Meet Shirley Cisneros

We were lucky to catch up with Shirley Cisneros recently and have shared our conversation below.

Shirley, we’re thrilled to have you sharing your thoughts and lessons with our community. So, for folks who are at a stage in their life or career where they are trying to be more resilient, can you share where you get your resilience from?

I would have to say that my resilience stems from two things, one being that I am as stubborn as a child and two being that I am as strong willed as a child. With that being said, keeping my inner child alive has allowed me to keep dreaming. The ability to visualize my goals and make them happen is something that requires great effort and dedication. Balancing an adult mind and a child’s heart requires great patience and a lot of grace. I am no stranger to depression and anxiety. I have accepted that part of me. I also understand that it can be hard sometimes, but the sun always shines again. These days I create my own sunshine. I rest when I need to, and I don’t make excuses.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

Hello, my name is Shirley Margarita Cisneros. I am a first-generation Guatemalan-American, born and raised on the north side of Chicago. I am an entrepreneur, chef, and Margot’s Fusion Kitchen owner. I have always been fascinated with the kitchen. As my mother put it so simply, you love to cook because you love to eat! She is not wrong. Some of my earliest memories are of me chopping onions with a pair of sunglasses on to stop me from crying. I had to have been about 5-6 years old at the time. Cooking for me is something that I associate with unconditional love. As cheesy as that may sound, it takes a lot of love and thought to put something together that is fresh, nutritious, and culturally appropriate. One of my passions is fusion cuisine. When we take the time to appreciate each other’s food and remove the different layers that are made up of spices and herbs, you’ll find that we share so much in common. Cooking for me has always created this sense of freedom. I became a mom at a very young age, I was 19 years old when I had my first son, and at 23 I had my second son. I would carefully prepare all of their baby food; because it is important to me to know what they are eating. I think a lot of parents can relate to this. Nutrition is something that I focus on. Creativity and using fresh local ingredients are equally number two on my list. I started my business because it was always something I wanted to do, and I just never felt ready, or capable of doing it. Imposter syndrome is something all Entrepreneurs struggle with at some point. Ultimately, my long-term goal is to take MFK across the country as a pop up shop. I have big dreams! My food is simple, and it tastes so good. The one thing I want people to take away after eating something I prepared is the love I put into it; to help them possibly feel better, and it all begins with what we eat, how we are treated, and included. I aim to share my food with anyone interested in experiencing what this love language is about.

“My life’s mission is to feed people; and inspire people through a multicultural palate experience. I use food to create intimacy, cultural awareness, and compassion. Building community is my ultimate goal.” -Chef Shirley

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

The number one quality I possess is commitment. We must stay committed to our vision despite any hurdles, or forks in our journeys. Tenacity is another quality that I would say has helped me. Some people call it stubbornness, but that sounds so negative and judgmental. We must be able to hold tight to our dreams to see them through. Another great quality of mine is resilience. I have been able to take my losses and turn them into lessons because I developed adversity. This piece develops over time and with discipline. Being organized, and asking for help when we need it. Educating ourselves is also crucial. Never stop learning! If there is one valuable piece of advice that I can give anyone it is to believe that you are already where you want to be. Put yourselves in rooms filled with people who are putting in the work. People that are relentless, and that can provide mentorship and a safe environment for you to flourish in. We are all scared to start, but once we get started there is no looking back because life will never be the same. Lastly, network, network, network! Always and everywhere. Wear your passion on your sleeve and always celebrate your accomplishments.

Looking back over the past 12 months or so, what do you think has been your biggest area of improvement or growth?

My biggest area of growth this year came from my battle with imposter syndrome, and dealing with burnout. Believing that I belonged in the kitchens alongside some of the people (chefs) that I looked up to, and that are more experienced, and creative than I is something I overcame simply by understanding that I was standing in the position I was in because I earned it. That blew my mind! I have worked so hard and it felt good to be around people like me. It is silly to think that being afraid of success is a thing, but it is. There is a huge responsibility that comes with maintaining it. This is where burnout comes into the picture. Not listening to my body is something that I learned the hard way. We cannot produce our best work when we are not being the best to ourselves. Understanding that it is okay to take time to rest, to say no, to eat, and to become a better communicator and advocator for my needs was simply necessary. Mental health and physical health awareness is something that I advocate strongly for, not just for me, but for everyone in the industry.

We are all just doing the best we can. We do this because we love it. That is my biggest takeaway. It all begins, and ends with love, for ourselves and others.

Contact Info:

• Instagram: _chefshirley_
• Facebook: Margot’s Fusion Kitchen
• Linkedin: www.linkedin/in/shirleycisneros
• Yelp: Margot’s Fusion Kitchen