Where I Come From: Life Lessons from a Latino Chef

by Aaron Sanchez

In Where I Come From , America’s most prominent Latino chef shares the story behind his food, his family, and his professional journey.

“Chef Aarón Sánchez’s memoir touched my soul.” —Oscar De La Hoya

Before Chef Aarón Sánchez rose to fame on shows such as MasterChef and Chopped , he was a restless Mexican American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right. She is credited with bringing authentic Mexican cuisine to the New York City dining scene.

Sánchez, who lost his father at a young age, was destined to follow in his mother Zarela’s footsteps. He spent nights as a child in his family’s dining room surrounded by some of the most influential chefs and restaurateurs in New York. At 16, needing direction, he was sent by his mother to work for renowned chef Paul Prudhomme in New Orleans.

In this memoir, Sánchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world. Sánchez shares the invaluable lessons he learned from his upbringing and his training—both inside and outside the kitchen—and offers an intimate look into the chaotic and untraditional life of a professional chef and television personality

This memoir is Sánchez’s highly personal account of a fatherless Latino kid whose talent and passion took him to success at the top of his profession.

“A testament to family and the mentors that shape a young cook into a passionate, innovative, and ruthless chef.” —Gordon Ramsay

“This captivating book reminds us that food is dynamic, a form of cultural currency.” —Emeril Lagasse

Genres: Memoir, Nonfiction, Food, Biography, Cookbooks, Autobiography, Biography Memoir

288 pages, Hardcover

First published October 1, 2019

Reviews

[Faith · Rating 4 out of 5]

I wanted to read this book because I’ve seen Sanchez on television many times, most recently on Master Chef. He seems both likable and accomplished on TV and that impression I had of him was reinforced by this book. This is a candid memoir in which the chef/author describes his life and career path. He doesn’t shy away from his continuing struggle with depression. His mother Zarela is the chef of a well known New York restaurant and he was strongly influenced by her. He is currently located in New Orleans but, given the large number of job and locale changes described in this book, I wouldn’t count on that to last.

The litany of restaurants got a little tedious at times and the book was somewhat repetitive. I liked it most when he was talking about food, recipes and his love of cooking. A few recipes are actually included in the book. I was interested to learn that he has an 8 year old son. Maybe he mentioned that on Master Chef Junior and I missed it. I’ve read several chef memoirs and I keep saying that I am going to stop reading them because there is a certain sameness to their stories. However, it was good to get the perspective of a Latino chef.

I received a free copy of this book from the publisher.

[Robin Tobin (On the back porch reading) · Rating 5 out of 5]

What a Wild Foodie Ride. I can't wait to try Aaron's recipes that he was kind enough to share at the end of the chapters. Knowing the stories behind the recipes opens them up to more. It helps make it feel as if we've shared in his friendship.

PopSugar 2020 - Title caught my attention

[Donna · Rating 3 out of 5]

Genres: Autobiography/Memoir/Nonfiction

I like this author and chef. I've seen him on a lot of TV shows. He is very positive and when he is a judge he is also very positive when it comes to constructive criticism.

Now with that said, I liked this, I just didn't love it as much as I thought I would. I appreciate his backstory and his road to where he is now. This felt honest and genuine especially as he talked about his childhood details. So 3 stars.

[AndrewP · Rating 4 out of 5]

I recently finished 'Restaurant Man' by Joe Bastianich, then I noticed this book in my Audible Plus subscription. Aaron Sanchez is another of the judges on the TV cooking show 'MasterChef' so I though it would be interesting to get another perspective on the culinary world.

In some ways Sanchez's story starts out similar to Bastianich in that both of them have extremely talented mothers who became world class chefs without any format training. Sanchez did have some formal training but his enthusiasm and desire to learn everything he could about Latino food and culture is what made him a success. Not just Mexico, but all the diverse cuisine of the whole of Latin America.

For me, the most interesting parts of this book were his behind the scenes look at the emergence of cooking on television. Sanchez was one of the early chefs who took a gamble on the new enterprise of the Food Network. At that time, it was a new venture and nobody knew if it would be a success, or if they were just wasting their time. As we all know the Network was an outstanding hit. He went on to be on a number of TV shows, Chopped, Taco Trip and of course Masterchief.

Besides the culinary aspects of the book there is a lot of interesting thoughts of the importance of family, culture and overall problems of the industry. Sanchez confirms what I have read in other books by chefs. It's really, really hard work.

