Stephen White went into the US ARMY to gain money for College. Upon completion of his Tour of Duty, he attended Scottsdale Culinary Institute in Arizona. Stephen interned at the Atlas Town and Country in San Diego, CA. Stephen was trained in all 5 restaurants on site and 1200 room hotel and 2 main kitchens to service over 100,000 square feet of Banquet space. Stephen worked Top Gun events and Taste of the NFL.
After graduation, Stephen was hired by the Koury Corporation and moved to assist in the opening of Grandover Golf and Conference center. Stephen was promoted to Sous chef while at Grandover. Stephen worked many of the Country Clubs in Greensboro to include Starmount Forest CC, Sedgefield CC. Stephen was then hired as Executive Sous Chef for Forest Oaks CC where he worked 3 PGA Tournaments feeding over 5000 people a day. Stephen was later hired to be Executive Chef for American Express Com Center where he was responsible for feeding over 2500 employees. Stephen later went to River Landing @ Sandy Ridge Retirement Community as their Executive Chef, operating 1 main kitchen and 4 satellite kitchens with a staff of 25. Stephen created menus for buffet and a la carte menus. Stephen also assisted in renovation of the outdated Café into a modern Bistro with WoodStone Pizza ovens and Chef attended stations for the residents and employees to enjoy. Stephen also created Chef’s Tables for Marketing events.
Stephen and Angelica decided to open Sofrito Latin Street Food to offer Colombian, South American cuisine in Greensboro. Stephen and Angelica traveled to Colombia to visit and learn more about their food and learn techniques on how to prepare these tasty dishes.
Originally from Barranquilla, Colombia; she learned how walk in a family owned restaurant, had her first job at her dad’s empanada stand. Passion for hospitality led her to register for Hotels and Tourism Administration back in her country and her love for food kept her busy cooking for friends here in USA. Empanadas was the perfect excuse to share not only very tasty appetizer but also the most loving memories of her younger years when she used to spend time helping her Dad make empanadas or preparing everything for the next business day and listening to what the most important ingredients were: Fresh, high quality food and love for what we do.
The idea of selling empanadas came after meeting Steve who shares her passion for food and his extensive experience in the industry made Sofrito a reality.