CHEF INTERVIEW

WHAT IS YOUR FAVORITE BREAKFAST?

“Pan con palta” with papaya and orange juice, if it is in a market tastes even better. 

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Fried cheese empanada, in Bolivia (where I was born), is very common at tea time.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

I would like to play some musical instrument or at least to have more coordination to try it. 

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I thought about Hotel Management, but just because it has cooking classes in the Syllabus, so I guess I always wanted to cook. 

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

Fraisier, actually I had to prepare it for my pastry degree and it was excellent.

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

I always have Oyster sauce, it is the first thing I buy when I go to the supermarket. And avocado, it can never be missing. 

IS THERE A FOOD THAT YOU DISLIKE?

Mondongo, the cow’s belly (tripe). I tried it so many times but I just can’t stand it. I like other offals though. 

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

I can make a huge list, but especially recipes from street food.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
I have several, but one that comes to my mind now is “Disfrutar” in Barcelona, I went in 2017 and it was incredible and delicious. So much creativity, flavor and technique at the same time. Also Blue Hills At Stone Barns, the experience just blew my mind, and all the work that they do throughout the whole value chain is just remarkable.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

I don’t have a single mentor. I think that with all the chefs I have worked with, they all have helped me in different ways. 

Pia Leon was my mentor in recent years. I learned a lot from her as a chef and as a person. Other people who were also key and a great inspiration for me are Raul Balam Ruscalleda, Virgilio Martinez, Malena Martinez, among others. 

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

I was usually the only woman in the kitchens where I worked or one of the few women. I am much more used to work with male coworkers. In the last two years at Kjolle, I worked under a female chef and I loved it! I think women tend to be more organized and are also more sensitive to details, they have that “maternal” part that lets you call the restaurant “your home”. 

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

Stay positive! Know that you always learn something from every difficult situation. Businesses have had to be more efficient in all their processes and much more creative and flexible. I think the greatest lesson that this leaves us is being able and to have the will to adapt to change and continue giving the best of oneself. 

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

Hospitality business has been quite a hit category. We had to stay home for a long time (which is very unusual for us) but that time can be used for or against. For me that time was very valuable, it opened my mind and I was able to do things I wouldn’t thought. I could read and read, listen to podcasts and cook a lot at home! 

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Yes, I am actually creating a new project! This time is to create and try new things. The positive part I can get out of the pandemic is that I had the time to reflect and land on this project. 

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Peru, Lima
Amarena Café Urbano
Address: Av. Mariscal La Mar 438, Miraflores 15074, Peru
Phone: +51 987 829 079
email: [email protected]
Instagram: https://www.instagram.com/amarenacafe._/?hl=en
Instagram: https://www.instagram.com/camiunzueta/

WHAT IS YOUR FAVORITE BREAKFAST?

I’m a big brunch person, making it and eating it. Eggs benny with mayo and a slice of tomato, soft eggs, toasted English muffin, and a little acidic salad is probably my favorite thing. 

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

My mother was a pastry chef growing up, she makes the best chocolate cake I’ve ever had, but my dad used to make crepes every Sunday, with fruit, sausages, and fresh whip cream. In other words, I was very spoiled by my parents with good food growing up. 

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

I really idolize my friends because they can all do amazing things. I have friends who rock climb, (which I could never do), play in bands (I can only play the trumpet from high school band class), are tattoo artists, and so many more that I can’t list them all. I think it’s important to embrace what we have and strive to try new things, even if you just do it once, so you are always growing and forever changing. 

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I always had a few ideas of what I would do if I didn’t cook, I’d love to be a marine biologist, I have a great love and fascination with the ocean and the creatures inside it. I use this love in my ideology with food as well, eating sustainable fish/seafood, helping where I can, doing my research on what companies actually care and which ones don’t, and supporting the positives where I can.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

Hands down I love making (and eating) Paris Brest. I was first shown this dessert by the old chef In Saskatchewan, who was a French-trained chef, and I fell in love with the making of choux, the praline, the richness, the nuttiness, it’s just the most perfect thing.

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Well, it’s almost like a guilty pleasure at this point, I love rice. I eat it every day at home if I could. With everything. And I also need chocolate or something sweet in the house, I’m a candy lover (sour candies specifically).

