Putting it on the line...

Old Meets new

The dining room

Saturday...
7:15 am receive a phone call from a fish purveyor telling me he doesn't have enough grouper for my order.7:20 am Calling my chef and asking him if hes OK ordering from another company.7:25 am Calling North star Seafood and placing an order to be delivered before noon.9: 15 am Arrive in the kitchen and begin to set up the little things , cutting boards etc.9:30 am Cutting mirepoix for a short rib braise.10:00am Short ribs in the oven.10:00 start making aqua pazza sauce for lunch party for 60 people10:00am my line cooks arrive for lunch party10:30am first order of fish arr

Waiting....
You Wait ...and Wait ....and Wait....Ive been knocking on doors with no answer so my search for new things continues ...I believe being patient is key right now, why would I thrust

Its been awhile...
Its been awhile since i last wrote anything and i have to apologize its been a hard month for me and my career. I feel like iv hit a road block and i have to say that strange things have put me back on track.I decided that my career needed a new direction so i started looking for new opportunities i needed a t

Putting it on the line...
As a chef you have to have a certain swagger and confidence about yourself that's very difficult to have. You never want to be cocky or a know it all, but never want to give people the opportunity to take advantage of you. Chefs are artist , we try to create an art that embodies textures, aromas, and flavors. Its not an easy task to execute, and you have to put yourself on the line every time you create a new dish. I think the key is standing behind the concept and really believing in your flavors. I cant hide from the fact that i am a Nuevo Latino chef , its what gets me excited.Caribbean spicesfruits, mangoes, carambola , papaya

Old Meets New...
My career has mainly been influenced by the memories of watching my Grandfather cook throughout my life.So i decided for once to return the favor.Birthdays ... Holidays ... or just any day my Grandfather cooks , Anything that involves a lot of salt and pork he is a huge fan of. I grew up watching him work his magic day after day never losing a step. His pork never fails to be the best iv had. His Roasted chicken is something i feel you could find in a five star establishment. Its interesting to see how he works day in day out and never steps foot inside of the house. Growing up in Pinar Del Rio a province in Cuba that is predominantly