Gema Rodriguez

I was born in Jalisco, Mexico and brought to the USA when I was one month old. My passion for food started very early when I was about 5 years old. My grandmother would spoil us by cooking three different meals per day when I would get home from school. Eating all my food on my plate was much more important and fun than getting up from the table to play with my cousins.

And so the love for food continued throughout my college years and that’s when I decided to attend Culinary Art School in Tijuana, Baja California, where I got amazing life changing opportunities to cook with some of the best chefs in the world. I did my internships in Tijuana at Caesars, where The (original) Caesar Salad was created, Barcelona, Spain and in Tulum, Mexico at Michelin Star Restaurants. Memories that I will remain forever in my heart.

I have also been babysitting for my family and friends ever since I was 12 years old. Taking care of my nieces was the biggest joy and responsibility while attending college and while my sisters worked. Throughout the years I continued to babysit and the love for being around kids just keeps growing and growing.

It makes my heart so happy knowing that I finally have a job where the two things that feel like “not a job” while doing it are blended and come together as one. I am very proud to have such an important role and responsibility at this Child Center in SDSU.

I come from a very loving family that loves and cares a lot for one another, especially the elderly and the little ones so taking care of people comes naturally to me. I have both my parents, 3 sisters and four nieces. I am married and one day I would like to have children of my own. I am excited to know that I can bring my kid to work and feel proud of where and who will be taking care of them.

In my free time, I absolutely love to travel. It’s my goal to make it out on one international trip and one national trip per year plus a different state in Mexico. I also love to try different restaurants and learn how to cook different cuisines while traveling and learning their authentic techniques while creating the dish. I would love to continue my education and get my Masters Degree in Cocinas de Mexico ( Mexican cuisine ) as well as nutrition and child development classes.