Sam Credits PCCC Professors for His Culinary Career Success

Adolfo “Sam” Robles has been passionate about cooking since he was a young teenager, but it was not until he came to PCCC as an adult student in the Culinary Arts program that Sam realized his passion could become his career.

Today, Sam has a resume of impressive culinary jobs and is currently the lead line cook at ZZ’s Club. The exclusive Manhattan establishment is co-owned by celebrated chef Mario Carbone and features a private dining club that serves Italian cuisine to celebrity clientele.

“If it wasn’t for my PCCC professors, I wouldn’t be where I am now. I owe my success to them,” says Sam. He is especially grateful to his first culinary professor. “Chef Daniel Ritter was a major influence in my career. His guidance and belief in my potential helped me to reach the level I am at today.”

Sam’s culinary career was launched even before he graduated, when Chef Ritter came into class one day and asked if anyone was interested in a job at Drift, a restaurant in Weehawken run by one of his former students.

Already a stand-out student, Sam jumped at the opportunity and learned that in addition to strong skills and hard work, another important ingredient in the recipe for culinary success is the support he received from connecting with other professionals in the
kitchen.

At Drift, Sam worked for Chef Bryan Noury who “became a mentor and instrumental in shaping my growth in the restaurant world.” Demonstrating excellence at Drift, Sam was offered a position at the elite Liberty National Golf Club in Jersey City.

There, he trained under Chef Alex Lee, a former executive chef for the legendary Chef Daniel Boulud. “At Liberty, I had the privilege of cooking for many high-profile guests, including athletes Tiger Woods and Mike Piazza,” says Sam.

His growing reputation led to a coveted position with Restaurant Daniel, an upscale French restaurant in New York. “At the interview, the executive chef there asked me why I cook,” said Sam. “I told him my story, and he fell in love with it and hired me.”

That story started when Sam was 13 and growing up in Paterson. “My parents were very hardworking. They both held down two jobs, so my grandfather babysat me and my brother and sister. He walked us to school and cooked for us.”

Sam enjoyed watching and learning from his grandfather in the kitchen, but he did not like waiting until 7 p.m. to eat, so he decided he would take over cooking dinner.

“I started with easy foods like eggs and hot dogs,” he said. With Sam in the kitchen,
dinner was on the table earlier and the young chef continued to cook for the family while reading cookbooks and watching videos to expand his skills and recipes.

After graduating from East Side High School, Sam worked in a supermarket, in factories, and finally in a smoke shop where he rose to the position of manager. “By then, I had a wife and kids to support and made a good pay.”

It was Sam’s wife, a psychologist, who recognized her husband’s talent and passion for cooking and encouraged him to go further. She even signed him up for the culinary classes at PCCC.

“I loved the course and learned so much,” says Sam who started college at age 37. He showed up early for every class and admired Chef Louis Hernandez, the director of PCCC’s Culinary Arts program.

“Chef Louis is my mentor and a close friend. He has very high standards and taught me a lot. Being at PCCC was the first time I ever cooked French or Asian food.” A foodie who will try anything, Sam says French cuisine has become his current favorite.

Though he was hesitant at first to leave a steady job and change careers, Sam is glad he took the leap, and now, at age 40, he has come much further than he ever imagined.

While thriving at his full-time job, Sam runs a successful catering business on the side called Sambo’s Lunchbox, LLC and also demonstrates his talents on his YouTube channel.

“My big dream,” he says, “is to open my own restaurant.” When that day arrives, the father of three may have a ready-made kitchen crew. Sam’s two daughters and son enjoy learning beside their dad in the kitchen, just as he learned from his grandfather.

A scholarship student while at PCCC, Sam is also cooking up a plan to show his gratitude to the College. “Someday,” he says, “I plan to establish a scholarship at PCCC for future culinary students.” That will be Sam’s pièce de résistance.

Written by Linda Telesco
Photos courtesy of Adolfo Sam Robles