Blending two worlds: A Nagarrian’s recipe for connection

Food. Isn’t that the one language every tongue understands? Sometimes, “You have to try this” is all it takes to start a conversation. For Melva Sanchez, cooking and connecting with people have been part of her story. Before becoming an HR Specialist at Nagarro, supporting people across LATAM, she worked in professional kitchens and catered events. In this edition of Nagarrians at Play, we find out what’s cooking in Melva’s world.

Hello, Melva! Let’s start where it all began. What are some of your earliest memories in the kitchen, and how did they shape your love for food?

Melva: My love for food started when I was very little. Some of my earliest memories are of my grandmother Yolanda putting me on a little stool so I could “help” her in the kitchen. We would make simple things, like bananas with cream or coffee with cookies, but to me, it felt like we were creating something extraordinary.

My mom also had a small food business, and I was always around, asking what she was making, what each ingredient was, and whether I could help. By the time I was eight, I was already baking cakes and pies. During my teenage years, I started selling cookies, cupcakes, and cakes at school and around my neighborhood.

Looking back, I think that’s where I learned that food was never just about cooking for me. It was about sharing, caring for people, and making something for someone else to enjoy.

You’ve tried your hand at so many things in the food world. Which experiences stand out when you look back on that chapter of your life?

Melva: That passion eventually led me to study gastronomy and work in different parts of the food industry. I worked as a pizzaiolo making Italian pizzas, learned about fresh pasta and doughs, and worked in baking, pastry, Mexican fusion cuisine, and catering. I even spent some time learning basic barista skills.

Eventually, I started my own catering business, where we handled social, corporate, and cultural events, from small gatherings to celebrations with hundreds of people.

I think catering taught me the most. You learn very quickly how to plan, work under pressure, solve unexpected problems, coordinate people, and still make the whole experience feel effortless for the guests. Those are skills I still use today, even though my “kitchen” looks very different now. 😊

Dishes prepared by Melva for an event

Alongside cooking, you also explored psychology. What drew you to it, and how did that path lead you to Nagarro?

Melva: I studied psychology while continuing to work in gastronomy, and it eventually opened a completely different path for me. After working in psychoeducational support, a friend introduced me to IT recruitment, and I eventually joined Nagarro in Talent Acquisition.

From there, I had the opportunity to move into HR, focusing on internal communications and employee experience. Little by little, my role grew into what I do today, supporting our people across LATAM.

You were juggling two careers and being a mom. What kept you going through it all?

Melva: For several years, these two worlds were part of my everyday life. My days could start with taking my daughter to school, continue with my work at Nagarro, and end with a second or even third shift in the kitchen, preparing for an event.

There were times when I was sleeping only four or five hours a night, but somehow, it didn’t feel as exhausting as it sounds. I loved both sides of my life, so even when the days were long, I was doing things that made me happy.

Looking back, I’m not quite sure how I managed to fit everything into 24 hours!  That time taught me a lot about discipline, resilience, time management, and how much energy passion can give you.

Eventually, I also learned that loving what you do doesn’t mean you have to do everything at the same time. Learning to prioritize, find balance, and give myself room for a new chapter has been an important part of my journey.

Melva decorating desserts for a catering event

What lessons from the kitchen still shape the way you work with people today?

Melva: I think being a chef and working in HR have more in common than I first realized. Both are about people, creating experiences, and paying attention to the little details. You learn to adapt when things don’t go to plan and put a little of yourself into something you hope will make someone else’s day better.

Whether it’s a plate of food or an employee experience, you may not see everything that happened behind the scenes, but you can feel when something was made with care.

Cooking is no longer your profession, but it’s still close to your heart. What role does it play in your life today?

Melva: Today, I’m fully focused on my HR career. Moving to a new city also brought a big change in my life. Cooking is no longer my profession, but it’s still one of my greatest passions.

I cook for the people I love. Every once in a while, I still enjoy that little rush of preparing something against the clock. Food continues to be one of the ways I connect with people and show them I care.

Now I get to enjoy cooking in a different way: not because I have to, but because I want to. And I think that has made me fall in love with it all over again.

Melva with fellow Nagarrians in the Mexico office

We recently launched our fourth coffee table book, Global Cravings, featuring dessert recipes shared by Nagarrians around the world. You shared your recipe for Strawberry Mostachón. What makes it special to you?

Melva: Strawberry Mostachón is one of my favorite desserts. I love the combination of flavors and textures, but what makes it special to me is how its ingredients connect me to people and memories in my family.

The pecan meringue always reminds me of my grandfather Lupe, my mom’s father, because he absolutely loved pecans. And strawberries immediately make me think of my daughter, Elena. They’ve been her favorite fruit since she was a baby.

My dad used to live in Irapuato, a place known for its strawberries. When Elena was little, he gave her her own strawberry plant. She took such good care of it and was always so excited whenever she could pick the tiny strawberries that grew on it.

So, for me, Mostachón is much more than a dessert I enjoy making. One recipe brings together memories of my grandfather, my father, and my daughter. I think that’s one of the beautiful things about food: sometimes, an ingredient can carry an entire memory with it.

After all these years in the kitchen, what’s one dish that instantly feels like home to you?

Melva: Without a doubt, Bacalao a la Vizcaína.

It’s a dish we only eat at Christmas, and it’s been part of my family for as long as I can remember. My grandmother Yolanda, my dad’s mother, taught my mom how to prepare it. Growing up, my grandparents Yolanda and Xavier would travel from Mexico City to Saltillo for Christmas, always bringing so much food with them. Perhaps an unusual choice for a child, but I absolutely loved my grandmother’s bacalao.

I had a very special connection with my grandmother. We were very different. She was serious, strong, and could sometimes seem a little tough. I was the complete opposite: loud, curious, constantly asking questions, and probably a little chaotic. 😊 But I loved her immensely, and somehow, we always had a strong bond.

After she passed away, my mom continued making her recipe. Now, bacalao simply has to be on our table every Christmas. It’s one of those traditions passed from my grandmother to my mom and, through them, to the rest of our family.

Every time I taste it, I remember Christmas with my grandparents, my parents, and my sister. All those moments of having our family together.

It’s a flavor I feel straight in my soul.

NagarriansAtPlay is a series that showcases Nagarrians following their passions. In this series, we bring to you some of our remarkable colleagues who have made it big globally in their respective fields and have inspired many to follow their dreams.