—Yafreicy Rodriguez, Banquet Chef, Cosmos Club
Meet the Class of 2024: Yafreicy Rodriguez
- Age: 28
- Banquet Chef
- Cosmos Club (Washington, D.C.)
With steadfast dedication and an impressive work ethic, Yafreicy Rodriguez shines in club culinary, particularly for her contributions at Cosmos Club. Her approach goes beyond the kitchen; she focuses on enhancing team happiness, quality of life, and productivity. Rodriguez champions continuous learning and mentorship, creating a supportive community that encourages young chefs to seek diverse experiences and mentors who are truly invested in their growth.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Yafreicy Rodriguez (YR): It is an honor to be recognized as one of C+RC's 40 Under 40 honorees alongside amazing leaders who have made an impact in our culinary industry. This achievement validates my dedication, hard work, and commitment to the Cosmos Club and the industry, signifying that I'm heading in the right direction.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
YR: My advice to young chefs aiming to excel in the club and resort culinary industry is to seek a chef or mentor who is willing to invest in you, your career, and your future. Focus on building a solid foundation of knowledge and networking both in your place of work and within the industry.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
YR: One of the challenges I faced was becoming a first-time manager to my peers, a team I now had to lead and develop further. Initially, adapting to this change and getting them to buy into my vision was challenging. I learned to be confident, understand each cook's capabilities, and communicate expectations effectively to gain their trust and respect as their new leader. This experience taught me to appreciate everyone’s skill level and to maximize each person's abilities, helping them reach their potential and achieve our team's goals.
C+RC: What are your future goals and your plan to achieve them?
YR: My goal is to continue growing within the club industry. I plan to complete the American Culinary Federation’s Certified Executive Chef certification this year, furthering my professional development and expertise in the field.
C+RC: What inspired your career in the club and resort sector?
YR: The abundance of opportunities for progression within the club and resort sector through training, education, and mentorship inspired my career choice. This industry offers the chance for a successful career while maintaining a healthy work-life balance, making it an attractive field for culinary professionals.