How did your career in the culinary world begin?
My culinary career started out by accident. I was never passionate about cooking until I took an elective class in High School, while trying to take extra credit classes to get into college. I had a cool teacher that made cooking and learning how to execute recipes fun and exciting. She inspired me to learn more about food and the culinary world, and I ended up ditching my original college plans and started working in a kitchen at the age of 20.
Tell us about your first chef/owner venture with your Mexican-American restaurant, Hellbender!
It’s only been 5 months since we opened Hellbender, but it feels like a lifetime and a true dream come true. I met my partners while doing pop-ups around New York. A year later they approached me with an offer to partner up. It’s been a wild ride to say that least. There are so many conversations, so much coordinating, and so much decision making I never thought I would have to do. Overall, it’s been a great learning experience both personally and professionally.
What’s your favorite part about the New York culinary community?
It’s not hard to be part of the culinary community here, regardless of what cuisine you are most interested in. New York is such a competitive place that it’s easy to feel like you need to stop and catch your breath sometimes. But you’re not alone! Everyone in this industry understands the hardships and challenges that come with cooking professionally and it’s easy to bond with one another. I wish everyone in this career the best- and I think most other people do as well.
How did your time at iconic restaurants like Spago, Momofuku Ko and Xilonen influence the menu at Hellbender?
Every experience I’ve had working in all these different places has taught me something about myself. My earlier years in cooking have helped me build endurance, and I’ve often asked myself. “How bad do I really want this?” and “What am I willing to do to move across the country?.” Although that sounds a little dramatic, it's real. My first Chef de Cuisine title at Xilonen put a lot of pressure on me to figure out how I want to express myself, and most importantly how to manage a team. Fast forward to now at Hellbender, I feel a lot more comfortable building a team and having the knowledge to know what I need from everyone to come together for a special collaboration. Although I don’t have all the answers, the menu at Hellbender is a combination of technique, knowledge, and experiences in all my previous jobs mixed in with the parts of my culture I’ve come closer to.
Do you have a favorite item on the menu right now?
My favorite item on the menu is the Shrimp Cocktail. It’s a classic Mexican shrimp cocktail with a cold, savory, spicy clamato broth, combined with shrimp and pico de gallo. Ours is topped with avocado and served with two tostadas. I have one every day!
Follow along:
@yaraherrerayara
@hellbendernyc
www.hellbendernyc.com