Explora Dupont, 1970, ¡y mucho más!

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Lázaro Fernández, (Matanzas, 1970), A graduate of the FORMATUR school, 1987. For twenty years worked on the Casa Dupont kitcken and late on the Coral restaurant, both in Varadero. In ...

Lázaro Fernández, (Matanzas, 1970), A graduate of the FORMATUR school, 1987. For twenty years worked on the Casa Dupont kitcken and late on the Coral restaurant, both in Varadero. In ...

Mejor asi...!!!!!  Imaginemoslo.... Muaccksss....Descansa....Yo también....Guindilla....

Mejor asi...!!!!! Imaginemoslo.... Muaccksss....Descansa....Yo también....Guindilla....

Regresa el Chef Lucio, Luis Alfonso Pérez.  Chef Lucio returns.

Regresa el Chef Lucio, Luis Alfonso Pérez. Chef Lucio returns.

Last Tuesday I had the tremendous opportunity to attend and share a working day with the prestigious Cuban-American chef Douglas Rodriguez. Douglas is well known as "The Godfather of Nuevo Latino"....

Hanging with Douglas / Compartir con Douglas

Last Tuesday I had the tremendous opportunity to attend and share a working day with the prestigious Cuban-American chef Douglas Rodriguez. Douglas is well known as "The Godfather of Nuevo Latino"....

Dayron Ávila, chef Le Chansonnier Actually in Cuba we are trying to make gourmet, but to say so emphatically that we do it … there is not true.

Dayron Ávila, chef Le Chansonnier Actually in Cuba we are trying to make gourmet, but to say so emphatically that we do it … there is not true.

Jorge Rodríguez Diez: ¡Siempre fui un buen comedor! I was always a good eater!

Jorge Rodríguez Diez: ¡Siempre fui un buen comedor! I was always a good eater!

My friends criticize me because I still call myself a chef, because I think that it is a profession that never ends. It is a profession that you never stop discovering; you’re always learning. Luis Alfonso Pérez, Lucio (September 1968). Executive chef, a 1997 graduate of Formatur, a tourism training institute in Cuba.

Lucio: I’m a cook / Soy cocinero

My friends criticize me because I still call myself a chef, because I think that it is a profession that never ends. It is a profession that you never stop discovering; you’re always learning. Luis Alfonso Pérez, Lucio (September 1968). Executive chef, a 1997 graduate of Formatur, a tourism training institute in Cuba.

That’s what it means to me. I will always be a cook; I will always listen to everybody, because your customers are a school for you every day. Your customers tell you, ‘Listen, I would have liked this better like so. And you take that with you into your practice, and discover that yes, you could have done it better. I don’t think that I was born to be a chef. I’m a cook and that is how I feel: like a cook.

Lucio: I’m a cook / Soy cocinero

That’s what it means to me. I will always be a cook; I will always listen to everybody, because your customers are a school for you every day. Your customers tell you, ‘Listen, I would have liked this better like so. And you take that with you into your practice, and discover that yes, you could have done it better. I don’t think that I was born to be a chef. I’m a cook and that is how I feel: like a cook.

Once again, the Cuban imagination, which likes to play with words and spiced references, offers us a traditional dish from Yara, in the Granma province: La Mandanga yarense. Mandanga is Cuban slang for a male sexual organ, but isn’t necessarily vulgar. Rafael ‘Pachalo´ Arquímides Águila from Yara commercialized mandanga yarense many years ago. This dish is a yummy preparation made combining yucca and corn flour and stuffed with whatever its maker prefers.

Once again, the Cuban imagination, which likes to play with words and spiced references, offers us a traditional dish from Yara, in the Granma province: La Mandanga yarense. Mandanga is Cuban slang for a male sexual organ, but isn’t necessarily vulgar. Rafael ‘Pachalo´ Arquímides Águila from Yara commercialized mandanga yarense many years ago. This dish is a yummy preparation made combining yucca and corn flour and stuffed with whatever its maker prefers.

Chef Iván Rodríguez

Chef Iván Rodríguez

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