Passion on a Plate Chef Camilo’s love for cooking was obvious the moment he stepped into the GPN cafeteria. Even though he was a guest, he treated every tray with the same level of care he’s had for nearly forty years. He walked around the lunch room talking to students as if they were his own close friends.  His presence turned an ordinary lunch day into a special event driven by his heart and heritage. “Working for a school makes it more meaningful. Because you’re cooking for kids, even for the teachers, it makes it feel better than if you’re working in a restaurant and you are just cooking for customers.
So this is special,” said Camilo.

Sophomore Jordan Peterson is among many students who enjoyed the change of pace for the school lunch. “The food was fresh and hot, and the Pico De Gallo was perfectly spicy,” Peterson said. Alongside the tacos, some lesser-known treats such as “Fruta con Tajin,” or Mexican fruit salad spiced with Tajin, were also served. “The fruit was decent, a little spicy for me, but still had great flavor and the pineapple was super juicy,” Peterson claims.

The Fruta Con Tajin, or a Mexican fruit salad, is an added pop of freshness and vibrance to the meal. Chef Camilio emphasizes the importance of colors and textures in a meal and how important and influential they can be to high school students. He believes that the dish needs to be visually appealing as well as its flavors. “Because you want to see a variety of colors, like this one that makes it look festive,” Camilio said.

Family Traditions to a Career   Chef Camilo’s love for cooking started in Colombia when he was a child,  constantly helping out in the kitchen whenever he could. “Ever since I was a kid, I always loved helping my family in the kitchen.” As a child, a family culture of passionate cooking was a playing factor in Camilo’s job. “I always remember everyone having so much fun in the kitchen, and I think it’s part of why I enjoy cooking so much today,” Camilo said.