IS THERE A FOOD THAT YOU DISLIKE?

As a chef, I can be so not picky but picky at the same time. I really dislike cucumbers, I don’t see the purpose for them as there are so many other great things you can add to dishes that are more exciting. And I don’t care for things like foie gras, eggplants, and seaweed!

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

One thing I really appreciate from the chefs I’ve met is that there is no secrecy when it comes to dishes, most chefs are happy to share, talk through and educate others. In my opinion, that’s how it should be, this industry is forever growing and changing, we are a community. The more we share, the more we learn, and the more we grow and have a want to try new things. I don’t know what recipe specifically I’d love to know from him, But I wish I could have picked the brain of Joel Robuchon, maybe eaten some mashed potatoes too.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

Speaking of Joel Robuchon, my mother and I went to Las Vegas and ate at one of his restaurants, L’Atelier De Joel Robuchon, and it was such an amazing experience. From the service to the sommelier to the food, it was perfection like I’ve never experienced before. We sat at the bar and got to see the kitchen work, the most well-oiled machine I’ve ever seen. When the chef walked in, you just knew. They commanded power and authority with one look. The service was like walking through a cloud, it was so smooth, seamless, educational, and such attention to detail, just like the food. The chef I worked for in Saskatchewan worked for him in France and told us to go if we were able to, and Id recommends it to anyone who wants a true fine dining classic experience they will never forget.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

I’ve had the honor of working with some amazing people. my first chef in Saskatchewan, Todd Clark, was French-trained and inspired me to go to Le Cordon Bleu. My old sous chef, Javiera Castellanos, from Chile, taught me about pastries and even Peruvian cuisine I’ve never experienced. My Chef/instructors in culinary school, Derek Cotton, Michael Beaule to name a few. My chef in Ottawa when I first moved, Ross Fraser, a chef who worked at Frasers in Ottawa, Matt Caulder. And all my friends, coworkers, and family who constantly supported m, for which I’m so lucky and thankful.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

I’ve worked in both male-run and women-run establishments and was the chef at a male-run establishment for 3 years. Both are different in good and bad ways. Starting off male-run restaurants, It can be hard, as women to be taken seriously and for me, I felt like I needed to work 300% harder to make my voice heard. I’ve been yelled at by my old chef, who treated us all as equals, I was given no special treatment or given less for being a woman which was nice. My chef wanted my opinion (once I proved myself), gave me some cool opportunities, wanted me to work with him at events but also made me do everything from scrub the floors on my hands and knees to doing the dishes in the pit at the end of the night. In Ottawa, my chef made me feel like he was my biggest fan, but I felt a need to prove it to him and the team when I started there. I was very nervous, felt like some people treated me as a ‘flower’ at first, you know, the ‘sweetie and honey can you do this when I first started. But once I showed how much I cared and how much of a hard worker I am,  it changed. Most people weren’t like that, most of the male team treated me and other female team members as equals. Through hard work, I did events, ran events, and then ran the kitchen. Hired more female staff, felt empowered, and helped other women feel empowered to work hard and speak up as well. The importance of skill and passion over gender is what we all need to focus on.I also worked for women who owned vegan and gluten-free businesses. The dynamic was different for sure, it did feel more comfortable in some ways, they were all for empowering women and others.  One owner was so good at her marketing and branding, she sells all over Ontario, is very community-based, and is supportive of LGBT+, disabilities, and animal rights. It didn’t matter who you were, If you did a good job, you were taken care of.  The women-run businesses were more open, more expressive with their ideas, and put an emphasis on following up with issues from more of a humanitarian point of view as opposed to a more cutthroat stereotype.  I think regardless of gender, each person I’ve worked for has good and bad traits that I have learned from. I’ve taken the good and studied the bad to learn what type of boss I want to be. The world is getting better, slowly but surely, people are more accepting than ever before, work hard and show your passion regardless of where or who you’re working for and you’ll shine.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

