Today we’d like to introduce you to Ashley Villanueva.
Ashley, we appreciate you taking the time to share your story with us today. Where does your story begin?
I was born in San Antonio, Texas. As a kid, I always found myself watching my family members cook or would help in the kitchen. Looking back, I had many different influences in the culinary field whether it was home cooking or culinary programs. The biggest influence being my brother who was in our high school culinary program would always come home and show me whatever it was that they learned that day. When I finally got to high school, I told myself I wouldn’t go into that field…until I got to my junior year. My nutrition class did a mystery basket challenge and I used what I had learned to actually win 1st place. After that, I realized that cooking was something I was good at and I wanted to make a career out of it. Later in the school year, my teacher had informed me that there was a mystery basket challenge that was held at Escoffier and she wanted me on her team. I agreed and competed out of the 30 teams we placed 16th. Which honestly not being that bad for us being the only nutrition class. I remember walking into that kitchen and all I could think was, “Wow, I want to study here.” Being in that environment felt natural almost like I belonged there.
Although I didn’t walk out with a trophy, I did leave with the idea that I belong in a kitchen. May of that year, my brother passed away and that honestly fueled my dream to be a great chef not just for me but for him. My senior year, I joined the culinary program and decided that I was going to apply for culinary schools. Escoffier was the first school to accept me and that is where I chose to go. When I finally got to culinary school, I was extremely nervous but I remembered I wasn’t doing this just for me. While in school, I was able to explore more and learn not only how to do something but why we would do that the way we do. Of course, I made some amazing friends who helped encourage me to be more creative and think outside of the box. I graduated from escoffier in 2020 and since I started there back in 2018, I’ve done everything from Mexican street food to butchering and charcuterie to Detroit style pizza to modern Mexican (or as I say fancy Mexican food). Over the years, I’ve definitely noticed my skills improve and at this point, I just want to continue learning and perfecting skills as well as focus on different plating techniques.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Definitely not a smooth road working in kitchens is tough work at one point it did take a lot out of me and my mental health. Thankfully I have a loving girlfriend and supportive family who understood and stepped up when I just couldn’t be at that job any longer. Also throughout my time, I’m slowing realizing what I’m truly worth as well as the boundaries that I set for myself.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
As of right now, I am a chef at a mordern Mexican restaurant here in Austin. I specialize mainly Mexican cuisine for now. I am most known for my willingness to learn/try almost anything. I am most proud of myself and some recipes that I am currently developing. One thing that sets me apart from others is my endless hunger to learn and explore.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Genuinely off topic but the podcast that I listen to religiously is called “and that’s why we drink” it is a paranormal true crime podcast. That is my go to if I am stressed from work or just need a laugh that’s what I go to. Cooking-wise, there is a book called the flavor matrix that I have been into lately which is almost like a bible of ingredients and how they well they pair with other ingredients. If you are new to cooking or want to expand your flavor combinations, I HIGHLY recommend that book.
Contact Info:
- Instagram: @chef_ashley19