Having now read memoirs by two out of three Masterchef judges I guess I should finish off with a book on Gordon Ramsey:)

Note: Sanchez reads the audiobook himself and does a great job. Animated and dynamic he really emphasizes the point he is trying to get across.

[Jessica · Rating 3 out of 5]

I was familiar with Aaron Sanchez from seeing him as a judge on Chopped, but I didn't realize his history with both cooking and on television. Sanchez's mother was a pioneering Mexican chef who made a name for herself in New York City long before most people were familiar with Mexican food. Early on Sanchez realized food was his calling and he started in the cooking world pretty young. He worked in several restaurants and several different cuisines before opening his own restaurants. He gives a timeline of his restaurant experience and how hard it can be to open your own restaurant. I felt bad for his short-lived marriage and that he didn't get to be with his son all the time, especially since that was his own experience with his dad too. I really appreciated the last chapter of the book about the #metoo movement and how that has impacted the restaurant industry. I also appreciated his openness about his depression and how he did get help - that is something that needs to be talked about more openly as well. There are recipes included throughout the book as well. Overall, I liked it, but didn't love it. But, I do want to see if I can find the episode of Iron Chef America where he tied with Morimoto!

[Lisa Konet · Rating 5 out of 5]

A huge fan of Aaron Sanchez. I have liked his cooking since he competed on Chopped and wowed the judges. If you can remember when that was, I am impressed because it has been so long, I am lucky enough to have some of his cookbooks because I like Latin and Mexican, and I am not Hispanic. It is just good cooking.

This book, his first autobiographical novel is a great addition to anyone who wants to know more about their favorite chefs background. He was honest about his struggles and dreams, which only make more likeable as a person. Overall, I really enjoyed. Yes, it has recipes.

Thank you Net Galley for an advanced in exchange for an honest review.

[Sarah · Rating 4 out of 5]

Aaron Sanchez is very honest about his life experiences, his struggles, and his ambitions. He pays respect to all of his mentors and those close to him and has a clear passion for his career in food. This was a good read overall, even though I have nothing particularly special to say about it; it's a typical memoir by a celebrity chef, one's who experiences I was happy to learn about.

[Maritza Garcia-Hernandez · Rating 4 out of 5]

This book a true love note to his mother. I never knew how he basically grew up completely immersed in The Who’s who of the culinary world. I’m very impressed with his story. I appreciate his openness about himself. I have met him and eaten his food it was beyond delicious. I’m glad I heard the audiobook. There’s nothing like hearing the stories straight from the source.

[Rebecca · Rating 4 out of 5]

Thanks to Abram Books for a free copy of this book as part of the Abrams Dinner Party.

Are you a fan of chef memoirs? I love reading about the journey chefs have taken on their way to success. It's a tough career path, and to make it to the level of celebrity and success of a chef like Aarón Sánchez, it's a lot of work and lessons along the way. Sánchez's memoir tells the story of all the struggles, failures, and triumphs along the way to where he is today. From his childhood in Texas to growing up in New York with a driven and talented chef as his mother, to typical teenage shenanigan years, to realizing his dream of being a chef and the mentors and peers who helped shape his talents and goals. My favorite part was reading about his debut on Iron Chef America- it was as exciting as it was to watch! Sánchez has led an interesting and varied life, making this a great addition to the "chef memoir" family.

[Jo Ly · Rating 5 out of 5]

19 days with this book - the fastest I have ever taken read a book. Thank you to Chef Aarón Sánchez for these enriching 19 days. I picked up this book with the hope to revive and reinvigorate my love for food, something that faded due to a combination of my chronically poor relationship with food and a newfound perception that food had become transactional and profit-driven. The book turned out to speak more to life and all the pains and sparkles that come with it, and of course, with food as a constant. I couldn't be happier that it did just that. Thank you to Aarón for your honesty and heart, and for providing the readers of lessons of entrepreneurship, drive, sensitivity, and compassion. Personally, I think I will now look at the hospitality industry and also my relationship with cooking and food in a more light-hearted way, not because this book magically transformed me or anything, but because it embedded in me the belief that out there, the passion is still alive, the respect for ingredients, for history and culture, for learning, and the desire to nurture other people through food still exist in and is the driving force for many cooks and chefs. Can't wait to pay a visit Johnny Sánchez!

