Remembering the Opening
Remembering the Opening
When I was a child, I spent hours inside a little wooden house that was also a house for several iguanas. My favorite game was to prepare bread and food for all my dolls in a Barbie oven.
Since then, cooking and serving makes me happy, because I think it is a way to bring people together, to share the taste of a good time together.
Rhuban started two years ago with great enthusiasm in a small place that did not have restaurant conditions or a paved street. Many told me that it was not the ideal place because it was in a hidden place and the kitchen infrastructure, not to mention.
I started with 6 burners, a cold table, a mixer, little storage and refrigeration space, many half-used things that I did not necessarily like but at that time it was what was possible, also homemade fryers and we did shopped every day.
Every day was a challenge to meet so that all the service was ready and on time, it was a place that undoubtedly brought out the best in each one of us. The important thing is that with this new location, not only did Rhuban grow and improve as a place, but the people who are part of Rhuban also continue to grow with better conditions and work opportunities.
More than a team, we are a family where everyone is important and each person contributes their talent. It was not easy to find people who wanted to work with that little girl who dreamed of a restaurant. I had to ask heaven for help so that my grandfather would send me good people. A couple of chefs said that it would be very difficult to provide service in the previous location. It was something like my little kitchen in the wooden house, but in an adult version, without ideal conditions or experience as a gastronomic entrepreneur.
It was my dream of games and I wanted to achieve it professionally. Little by little Rhuban has been gaining the recognition of customers, but also of people who know about restaurants, like my team and people close to me, who have seen firsthand the evolution and the determination of my stubbornness to achieve the restaurant that we are about to open.
I am excited to remember everything we have been through. I value every lesson, as well as the unconditional support and love of my daughters Geral and Dome, my brothers and my friends.
I value the support of my parents, despite the fear they once felt or continue to feel because of the responsibility, time and commitment that Rhuban implies, they have always supported me and shown me their love.
I also value the help of my right hands at home: William, Paty and Alberto. I also have my angels in heaven, my four grandparents, but especially my grandfather Asís, whom I thank for his example and the help he continues to give me every time I ask him when I feel that something is stuck.
This whole dream began with a book “Imperfect Recipes” that I made for my family, especially for my daughters and Manolo, my most demanding client. When a recipe didn't work out, I made it until I got a smile and a clean plate.
So... Manolo, thank you for bringing out the best in me and for supporting me. Now I know that you and I are the bond that gives meaning to the Rhuban logo. More than ever I feel our relationship is strong, solid and united. Thank you for everything you have given and put in for me and our family.
Opening today would not be possible without the help and company of those who are part of the restaurant's operation. To all my team that is in the kitchen, bar, administration, floor, cleaning and purchasing. Thank you very much. I hope that Rhuban is the band that strengthens us and always unites us all as a team. We achieved this together. Join me to inaugurate our second home to enjoy it with our guests. We deserve it!
Thank you all very much for coming, you are always welcome.
Geraldine Abraham
When I was a child, I spent hours inside a little wooden house that was also a house for several iguanas. My favorite game was to prepare bread and food for all my dolls in a Barbie oven.
Since then, cooking and serving makes me happy, because I think it is a way to bring people together, to share the taste of a good time together.
Rhuban started two years ago with great enthusiasm in a small place that did not have restaurant conditions or a paved street. Many told me that it was not the ideal place because it was in a hidden place and the kitchen infrastructure, not to mention.
I started with 6 burners, a cold table, a mixer, little storage and refrigeration space, many half-used things that I did not necessarily like but at that time it was what was possible, also homemade fryers and we did shopped every day.
Every day was a challenge to meet so that all the service was ready and on time, it was a place that undoubtedly brought out the best in each one of us. The important thing is that with this new location, not only did Rhuban grow and improve as a place, but the people who are part of Rhuban also continue to grow with better conditions and work opportunities.
More than a team, we are a family where everyone is important and each person contributes their talent. It was not easy to find people who wanted to work with that little girl who dreamed of a restaurant. I had to ask heaven for help so that my grandfather would send me good people. A couple of chefs said that it would be very difficult to provide service in the previous location. It was something like my little kitchen in the wooden house, but in an adult version, without ideal conditions or experience as a gastronomic entrepreneur.
