Julisa M. Candelaria is a passionate chef driven by purpose, resilience, and a deep commitment to her community. Inspired by her Puerto Rican heritage, she grew up dreaming of opening a food truck with her father. After his passing, she carried that dream forward by beginning her culinary education, honoring his legacy through her work.
However, the challenges of the pandemic reshaped that vision in unexpected and meaningful ways. Experiencing food insecurity firsthand opened Julisa’s eyes to the realities many individuals and families face every day. That experience became a turning point, inspiring her to use her culinary skills not just to create, but to give back.
Today, Julisa has the honor of working alongside fellow chefs to prepare meals for her community using donated and rescued food. While her dream of owning a food truck remains close to her heart, her mission continues to be rooted in accessibility, compassion, and service.
Here’s Julisa’s 10? interview:
1. What is your favorite ingredient to cook with?
I’ve just recently fallen in love with miso and I’ve been adding it to EVERYTHING! My roasts, my potatoes and even some of my sweet treats! Find me next month and I promise I will have a different favorite ingredient to play around with.
2. What ingredient do you dread?
Grapefruit. I’m not big into citrus, but grapefruit has to be my least favorite.
3. What’s your favorite dish to make?
I love making rice with corned beef (specifically in a can), it’s one of my favorite childhood dishes and it was the dish that my father would always make for me when he knew I was coming to visit.
4. What’s your favorite pig out food?
Seafood boils! Specifically from Cincy Crab, mix-all-sauces, mild spice, 1# snow crab, substitute potato with corn and a side of hush puppies and rice.
5. What restaurant, other than your own, do you like to dine at in the Miami Valley?
One of my favorites since I’ve moved to Dayton would have to be either the Ugly Duckling (I LOVE their breakfast options),Taqueria Mixteca or Invoke down at Second St. Market!
6. What’s your best advice for home chefs?
Just have fun with your food! Experiment with different ingredients and spices. Try foods from other cultures, you’d be surprised what ingredients you fall in love with! That’s how I got to love miso so much.
7. If you could invite any 4 guests to a dinner party who would they be and why?
Julisa’s father
My father, the man who inspired me to get into culinary arts in the first place and I would love to show him all the things I’ve learned since he’s passed away. My mother because she’s my biggest cheerleader and believes in everything that I do. Benito Antonio Martinez Ocasio, better known as Bad Bunny; he has done incredible things for the people of Puerto Rico and getting to cook for him would be an absolute honor. Lastly, can I invite my friends Kameron, Celeste and Kerrigan? They’ve been with me through so much and they’re some of the best home cooks, everything they make is delicious; I just couldn’t have a dinner party without them.
8. Who do you look up to in the industry and why?
Honestly, all of the chefs around me; the ones that I work with on a daily basis and the ones I met in passing. Their styles are all so different and I can learn so much from each and every one of them. They inspire me to be a better chef and to have fun with cooking. Since we work with rescued and donated food, I sometimes question whether ingredients will work together, but they remind me to have fun with a recipe. At the end of the day, I know how to fix my mistakes—I’m a chef.
9. What do you do in the Miami Valley on a day off?
It depends on the season, but once it gets warmer you can find my fiance and I (with our miniature dachshund, Squeebs) down at Eastwood Lake in our kayaks (: When it’s cold, I like to stay in and play my video games (Dead by Daylight, Marvel Rivals and Sims 4).
10. Share a kitchen disaster, lucky break or other interesting story:
This story isn’t a kitchen disaster but definitely a lucky break! When I was in college studying culinary, there was a day where I was MOD (manager on duty), and on MOD days you arrive early and leave late and you make sure that all of the students have everything they need for that day.
On this particular day, we were being graded on making eggs benedict. After reviewing the recipe, I made the order for the students and made sure that they had everything they needed. I went back to my station and realized that I had not added myself to the count. BIG MISTAKE. I was not allowed to go down to the pantry to get more product, which meant I had to go around to the students and ask if they had any extras. Luckily, there were a couple of students that were able to help me out enough to make a half portion. It was probably some of the best hollandaise sauce I ever made; I added gochujang which is this fabulous Korean chili paste and it gave the sauce some color but also added some spice and sweetness to it and I garnished my plate with sauteed leeks.
My teacher probably should have marked my assignment as only half complete since I served a half portion. But, I was the only student who thought outside the box with my dish—and the only one without a partner that day. I also skipped the immersion blender and whisked my sauce BY HAND, so she ended up giving me full credit. Big shoutout to Chef Liz, I should probably also invite her to my hypothetical dinner party.
So to all my home chefs out there, have fun with your food and think outside of the box! It might work out in your favor one day.
