Meet Citlalmina Rosete | Executive Chef

We had the good fortune of connecting with Citlalmina Rosete and we’ve shared our conversation below.

Hi Citlalmina, what do you attribute your success to?
Empathy. I started off as a dishwasher. I have struggled to make ends meet. Ive counted change to make rent, slept on the floor and lived off bread and bologna. I do my best to help my teammates when I know they are going through a rough patch. Our lives outside of work will inevitably dictate the way we work.If my mind is preoccupied with x,y,and z then I know my performance will not be what it could. Life is challenging enough, empathy and kindness go a long way.

Alright, so let’s move onto what keeps you busy professionally?
I am the Executive Chef at Barrel and Board located in Hillcrest. I am self taught, raised in the dishpit. Ive had a handfull of really amazing mentors along the way that have helped me to achieve this level of success. Im from a small town in northern New Mexico where things rarely change much, but its beautiful none the less. I believe grit is what sets me apart from most. Im a high school drop out the only thing I ever graduated was drug court. My teen years and early 20’s were a blur of partying and cooking and basic industry life toxic choices. I moved to San Diego to turn my life around. I found myself in rehab as a means to put a roof over my head. I continued the clean and sober lifestyle and built myself up from nothing, not a dollar to my name, I was determined not to return home. I started working for Katsuya by SBE in 2011. I was homeless, wearing black jeans, a ragged baseball cap,a green tshirt and a soaked leather jacket,I looked like a wet dog when I went to their open house. Ill never understand how I got hired but Im thankful I did. Nothing about that job was easy. Nothing about my life at that time was easy, but I did it, and I did it clean and sober, and Im still doing it clean and sober. I have learned that I bring value by being the person I needed when I was down and out. As a queer WOC I strive to cultivate a safe and loving environment for my team. A place where we dont have to mask, or code switch, where we are safe to just be. I did the hard things so I could be the safe place. I think its important to state some of the uncomfortable things I have been forced to do to shed light on things that still go on. I covered tattoos, I kept long hair, I removed piercings, I pretended to have a boyfriend so my male colleagues would let me be, I adapted specific “professional” vocabulary to fit into the corporate world, I learned to shrink myself to fit in to be the “help”, I did all kinds of uncomfortable stuff to sit where I sit. I dont want any of that for my team.I dont want that for anyone. Im trying to be the change I want to see.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Ocean Beach and specifically sunset cliffs, the view and the vibe are great. The Hillcrest farmers market. All the shops in Barrio Logan, thats where my father is from, thats where I spend my money. Chicano park because representation matters. Id hit up every taco cart in town. We’d hit the Saturday morning fish market on the docs. We would hit Gossip Grill and Richs, and Number Ones on fifth, and for late night eats a California Burrito from Colimas.

Who else deserves some credit and recognition?
My parents for teaching me to be fearlessly creative. Chef Adam Cho for teaching me to lead with grace and compassion. Chef Alex Becker for always demanding perfection. All my teammates past and present for either teaching me a lesson or supporting my ambition. My “kids” at Barrel and Board who put up with my mad scientist ideas and support me in having a work life balance. Lastly all my loved ones and extended family for always supporting me and pushing me to do more.

Website: barrelandboardsd.com

Instagram: lacheffita