We caught up with the brilliant and insightful Ruth Veras Mendez a few weeks ago and have shared our conversation below.

Ruth, appreciate you joining us today. How did you get your first job in the field that you practice in today?

I got my first job in the culinary field at Marriott Water Street, working as a food runner. At the time, I had just graduated from school and was actively looking for an opportunity to get into the kitchen. I had always known that I wanted to cook, but with no professional experience—just home cooking—I understood that I had to start wherever I could. Becoming a food runner was the closest position I could get to the kitchen, so I took it without hesitation.

Even though my role was technically front of house, I made it a point to stay as close to the kitchen as possible. I would help the expo chef whenever I could, ask questions, observe everything, and try to understand how the line operated. I didn’t want to just run food—I wanted to learn. Over time, the chefs started noticing my interest and the effort I was putting in.

A couple of months later, I was given an opportunity that changed everything. One of the chefs approached me and offered me a position on the line. I started as a garde manger line cook, working on appetizers, salads, and desserts. I still remember my first day—I was excited and nervous at the same time, but more than anything, I felt like I was exactly where I was supposed to be.

My goal at that time was simple: learn the fundamentals and understand how a professional kitchen truly operates. That job quickly turned into a real learning experience, especially during the pandemic. The pressure, the volume, and the unpredictability pushed me to grow fast. I was exposed to both à la carte service and banquets, which opened my eyes to how different styles of service function. Long prep lists, long hours, and high expectations became part of my daily routine—but over time, everything started to make sense.

What made that experience even more meaningful were the people. I built strong friendships that I still have today. My coworkers became my teachers. When I didn’t know something, they took the time to guide me, support me, and push me to improve every day. They believed in me before I fully believed in myself.

That experience opened new doors for me and connected me with chefs who continued to invest in my growth and development, giving me opportunities to refine my skills and take on more responsibility.

Today, I am working with CBK as a Chef de Cuisine, where I oversee food production, recipe development, food costing, and ordering. My role has shifted from just executing dishes to managing systems, leading a team, and ensuring consistency and quality across the operation. I now understand not only how to cook, but how to run a kitchen—how to balance creativity with cost, how to lead under pressure, and how to maintain standards at scale.

Looking back, it’s a full-circle moment. I started as someone just trying to get as close to the kitchen as possible, and now I’m leading one. The mindset has completely changed—I no longer just focus on learning for myself, but also on teaching others, building strong teams, and creating an environment where others can grow the same way I did.

If I could tell my younger self anything, it would be to trust the process and stay consistent. Every long shift, every mistake, and every challenge was part of the journey.

I’m proud of where I am today, and I know this is only the beginning. My goal is to continue growing, pushing my limits, and eventually step into even higher leadership roles within the culinary industry

Ruth, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m a chef driven by passion, discipline, and a deep respect for the craft of cooking. My journey into the culinary world didn’t start in a traditional way—I didn’t come from years of formal kitchen experience. Instead, it started with a genuine love for food and home cooking. After graduating, I was determined to get as close to the kitchen as possible, so I took a position as a food runner. That role became my gateway.

While working there, I spent as much time as I could learning from the kitchen—helping the expo line, observing the chefs, and asking questions. My work ethic and passion didn’t go unnoticed, and shortly after, I was offered the opportunity to step onto the line. I started working garde manger, handling appetizers, salads, and desserts. That moment really defined everything for me—it was where I knew I was exactly where I was meant to be.

From there, I continued to grow through hands-on experience, learning not just how to cook, but how a kitchen truly operates under pressure. One of the most impactful periods in my career was working through the pandemic, where I was exposed to high-volume service, banquets, and the complexity of feeding large groups efficiently while maintaining quality. That experience shaped my understanding of systems, leadership, and consistency at scale.

Today, I serve as a Chef de Cuisine, where I oversee food production, recipe development, food costing, ordering, and overall kitchen operations. My work is not just about creating dishes—it’s about building structure, training teams, maintaining standards, and ensuring that every plate that leaves the kitchen represents quality and intention.

What sets me apart is my combination of creativity and operational discipline. I’m not just focused on making food taste good—I focus on consistency, scalability, and execution. I understand how to take an idea and turn it into a repeatable, high-quality product, whether it’s for a plated service or a large-scale catering event. I also bring a strong sense of leadership, accountability, and attention to detail, especially when it comes to organization, cleanliness, and team performance.

Through my work, I provide elevated culinary experiences, from thoughtfully developed menus to efficient kitchen systems. I solve problems that many clients and operations face—such as inconsistency, lack of structure, poor food cost control, and disorganized kitchens. I bring clarity, systems, and standards that help kitchens run smoother and perform at a higher level.

What I’m most proud of is how far I’ve come—from having no professional kitchen experience to leading a kitchen and managing full-scale operations. It’s a testament to persistence, humility, and a constant willingness to learn. I’ve built my career by showing up every day ready to improve, and that mindset continues to drive me.

For anyone discovering my work, I want them to know that my brand is built on quality, growth, and intention. I care deeply about what I do, and I hold myself and my team to high standards. Whether it’s a dish, a menu, or a full operation, my goal is always the same: to deliver excellence, create memorable experiences, and continue evolving as a chef and leader.

Do you think you’d choose a different profession or specialty if you were starting now?

Yes—I would choose this path all over again.

I started young, and from early on I knew I wanted to be in the kitchen. That early passion gave me a strong foundation and a clear sense of direction, and it’s something that continues to drive me every day.

If anything, I would just start sooner and trust the process earlier. The kitchen gave me purpose, discipline, and a clear direction for my life. It taught me how to lead, how to stay consistent under pressure, and how to turn passion into something real and tangible.

Cooking, for me, is more than a profession—it’s how I express creativity, build systems, and create experiences for people. There’s nothing like seeing a dish come together, a team execute at a high level, or a guest truly enjoy something you created.

Putting training and knowledge aside, what else do you think really matters in terms of succeeding in your field?

Other than training and knowledge, consistency and discipline are what truly set you apart in this field. Talent might open the door, but it’s your ability to show up every day with the same focus, standards, and work ethic that builds trust, reliability, and credibility over time. In a kitchen environment, consistency isn’t optional—it’s the foundation of everything you do, from execution to leadership.

Equally important is your attitude. The ability to stay composed under pressure, adapt quickly, and remain solution-oriented makes a real difference in high-paced, unpredictable environments. How you respond to challenges directly impacts your team and the outcome of service. When you combine discipline with the right mindset, you create not only strong personal performance but also a culture of stability and excellence around you.

Contact Info:

• Instagram: Ruthveras00