Today we’d like to introduce you to Andrea Machuca.
Hi Andrea, we’d love for you to start by introducing yourself.
Since I was young, I’ve always been fascinated with exploring new foods. As I grew, this turned into not only discovering new restaurants with eclectic menus but also spending time in nature to connect with where those flavors come from. Being exposed to the wonders offered by the world – from the formative days of my youth all the way to present day – provided not only the impetus for the creative career I have today but continues to drive me to explore the practically limitless boundaries of the industry.
I knew early on that the typical work week wasn’t the right fit for me – and, from my first encounter with the culinary world (and artisan cheese in particular), I was smitten – I knew exactly where I was supposed to be.
A handful of trips to San Francisco helped to solidify that vision – interviewing local chefs, eating at James Beard Awarded restaurants, and being able to see what was out there inspired me to throw my hat in the ring. Ultimately, I ended up staging (and – when it felt like the right fit – working) at various restaurants, each of which has provided a diverse experience that’s help expand my creative horizons.
Alright, 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?
I’m not sure any road is smooth – it’s a tough industry, and my story is my own. That said, as I’ve grown throughout the years, I’ve found that my experience shares many common threads with others, particularly with women of color who work in the restaurant industry. From my perspective, the last few years have brought to light the challenges that those in the BIPOC community have historically and systematically faced – and continue to face. It may be an uncomfortable truth to confront – but one which needs to be confronted nonetheless.
In terms of my specific experience in the industry: I’ve worked in a multitude of kitchens, with a multitude of people – which leads to seeing some of the best – and worst – flavors of humanity. I’ve seen the hardest working, most dedicated people working in the dish pit looked down upon by people working on the line, who are in turn looked down upon by those higher in the pecking order – and have seen the unfortunate truth is that far too many kitchens operate that way. On the other hand, my best experiences are in kitchens where talent and dedication are celebrated, and all involved are respectfully treated as peers. At the end of the day though, it’s usually a culture driven by the Executive Chef in a ‘top-down’ manner – so having a chef in place that treats others equitably creates an environment of mutual respect.
Anyone who has worked the line could tell you that it’s a high-pressure environment – and the easy choice would be to react in frustration or anger when you’re feeling overwhelmed. While that’s understandable, I’d also say it’s not fair to others involved – so, fundamentally, one of the most difficult tasks a chef can take on isn’t really getting the food right – it’s about being a patient leader, willing to toss aside your ego to make sure that the kitchen functions as a team.
Over the decades of my experience, I’ve seen the industry move in a positive direction – and I aim to continue to be unafraid of asking the hard questions, doing the hard work, and fighting to give a voice to those who have been deprived of it.`
Can you tell our readers more about what you do and what you think sets you apart from others?
While I’ve worn many hats throughout my career, my true love has always been for artisan cheese – it’s an infinite universe of flavors, textures, and methods, all crafted by unique individuals, and with seemingly infinite opportunity for creativity.
Being able to explore cheese, create one-of-a-kind pairings, or unique dishes that highlight particular cheeses is where I feel I’m really shining.
That said – putting together a beautifully crafted spread of cheeses and charcuterie – and seeing the amazement on the faces of those it’s served to – brings a smile to my face. And (not to toot my own horn) – I’d feel pretty comfortable saying that my skill, grit, and artistry in the craft are unmatched.
What are your plans for the future?
Right now, my plans are to continue to grow my small business while working full-time. I look forward to seeing what opportunities come up, whether it be more pop-ups, dinners, etc. that highlight seasonal food, artisan cheeses and sustainable slow food.
Ultimately, my plan is to have a farm to call my own, where I’d sustainably raise goats, open a community pantry space, serve brunch, and host purposeful events. So – in the immediate future – no big changes, but looking forward to the day where I can make that big change.
Contact Info:
- Website: www.femmeandforage.com
- Instagram: @femmeandforage @theculinaryunderground @drea_34
- Other: https://beemstercheese.us/blog/beemster-chef-series-andrea-machuca-kirkland
Image Credits
Ashley Harris
Stepladder Cabrillo
Lawry’s Co
Andrea Machuca-Kirkland
@rzabakster
