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Employee Spotlight: Michael Miranda

Name: Michael Miranda
Snapchef Location: Springfield
Position:  Cook

What experience in your life led to you interested in food and cooking? 

Of all the memories I accumulated as a child, the most vivid ones are of meal times. My mother and I bonded in the kitchen. When she cooked I assisted. I was fairly young so it mostly consisted of me licking the cake batter off the spoons. Overtime my interest grew and I looked forward to the environment of the kitchen.

Describe the moment when you decided that you wanted to pursue a career in the culinary field.

The moment I decided to enter the culinary field was the moment I first watched the TV show Iron Chef. The show became a family ritual. I was immediately intrigued by the speed, complexity, ingenuity and artistic skill of those competing chefs.

What challenges have you faced – and what obstacles have you had to overcome – to pursue your career in the culinary field? 

Without proper training, it proved to be incredibly difficult to find employment in the culinary field. After completing Snapchef’s fast-track training program, I now have the tools and confidence to start navigating my way through the culinary arts.

How have friends and family reacted to your career choice?

My family has responded to my career choice with awe and admiration. When I told my brother I was employed at Snapchef, he exclaimed “I knew you were going to be Chef Mikey!”

What do you like most about working in a professional kitchen?

The best part of working in the kitchen besides the joy of cooking is the mentoring that takes place. Everyday I can gain more experience. There is always something new I can learn!

What’s your favorite comfort food?

Anything traditionally Italian. I’m a pasta eater!

What is your favorite thing about working at Snapchef?

At Snapchef, the atmosphere is far from rigid. We’re more like a family. We’re all thoroughly trained so working as a team is efficient and enjoyable. Perhaps the best part about working at Snapchef, besides the myriad of choices we have to choose for work, is the places they send us to work. The management is respectful, the kitchens are beautiful, and the reputations of these restaurants and institutions are spot on.

What is your advice to those interested in pursuing a career in the culinary field?

The best advice I can offer is to take it seriously, pay attention, be open to any mentoring opportunities, and approach every day with integrity and a positive attitude.

What are some of your other hobbies outside of cooking?

Outside of the kitchen I enjoy music, literature, and independent research.

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