Meet Chef Ashley Sweeten | Chef

We had the good fortune of connecting with Barcelona Wine Bar Chef Ashley Sweeten and we’ve shared our conversation below.

Hi Chef Ashley, what’s something about your industry that outsiders are probably unaware of?
What’s one thing about your industry that outsiders are probably unaware of? This industry is all about self-motivation. You’ll never make it if you can’t be introspective and have clear goals. While I have had mentors and people in my career who have helped me, no one has ever held my hand and given me what I want. I’ve had to work hard, teach myself many things, from cooking techniques to administrative responsibilities, and I think all great chefs can say the same.

What is the most important factor behind your success?
Relationships. Without the people in my life and career, it would not be possible. My team, mentors, other industry professionals, and our guests all contribute to my success. Our relationships with each other dictate how we grow and move forward.

Do you have a favorite quote or affirmation? What does it mean to you / what do you like about it?
A mentor once said, “The more I am in this industry, I realize it’s less about the food and so much more about the people.” This has rung true for me in every step of my life as a chef. We don’t just want to create good food; we want to create unique experiences for our guests. We want to create an exciting environment for our teams to learn and grow. We want to make connections and share ourselves with food as the medium, not the subject.

Why did you pursue your career?
I began cooking extremely young, around age 3, out of survival. I had to eat, and much of the time, I was the only one going much share that I was being fed. Cooking became a comfort and a way for me to show my independence. As I grew older, it felt natural for me to lean into that comfort and competency in the kitchen. I knew very early in life that this was what I wanted to do, and it still brings me that same contentment and a sense of security.

Let’s talk shop? Tell us more about your career, what can you share with our community?
Please tell us more about your career. We’d love to hear what sets you apart from others, what you are most proud of or excited about. How did you get to where you are today professionally. Was it easy? If not, how did you overcome the challenges? What are the lessons you’ve learned along the way. What do you want the world to know about you or your brand and story? I started in this industry as a pastry chef. I worked at a small cake shop for several years, where I learned attention to detail and patience. I’ve always loved desserts, and when I was first getting started, I did very well in that focus of the industry. After I left the cake shop, I started as a production baker for a restaurant in the Legacy West area of Plano. There, I met some amazing chefs who took an interest in me and my growth in the industry. I worked hard and began taking on more chef and culinary responsibilities aside from pastry. Within a few years, I went from a production baker to a sous chef. Learning how to transition from a team member to a manager was a challenge, especially because I hadn’t been there as long as some of the other senior team members. This move was crucial, however, because it gave me my first step as a titled chef in this industry. From there, I received my first Chef de Cuisine position at a restaurant in Fort Worth. Eventually, I secured a position with Barcelona Wine Bar as the Executive Chef.
Throughout my career, my biggest challenge has been finding a work-life balance. In movies and shows, chefs are portrayed as the first in and the last out, working long hours in a high-stress environment, and not surprisingly, that’s pretty accurate in most cases. I’ve worked hard chasing awards, titles and dreams, running myself into the ground to do so and accomplishing a lot. A few highlights include: receiving a mention in Forbes for my candelabra dessert, a Tales of the Cocktail nomination, winning first place in competitions, and many local media mentions and accolades. However, my greatest lesson is that the work is not always worth sacrificing everything else. I believe everyone should be recognized for their talent and hard work, but it shouldn’t come at a cost to obtain it. In my current position, I’ve found much more balance. I have an amazing group of people I work with and a company full of leading professionals in this industry supporting me. I have a clear line of growth, people and managers backing me, and an incredible amount of creative freedom over my menu. I have fought to survive every moment of my life since I was a very young child, and I’ve learned that when you know your worth, you don’t need others to validate you. It’s okay to do good work and be good at what you do while allowing yourself to have a good life.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would start early with a reflexology massage at my favorite spot, Sole Hao in Allen. It’s super affordable, and they do a fantastic job. Then, I’d grab a quick pre-dinner glass of wine at Barcelona Wine Bar; they have an incredible selection of Spanish wines and sherries. Dinner would be at Rye on Lower Greenville, with after-dinner drinks to follow at Apothecary. The next day we would wake up early, grab coffee at Fairgrounds Coffee, and head over to the Dallas Farmers Market for some food and fun. I love all the ingredients and always leave with tons of inspiration. We might head over to the Bishop Arts District for fun shopping and an afternoon snack. We would then have dinner at Meridian, where it’s not only gorgeous, but Junior, their head chef, is incredibly talented. If you haven’t been, you’re missing out. The next day I would take my friend to lunch at my favorite hole-in-the-wall Ethiopian restaurant, Yenat Guada. While the building looks closed, I assure you it’s not, and the food is out of this world. After that, we would close the evening at the Dallas Arboretum to see what seasonal plants and flowers are in bloom while enjoying a peaceful stroll through nature.

Who else deserves some credit and recognition?
This is a difficult industry to find success in without having people who see what you are capable of even before you realize it yourself. I would like to shout out the two women who invested in me, pushed me, challenged me, and gave me the direction I needed as an inexperienced chef. Chef Amanda Vasquez and Chef Sarah Allen were true mentors to me. I would not be who I am today without their wisdom and transparency.

Website: https://barcelonawinebar.com/

Other: Social: @barcelonawinebar