P.s. For my own recollection, while thinking about this book last night, I realized that I have known Aarón for a long time. When I first came to Canada more than 12 years ago, while trying to adapt with the new environment and finding my place in this strange place that I now call home, I found comfort in Food Network. Through Chopped, I got to know Aarón and he had always had an impression on me because of his charisma and love for bold and soulful food that is not necessarily "restauranty."

[Laura · Rating 5 out of 5]

Aaron Sanchez is an interesting guy with a lot to say.

[Shirley · Rating 5 out of 5]

Very interesting. So many successful individuals seem to share depression and anxiety.

[Wil · Rating 5 out of 5]

A MUST Read

[Camilla · Rating 5 out of 5]

I know that I have seen Aarón Sánchez on television when we've stayed in hotels and watched the Food Network. Maybe Chopped. Maybe MasterChef or IronChef. But he never struck me as a television personality that I was compelled to read more about or learn his back story. So, I'm glad that one of my book groups picked this memoir because his story was absolutely wonderful.

From his parents' divorce and his move to New York City with twin brother and his mother - herself a pioneering Mexican chef - to dropping out of culinary school after a year to opening and closing restaurants of his own, the candor with which Sánchez tells his story is both compelling and inspiring. He writes with reflection about his failed marriage, depression, and even the MeToo movement in the restaurant industry. But it is his dedication to his craft, especially shining the spotlight on Latino cuisine and traditions, that created a book that I couldn't put down.

Here's how he described Mexican cuisine, "Always the food. Rusty, dried guajillo peppers. Verdant sprigs of curled cilantro. Flavors that take days to develop, layered with wildly complex blends of spices and ingredients, techniques that take years to master, so that every dish pops and dances on the palate. There is nothing about the food of Mexico that is dull or muted." And "In Mexico, cooking for someone is the ultimate gesture of love, so what better way to draw your brother back from the dead than with his favorite earthly delights?"


He writes about mole. "But the canon of mole variations is so much more vast than most diners recognize. It can be made from almonds or pumpkin seeds. It can be yellow or green or red or pitch black. There are legends about its invention, one tale including nuns, another involving an Aztec king. Regardless, the constant is the sauce’s complexity. Some versions use thirty or more ingredients, the spices and peppers carefully toasted and ground together, most often by hand, in a molcajete—a sort of Mesoamerican mortar and pestle."

And he writes about his identity as a Mexican-American chef, "Being bicultural always presents that challenge; you’re never quite American enough north of the border, and never exactly Mexican enough on the other side." About culinary authenticity, he muses, "I think what I’ve learned in my time in Mexico is that in some ways, the 'authentic' Mexican way of doing things means doing it your own way. With the ingredients and techniques that come from your own heritage and your own surroundings. We wouldn’t expect a homogenous product from Puebla to Veracruz; adaptation based on geography and personal experience is making food in the true Mexican spirit."

After I finished the book I started streaming The Taco Chronicles on Netflix. It's not his show, granted, but there was something about his book that inspired me to watching several episodes that focused on regionally relevant and traditional tacos from all over Mexico. Word of warning: don't read this book while you're hungry. Seriously.

Finally here's an example of his writing that blends together culinary history, food commentary, and personal experience just as he would blend together a multitude of ingredients to create a delicious dish. "Eating food where it’s grown or where a dish was created, still consumed for the same reasons and by the same people, where tradition runs centuries deep—there’s just nothing like it. It’s spiritual and emotional. It is humbling beyond words. I was also exposed to flavors and cooking techniques that explained much about the pre-conquistador connection to Mexico, the ingredients that were exchanged, the history and timeline of events that altered the course of both countries and hugely influenced modern Mexican cuisine. When the conquistadors landed at the port of Veracruz in 1519, they brought ingredients that influenced and enlarged the canon of modern-day Mexican flavors: olive oil, wheat, pigs, and Vitis vinifera, the grape vine. And beyond following the trajectory of different foods, when we visited an archival library, I was also able to trace our family back to Spain in the 1500s. I learned my ancestors on my mom’s side are from the Basque country and were once musket makers. It was an influential, insightful trip both professionally and personally, and it intensified my appreciation for understanding where things come from and why—myself included. Then, several years later in early November 2008, I had a chance to take a trip with the Chilean tourism board. We traveled to San Pedro de Atacama in the northern part of the country, which is the most arid place in the world, even more so than the Sahara and Mojave deserts. I learned about the machuca people, natives of a small Andean village where only twenty or so buildings, constructed from clay and cactus wood, comprise the entire town. They lived on and traded llama meat and empanadas, their simple lives heavily reliant on the tourism industry and visitors to their little piece of the globe, and were generous and welcoming to travelers."

