Today we’d like to introduce you to Jorge Abarca.
Jorge, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I grew up in Houston, but I truly got my start and my passion for food from my Grandmother. The years I spent in Mexico with her taught me the basics and cornerstones of good cooking. We would go to the market together and she would haggle for every kilo of fruit, vegetable or protein we needed for that week. Through this process, I learned the importance of fresh ingredients.
Years passed and so did my Grandmother, even though she is gone now, every advice and lesson she taught me are still with me. So as the years went by and took me in other directions, I still kept that same passion for good food everywhere I went, even if it was just at home, entertaining guests or just cooking for my family. I eventually found my way back to the kitchen after “failure” in other areas of the service industry, which in retrospect were just really “bridges” to somewhere else, something better.
I became Kitchen Manager within 2 short months of being put in the kitchen without prior true experience. Within 6 months I was creating recipes for the small Mexican Restaurant I was working for and driving both customers visit and sales up. I wanted to continue learning and pushing my self so I decided to make the move back to Houston after living in Louisiana for the past 12 years.
Thankfully I had a good friend who set me up in a very trendy Mexican Restaurant in Downtown Houston as a line cook. My “work” was lauded so much by one customer that he asked to meet the guy who had been prepping and cooking his enchiladas every visit. This customer was the Executive Chef at Sambuca Houston, who offered me a job on the spot. Not a very smooth transition from the traditional fare of Tex Mex to the world of fine dining but I was up to the challenge and willing to learn.
Within a year I was the new Sous Chef to join the team. I had a great run in Sambuca, which further helped me to focus on my craft and also gave me the opportunity to branch out and network. After Sambuca, I was able to land the 3rd Sous Chef position at Bryan Caswell’s REEF. Under the tutelage of great Chefs like Caswell himself and Ryan Lachaine, I took my craft to a level I never thought possible. These formative years with this team, cemented my love and passion for food.
The truth about this industry is that it is really taxing on a personal life. I loved this but I also loved my family, the time spent with them was more important to me than anything else. So after a few years, I decided I could do this on my own time, there can be balance. I can still do what I love and be there for my family. This was the idea behind Dinner Bell Services.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No, it has not been a smooth road at all. “Failure, the greatest teacher is…” YODA. I had to struggle with a lot of failures to get to where I am today. I had to be demoted from a cozy front of the house management position to a loud, hectic line cook job, to find my true calling. Very long hours, crazy work weeks, time away from your loved ones.
Dinner Bell Services – what should we know? What do you guys do best? What sets you apart from the competition?
Dinner Bell Services offers personal chef services to fit any need. Our main focus is to offer “5-star restaurant” quality without you having to leave your home. Dinner Parties, Wine Tastings, Rehearsal Dinners, etc.
We also offer meal prep weekly plans based on any dietary guidelines you may be following. I have a very eclectic and modern take on cuisine. I like bold flavors, new textures. We try to focus on the individuality of each customer. Every person has a story they want to tell, I help them achieve that through good food.
What moment in your career do you look back most fondly on?
By far landing the Sous Chef position at REEF.
Contact Info:
- Website: http://jiaba81.wixsite.com/dinnerbellservices
- Phone: 7139796459
- Email: jiaba31@gmail.com
- Instagram: https://www.instagram.com/dinnerbellservices/
- Facebook: https://www.facebook.com/dinnerbellservices
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