- ten years later, she was running spoon and getting national attention for her latin-influenced take on new american food. why did you decide to stay? - i wanted to cook, which i had no clue what that meant, and i needed to prove something, like for me, for my family, for, like, i don't know. - spite. - yeah, it's spite. it was like, "no, like, i'm gonna do this." - that's a powerful motive. - it was kind of like-- my family had no clue what i was going into. i still remember, like, my grandma being like, "you're gonna be what?" i'm puerto rican, like, my grandma's vision was like, "oh, you're gonna either cook for your husband or family or you're, like, professional help." - certainly, when i started in the business anyway, it was pretty much a boys' club in the kitchen. what was it like here when you started? was it different here? - it was, and i think, to a certain degree, it still is. like, this mushroom guy, he comes every year. he knows who i am and i'm like the only person, like, with a clipboard in white, and he's still like, "can i talk to the chef?" - right.
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