[Molly · Rating 4 out of 5]

Great recipes sprinkled in! I always feel honored to read/hear someone's story. This was a good one, very honest, flowed smoothly, lots of credit to all the influences that made him. 4+.

[Bethany · Rating 5 out of 5]

Geez I love when the author reads their own nonfiction book especially when it's their personal story. I've watched a lot of Aaron Sanchez's shows on Food Network and read all his articles in Food Network Magazine. I enjoy watching him on Master Chef. I had no idea how he came to be the Aaron Sanchez we know today. He is such an interesting human. He has a clear vision of where he came from and where he wants to go in the future. It's refreshing. He isn't afraid to tackle the hard issues and how he does so. I loved that this was part of the Audible Plus collection but I'm likely to purchase it to relisten at a later date. There are some strong life lessons in here. If you love food or know someone who does, this is a great listen.

[sarah a munn · Rating 5 out of 5]

I loved that he was open and honest not only about his achievements but also his struggles both mentally, professionally, and personally.

[MsArdychan · Rating 4 out of 5]

Please note: I received an advance copy of this book from Netgalley in exchange for an hones review. This did not influence the opinions in my review in any way.

I've watched Aaron Sanchez over many years, first on the Food Network show Chopped, and later on Fox's Masterchef. Each appearance showed he was a respected chef who really knew his way in the kitchen. I was excited to read his memoir, Where I Come From. It is filled with stories about his career, what he has learned, and most importantly, with recipes! I really enjoyed it.

What I Liked:

Career:

I really only know about Aaron's career on television, and I was eager to learn more about his culinary career. With a combination of talent and timing, Aaron seemed destined to be on a fast-track to success. But "fast" may be an overstatement. Aaron has worked a long time to get to his current level of achievement. With a compelling narrative, Aaron brought his struggles to life.

I also felt a strong connection to his story because I am also Mexican-American. He discussed whether being Mexican has pigeon-holed him into cooking solely Latino foods, or has allowed him to use his background to explore Latin-American foods in a way few other chef were able to do.

He also talked about the cultural taboos surrounding mental health issues. Typical of a Mexican-American family with a history of depression, it was never openly discussed. When he finally started to confront his issues, THEN he learned that several people in his family had the same challenges. I can SO relate!

Life Lessons:

Aaron has also had a huge learning curve in how to be a responsible adult. Even with good intentions, Aaron has taken some detours, especially in his teenage years. At one point, his behavior was so frustrating to his mom that she actually enrolled him in the Outward Bound program for troubled teens. Following his transformation from a teen with a chip on his shoulder to a renowned and respected Chef and business owner was compelling.

Recipes:

Cooking and eating Mexican food is a large part of my life. I don't really use recipes, as most of what I've been taught was passed down from the women in my family. Aaron had similar experiences. But then, he went a step further and researched (as his mother did before him) to find out about the many variations of Mexican, and Latin-American cooking.

The recipes in this book are a sampling of some delicious looking foods. I am already making plans to try out many of them. These alone would make this book well worth buying and I plan on getting this as a Christmas gift for several relatives (hopefully they won't read this review!).

What I Was Mixed About:

I think that this book would appeal most to people who are already fans of Aaron Sanchez. If you don't already know of him from television, I don't think you would necessarily find his story so engaging.

[Debra · Rating 4 out of 5]

I was most familiar with Sánchez from Chopped and I did not know that he was a host and personality from the very early days of the Food Network. It was interesting to read about those no-frill days when he had to schlepp his own ingredients and equipment to the studio and prep his own dishes before filming.

Sánchez was born into a foodie family and I was struck how he did have a lot of advantages when it came to choosing and persevering in his chosen profession. His mother, Zarela (with a NYC restaurant of the same name), was a stern figure...definitely no nonsense. She started him on his culinary path.

During those angst-ridden teenage years, she shipped him off to the legendary Paul Prudhomme and K-Paul's in New Orleans to toughen up and learn the trade. It seemed like his next stop would be to apprentice with Tom Colicchio and I thought, "Good grief, he's hitting the culinary tri-fecta here." His mother set up an interview for him with Colicchio but on his way, he happened into Daniel Rodriquez's kitchen. Really, the rest is history.