I know it sounds corny but never give up, and this has so many meanings behind it. In the world today, we see a focus on, life, for seemingly the first time. Take your passions and create, if it’s at home, on YouTube or social media, or at a business. And if it doesn’t work out, or isn’t what you hoped it would be, then leave, there is no shame in quitting, you need to do what’s best for you, and that to me isn’t giving up. It’s knowing where and when to stop. You don’t owe anyone anything. You don’t need to take abuse, you don’t need to work somewhere where people don’t see you for your full potential. There are so many avenues in our industry that you can learn from and go down, from butchery to chocolate making, try it all. A chef at my culinary school gave me some good advice when looking for a job in this industry and I try and pass it along.1. Eat at the place you want to work before you apply. See if it’s the food you actually want to create because if you like what you’re serving then it will make the job more enjoyable.2. Once you feel like you’ve learned all you can from a place or under a chef, move on and have no regrets doing so. To learn a new skill somewhere and keep learning. Especially when you’re young in the industry.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

Covid helped put a lot into perspective for me in my life and career. At the beginning of covid times, I got sick, not covid but found out I have a form of colitis and Celiac Disease. this completely changed my diet and outlook on food. I started declining in my health and now am needing to take off time from work to focus on my health and have a few surgeries. When we were first unable to work, I realized I did nothing besides work. I had no hobbies anymore, I just lived and breathed work. Which so many young cooks feel like they need to do. Now I’m an advocate for taking time for both your life and job. there needs to be a healthy mix or one day you’ll look back at your life and almost feel like it was wasted. Happiness comes from so many avenues in life and they don’t all come from working 16 hours a day with no sleep. It’s not glamourous, and once I stepped out of it I saw how much I needed to do other things as well as my job. So, with Covid, there were good and bad but I honestly think it worked out for the best for me.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Right now, I’m focusing on my health which has its ups and downs. As a chef, I am used to go go go and I love that aspect of the job, I love to keep busy and be moving but realized my body was telling me to slow down and I didn’t listen until covid hit. I’ve struggled with health problems for around 9 years, and my bosses and coworkers have been amazing supports, telling me to relax, go home or slow down and now I can honestly give them that advice back.
I’m now working from home, recipe developing for a potential cookbook I’m working on. I’ve always had a passion for making sure people with dietary issues can have just as amazing of food as everyone else, and then becoming celiac myself, and with my health problems, I needed to completely change my diet as well. So with all this, I’ve taken inspiration to make a book of exciting creations from everyday essentials to nicer showpieces that everyone can do, from home, with no fancy restaurant equipment. I am sad every day and miss the fast pace environment, but I’ve really looked into myself and now want to push to achieve other things in life and work on new dreams like this cookbook, finishing a degree, and becoming a teacher at a culinary school. All in good time, but life’s too short to not try new things. 

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Ontario, Canada
SARA SHPYTH
email: [email protected]
Instagram: https://www.instagram.com/celiacchef_/?hl=en

WHAT IS YOUR FAVORITE BREAKFAST?

Chilaquiles

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

 My mom used to make a ground beef stroganoff that I still crave.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

I wish I could sing…I for sure cannot.

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I wanted to be a stage actress, and I was even part of a theatre group all through high school.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

I love, love, love pain au chocolat…hands down.  I’m a savory chef, so I can’t make any French pastries, but I sure do love to eat them.

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Well, I’m sure it’s not a secret, but I have to have garlic and eggs at all times, but if it were a secret, I would say sour cream.

IS THERE A FOOD THAT YOU DISLIKE?

Octopus and uni.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

Judy Rodgers’ Zuni Roast Chicken.  It’s not really a secret, but trying to replicate it is never the same as having the real deal at Zuni in San Francisco.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

Pizzeria Bianco.  This was the first time I had ever tasted a Caprese salad.  It had these ridiculously juicy and sweet tomatoes and this fresh mozzarella.  The entire dish influenced me to become a chef.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

I started cooking in restaurants at 12 years of age.  My mom was a sous chef at a restaurant, so she was a huge mentor and influence.  Later in life, Doug Robson from La Grande Orange Grocery and Erin Eastland of Milo and Olive.  I’ve worked with many chefs, but these 2 are my true mentors of being a chef.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

 Yes, my first chef was a woman.  She was older and it was when there were very little rules and guidelines in a kitchen. In fact, she smoked in the kitchen.  As I got older, I mostly worked for men and was comfortable doing so because they were no-nonsense and I appreciated and respected that.  However, as I matured and began working for a female chef, over a long period of time, I realized that having compassion and patience was more of a tool of proper management than having a no-nonsense approach.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

