A Culinary Journey: From The White House To Catering Excellence

Mauricio Jaramillo, District Manager

I am Mauricio Jaramillo, District Manager in South Florida, overseeing Food Service accounts for top private schools. I began in Bogota, Columbia with over 21 years in the industry and have held roles like General Manager, Food Service Director and Executive Chef. Highlights include serving as a Guest Chef at the White House during the Obama and Trump administrations. I blend culinary innovation, continuously learning in modern culinary techniques keeps me at the forefront of industry trends. I have traveled the world and worked with local chefs in Italy, Spain and France.

My education includes an Associate's in Hospitality Administration and Culinary Management from Monroe Community College and Culinary Management from SENA in Bogota, Colombia. I am a ServSafe Manager and Proctor Certified. I enjoyed traveling the world and eating great food.

Introduction

With a career spanning over 21 years in food service, management and hospitality, I have had the unique privilege of cooking at the White House for two administrations and competing in prestigious culinary competitions. My journey has been one of hard work, dedication and constant learning, taking me from humble beginnings to significant achievements in the culinary world. Here, I share my experiences in catering management, food safety, and the food service industry.

White House Experiences

Cooking at the White House is a dream for many chefs and I’ve been fortunate enough to do it twice—once during the Obama administration and once during the Trump administration. These experiences were unparalleled in terms of both prestige and the level of precision required.

 In 2016, as a guest chef with Grown Organic Fast Food, I was tasked with preparing meals that not only tasted exquisite but adhered to the highest standards of food safety and presentation. The pressure was immense, but the opportunity to showcase organic and healthy cuisine at such a high-profile venue was immensely rewarding.

Returning to the White House in 2019 with Acosta Foodservices, I again had to meet the exacting standards expected of a chef in such a setting. Each event required meticulous planning, from ingredient sourcing to kitchen coordination, ensuring that every dish was perfect and every guest was delighted.

Competing in Le Chaine des Rottisseurs

One of the highlights of my early career was competing in Le Chaine des Rottisseurs, an international gastronomic society. This competition honed my skills in high-pressure environments and taught me the importance of precision and creativity. The lessons learned here laid the foundation for my future endeavors in the culinary world.

Professional Growth and Management

Over the years, I have held various positions that have broadened my expertise in culinary management. As the Executive Sous Chef of a Grown Organic Fast Food, I was involved in menu development, restaurant design and daily operations management. This role required not only culinary skills but the ability to lead and motivate a team to achieve the highest standards of food production and safety.

At my current role, where I currently serve as a District Manager, I manage an annual budget of $6.7 million with all my kitchens combined. My responsibilities include accurate inventory control, cost management, purchasing and financial oversight. One of my proudest achievements here was to get to this point after all my banquet career, this demonstrates my ability to manage large-scale events successfully.

Ensuring Food Safety

Food safety has always been a cornerstone of my culinary philosophy. Whether cooking at the White House or managing a bustling university kitchen, adhering to food safety guidelines is non-negotiable. This commitment is evident in my role at a prestigious University in Fort Lauderdale, where I managed six kitchens with a combined annual budget of $4.5 million and an annual banqueting sales value of $2 million. Ensuring the safety of food served to thousands of students required rigorous training, constant vigilance and a proactive approach to potential issues.

Challenges and Solutions

Throughout my career I have encountered numerous challenges, from handling unexpected billing issues to managing team dynamics. One particularly memorable incident involved a miscommunication with a vendor that led to the wrong product being delivered. The client was understandably upset and it was my responsibility to resolve the issue promptly. Escalating the problem to the Area Manager and Purchasing Department and maintaining open communication with the client, I was able to turn a potentially damaging situation into an opportunity to demonstrate our commitment to customer satisfaction.

Conclusion

My journey in the culinary world has been marked by a blend of prestigious opportunities and everyday challenges. From cooking at the White House to competing in international competitions and managing large-scale food service operations, I have gained a wealth of experience that has shaped me into a well-rounded chef and manager.

As I look to the future, I remain committed to excellence in all aspects of food service – from ensuring the highest standards of food safety to leading teams with passion and integrity. I am excited about the possibility of bringing my expertise to new challenges and continuing to contribute to the vibrant world of food and hospitality.