How I Went from Hating the Kitchen to Thriving as a CommisChef: A Real Culinary Story

Is there only one step from hate to love? Perhaps that’s exactly what happened to me in the kitchen. I’ve hated the kitchen all my life; from childhood, I never wanted to connect with it. All my experiences in the kitchen were linked to disaster, effort, and mess. Like everyone else, I had to wash the dishes every day, but for me, it was especially the large pots I hated washing they were heavier than me. My mother, with great patience, always sent me to wash them.

I recall some mornings when I didn’t even want to get up and go through the kitchen. I always asked myself: “Does this ever end? Do I have to wash the kitchen, cook, and clean the grease every single day?” For me, the kitchen was chaos, a daily effort that never seemed to stop. Have you ever been at home and felt like you never finish cleaning? When I think about it, I wish I were a millionaire so I could delegate all these household chores. But at the same time, I wonder: what made me hate the kitchen? Why do we as a society despise the kitchen and see cooking and housework as stagnation or tasks to be outsourced? Why do we flee from a space that, if you look at it differently, is the cradle of creativity, health, and family? Why has society changed so much that chores we find exhausting now, like cooking and cleaning, brought families closer during the 2020 lockdown? What connection is there between household tasks, cooking healthy food, and the idea of personal progress? Are we living in a society that distances us further from home cooking, pushing us towards pre-prepared meals? Why do urban planners design 15-minute cities and gated communities that seem inclusive but actually isolate families and sever ties with the kitchen? Is this the new modernity of today’s society?

All these questions are crucial because, as I will share through this blog and with the help of digital technology, ever since I humbly began my cooking journey, I discovered a social behavioural shift. The kitchen became my passion and helped me understand much more about the culture I live in than I could have imagined.

My native language is Spanish, but I believe technology can empower us as a commischefs, those passionate about cooking to learn, improve our culinary skills, and progress in this competitive food world. This project is not about becoming a culinary master; it’s about showing how something I once hated became the key to survival. As a foreigner working internationally, I felt useful and connected, despite language barriers, by delivering professional kitchen services many chefs dream of providing.

I made a personal decision to transform something essential to life into a source of happiness to see the blessed kitchen as a space of joy and turn it into one of my hobbies