We were lucky to catch up with Alejandro Fregoso recently and have shared our conversation below.
Alejandro, we’re thrilled to have you on our platform and we think there is so much folks can learn from you and your story. Something that matters deeply to us is living a life and leading a career filled with purpose and so let’s start by chatting about how you found your purpose.
I think unknowingly my purpose started at a young age. Must have been between 10 and 11 years old. It was summer vacation and my mom being a school teacher, she taught summer school. This was also a time my parents were trusting me taking care of my little sister alone while they were at work. One day my mom left to school in a hurry and didn’t leave us any breakfast. So I picked up a pan, a blender and a lot of mixing bowls. I can definitely say I made the biggest mess that day. After making chocolate shakes, pancakes, scrambled eggs and to much toast. My sister and I ate like no one was home. This was the first time I felt a heart warming feeling that I still love to feel when I have people come back for my food.
Growing up with my mom who also loved to cook, I was always in the kitchen with her. As well as my grandma and grandpas from both sides. Each one of them teaching me recipes and cooking techniques that have been passed down to every generation. I remember I would juggle from finishing the tasks my dad would ask me to do around the house and helping out in the kitchen. Coming home from school wanting to do my homework in the kitchen smelling and tasting whatever it was my mom was making for dinner.
As time moved on I began to look for my own recipes and “tweak” them to my own liking. From pastas to steaks and salads. I was doing it all and making dinners for my family.
High school came around and by my dad I was given the “talk” to what my plans were to set my future. I didn’t know what I wanted to do and was playing a lot of baseball. Then junior and senior year I was introduced to Home Econ class. Where we cooked most of the time. My teacher at the time, Ms. Brooks saw something in me that I couldn’t see myself. She tested me with different and harder recipes with different techniques. I would stay after school to make sure my pizza dough was resting and fermenting into a sourdough consistency.
Senior year came around and Ms. Brooks convinced me to compete in culinary competitions to win a scholarship. My first competition was my first taste of competitiveness, adrenalin rush and most importantly the same warm heart feeling I felt when I made my sister and I breakfast the first time I picked up a pan.
During these competitions, life, was showing what to expect if I pursue this career. Missing out. Coincidentally all of my competitions landed on the morning after a high school senior late night activity. It was definitely a bummer missing out on something I can never have again but at the same time I was more than okay with it. I was hooked to the heat and the heart stopping shock after a knife cut or burn. The feeling of putting beautiful and tasteful ingredients together to make an amazing dish that will put a smile on someone. The smile that either brings back memories or making a memory by simply eating a specific dish.
I have never looked back my career decision and to this day I still strive and work hard on my purpose. The purpose of being a chef.
Thanks, so before we move on maybe you can share a bit more about yourself?
After winning a full ride scholarship to culinary school, I began to work hard at what I now and forever love to do. Cooking.
Culinary school was a breeze for me but of course nothing prepares you better than experience. Landing my first culinary job at a private resort really put things in perspective. I knew this was exactly what I wanted and where I had to be. To mom and pop restaurants to five star five diamond hotels I did it all.
I’ve traveled and worked through out Los Angeles and love using our beautiful California produce. I have brought this certain style of cooking through out my career where tapas and different regions around the world dishes using California produce come together.
I am proud to say that I have finally reached a point to start a path to becoming a restaurant owner. Of course here in Los Angeles everything has a huge price tag but we have to start somewhere. I’m starting small but not holding back on flavors and techniques I have learned in the 16 years of cooking.
I have started doing “underground” tastings and backyard family style pop ups all over Los Angeles. Using ingredients I get at the Santa Monica, Hollywood Farmers Markets, you really taste what California has to offer all year around. From going to the San Pedro fish market at 3 am to pick out the freshest coastal catch to calling my good friend for Foie Gras, my guests will always be at the edge of their seats eager to taste and see what’s next on their plate.
If this is something you’re interested in please give a follow on Instagram @luna_tapas @culinaryology
Email; alejandrofregoso10@gmail.com
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
My advice to those who are beginning their journey in the culinary industry are simple. Eat, travel, and work hard. This isn’t an easy career. The hours are long and the kitchens get hotter. But! If you follow those three things. I promise you, you will learn and love this beautiful art. An art that can be used and shown all over the world.
Eat. Eat everything in your path. You will learn flavors and textures and the love and passion for different cultures food.
Travel. Travel for vacation but also travel to experience and learn. In the culinary industry you can land a job anywhere in the world. Live in Barcelona for a year. Learn the language, the food and people. Then head to Australia where kangaroo is served in a 2 Michelin star restaurant.
Work hard. Work hard for yourself. This will discipline you and keep you focused. Working hard will get you far and build you a mentality that anything is possible.
To close, maybe we can chat about your parents and what they did that was particularly impactful for you?
I think the most impactful thing my parents did for me was teaching me discipline and responsibility. Everything had a price on it. From wanting a toy from the toy store, wanting to go out on a summer night to living with my parents with rent due every month. It taught me those two things that were required in becoming an executive chef.
Contact Info:
- Instagram: @luna_tapas @culinaryology
- Linkedin: Alex Fregoso