It is a tough time. There has been a lot of adaptation with the pandemic and restaurants, and finding that creative balance can be tough.  However, people more than ever are looking for comfort, and many ways to get that are through food.  It may not be a 14-course, sit-down meal, but rather, on a patio or in a to-go box.  Make it interesting, yet something that people can connect to.  Over-complicating food during this time is going to be less successful…

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

COVID has presented so many challenges with food, but mostly from a staffing perspective.  The negative and the positive, for me, was the staff. A lot of stress came with having to be creative with staffing and labor costs, all the while trying to keep everyone employed, as well as finding ways to cover for the staff that was unfortunately directly affected by COVID.  However, the staff was always positive with the constant changes with ordinances, infection rates, and decreased hours.  My staff is what keeps me going. If I didn’t have them and their ability to adapt so well, this might have ended my cooking career.  

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Fortunately for me, I have been given a beautiful opportunity to reinvigorate my restaurant.  I have been working diligently on new recipes and menu drops.  We live in California where the produce is better than anywhere and this allows me so much creative energy.  I will also be shaking things up with the menu!

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Los Angeles, CA
Huckleberry Bakery & Cafe

Address: 1014 Wilshire Blvd, Santa Monica, CA 90401
Telephone: + 1 (310) 451-2311 
website: http://www.huckleberrycafe.com
Instagram: https://www.instagram.com/huckcafe/

WHAT IS YOUR FAVORITE BREAKFAST?

 I usually don’t eat breakfast during the week and mostly rely on a mango smoothie and coffee but when I’m off Soft Scramble eggs

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Growing up in Puerto Rico, I used to love everything my grandma made. Fried sweet plantains make me so happy, so do empanadas of all types. 

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

Playing an instrument!!! Always wanted to but I have zero musical talent.

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

Anthropologist. That was the plan, at least.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

I’m definitely a terrible baker but every so often I attempt to make croissants, so much better at our local patisserie. 

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

There are probably 3-4 flavors of ice cream in my freezer right now, that counts, right? 

IS THERE A FOOD THAT YOU DISLIKE?

Liver. Water Chesnuts.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

Tom Cunanan empanada recipe at Bad Saint. Fermented miso dip at Charter Oak.Everything from the Emmer and Rye Men

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

Aubergine in Carmel 2 years ago. The simplicity and respect for ingredients plus the perfect casual yet elegant service. I left on a cloud. 

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

Trevett Hooper, Chef and owner of Legume in Pittsburgh, love, and respect for seasonality and ingredients; Brian Pekarcik of Spoon and BRGR, taught me how to talk to people and really see the big picture. Sonja Finn of Dinette; how to treat people and do the right thing, to be involved in politics and have a voice. 

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

This really depends on how toxic the environment is regardless of gender. Trevett’s kitchen was one of the most incredible kitchens I’ve worked at but I was also part of the management. I  would say, women tend to have a more approachable vibe and atmosphere.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

Take care of yourself, stay healthy, surround yourself with positive people. When I started cooking it was because I lost my dad by suicide, I turn that pain into a career. Food can be healing but we need to be smart and take care of our health.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

Positive is that I’m finally opening my dream restaurant with the help of long-time friends and supporters. The bad is how hard it is to stay motivated and cook for myself. It’s been hard to find the energy.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Working on the restaurant opening, cooking for a couple of nonprofits, and running.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Wild Child
Pittsburgh, PA
Address: 372 Butler St, Pittsburgh, PA 15223
Telephone: +1 (412) 252-2952
email: [email protected]
website: https://www.wildchild.restaurant/
Instagram: https://www.instagram.com/jamilkabm/

Photo credit goes to Elysees Eye Productions

WHAT IS YOUR FAVORITE BREAKFAST?

Room temperature water and tea. I used to skip breakfast often, but starting the system with room temp water or tea helps activate the digestive system. When I am in the cooking-for-myself/self-care mood on an occasional Sunday or off day, I’ll have a nice bowl of stone-ground grits from South Carolina and fried wild blue catfish – sometimes with sautéed okra.

