After I first determined to open Acamaya in New Orleans with my sister 2022 F&W Finest New Chef Ana Castro, we had a really clear concept of what sort of restaurant homeowners we needed to be. Whereas I replicate on how we now have constructed the tradition that we now have, with all its ups and downs and errors, I additionally understand simply how fortunate we’re. 

After the adrenaline rush of signing a lease and the euphoric happiness of choosing tiles, colours, gear and a structure for the house, a little bit of actuality set in my thoughts, adopted by concern. It was a debilitating concern of being accountable not just for the livelihood of my group, but in addition for creating an surroundings the place we are able to all thrive and be comfy in. All my desires have been deeply intertwined with making a tradition inside our restaurant that mirrored two factors. First, this restaurant is our house, Ana’s and mine, but in addition our group. Second, all our jobs are equally as necessary.  

I need to admit that as quickly as I began creating techniques, writing our worker handbook, and writing a blueprint for the restaurant I felt the most important impostor syndrome I had ever felt. I used to be again in Mexico Metropolis with my household, working in my favourite metropolis on this planet, making an attempt to know the place I got here from and the place I needed to go. Fortunate for me, I took a break to dine with my siblings at Masala y Maiz. When my meal got here to an finish, the homeowners, my good pals Saqib Keval and Norma Listman, inquired concerning the progress of the restaurant. I shortly admitted my concern and reservations, which weren’t solely understood by them, but in addition humanized by them in a stage that I had by no means skilled earlier than. 

Saqib provided me to come back and work with Yami, their director of tradition, to watch, study and dive into what they do and why. This second was a pivotal flip in my profession and in my private life. 

I stayed in Mexico Metropolis for weeks, working alongside probably the most spectacular groups that I’ve ever skilled. In my time right here I discovered concerning the epistemology of communication, onboarding and offboarding group members, workouts to construct vulnerability, however most significantly that there must be a core perception on the middle of why we do what we do.  

Our restaurant’s core beliefs

At Acamaya, our core perception is the next: We invite you into our house, if you come dine with us. We welcome you into our tradition, who we’re, and our story. This consists of our group’s story of who they’re and what we study from them. 

To me, my house is at all times the place I felt essentially the most susceptible, however the restaurant in a short time become essentially the most susceptible house that I had ever created for myself. It’s the place that tells a transparent story of who I’m, the issues that I like, and the issues and people that imply essentially the most to me. 

I strongly imagine that when upholding the tradition that we now have set to create on the restaurant, it’s crucial to know that all of us see one another as invaluable members of the group, all our jobs are totally different however equally necessary. We’ve got a pool tip system which suggests everybody will get paid the identical hourly fee, and everybody splits suggestions evenly. This has created an understanding amongst our employees that all of them contribute to the expertise of our friends, from the second you stroll in and are greeted, the server who comes introduce themselves and is the principle character of your expertise, but in addition the road cook dinner who runs meals to your desk or the float server who helps out your server when they’re within the weeds. 

Management means studying to speak

To uphold the tradition that we now have set our minds to isn’t any simple process, it requires plenty of vulnerability, open communication, scheduled and unscheduled chats, late evening heated conversations and honesty. 

The fact is that I’ve made errors, I needed to discover ways to apologize, tips on how to talk in several methods, and most significantly tips on how to ask for assist. Our tradition is ever rising. Now our restaurant is about to show one 12 months outdated, and my solely want is to have these little pockets of reflection the place I get to consider the 12 months behind me — however most significantly the years forward of us.  

This work is tough. It’s emotionally demanding, bodily tiring, and stuffed with uncertainty. But it surely’s additionally probably the most human issues you are able to do to feed folks, create an area the place they really feel welcomed, and construct a group the place everybody looks like they belong. 

That’s the tradition we’re constructing at Acamaya. It’s not excellent, but it surely’s actual. And it’s ours.