring, but I stuck thru it and eventually was promoted to work on the kitchen line. From there I learned the basic Fundamentals of how to be a line cook.

Years later of course from learning everything from different chefs I landed a sous chef job in south beach at a prestige steakhouse called Red steakhouse , where here I have a little room to be super creative. It’s a great job to learn more about the business aspect . Here I make family meals, and work at helping to cutting costs , running the line as an expeditor and helping around where needed. Butchery is important years before I worked at a restaurant called bourbon street now this was located in New York where here I learned how to clean meats & fish very crucial to know down my path. Every job I get I have to make sure I get the chefs eye. Thru speed a repetitive hunger for knowledge. And of course creativity. And days when I’m off I do private chef gigs as well that’s a whole entire entity on its own here your the boss and you are responsible for creativity beyond measure, cost & pricing and of course prepping and cooking my clients food.

What I provide is straight forward delicious food that is always consistent and people wanting more of it. Just the other day I made a Hamachi crudo with hauncaina a yellow pepper sauce from Peru, yuzu truffle vinaigrette, charred scallions & blueberry jam, orange segment and micro cilantro, a tongue twister for sure, but at the end of the day that dish deserves an award and it deserves to be eaten by everyone.

I can’t say there are many more chefs out there like me. I’m really one of a kind. I have that ability to make stuff up,and taste phenomenal, but not quick sometimes it takes me hours to come up for a recipe that would set apart me from everyone else.

I’m proud that I made it this far, now I’m on another journey this time searching to be either a James beard foundation winner or Michelin guide winner or both , but that would be the pinnacle to my career. I want everyone of my fans & followers that you can reach me on Instagram @chefjosephandrade and see what new adventures or dishes are coming up. I promise it will be very versatile with a pinch of panache & umami

: Is there a particular goal or mission driving your creative journey?

I mean everyday there is a goal to become better. I couldn’t tell you how many times I put a dish together and mathematically it’s off by a percentage for example the sauce I make needs to be 100% accurate it has to have the perfect amount of salt, spices, acidity, sweetness the slight percentage it could be off can ruin the dish. That’s why it’s important to be super accurate and consistent everyday at my workplace.

The mission is always expected to give the utmost service, recommendations & food to anyone walking thru the door. That’s what’s really important in the industry. A bad service to any patron can be bad same thing goes with bad service

How did you build your audience on social media?

In the beginning I took pictures of my food and I still do. Later on I started a 1 minute segment called #chefsdayoffcontinues which consist of myself sometimes someone joining me eating and critique on various cuisine type dishes some are worth mentioning most of the time , others just fall flat. I never lie to get an advantage over something when a bad dish comes my way in other words I try to help or fix that problem. Whether they listen or not that’s totally up to them, and just have fun with it. I show that I’m with the times, I show that I have a comic side , but when it comes down to it I am very serious on what I do.

Only advice I have to say is choose what you do & say correctly . Once you post something it’s out there, people nowadays will smash you if you do content incorrectly or insult them in a way so do everything with a pinch of salt. Be creative by all means just now got to go down the list on what’s offensive or not.

Contact Info:

• Instagram: @Chefjosephandrade
• Facebook: Creamink
• Twitter: @Chefjosephandra
• Youtube: Chef Joseph Andrade #chefsdayoffcontinues