Chef Kelvin Fernandez is set to open his first restaurant, Blend on the Water, in New York City this September after becoming one of the city's youngest executive chefs at the age of 22. The CIA grad said rookie chefs must be willing to learn from everyone around them in order to grow.
"I’ve learned how to peel shrimp faster from my dishwasher; my sous teach me their family recipes," he said. "If you have an open mind and are able to learn from everyone around you, you’ll find yourself inspired every day."

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