Meet Alba Cortez

I was in the banking industry, I was a bank manager for Wells Fargo bank, and felt like a fish in an empty tank. At that time, I remember thinking, that I needed to do, a bit of soul searching and find a career or another job, that I would truly be happy with. This is when I realized that I really enjoyed cooking. I grew up around it my whole life. I remember helping my great grandmother make Salvadorian tamales, we used to make 100 to 200 tamales at a time.

When I came to the U.S, I would also see my stepfather do a lot of the cooking in the house, he was from the Philippines. For me, that was a bit strange since I only grew up around women cooking in the kitchen. I was interested in everything he did, and I think this was one of the reasons I felt this was the career I wanted to pursue. I was a bit nervous to go back to school after so long, and I still went ahead and enrolled in culinary school in the summer of 2001. I had no idea what I was getting into. I was so excited! When I told my mother, all she said was, “you’re going to be a cook?” I said, “no mom, I am going to be a chef.”

I went to the best culinary school at that time. The Cordon Blue in Pasadena. I went through a 2-year program, where I also received my AA in Culinary Arts. I took out all kinds of loans, left a good paying job and ended up having to move back in with my mother. With all the challenges also came gifts. I gained many new friends and amazing experiences. I got to cook for Julia Childs, who is the number #1 chef that I have always admired. I also realized, the meaning of perseverance. That the universe will test you to see how bad you really want something.

I am now 44, a mother of two girls, and my reason for doing what I am doing now, is because I want to dedicate as much time as I can to them. Working in the corporate world, I won’t get the freedom that I want to be there for my daughters upbringing.
I am so fortunate to live in an amazing community, where women help lift other women in their business. I’ve had the opportunity to cater for some of the communities small businesses. I have also been able to work as a personal chef. Now, I am doing nutritional meal preps for the busy moms in my community. All this has happened by referrals and networking within El Segundo.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The last six months of school, I was living with my mom and taking the bus from El Segundo to Pasadena. I graduated in the summer of 2003. Then, I couldn’t get a job anywhere because I was a new graduate and no one wanted to hire me. I started working as a banquet server in hopes that I would get into the kitchen.

When I finally did, I had to start from the bottom. I was helping the catering department cut fruit, peel potatoes and onions. The cooks in the kitchen were not at all welcoming and just mean. Three months into, it I would cry almost every night. I thought I had made a huge mistake. I could not and did not quit. I had a huge loan to pay. Finally, I saw the light at the end of the tunnel. Chef Paul came along, he took me under his wing. He saw my passion and determination to make this happen. He knew I was a hard worker and that I was more than willing to learn.

I began to work the line and started making the soups for the hotel. I knew I had to establish my presence as a woman, amongst a group of men. In a year, I learned the entire line and also helped with banquets. The second year, I became the lead cook. I became part of the team, and I finally felt, I had been accepted into the kitchen as one of the cooks.

We’d love to hear more about what you do.
I am a Chef. I specialize in all types of food. I am a personal Chef, and I also do my own catering. I am known for my healthy way of cooking. I am most proud that my clients feel heard and that they trust me completely with their kitchen and the food that I make for them and their family. They like the personal touch and the privacy that I offer.