It was my dream of games and I wanted to achieve it professionally. Little by little Rhuban has been gaining the recognition of customers, but also of people who know about restaurants, like my team and people close to me, who have seen firsthand the evolution and the determination of my stubbornness to achieve the restaurant that we are about to open.
I am excited to remember everything we have been through. I value every lesson, as well as the unconditional support and love of my daughters Geral and Dome, my brothers and my friends.
I value the support of my parents, despite the fear they once felt or continue to feel because of the responsibility, time and commitment that Rhuban implies, they have always supported me and shown me their love.
I also value the help of my right hands at home: William, Paty and Alberto. I also have my angels in heaven, my four grandparents, but especially my grandfather Asís, whom I thank for his example and the help he continues to give me every time I ask him when I feel that something is stuck.
This whole dream began with a book “Imperfect Recipes” that I made for my family, especially for my daughters and Manolo, my most demanding client. When a recipe didn't work out, I made it until I got a smile and a clean plate.
So... Manolo, thank you for bringing out the best in me and for supporting me. Now I know that you and I are the bond that gives meaning to the Rhuban logo. More than ever I feel our relationship is strong, solid and united. Thank you for everything you have given and put in for me and our family.
Opening today would not be possible without the help and company of those who are part of the restaurant's operation. To all my team that is in the kitchen, bar, administration, floor, cleaning and purchasing. Thank you very much. I hope that Rhuban is the band that strengthens us and always unites us all as a team. We achieved this together. Join me to inaugurate our second home to enjoy it with our guests. We deserve it!
Thank you all very much for coming, you are always welcome.
Geraldine Abraham
Un poco de historia...
Geraldine Abraham Rodríguez nació en Mérida y es una nutrióloga fuera de lo convencional.
Su origen familiar combina la gastronomía libanesa, mexicana y yucateca, lo cual se disfruta en el menú de Rhuban, restaurante que inauguró nueva sede en el 2024.
La trayectoria de Geraldine —descubridora de texturas, ingredientes y combinaciones— inició de manera natural al obtener el reconocimiento de familiares y amigos por su talento en la cocina. Animada por lo que comparte en redes sociales, en 2018 publicó el libro «Recetas imperfectas. Un legado de sabores». En sus páginas, Geraldine comparte una variedad de platos y postres que al poco tiempo merecieron la creación de una App con el mismo nombre, una manera de innovar el contenido del libro y actualizarlo regularmente con recetas nuevas.
Una cosa la ha llevado a otra, pues del libro y la App, Geraldine dio el brinco a la mesa, creando Rhuban en el 2022, concepto gastronómico que lleva su sello personal con un equipo de primer nivel en el restaurante que era su sueño de infancia.
Si hay algo que Geraldine disfruta, además de cocinar, es ver a las personas unidas y pasando un buen momento en torno a una mesa donde se come bien.
Geraldine Abraham Rodríguez nació en Mérida y es una nutrióloga fuera de lo convencional.
Su origen familiar combina la gastronomía libanesa, mexicana y yucateca, lo cual se disfruta en el menú de Rhuban, restaurante que inauguró nueva sede en el 2024.
La trayectoria de Geraldine —descubridora de texturas, ingredientes y combinaciones— inició de manera natural al obtener el reconocimiento de familiares y amigos por su talento en la cocina. Animada por lo que comparte en redes sociales, en 2018 publicó el libro «Recetas imperfectas. Un legado de sabores». En sus páginas, Geraldine comparte una variedad de platos y postres que al poco tiempo merecieron la creación de una App con el mismo nombre, una manera de innovar el contenido del libro y actualizarlo regularmente con recetas nuevas.
Una cosa la ha llevado a otra, pues del libro y la App, Geraldine dio el brinco a la mesa, creando Rhuban en el 2022, concepto gastronómico que lleva su sello personal con un equipo de primer nivel en el restaurante que era su sueño de infancia.
Si hay algo que Geraldine disfruta, además de cocinar, es ver a las personas unidas y pasando un buen momento en torno a una mesa donde se come bien.
Un poco de historia...
