From Struggle to Success: How One Chef Built a Food Empire with Empanadas
Colombian chef Senaida Sifuentes has turned her mother's empanada recipe into a successful business, Zeny's Colombian Street Food. Her journey is featured in psychologist and author Julia Roncoroni's new book, 'Sazón and Liberation', which highlights immigrant chefs' stories and recipes. The project, a partnership with Mi Casa Resource Center, aims to empower and train immigrant chefs.
Sifuentes arrived in the U.S. in 2019, facing challenges starting over after her small business in Colombia collapsed. She worked multiple jobs and faced health issues but found comfort in making empanadas using her mother's recipe. Roncoroni, who also published 'Nomadenküche', saw Sifuentes' story as a testament to resilience and featured her in the new book. The project goes beyond storytelling, aiming to train and license immigrant chefs, helping them gain credentials to work in restaurants or launch their own food businesses.
Food is often seen as a universal language that helps immigrant chefs in Denver rebuild their lives and reclaim their stories. Sifuentes, who calls her experience transformative, now owns Zeny's Colombian Street Food. Profits from Roncoroni's book go directly back to the chefs involved in the project.
Senaida Sifuentes' journey, from facing challenges in a new country to owning her own food business, is a testament to the power of resilience and community support. Her story, along with those of 16 other immigrant chefs, is highlighted in Julia Roncoroni's new book, 'Sazón and Liberation'. The project not only shares these stories but also empowers chefs to rebuild their lives through culinary training and support.
