Article written by Karen Lyddane
A little while ago, Chef Jose Portillo found himself considering his priorities. Then, he began searching for employment that would give him the life he wanted. He really enjoyed the career experience with Country Clubs, the FBI, DEA, and private organizations, and he wanted to stay in this type of environment. Working where he knows and has a personal relationship with the people, using his knowledge, spending time with family, all these priorities are met at The Woodlands Retirement Community.
Born in El Salvador, 15-year-old Jose came to America. His first job, in High School, was as a dishwasher. He found that work was very rewarding, and so he applied himself to gaining experience in the working world. A turning point was working for a company who offered to send him to Culinary School – they paid his expenses!
And, what a Culinary School! Jose attended the Institute of Art in Baltimore, Maryland. He learned his skills in two years and received a degree. When he’d leave class, he pursued employment in Arlington, Virginia, and went on to work in many places in Washington, D.C. This was when he earned experience in Country Clubs, hotels, and private restaurants.
College time meant motorcycles, for transportation, and for fun. He’d race two motorcycle-riding friends every Friday night, on Interstate 495! Now, when he’s driving on 495, Jose thanks God for keeping him safe.
Time outside of The Woodlands is spent mostly with family and fishes! His work schedule allows valuable time with his five brothers and three sisters. His mother started the tradition of everyone gathering together on Sundays, a tradition they enjoy to this day. They take turns caring for his father, who moved back to El Salvador after living in America since 1972-a surgery left him unable to tolerate cold weather. He is never without a family member. Chef goes there for two weeks, every four months. Chef has favorite fishing places, mostly in Maryland. Of course he won’t reveal them to us! He likes lakes and the Solomon Island.
Above all, Chef’s proudest accomplishment is the way he raised his kids. Cedro, Chef’s son, is employed with the Navy Federal Credit Union as an analyst and works from home. Jancy, Chef’s daughter, is a hygienist. They both live in Stafford. He smiled when talking about how they both feel about him. “We wouldn’t be the way we are except for you.” When they were young, he devoted as much time to them as he could-something that he looks back on with a great feeling in his heart. He shared with them a lot of what his father shared with him, and credits God with giving him the knowledge to be the best parent possible. It wasn’t easy for him- he was working 14 hours a day to send them to a private Catholic school, but never said to them: “I am tired.”
Chef loves to work, to be at meals where residents can ask questions, offer suggestions, and become his friends. He enjoys talking about specials, upcoming culinary events, and hearing about foods that are favorites. To have such an intense position is summed up with this quote: “You work long hours but you have to love it.” Chef’s attitude about Life? “God is good.”
