Chef Hugo Campos, Out of The Kitchen
- Name: Hugo Campos
- Philabundance Job Title: Chef Instructor, Philabundance Community Kitchen
- Where were you born? I was born in El Salvador, but moved to a suburb of Los Angeles when I was three years old.
- Are you fluent in Spanish? ¡Sí!
- How did you get involved in the culinary industry? When I was a teenager, I was offered a job in the dish pit by the restaurant manager who I am now proud to call my mentor. I fell in love with the people and environment of the restaurant, where I was able to move up to line cook when I was 18. I later went to school to get my associate degree in Culinary Arts from the California School of Culinary Arts, and I haven’t looked back since!
- Favorite dish to make: Anything braised! Short ribs, lamb shanks, you name it.
- I wanted to work at the Philabundance Community Kitchen (PCK) because… PCK is more than just cooking in the kitchen. PCK is about teaching both culinary and life skills for those who are in need of a new life direction. I’m not sure where I’d be if I didn’t fall into the culinary world where I was able to learn more than just skills in the kitchen.
- Where did you work before coming to PCK? I worked at a program in Seattle that was very similar to PCK, called Farestart, as an adult training supervisor.
- I want my students to:
A. Learn new culinary skills
B. Learn skills that will help with their personal development
C. Exceed their own expectations
D. Have fun
E. All of the above
- What advice do you often give to your students? “You’re going to fail, but what’s more important is how you rebound.”
- Favorite food: Korean BBQ or Hawaiian.