Life & Work with Jodrick I. Ujaque

Today we’d like to introduce you to Jodrick I. Ujaque.

Hi Jodrick I., we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Our story begins as many other restaurant stories begin, I lost my job working on the trendy Miami culinary scene, I was fired without a real justification and it was the best thing that could have happened to my career. Then, an opportunity opened up where I least expected allowing me to be my own Chef by making food that I believed in.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Throughout the years, we’ve encountered many obstacles, we opened on the slowest time of the year, we had a fire within the first three months and the ongoing workforce challenge, the service industry is full of moments that can either make you or break you, but nothing is impossible when you grow with the experience of overlapping your obstacles.

Appreciate you sharing that. What else should we know about what you do?
As a Chef, I’d love to tell you that I am creative, original and unique, but that would be a partial lie. We are all created unique as individuals, but I grew up eating the food that was passed on for decades, and that belongs to them, I just execute it with a modern eye. Our family restaurant Chefs on the Run (COR) is the result of an extroverted child with a craving for pickles that was always hungry that grew up to be a man that only talks about food in his sleep. We are the first Caribbean-American Gastro cuisine of its kind where flavor, traditions and new classics are served.

For over ten years, I’ve heard our clients refer to me as ” that Chef in Homestead” yes I am.

I believe that our commitment to a culinary experience (from food to service) is what separates us from many. We don’t allow the size of our location to determine the might of our flavors, small but mighty.

What has been the most important lesson you’ve learned along your journey?
Most important lessons:

Always make time for your family.

COR is always closed on Sundays, yes Sunday is a great day for profits and it is also a great day to make memories that money can’t buy.

Feed the people not your ego.

At the end of the day cook from the heart and cook food that you believe in (because the guest can tell) but cook the food that your guest are looking for that pays the bills. Make your special menu you know, special.

Teach others how to cook not just. How to eat.

We’ve done a great job on creating foodies, we’ll need future cooks too.

Inspire the next generation

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