Giving Back Magazine January 2018 - Page 50

SWA Community A CULINARY SUCCESS STORY R emembering the struggles we faced when we decided to take flight, we recognize just how important it is to have people who believe in you. And that’s why Southwest Airlines is proud of our continued commitment to champion entrepreneurs and the small business community. In addition to actively engaging with chambers of commerce in the cities we serve, our Supplier Diversity program is dedicated to supporting disadvantaged, small, minority-owned, and women-owned businesses. This month, I share with you an inspiring story of how Luis “Luisteen” Gonzalez’s perseverance, preparation, and view on life have helped him overcome obstacles. He has sought to be the best in his class by traveling the world and learning best practices. His generosity in giving back has always been at the forefront and has supported the nonprofit community. I invite you to learn more about Luisteen because with his exceptional care to customer service and his passion to giving back, you will be as proud as I am to have him be such integral member of our community! Lidia S. Martinez Manager, Community Affairs & Grassroots Southwest Airlines M any of us have a vision of success for our futures, but the arduous journey often includes many hurdles before achieving our dreams. Chef Luis “Luisteen” Gonzalez has faced many of those challenges, but worked to overcome them all to become the renowned chef he is today. His secret to overcoming these difficulties? “An optimistic attitude, to show humility when mistakes are made, and to never give up,” shares Luisteen. Luis Gonzalez was born and raised in Mexico City on his grandmother’s farm where his passion for traditional Mexican cuisine blossomed. Learning about the art of cooking and the rich history of these dishes ignited a passion. In addition to learning cooking from his grandmother, he sought out local bakers and chefs for their advice. Luis pursued as many opportunities as possible to improve his skills and understanding of the hospitality and culinary industries from formally studying gastronomy and hospitality 50 GBSAN.COM | JANUARY 2018