I graduated from culinary school in 1992. While in culinary school, and as part of our food technology class, we went to one of Goya’s biggest processing plants in Puerto Rico. While there, we learned about the processes for canning all different kinds of beans as well as tomato sauce and other products.
I remember being fascinated by the logistics of the entire process—from sourcing and buying to processing, canning, packing, and delivery. That experience was comparable only to my first visit to Disney World five years prior. At Goya, I was mesmerized by the can roller coasters and products rides.
The experience inspired a parallel lifelong passion for me for a different part of the food industry: food manufacturing.
Those that know me from years back, including friends, family and colleagues, know about my passion for food manufacturing. For years, I have followed and learned everything I can about industrial food processing machinery, its functionality, and logistics.
In 2008, while working at a resort in Sea Island Georgia, I finally had the opportunity to attend one of many on my professional bucket list events: The International Processing and Pack Expo in the McCormick Place Convention Center in Chicago. This visit proved to be another “Disney World” or “Goya” moment for me.
Finally, after more than 28 years working in hotels, resorts and private clubs and dreaming of the day that I will participate in any shape or form of the food manufacturing side of the industry, an incredible opportunity has come my way.
I have accepted a position as Corporate Executive Chef of Kabobs, Inc., a great company based in Atlanta, Ga., that has served all of us with great food products for more than 36 years.
In turn, my nearly decade long tenure with San Antonio Country Club and my career as a club chef has come to a close.
So, as I wish you all well and step away from this side of the industry that I care so deeply about, I hope to still see many of you at the family table—but this time, I might just be sitting on the other side.
Editor’s Note: Eduardo Castillo will take over as Executive Chef of San Antonio CC. Most recently, Castillo served as Executive Chef of Round Hill Club in Greenwich, Conn.