Though he lacked direction after high school, Heriberto Dearo-Ortiz says he eventually found purpose as a chef, starting when he took the advice of a teacher to get into the restaurant industry. Initially working in front-of-house, his passion to learn new things eventually latched onto cooking and he found himself wanting to become a chef. So, he applied at the Farm House, a quaint country-themed breakfast/lunch spot in Freedom. Aspiring to work in the kitchen, he began as a dishwasher and ultimately became a chef. He’s now been there for more than two years.
He describes the ambiance as classic meets modern with farm-like feels and a classic American food menu with Mexican influence. Breakfast favorites include chilaquiles, a sort of breakfast nachos with tortilla chips, eggs, queso fresco, pickled onions and red enchilada sauce. They also offer a classic combo breakfast set off with sweet cream pancakes as well as a popular skillet with all the mixed-together breakfast things.
Lunch standouts include the smashed-style Dino Burger filled with pepper jack cheese and complemented by chorizo and jalapeño on a brioche bun, and a Philly cheesesteak with peppers, onions, skirt steak and Swiss cheese parked inside of a French roll. Fresh-made salads are also available with a crowd-pleasing housemade ranch dressing, and dessert choices are carrot cake and churro waffle.
What inspired your transition to back-of-house?
HERIBERTO DEARO-ORTIZ: Starting in restaurants as a busser and then a server, I became very curious about the other side of restaurant work and I wanted to gain the perspective of a chef. And I also wanted to gain the experience of working as a team with other cooks to serve delicious food. Learning to become a chef has really given me the direction and purpose that I was seeking in my life, and I feel that I’m getting closer to what I want to do and where I want to be.
What has becoming a chef taught you?
At first, I just wanted to learn how to cook great food, but learning to become a chef is about so much more than just flipping burgers and pancakes. It has taught me the importance of organization and patience, not just when cooking food but also with coworkers and even myself. And it’s also emphasized how important communication is when running a successful kitchen.
11 Green Valley Road, Freedom, 831-536-5363; farmhousewatsonville.com
