Nobody in my family ever expected that I would become a chef. I grew up in Brooklyn with my three younger sisters, parents, grandfather, and a long list of pets in a house that was definitely too small for all of us. My parents didn’t have the time or skills to cook often, and when they did, they kept it simple. I grew up on carbs, meat and cheese; mainly bagels, pizza, pasta and fast food. The only fruits and vegetables I was eating were tomato sauce, ketchup, various forms of potatoes, and the occasional carrot. Whether it was texture, taste, smell, color, or the way it looked, I came up with any reason to avoid eating things I didn’t know. I didn’t try new things; I would say I didn’t like them without taking a bite. I didn’t know what I was missing.

In high school, my friends and I had access to the entire city thanks to public transportation. We explored and when we got hungry, we found food. We'd have a blast sitting around a table for hours, talking and laughing while we ate. Living in NYC, we had everything: pizza, bagels, chain restaurants, diners, bodegas, and endless ethnic options. We would buy pastelitos from Dominican women pushing carts of homemade food through parks, halal food from street vendors, snacks and meals from Asian markets or restaurants in Chinatown where nobody spoke English and the menus were barely translated. I still avoided most fruits and vegetables, convinced I didn’t like them, but these years did instill a desire to try new things, and an appreciation for the way food brings people together.

In 2011, I moved to North Carolina for college, and struggled with life outside of New York; particularly with the pace of small-town living and the lack of diversity in people and dining options. The limited choices, transportation and money forced me to rely on disappointing dining hall selections to go with microwaveable Easy Mac and Cup O Noodles in my dorm. Sophomore year I moved to an off-campus apartment, so I upgraded to stovetop ramen and mac and cheese intermixed with dining halls and Domino's. I survived on the carbs, meat and cheese that fueled my childhood, with an added abundance of alcohol, until I met Emily. A senior with a car, she had a passion for quality food that the dining halls could not provide, but I couldn’t afford to eat off campus all the time. Groceries were cheaper than restaurants, so we compromised. She would teach me what she knew about cooking and we'd learn the rest together.

I wound up falling in love with her and with cooking. My knowledge, skills and passion quickly surpassed Emily's, and it remained something we bonded over as our lives took us through five states and two other countries over the next several years. As I learned to cook, developing proper techniques and a better understanding of flavors, I became increasingly curious and found myself seeking out ways to incorporate ingredients that I’d previously avoided at all costs. My food became better, healthier, fresher and more vibrant, and my palate expanded greatly.

Unsatisfied with my work in logistics, I decided to turn a passion into a career. One of our favorite local restaurants was hiring a cook – no kitchen experience required, just a love for food and beer, and a willingness to work hard. I quit my job and entered a new world. I loved it from day one. Over the next three years , I learned a lot about myself, food and the people in my community. I developed dozens of original recipes for everything from sauces and bread to a 5-course dinner and beer pairing menu. I realized I wanted to find a way to bring my creations to another level – leading me to Juli y Juan’s Kitchen. It’s rare to come across people as passionate about everything in life as they are, and my time with them has only further convinced me that I belong in the kitchen. Working with them has really opened my eyes to just how personally expressive, fun and beautiful food can be and how incredible it is to share this passion with our clients, their families, and closest friends at weddings and other events.

Inspired by my own journey with food, and with their support and guidance I’m making my own foray into business ownership. Food is something that brings everyone together. We all need to eat, but trying new things can be intimidating. I started Picky Eaters to make it fun and accessible to anyone willing to indulge in a little adventure. There’s too much good food and too many good times to be shared to always say no. So, trust me, take a bite.

Nickolas Gutierrez