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Weirdly enough, I hated a lot of different foods growing up, but my mom used to make this baller spreads on Sunday that included lots of vegetables (I grew up vegetarian for most of my childhood, later transitioning to meat), a couple of different proteins, and rice that she toasted in the oven to make browned rice. My faves were the BBQ Short Ribs and BBQ Chicken. She also used to make spiced cakes from scratch that my siblings and I enjoyed.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

Singing, for sure. I love music and songs live rent-free in my head. I’m always making remixes of songs. The name of my first blog was, “Shower Sangin’ & Culinarily Creatin’.” I also managed an artist and really fell further in love with music then, but yeah…singing would be dope.

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

Cooking was always something that had my heart, but law, cosmetology, interior design, and psychology were also of great interest.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

Frangipane tarts – either with pears or apricots. They are super simple to make and delicious. Perfect for an occasional breakfast treat with tea or coffee.

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Duck breasts – my not-so-secret obsession. And maybe brisket.

IS THERE A FOOD THAT YOU DISLIKE?

Ill-prepared food.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

I’m not a biscuit person, but my paternal grandma has dabbled in catering in her heyday and word has it amongst family that she makes the most amazing biscuits. My maternal grandma used to make this apple pie from scratch that I can still taste ’til this day. Never thought about grabbing either recipe. *kicks self*

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

In my heyday of conference management, I traveled to various cities across the US often. My trip to San Francisco was a solo one and I was amazingly tired after a long 15-hour day at a conference. My boss at the time (aka the human Zagat) fiercely recommended I visit Farallon. I didn’t know what to expect, but the staff was very nice and the food was out of this world. I wish I could remember the fish entrée I had – it was remarkably delicious. But the star was a cauliflower soup shooter that wasn’t on the menu as the chef treated me to a couple of tasting items he was developing. I don’t know what kind of magic he did with that soup, but it was the best thing I ever had. That dinner experience was just divine and reinforced my desire to try my hand at becoming a pro chef. I learned recently that Farallon is closed for good, which is sad. That place was amazing. Honorable mention is Oleana in Cambridge, MA.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

My best friend put the fire under my butt with a short pep talk that invoked the move from NYC to DC. My professional journey began at a recreational cooking school I started volunteering at in DC named CulinAerie (pronounced culinary), owned by the two Susans (Chefs Susan Holt and Susan Watterson). They have a great deal of experience between the both of them and the knowledge was plentiful. I also came across a lot of great chefs while working there. And made sure to absorb it all, too. The school has closed its physical doors and transitioned to online classes, but the camaraderie and great memories remain.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Significant difference yet I will say that it is based on the individual because I know one male chef who is a dream to work with — the organization is top-notch. But that’s only one out of many that I know. 🙂 I’m sure there are others out there — and may you continue to bless those you work with. Nevertheless, in MY experience, it was very much U2’s A Beautiful Day versus The Purge. Holy crap. I’d like to think that many women, in general, have the natural inclination to plan things out fully. My time working in a kitchen ran by women didn’t feel like work. Everything was so streamlined and ran smoothly most of the time. Meanwhile at the kitchen run by the men — le sigh. Things felt so rushed and hectic for no reason. There wasn’t time to clearly think and all of the “rush” felt like a fire drill every time. And I worked front-of-the-house most of the time. It does a number on you mentally and physically. The common sentiment from the women was, “They’re guys.” *insert mega eye roll here*

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

Continue to hone and refine your craft. Also, consider where “the new normal” is going. Even though things are seemingly going back to normal, many things are still virtual. You may have access to many things that are still free such as YouTube, Instagram, etc., or go forward with a paid platform such as Patreon. Consider putting yourself out there in a creative way to showcase your talents and don’t be intimidated by the ones that are already doing it. In fact, study them and see where inspiration (not imitation) takes you. We all have our own magic and you may unknowingly inspire someone and pleasantly surprise yourself in the process.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

I’m not in the food scene as much as I used to be (in fact, I’m in it in a different capacity), but at the top of the pandemic, I was a bit numb and was bogged down with work from the day job, working long Groundhog Day-ish hours. This was amazingly draining and I did not feel like doing anything, including the cook. At all. I also thought about the folks who were suddenly out of work and couldn’t feed their families because no one knew what was going on and what was happening next – so many emotions. I ended up seeking counseling and connected with a clarity coach to ward off depression and get things back on track with myself. I started to set up boundaries, regrouped, then put on my first virtual cooking event called, “Embrace the New Normal.” I look forward to holding the next one as I intended it to be – an in-person event. I’m also working on an e-Cookbook and look to enter the cannabis world creating and curating infused dinner experiences.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

