Michel Vejar

My signature dishes are my handmade ravioli, or fettuccine topped with a slow-simmered Bolognese sauce made with veal, pork, San Marzano tomatoes, heavy cream, red wine and rosemary inspired by my time studying at the University of Urbino in Italy. Today, I teach pasta and gnocchi workshops because nothing makes me happier than watching people gather around the table and the huge smiles after their first bite knowing that they made the pasta.

My biggest inspiration was my mother. She taught me that food is about love, tradition, and bringing people together. Some of my favorite memories are making manicotti and meatballs by hand with her when I was young. My time studying in Italy deepened that passion and inspired many of the recipes I make today. I love sharing those traditions through my workshops and having friends over for dinner.

I would use the $25,000 to grow my pasta workshops, taking the next steps toward building a larger culinary brand centered around handmade pasta, family traditions, and Italian cooking. I would love to expand into television cooking and create a space where people can gather, learn, and connect through food. Teaching others how to make ravioli, gnocchi, and manicotti brings me so much joy, especially knowing these recipes come from cherished memories with my family and my time studying in Italy.