Today we’d like to introduce you to Linda Alcala.
So, before we jump into specific questions, why don’t you give us some details about you and your story.
I’m a classically trained (French-American) chef but my story with food began at age 8 when my mom ( a Mexican migrant ) sort of forced me into learning how to make arroz (Spanish Rice); a staple in many Mexican & Chicano households.
In my mid 20’s I found myself paying hella rent to live in a storage room space in silver lake to be closer to the scene and my not so nice boyfriend who I was now constantly trying to please with homemade meals on a low budget with rent on the incline & my job on the line FRESH into the recession.
It was about one year later that I enrolled in culinary school.
I was like a zombie. I didn’t know who the hell I was anymore. I had lost my job, found out all my friends knew my boyfriend was cheating on me for over half a decade, removed him from my life, my godfather had just passed away as I watched, I was battling binge drinking and an eating disorder, and totally at the lowest low I could feel
& said EFF IT, I’ll sign up anyway. I have NOTHING to lose.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
In the most polite way possible: HELL NO! It has been a whirlwind of a ride. Less than 7% of restaurants in the U.S. are led by female chefs. That in itself should give some insight into how this pre-paved road to becoming a self-made or financially successful chef goes.
I was met with sexism & sexual harassment on DAY ONE of school and DAY ONE of all establishments I worked as a cook for. I’ve met with racism in every single establishment & even as a street vendor & private chef. My first job on the line for a well-known lunch spot in Toluca Lake refused to pay me weeks in. Then their chef puts his hands on me in front of everyone in a sexual manner then proceeds to say that I will never make it as anything more than a pretty little pastry chef. Then they got rid of me when on the fourth week they gave me less than what I worked for while announcing that the restaurant will be shutting down.
The next spot I worked for in North Hollywood (very popular/investor owned) agreed on my wage, put it on paper to which we both signed & I had to hound them down after two months of labor to give me the agreed amount on my hourly wage, not the now lesser hourly wage that they took upon themselves to give me despite our legal agreement. That was just one of many issues.
I left and decided that if this is how I’m supposed to become a chef or get anywhere….THIS AINT THE WAY.
Since then, I have worked for myself. I am still aiming to own my own establishment one day. Starting a food establishment is the most expensive venture in Los Angeles, especially with zero financial backing and culinary school debt BUT I have not sold my soul to celebrity investors & the lure of that glittering illusion even when it has come knocking. I have no regrets. My integrity stands firm in my work which comes from a deep nostalgic place in my heart.
This is more about healing and creating now unlike before when it was about proving my worth to anyone and being a source for other chefs.
We’d love to hear more about your work and what you are currently focused on. What else should we know?
I am a vegan/plant-based private chef & consult.
I specialize in curating customized dinner-parties & spreads for foodies & special occasions.
It started as my supper club, and now I take it on the road to private homes & events.
I work alone, so I am very bespoke which I am enjoying at the moment as I like to connect to every meal & my table guests.
These evenings consist of a four course dinner that tells a story to go along with the theme. The theme is chosen by host. I have a set of beautiful & creatively fun themes to choose from.
As a consult, I aid small establishments, individuals, & households in taking a fresh outlook into veganism & incorporating it into their existing menu or expenses. I also work side by side with chefs & chef-owners to consult on menu-writing veganism into their menu to put them on the vegan radar.
If an establishment has seen better days and isn’t quite sure how to tap into the ever-growing demand for vegan options, I’m your girl.
What were you like growing up?
I am an Aries sun Aquarius Ascending Pisces Moon. There’s that. I am the middle child of five. The black sheep. The scapegoat. The bad kid. I was raised in a very controlled, religious, bubbled realm. I was born in 1984 the first Valley Girl in the clan into a neighborhood where the Sheriff who lived across the street tried to rally the rest of his pals and families together to remove “the Mexicans” from the block while my mom was pregnant with me which even resulted in a very well-staged violent break in robbery that was meant to scare us out. So I was born into FEAR, REJECTION, FIGHT OR FLIGHT & constantly trying to prove I’m worthy of existing.
Despite abuse, trauma, and all that jazz….I was a very adventurous and creative child. I loved to go to dance class & perform. I felt deeply and connected to animals and plants. I even tried to start a “Plant Club” at eight and wrote an anthem for it and no one wanted to join. I loved to paint, play & dream. I dreamed about a life I could create where I don’t have to feel shame or fear. Nothing has changed. I still dream and believe it’s never dumb or silly or too late to keep trying.
Contact Info:
- Email: [email protected]
- Instagram: https://www.instagram.com/pincheveganchef
- Facebook: https://www.facebook.com/PincheVeganChef
Image Credit:
All photos by Chef-Artist Linda Alcala (@pincheveganchef)
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