Edenvale chef makes a name for himself in Eastern USA

Former Edenvale resident and Edenglen High School learner Ricardo Queiroz is enjoying working as a chef in Massachusetts, USA.

The 22-year-old, who grew up in Edenvale and graduated from Capsicum Culinary Studio in 2018, works at Club Car Restaurant on Nantucket Island.

Growing up with working parents, Ricardo took it upon himself to take over kitchen duties and prepare family dinners.

“This is where my love for cooking started. I would help my mother on days where she would come home really tired and I would cook for the family.

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“The more I cooked the more I wanted to try new things and cook new dishes that I had never tried before.”

Looking back on his high school career, Ricardo fondly remembers memories he created during that time.

One of the aspects of school life Ricardo thoroughly enjoyed was the diversity of the school and the area he grew up in.

“There were loads of different people and cultures, which is something I really appreciated.”

After finishing high school, Ricardo pursued his interest in a culinary career, enrolled at Capsicum Rosebank campus and studied towards a diploma in cooking and food preparation.

During his time at Capsicum, Ricardo had several great opportunities, such as working at the Korean Food and Film Festival, the Robertsons Spice pop-up kitchen in Melrose Arch and with celebrity chefs.

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Graduating with merit, Ricardo described the course as really awesome during which he made many friends who shared similar interests.

Soon after, Ricardo worked at the Radisson Blu Hotel in Sandton, for his industry placement after which he signed up with Workaway International for a summer programme.

After signing up, Ricardo was offered a six-month position at the Aberdeen Golf and Country Club in Florida.

“It was one of the best experiences of my life as I learnt so much, made so many friends and met my girlfriend, whom I plan to marry one day.

“After my contract expired, I applied for a job at the Club Car Restaurant in Nantucket and was lucky enough to get it.”

Ricardo described Club Car as one of the best restaurants on the island with executive chef Mayumi Hattori, who has worked with many famous chefs such as Ken Oringer and Jamie Bissonnette, at its helm.

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“It has been another great experience so far. I’m cooking the best food I have to date in my short career and I am continuing to learn as much as I can.”

Working at the restaurant as a hot line cook and manning the plancha (griddle) and sauté stations is by no means easy work.

Ricardo regularly works 11-hour shifts – from 12noon through to 11pm – six days a week.

“Its hard work, but every day I feel like I’ve accomplished something good.”

On his days off Ricardo spends them with his girlfriend and together they explore the island, eat out and go to the cinemas.

“I’m loving America so far.”

Ricardo facts:

• Ricardo’s last meal would be authentic Indian butter chicken with naan bread. “It’s my favourite dish and is something I’ve cooked for myself many times since I’ve been in USA.”

• Meals Ricardo dislike eating include corn. “I don’t mind corn incorporated into food, I just don’t like eating it off the cob.”

• Three ingredients always in Ricardo’s fridge are eggs: “they are so versatile and are the Swiss army knife of the food world”; chocolate: “I am a self-confessed chocoholic” and avocados: “as they are tasty as well as healthy”.

• One kitchen utensil Ricardo cannot live without – “My chef knife as I use it for everything and it is an extension of any chef’s body.”

• Ricardo’s food hero – “That would have to be my mother. Without her, I wouldn’t have found my love for cooking.”

• What Ricardo misses about home – “The people, the food and driving a manual car! Every car in America seems to be automatic.”

• What Ricardo hopes to achieve in five years is to work on opening his own bistro in New York or Los Angeles.