My health is my first focus so I’ve been taking time to completely take care of myself so I have the energy and can give my undivided attention to various projects. I’m back at it with the e-Cookbook, new recipes included. I’ve also revamped my food photography setup so I can begin receiving clients again — break’s over! 🙂 Planning has begun for my in-person events as well.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
a cook’s therapy
Washington, DC
Instagram: https://www.instagram.com/sheedahdee/
email: [email protected]
website: www.thefoodphotog.com

WHAT IS YOUR FAVORITE BREAKFAST?

Well, my special breakfast consists of oranges, which I love, with a little bit of bacon, cilantro, and fresh lime. I also drink black coffee with coconut oil which I love and also some cheese. 

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

My favorite childhood comfort food was something my grandma always made. She cooked rice with coconut and coconut milk and shrimp. It was a really sticky consistency and was spicy. She combined this coconut rice with okra and sweet potato chips which she would fry and serve on top of the shrimp. It was really delicious, I loved it.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

I wish I knew how to play music. When I think of music, I think of being surrounded by people, just like when you’re cooking and making food.

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I thought I wanted to be a journalist. It was something I’ve always wanted to do.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

I really love Pain au chocolat, it is something that is really incredible for me, but I also love eclairs too.

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Foods that I eat at home secretly are cucumbers with salt or tomatoes with salt. That is something that I can eat in the morning or afternoon.

IS THERE A FOOD THAT YOU DISLIKE?

There aren’t any ingredients I don’t like I just have a couple of allergies to work around.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

I really want to try to find the recipe for this meal I many years ago. It was this pasta with tomatoes. The sauce was so unique and incredible, filled with spices, cardamom, cilantro, ginger, and things like that you know? 

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

My most memorable meal for me was this dinner I had at the Faviken restaurant with Magnus Nilsson.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

Well of course the people that pushed me the most was my family. The three chefs that mentored me were Dominique Crenn, Alex Atala, and René Redzepi.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Of course, there are differences between a man and a woman. I think women are more dedicated and I think they behave differently. But honestly, I think the differences in a kitchen come more from the personality of the chef. It’s all about how you lead a kitchen and what you expect/to believe of those in your kitchen.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

Whenever we have difficulties, like we are having now because of COVID, are when we get the best ideas. I think we have to stay true to ourselves and brainstorm how we can reflect our strengths in the kitchen while also reflecting our personalities. That’s what a lot of chefs are working on and researching right now.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

I think one positive of COVID is that people have to work harder to find their path. It’s more than just being in magazines to be successful. We have to work as more social beings and work at relationships to really get to the goal we want to because things don’t come as easily nowadays. This can also be one negative aspect though…

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Of course with COVID we have so much more time that people like me have been using to create new recipes and such which is not only important now but also later on in the future. I think now we should be spending our time in creating new things and developing new businesses.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Curitiba, Brazil
email: [email protected]
Address: Alameda Dom Pedro II, 317, Batel, Curitiba, 80420-060
Telephone: +55 41 3044 4395
website: http://www.restaurantemanu.com.br/
Instagram: https://www.instagram.com/manubuffara/ and https://www.instagram.com/restaurantemanu/ and https://www.instagram.com/ellanyc_/ and https://www.instagram.com/manuzita.cwb/ and 

¿Cuál es tu desayuno favorito?

¿Hay algún alimento reconfortante de la infancia en el que pienses?



¿Qué talento te gustaría tener que no posees?



¿Hubo algo que pensaste que querías hacer antes de empezar a cocinar?

De todos los pasteles franceses, ¿cuál es tu favorito para hacer?



¿Hay alguna comida que te obsesiona secretamente tener en casa?



¿Hay alguna comida que no te guste?



Si pudieras averiguar la receta secreta de alguien, ¿de quién y de qué sería?

EL CEVICHE O LECHE DE TIGRE DE MICHA DE MAIDO…

¿Cuál es su comida más memorable y por qué?

 LA MIA, HECHA POR MI? UN TARTARO DE PESCADO, YEMA Y CALDO TIBIO DE CARNE

¿Qué mentores te ayudaron en tu camino para convertirte en chef?