Along the way, Sánchez doesn't romanticize the trials and tribulations of working in and owning restaurants or his Food Network celebrity rise. In fact, he attributes the financial fluidity of some of his restaurants to the extra income coming in from his FN gigs.

I also appreciated his honest narration. Not pulling any punches he lays it all out there, failed restaurants and failed relationships alike. I could just hear him narrating this memoir and I loved the use of "dude." Sánchez is honest about his cooking, his choices, and his personal life (and relationship with mother).

Sánchez includes recipes like Pineapple-Ginger Chicken Wings, Colorado Style Burritos, Shellfish Étouffée, Ceviche Negro, Pumpkin Ravioli, Bacalao-Stuffed Sweet Plantains, Seafood Stew, Sautéed Hominy, Seared Salmon with Pumpkin Mole, Caldo Gallegos, Brussels Sprouts Salad, and Tequila-Battered Cauliflower Tacos.

[Susan · Rating 4 out of 5]

Chef Sanchez owes everything to his mother: she birthed him, she raised him, she introduced him to the world of food, she didn't let him slide when things didn't go his way, she forced him to be independent. To support this, the book follows Sanchez as he goes through life taking chances, getting help, making mistakes, and basically growing up just like the rest of us did. What makes his story different is that the reader also gets a peek inside the world of food and the popularization of celebrity chefs. Quotes like "A chef cries in the walk-in, not in front of the staff" add a definite flavor to the story. What I felt was only nominally mentioned, as though to check a box, was the place of minorities in the restaurant industry as well as Sanchez' own mental health issues. I felt the book could have been used to elevate these issues a bit more. But it would have made for a more serious book and perhaps that isn't where they wanted to go. Instead, add several accessible recipes and you get a quick and enjoyable read.

Thanks to NetGalley and Abrams Press for a copy of the book. This review is my own opinion.

[Thomas Kelley · Rating 4 out of 5]

If you followed the early days of the food network or programs now such as Master Chef you may know Aaron Sanchez said Chef, Author, and food television star who is on a mission to produce not just food but soul food in the Latin flare the kind of food that has depth like Grandma's food. This follows the Chefs story from early childhood with about the first quarter of the book dealing with how his mother who was one of the major influences in his life and his lead in to the profession. Can you imagine a 16 year old troubled teen getting the opportunity of apprenticing under Chef Paul Prudhomme you will have to read this book to see how this transpires.

Anthony Bourdain set the standard for Chef biographies when he wrote "Kitchen Confidential"> Now in my opinion this is not quite as good but a close seconded. So give this a read. If I could have rated this 4 1/2 stars I would have.

I received a temporary digital advance copy from Abrams

[Lauren · Rating 4 out of 5]

I've been a fan of Aarón Sanchez since I had seen him on Food Network. He was someone who I found interesting and different without being too different. So this was something that I had wanted to read since I had heard about it.

The story was enthralling from the first page till the last. From when he talked about his family and childhood through his entire life. It felt like I was right there with him and his brother and Mother when they got to NY to him growing up. You could feel the drive his mother had/has and the drive he has to be the amazing chef he is now. I learned so much more about him and how he became a chef and why. Such a good read and worth it.


I had received this book as part of a Goodreads giveaway, for an honest review; the winning had no impact on this review.

[Jodi · Rating 2 out of 5]

This was an advance readers edition, in softcover, which I won through the giveaways. I agreed to give an honest review, in exchange. I wish I could say that I loved it, and that you should buy it. Aaron Sanchez is funny and a great chef, and I love him on television - but, I just could not get that interested in the book, and I couldn't finish it, pulling the bookmark halfway through. I am sure his struggles with growing up and learning to become a chef might have been hard for him, but, reading his story was hard for me.

[Mrs. Murfee · Rating 4 out of 5]

What a likable guy. This book felt like an intimate dinner party with Aaron Sanchez, his family, and other famous chefs - like we're friends now! I've been a MasterChef fan for many years and was excited when Aaron Sanchez joined the panel of judges. His easy demeanor comes across the TV screen in a genuine way; however, now I have more insight into his coaching & mentoring style. His honesty about his personal struggles made him that much more "real," and I look forward to following his story.

