Learn , build & grow in order to utilize, savor and share the fruits of ones labor. A metaphorical approach towards culinary identity . Acknowledgment of things one does not know but is willing to seek , understand and practice. Discover, respect & then create. #chef.#cheflife#travelingchef#industry#culinaryknowledge.
What a memorable trip to Italy, my respect and love has only grown for the beautiful country. I have always loved Italian food (who doesn’t love pasta ?) . As a Chef to dive in and understand history , culture and how it effects regional differences is paramount to respecting the cuisine and the essence of a dish. I always enjoy research , but it is the long conversations over a few spritz , tortellinis with locals where you discover the real treasures of people, their heritage and ideals.
I can not wait to go back and to discover more, until then I will work on my pasta shaping ! Grazie #allora#italianfood#travelingchef#woodfirecooking#chef#chefsoninstagram
What a incredible time in France 🇫🇷. Spending time with the wonderful @katedecamont . From practicing butchering/charcuterie, visiting local markets , a black Gascony pig farm, a foie Gras producer, and just the absolutely beautiful scenery and kind people will be a time to always remember . Thank you 🙏
4 Years ago today - I was cooking at Francis Mallmans “Siete Fuegos” in Argentina. Learning the ways of live fire cooking. Today, I I find myself heading to France by train to explore old world Charcuterie techniques of the regions.
My Culinary journey continues as I leave the US and move to Spain for the next 8 months . In the last 4.5 yrs of my career i’ve had the opportunity to live and work in Argentina, Mexico , New Orleans Chicago and now Spain. I am enrolled in masters culinary program @gasmaes and excited to find myself in a educational environment to which I value. I cannot wait to begin learning new techniques and dive into the cultural richness of my heritage. Thank you for all the support ! I cannot wait to share my culinary experiences and creativity to you all in the near future.
The last four months I have been back in California consulting for a friend on a new venture— an authentic street style taqueria (ie pastor/lengua/ cabeza , mulitas ,suadero etc). Extensive research , recipe testing and training was involved to make the best possiblle tacos. Staying authentic and true to the streets with our techniques and ingredients was paramount. The first location will be in Lancaster and surely expanding from there. If you want some bomb a$$ tacos check out @tacoselsuperior and let me know what you think ! I will update soon on my next culinary ventures !