Today we’d like to introduce you to Lety McKenzie.
Lety, please share your story with us. How did you get to where you are today?
In my high school career, I took four years in black and white photography and two years in advance color photography. Two years of journalism, advanced placement language, literature, and science classes. I did okay for a kid from National City. During that time, I had a photography teacher turned mentor that was a big music fan. He helped me write an email to SLAMM magazine (now Citybeat) and got a small intern position (published by the age of 16). Tommy Bryant also introduced me to some amazing artist and pushed me to follow a few of my small dreams (we will get to that in a second). My first official paying job was The San Diego Zoo. I was a dishwasher at Sydney’s Cafe.
I started going to local small venue shows, I thought show promoting seemed to be a good idea and fun. I had no idea as a 17-year-old what I was doing. That did not stop me. I started booking/promoting in my backyard house parties. From there, I graduated into actual small venues. With the help of local musicians, I met along my immediate journey. I did get a chance to be a merch girl for a lot of those same bands after I turned 18.
After high school, I took time off and went on tour with local bands. Afterwards, I decided it was time to educate myself on something new. I attended Brooks Institute of Photography, Went into their film program. I learned a lot more about motion pictures. My goal was to be a cinematographer. Well, we know that didnt happened.
College came, I graduated, and then back jobless in San Diego in 2004. Between 2004 and 2008, I traveled as much as I could around the world learning as much culinary training from my family, different chefs, and working my up the ranks in restaurants, I was still working with some band as a local merch girl and a line cook.
I slowly started putting the music industry by the wayside. Focusing more on my career as a cook. In all honesty, the music industry satisfied the soul, however, did not pay the bills. In 2007, I worked at Ritual Tavern for the best of two years. Followed by working with the talented Chef Chris Walsh helped me get more motivated and inspired as a cook. Cooking and baking satisfied me in ways that I can not describe. In 2013, I started working for the Uptown Tavern in Hillcrest. I had a good chef and was also the only female in a male-driven kitchen. That only motivated me to be better. In about a year and a half and 2 chefs later, I became the Executive Chef with the help of Chef Abe Botello and the support of my managers. I started succeeding and my career skyrocketed. I won awards here and there for the food, the establishment, for myself. I was the only chef to win the SONO Chili both judges choice and people choice since they began the cookoff. After being at Uptown, I decided to move and work with Abel Kaase at Beerfish. I used this as an educational time to learn more about running a business. I learned so much being there in such a small period of time.
We parted ways five months ago and I decided. In that, I took on some consulting jobs and started a small pop up dinner concept called Hijas Del Maiz (@hijadelmaiz). I took all the dishes my family prepared us as a child and elevated them for a more modernized plate. I started working with Dominique Cancio and collaborated with Taste Venture Tours. We had a total of three pop-ups and more on the works. In this time, Dominique and I decide to marry our brands and create a love child called Las Mijas. This is a more approachable menu of elevated street food. It is based on the small dishes (botanas and antojitos) and this now brings us to where we are today.
Las Mijas first event was with Gaya Gaya by Chef Danilo Tangalin and our next one is with Burning Beard for the Call of the Coven Art Show Sept. 23.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It hasn’t been easy. I decided to really succeed in a male-dominated industry. Both music and food. Constantly breaking down walls and barriers and running through obstetrical. Luckily for me, I have such amazing women peer who stands next to me in the fight for equality in our industry.
Please tell us more about what you do, what you are currently focused on and most proud of.
I like running businesses, the numbers and of course the art of making a menu. Im know for my molé rojo. Being able to take flavors and textures into a different level of plating. Food is an art, I feel that my food shows my very artistic heart.
What advice would you give to someone at the start of her career?
Question every NO. When someone tells you it can not be done, always prove them wrong, show them that when you do anything you are passionate about, you are doing it for no one but you. As long as it is done from the heart, your art will always be true.
Contact Info:
- Website: https://tasteventuretours.wixsite.com/lasmijas
- Email: eatlasmijas@gmail.com
- Instagram: https://www.instagram.com/eatlasmijas/
- Facebook: https://www.facebook.com/eatlasmijas
Image Credit:
Josue Castro, Amanda San Martin, Erin Jackson, Dominique Cancio
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