[Lana · Rating 3 out of 5]

I love Aaron Sanchez, so was delighted when I got the chance to pick this up. It was interesting, but ultimately reminded me why I don't love autobiographies. It was a bit self-serving and preachy in parts, and the overall analysis surface level. But I can't wait to cook the recipes. And I enjoyed learning more about him.

[BookSinArt · Rating 5 out of 5]

Started: 9.19.23
Finished: 9.22.23
~Where I Come From: Life Lessons From a Latino Chef by Aarón Sanchez | #audio
~Narrated by: Aarón Sanchez
#JayBookSexxy2023Boal Book.68
#HispanicHeritageMonth

"It’s a powerful thing to taste a food associated with a personal memory. And it’s eye-opening when it comes from someone else’s past.”

Synopsis: Before Chef Aarón Sánchez rose to fame on shows like MasterChef and Chopped, he was a restless Mexican-American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right—she is credited with bringing Mexican cuisine to the New York City dining scene. In many ways, Sánchez, who lost his father at a young age, was destined to follow in his mother Zarela’s footsteps. He spent nights as a child in his family’s dining room surrounded by some of the most influential chefs and restaurateurs in New York. At 16, needing direction, he was sent by his mother to work for renowned chef Paul Prudhomme in New Orleans. 
In this memoir, Sánchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world. Sánchez shares the invaluable lessons he learned from his upbringing and his training—both inside and outside the kitchen—and offers an intimate look into the chaotic and untraditional life of a professional chef and television personality. This memoir is Sánchez’s highly personal account of a fatherless Latino kid whose talent and passion took him to the top of his profession. 

SynospSin: Really good. As someone that’s worked in the service industry majority of my life, I always love reading about others experiences. Sánchez talks openly about his childhood to celebrity chef status. It’s refreshing to get a Latino’s POV.

JSR: 📚📚📚📚📚
JSAR: 📚📚📚📚📚

Fave quotes:
"The food and the settings couldn’t have been more different, but they both gave me the same feeling—a warmth and a curiosity. I was so transfixed by cooking. How this act could transform basic ingredients into something exploding with flavor, and how it could make a house truly into a home."

"Age doesn’t make you a man. Whether you’re twelve or twenty-two, you always need someone to lean on."

"It’s a powerful thing to taste a food associated with a personal memory. And it’s eye-opening when it comes from someone else’s past.”

“Eating a cook’s food is like reading their memoir. It’s a window into another world, another culture, another history, another soul.”

“Every night I went to work so proud to be putting my small stamp on each one of those dishes. One of the things that really struck me at Patria was that, in my experience, up till then, Latinos were dudes washing the dishes or working the graveyard shift cleaning house. They were not the garde manger, or Sous chef, or the executive chef. And certainly not the owners. Their names were not on the menus or the signs. They were never in the papers. But this restaurant changed all of that. It revolutionized what was possible for Latin food. The idea of doing haute cuisine that wasn’t French or Italian was unheard of before chef Douglas Rodriguez. But it also reset the expectations for Latino’s in the kitchen. That’s not to say that the industry instantly adopted this new paradigm. It’s been decades since my days at Patria. And I think we’re only now seeing major progress in immigrant representation at the highest levels of the food business."

[Joseph Starr · Rating 5 out of 5]

Throughout "Where I Come From" by Aarón Sánchez he describes his life from a very young age into his late 40's. It starts off with him moving away from his family in Texas with his chef entrepreneur mom to New York City. After that his life takes many, many wild turns. From his less than pristine life in New York City to co-hosting MasterChef in LA he looks at how every moment in his life pushed him to be the man he is today. One of the biggest parts of that life is his Mexican-American world trying to grapple with each identity in their own ways, and how he wants the world to perceive him in that light, but also how he wants to have an impact on the world with that perspective.
This book is truly one of the most overall great books I have ever read, for me very deserving of it's five stars. The way he describes his life in such true detail and makes all of his deepest thoughts known at all times is just awe inspiring for me. That is also because as a teenager, I am still growing up and the lessons that he talks about ring deep through me as they are things that I can make use of. Along with the good parts of his life, he also goes into details about the bad parts, which makes his story so interesting as by the end he is in a very good space, which wouldn't be 100% expected by the fact that he has gone through so much.
The set up and structure of the book as a whole is also very good, ignoring the occasional strange off segments that don't flow with the rest of the story (thought do still being value in their own way) Sánchez demonstrates knowledge of good story telling. He uses foreshadowing and build ups to big events, which sometimes end up being mind numbingly anticlimactic, but he writes them in a way that makes them seem so whole. He also uses a medley of speech throughout the entire book, going from cursing someone out to describing how to make an étouffée. That is also something that I like a lot about his structure, that at the end of some paragraphs he gives a recipe from that point in his life, and I have written down all of them because they have inspired me to cook to some extent.
One line that he says several times throughout the story is one of his greatest desires in life, getting to know people. He loves to travel, not only to see different types of food but to talk to people and figure out the history behind the food, the meaning behind the food. Him knowing about the heritage of everything he makes deepens his connection with the culture and makes his food better. I like that he says this a lot, mostly because it is completely opposite of me. I am an incredibly analytical person and could honestly care less about history in general, so reading about someone so passionate for other people's history was truly jarring and exciting throughout.

