Check Out Tracy Nowak-Carrizales’s Story

Today we’d like to introduce you to Tracy Nowak-Carrizales.

Tracy, we appreciate you taking the time to share your story with us today. Where does your story begin?
Graduated from The Art Institute of Houston in 2005. I was working at a restaurant that used to be a grocery store in the 1950’s. JMH Grocery, it was actually my first job and owned by my grandparents. Was turned into a restaurant in 2011 and I became the chef. Talk about full circle. I ended up hiring a line cook who I started to date. OOOOOPS. He told me he wanted to go to California so I tagged along!

Ten years later, we are living in Los Angeles married and owned a BBQ restaurant in the Valley. I continued to work and get more experience in restaurants. I just love the controlled chaos it brings and the amazing people I have met along the way. I have worked every position in the BOH and with so many different cuisines. From Sous Chef in Texas to Corporate Chef in Los Angeles, I have loved every second of my career with the help of my friends. Recently, I decided to quit my job and start my own Bakery. I really am not sure why I didn’t do this sooner. COVID of course helped my decision.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
I have definitely had my struggles. While working at a hotel in Houston, I was the only female line cook. I have three brothers so working with the guys didn’t bother me. But it sure did bother them as the TALL OVERSIZED MAN got kicked off grill and I was thrown from Garde Manger (the cold station) to grill cause he couldn’t keep up with service. I prayed every time I sent out a steak that it would not come back, none did. I’ve been spat on and had sauce and pans thrown at me and I’m sure I’ve been called every name in the book. All this happened before I turned 21! I would like to say it got easier from there but it didn’t. Once I became corporate chef it was hard for people to take me seriously. Being more experienced and smarter than your boss is definitely something I struggled with recently. Made working in that environment more difficult for me and the days longer.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a Chef/Baker. I have been cooking in the industry since I was 19 years old. I put myself through college while working three jobs. I currently specialize in baking! I am most proud and known for my tres leches cake. I have never had it as good as mine. I could be a little biased. I don’t think there is anything that sets me apart from others. There are so many talented chefs and bakers out there that do exactly what I do. Our journeys just got us all here differently.

Do you any memories from childhood that you can share with us?
When I was young, my mom and I would bake together all the time. Finally when I was 6 or 7, I was able to make and bake the snickerdoodles on my own. I was so happy, I loved seeing the looks on my brother’s faces when I gave them treats. Well, unfortunately instead of the sugar and cinnamon, I accidentally put salt and cinnamon. Yes, they were horrible. Seeing the disgusted look on my brother’s faces as they spit them out is for some reason a favorite childhood memory of mine. Let just say I will NEVER make that mistake again.

Contact Info:

• Email: [email protected]
• Website: https://www.specialtsbakedgoods.com & https://ajtexmexbbq.com
• Instagram: @specialtbakedgoods
• Yelp: https://www.yelp.com/biz/ajs-tex-mex-and-barbecue-los-angeles?osq=ajs+tex

Image Credits:
Talia Dinwiddie