Jeff Cristobal

My culinary journey started when I was 16 at a continuation school with an after school cooking program. I started working in a pop-up kitchen, and soon wanted more than washing dishes and minor prep. I voiced my interest and the head chef gave me the chance to learn more adding a couple of line shifts.

I really enjoyed the clamor of the kitchen. The order within the chaos was mesmerizing. The pop-up led me to chef Hiro Sone in the Mission district. When it closed, my chef suggested I go to Napa. So, at 18 I chose to be on my own for the first time and worked at Terra Bar and Restaurant in St Helena. I moved to Napa city with a partner and got involved with people that I never should have. Subsequently, I’ve been behind bars a couple of times.

I was introduced to the Oakland Salvation Army during one of my stays in jail. During that time, chef Timothy Tucker came to advertise a new program in San Francisco called The Way Out. I went to their cooking school, gaining more experience with cooking. Slowly I relearned my skills as a cook and the joy that came from it. I really did miss that clamor and organized chaos, but the greatest thing I got from the class was community. I now work at Juniper in San Francisco.

I’m still going through life’s ups and downs, but am grateful for the community the program has given me. With gratitude and an open heart, I’m doing what I enjoy the most — cooking.