Meet José Manuel Valines | Culinary Ninja

We had the good fortune of connecting with José Manuel Valines and we’ve shared our conversation below.

Hi José, what’s the most important think you’ve done for your children?
I think that trying to be present as much as I could considering the work ethic involved in the hospitality business translates later on in their life when it comes time to make hard decisions.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
The culinary arts is the only art the you have to use all of your senses. One of the things that sets me apart form the others is that I just keep on. Let’s keep moving forward, spreading the love, which in the case of a cook or a Chef. If you are not cooking with love than you are not cooking. People can taste love and that is one of the reasons that food will always bring us together no matter race, religion or gender. Being able to cook with Love is what I am the most proud of. This industry is not easy and never stops being easy, one just chooses where they want to be comfortable and chill for a while until their fire gets re ignited. Overcoming challenges in this industry are only overcome by striving and pushing for the best at every step of the way. So I have always kept my eye on the prize with my children and family on the front burners while other business and life projects move around the flat top reducing and working on flavors as the time goes on. This hopefully answers the question that I am not where I want to be yet and like seasonal fruit, it will take time to be ready. I arrived at my current position of Chef/Co-Owner of Cooking Militia with my business partner Christian Perez by working hard, learning everyday and striving for the best as if tomorrow wasn’t going to happen. The biggest lessons that I learned throughout my years was what not to do at the next job. For example, when Chef degrades and treats employees like Shit but has really amazing plating skills or cool traditional hollandaise preparation. I always take the Hollandaise out of the experiences and leave the Shit in the trash. Food Revolution, Cooking Militia.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
My favorite spot is my friend Chef Scot Emerson’s 250 yr old Kiln that we cook and enjoy the Vermont air. Since everything is a drive in Vermont I would have to take my friend to Taylor farm market, HG Williams store, Wagyu from Sheila at Spring rock. Find a hotel through the hospitality hookups. Stopping at as many local, real food serving establishments we could. Keeping the trip organic iand fresh. Doesn’t really matter in this state since you can just bounce around and go to fiddlehead, Ben & Jerry’s. Stop by the Barrows house. It’s at the end of the day always a fantastice time.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Definiately need to give a shoutout to Chef Frankie AKA Burger Boss.. As well as #004, Slow Roast Records, Wu Tang, Hip Hop, Medina Carrion, Kiani and Jerry. And the island of Puerto Rico for giving me my roots and strength to keep pushing to achieve goals.. Lets no forget Afrika Bambaataa.

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Facebook: cooking Militia

Image Credits
EMS