[Steve Nelson · Rating 4 out of 5]

I saw this book when I recently read another with the same title. Having watched too many hours of Food Network, I was familiar with the author. I enjoyed watching him, so I was interested in his story.

I am not generally a fan of autobiographies by famous people since they get rather bogged down with how wonderful they are, who they know, what wondrous things they have done. Yech.

This book has all of that but it is presented in a generally humbler way. He wasn't born with a silver spoon in his mouth, rather a potato peeler in the kitchen. His mother was such a driving force in helping him to determine his direction in life. She left her husband in El Paso to move to New York with a young Aaron in tow. His culinary education started in the kitchen of Paul Prudhomme at K-Paul in New Orleans.

His story about life in the service industry was familiar with horrible hours, poor pay, bad conditions, too much recreational time spent with alcohol, drugs, debauchery, and ultimately depression. At the end, he learned to manage.

His restaurant is still open in New Orleans, but he parted ways with John Besh after Besh became embroiled in #MeToo at his other restaurants, like many other white male chefs. Sanchez has created programs and policies to ensure that marginalized people can find an honorable, safe job in the food industry. I respect what he has done with his own life, as well as the impact he is having on many others.

[Tana · Rating 4 out of 5]

Time traveller: that's what I felt like while reading this book. It took me from El Paso, TX, all over Latin America and Europe, tasting the most delicious food, and learning about one of my favorite chefs. I love all kinds of history, and learning about everything, from my roots, to different cultures, to food. This book had all of that. All of my senses were engaged, and I felt like a passenger on this ride even though I was at home on my couch. I relished in my ability to connect Aarón Sanchez's insightful observations with my own experiences, even though I'm not a chef. The parallels to my own life, values, and beliefs run deep throughout his writing. He's experienced in the cooking world much of what I've experienced in the teaching world. Although it felt like Sanchez held back on parts of his story, it was also honest, funny, and heartfelt. Maybe he'll write another book, and dive into the parts he may not have had time to in this book. Overall, it was well-written, well-edited (great editor), and it moved me to tears a couple of times. This is a book whose stories and lessons I will reference frequently. It's one of those books I know will be subtly playing in the back of my mind. This was a joy to read. Food is one of the most important ways to nourish ourselves, and others, and through it we find that we have more in common than not. We've got to take care of each other--bellies, minds, hearts, and souls. ☮️🫶🏽🕯️

[Shauna · Rating 5 out of 5]

When I read a memoir/biography there must be a purpose. Usually it is because the person inspires or intrigues me. I picked up Mr. Sanchez's book because I found him captivating. I first saw him on Food Network's Chopped. While the other judges were sporting polished personas, Aaron was sporting compassion and a genuine interest in the contestant's stories. He just seemed so authentic. I have seen him since on other shows, as contestant, host, or judge. He has always come across the same and I love it. His book did not disappoint. He's either the real deal, or an impressive imposter. The book covers the broad scope of his life-the good, bad, and ugly. He doesn't get too into the nitty gritty of details, but neither does he shy away from his feelings. His road has not always been smooth, and he has used it all as a learning experience. I found his zest for life and curiosity, as well as his openness to learning new ideas, relatable and interesting to read. From my experience of him on Chopped through the reading of his book, he seems a man who isn't interested in being anyone other than who he is. No faux polish, but questing to improve. I find that very refreshing. Also, I cannot wait to try some of the recipes included in the book. They sound delicious!