MI MADRE, MARISA GIULFO, GREGORY MARCHAND

A lo largo de su experiencia en la industria alimentaria, ¿ha notado una diferencia entre las cocinas dirigidas por hombres y las dirigidas por mujeres? Si es así, ¿cuál fue esta diferencia, y cómo impactó en el medio ambiente en general mientras preparaba la comida?

NO MUCHA.
NO ME HA TOCADO TRABAJAR EN COCINAS DIRIGIDAS POR MUJERES.

Es realmente triste ver lo que está sucediendo a nivel mundial. Los jóvenes aspirantes a chefs buscan en su héroe cómo convertir la pintura en creatividad. ¿Tiene algún consejo sobre cómo convertir este difícil momento en algo productivo?

APROVECHAR ESTE TIEMPO DE ENCIERRO Y CONVERTIRLO EN……?

¿Cuál es el efecto positivo y negativo que COVID- 19 ha tenido en su amor por hacer comida?

¿Cómo ha pasado su tiempo últimamente, ha tenido tiempo para crear nuevas recetas

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Santiago, Chile
Ambrosía + Ambrosía Bistro
email: [email protected]
website: https://www.ambrosia.cl/
Address: Pamplona #78, Vitacura, Santiago, Chile
Telephone: +56 2 2217 3075
Instagram: https://www.instagram.com/ambrosia_rest/ and https://www.instagram.com/bistro_ambrosia/ and https://www.instagram.com/chinoise/

WHAT IS YOUR FAVOURITE BREAKFAST?
My favorite breakfast is “bolon de verde” which is an Ecuadorian breakfast that consists of a ball made with plantain, filled with cheese and pork, all that with fried eggs 🙂

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

My grandma’s chocolate cake, everytime one of my cousins or I had a birthday she brought us her famous chocolate cake and it was delicious, no one made it like her. 

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

Maybe singing, I love karaokes but I don’t think I have the perfect voice haha.

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I was really liked fashion designing when I was at school, I drew clothes all the time (not very good at drawing but did it my way 🙂 )but my love for cooking beat the fashion feeling. 

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

I love making Canelé which is a typical pastry from Bordeaux. 

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Hazelnut praliné cream, I love it!!

IS THERE A FOOD THAT YOU DISLIKE?

I don’t like cow’s liver very much, and also I don’t enjoy anise. 

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

A famous pintxo in La Rioja made with mushrooms and shrimp, it’s the best!

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

It was at Belcanto in Portugal on November 20th, 2018, on that dinner my boyfriend propose to marry him 🙂 it’s a day I’ll never forget. 

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

Marlene Jaramillo at University of Cuenca when studying my careeer, she was my teacher of Ecuadorian cuisine and she directed my thesis about Ecuadorian cacao.

Juan Carlos Ferrando, who was my boss at Hotel Viura, helped me to believe in myself when he made me his sous chef, I learned a lot from him from cooking to managing a cuisine. 

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

I haven’t been lucky enough to work in a kitchen run by women, only by men. But I think women are more perfectionists and we give that subtle touch to our dishes.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

I think all this will pass someday so young aspiring chefs should really take advantage of this time by reading culinary books or learn more technics on the internet because these are sad times but are also valuable times to learn things we don’t know. 

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

POSITIVE: My love for making food had maintained the same but it is true that during the quarantine I took advantage of the time I had by making bread and pastries. And my boyfriend and I made tasting menus at home for us two and that was great. 

NEGATIVE: The negative part is that we can’t have all the people we want at our restaurant to try our food. 

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Our restaurant has re-opened some months ago but during the quarantine I read a lot of books and made a lot of testing recipes to create new dishes. This was a valuable time that we don’t always have available.  

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Logroño, La Rioja, Spain 
⭐️ Restaurante Ikaro - Pampamesa by Ikaro
email: [email protected]
Address: Av. Portugal, 3, bajo, 26001 Logroño, La Rioja, Spain
Telephone: +34 941 57 16 14
website: https://www.restauranteikaro.com 
Instagram: https://www.instagram.com/chefcarosanchez/ and https://www.instagram.com/restaurante_ikaro/ and https://www.instagram.com/pampamesabyikaro/