Today we’d like to introduce you to Ana Hernandez
Hi Ana, thanks for joining us today. We’d love for you to start by introducing yourself.
Since I was young, good food and hospitality have always been around me. Both of my grandmothers had a magic hand when it came to cooking. From my mom’s side I had my ‘Abis Sofia who besides of being the best at protecting her family she was always found in the kitchen making the best desserts for gatherings, or just because it was a nice day to enjoy a French style lemon pie; and from my dad’s side I had my ‘Abis Santos, she was a warrior who took care of my dad and 11 aunts and uncles on her own after my grandfather passed. Her dishes were incredibly heartwarming, especially her pork ribs with cactus in red sauce. Both of these ladies showed me how to be a good host and the importance of creating connections with people by sharing a homemade dish.
My mom was also a great example for me, not only because she knew how to be a great host making sure everyone had a good time, but she has always also shown me what hard work looks like. After medical school she kept on working while taking care of her three girls, and still finding time to help women in need that suffered from domestic violence at the Women’s Institute in my hometown Morelos, Mexico. Therefore, I had to show her I can follow her strong work ethic while pursuing a career in the hospitality industry.
Culinary school was such a great experience in my life that showed me how tough and rewarding my career will be, and I would do it again in a heartbeat. I graduated with a Bachelor’s Degree in Gastronomy and Food Sciences from CESSA University in Mexico City. Shortly after, I started working as an Assistant Chef for big food brands in Mexico, then jumped between restaurants as a Pastry Consultant where I focused on creating new dessert menus. Later on I became a Sous Chef and a Chef Instructor at my University where I taught Modern Pastry. At the beginning of 2020, I moved to NYC to work at the restaurant ZUMA, unfortunately that didn’t last long since the restaurant had to close due to Covid. In 2021, I took another chance moving back to the US and working as a Pastry Supervisor at the JW Marriott in Savannah, GA. Currently I live in Dallas, TX, working as a Pastry Lead at the Sheraton Downtown as well as competing in multiple culinary contests across the US.
Throughout my journey I have worked with so many wonderful people, especially women, who have inspired me to take risks and to always keep moving forward. And I like to think I also left a positive impression on some of them as well.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Definitely not. I could talk for hours about all the struggles that come when you work in hospitality, especially as a woman who is wrongfully and socially seen as the weak person. One of the events that had a big impact on me and the notion of my worth was when I was working an hourly job and my boss would get upset if I didn’t stay after work with no pay to chat with him about his favorite subjects; religion, politics, and sex. I always made up excuses to leave on time and go hangout with my fellow chefs from the same company. He found out I was spending more time with other chefs than with him and he reported me, as if I was in a relationship with one of them, which that’s prohibited at the workplace and was also very false. I didn’t lose my job but I didn’t want to work with him anymore. When I provided my resignation letter, I was threatened that I will never get a job in a good company in Mexico City again. I was very young and afraid since they had great influence on the best restaurants of the city. I stayed one more year there and then moved on.
The pandemic was a turning point for my career. It was my first time working in a foreign country and when I had to go back home I thought I lost my biggest shot. Depression was a natural response, but going back to my family and being around them during quarantine quickly changed my mind into “I’m the luckiest, I still have all my loved ones alive and more opportunities will come”. I developed a new bakery brand inspired by Nordic breads called Råg Bageri and that set a new motion for me where I could work from home, build a clientele, and get a lot of sales.
Another big challenge in my journey was definitely protecting my team. It’s difficult to choose between staying put, not reacting even if you know what your superior does is wrong, or saying something to stop him but also suffer the consequences yourself. I made the decision to report my direct supervisor for inappropriate behavior with my teammates who are several years younger than me. I put my job on the line because I wasn’t going to let him treat me poorly too for reporting him. An investigation was open after my report and after a month of not seeing consequences or a resolution I left. The Executive Chef tried to convince me to stay and offered me a higher position, but honestly I couldn’t keep working under that direct supervisor for any longer. I was so glad to hear that shortly after I left, management made the decision to terminate him and my teammates could finally catch their breath. I think women are in desperate need of a safe space to develop their maximum potential without having to worry about being harassed or looked down on.
Thankfully I’ve had way more positive experiences that keep me motivated and allow me to focus on my goals.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Pastry is my art, my safe place, my growing arena, and my love language. But I also have a great fascination for learning about different cultures and connecting with people. There’s no better ice breaker than “what’s your favorite food?”. You can learn so much about a person from their favorite dish, as well as you can learn so much about a nation from its gastronomy. Historic events, product availability, and traditions are the key factors for each country’s cuisine. And for me, it’s so rewarding to share my culture with others through food. Whoever follows me in social media knows that one of my favorite things to do in the kitchen is fusion cuisine. I find things in common with other gastronomies and respectfully match them with my Mexican heritage.
Getting closer to being the leader that I always wanted to have makes me very proud. I’ve constantly received very touching feed back from teammates and knowing that I’m their go to person by making them feel supported is all I want to hear. I’m not even remotely close to being the perfect supervisor but I’m working on at least being the best one my team could possibly have.
Is there a quality that you most attribute to your success?
Being respectful and appreciative of people around you, no matter their position. You’ll never know who might follow and support you in your professional growth. Being empathetic and recognizing other people’s worth as well as your own is important. When it’s on you to create a positive impact on someone’s life, take the chance but set boundaries and never let yourself down. Find the creative person in you, be amazed by your surroundings and find people that inspire you. Take risks and do things with passion, it’s all for your future self.
Contact Info:
- Instagram: https://www.instagram.com/ragbageri and https://www.instagram.com/mrssublime
- Facebook: https://www.facebook.com/RagBageri
- Youtube: https://youtube.com/@mrsmckarts
- Linkedin: https://www.linkedin.com/in/ana-gabriela-hern
