Today we’d like to introduce you to Jose Valines

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Quick story about where I got to where I am today… Well, My earliest memory of cooking or being in the infectious environment that the kitchen is would be in one of my family visits to my mother’s aunts house. Watching all these GREAT Aunts, Sisters, Tia’s, Abuelas prepare Tostones, sorulltos, Pasteles, Arcapurrias, etc…(you get the picture) I am very fortunate to have parents who always pushed and conquered the tough times while giving us a great upbringing. Really showing us that anything is possible.

This has allowed me to take on challenges an excel in my craft of Culinary Arts. From working in the best restaurant Augusto in Puerto Rico during High School to The Culinary Institute of America in Hyde Park. Time in, NYC, Miami, Puerto Rico, Vermont. As well as some other culinary adventures.

Currently the Executive Chef for Eurest/Compass at Northrop Grumman in Melbourne, FL.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
No where near a smooth road. More like a dirt road in the country where you need to pay attention and try not to hit the holes and drive through the mud going up hill.

Some of the struggles would be finding that family work life balance while trying to teach my children that anything is possible.

The only other real challenge would be trying to work in the industry that I was raised in that has a broken brigade now.

Appreciate you sharing that. What else should we know about what you do?
Currently not really on the creative spectrum but constantly challenging my culinary skills on every level. I can’t really talk about what I really do. I do specialize in putting out the best food possible and teaching/sharing as much culinary knowledge to everyone I work with.

I am most proud of the Children;s Cook book that I am almost done with.

My passion, drive, non-stop, keep practicing drive to be better in the culinary world on all levels is probably what sets me apart. The energy that is transferred through the food whether it be a dinner for two or a event for 5000.. Culinary Ninja

Can you talk to us about how you think about risk?
I have taken many risks in my career and do not regret any of them. I think they are necessary for an individual to grow personally, professionally and in many other ways. Without risk, there is no reward.

The biggest risk I have taken was moving away from my son to focus on a career which is unforgiving, not appreciated so he can be raised in the best possible way.

Mission Accomplished. He is an outstanding young man focused, determined, intelligent and amazing father already.

Contact Info:

• Instagram: ChefJmv
• Facebook: Jose Valines

Image Credits
Jose Manuel Valines