Being hands on with food has been part of Miguel Angel Guerrero’s life for as long as he can remember. The chef and owner of three (soon to be four) restaurants learned to hunt, dive, fish, and farm at age five and was a regular on his family’s Baja California ranch. He's turned that experience into a successful culinary career and will soon showcase those skills at the Baja California Culinary Fest, happening October 29 through November 2.
Being considered one of the world's best chefs has its perks. When Dan Barber wanted to ditch a traditional restaurant for a farm, the masses, and his backers, followed. And when Anthony Bourdain wanted to travel to Yemen and Iran to taste the street food, CNN backed him up. Enrique Olvera, one of Mexico's most celebrated chefs,isn’t going to Iran, but the route to opening night of his newest restaurant could be just as dangerous.
Walk into any tapas bar and you might find something unexpected. While wine is still on offer for delicious pairings, scotch has found its way to the table. So why is scotch starting to overtake the long reigning tapas drink, sherry? It's all about age.
Good news for home cooks everywhere: Now you can have a celebrity chef in your kitchen every night with chef, author, and tv personality Marcela Valladolid's delicious new line of products, Marcela Valladolid for Safeway!
"I grew up in Mexico," Valladolid said. "I know what Mexican food is and I know what it isn’t. Marcela Valladolid for Safeway helps home cooks get a real taste of Mexico.”
Like many chefs, Akhtar Nawab credits his mother with giving him his first taste of cooking. It’s a story you may have heard before: boy helps mom get dinner on the table and it’s love at first sauteé. What’s unique about this first food story is that Nawab was cooking Indian Roti in the heartland of America’s South, Louisville, Kentucky.
Dubbed Chile’s native son by his restaurant peers, Rodolfo Guzman is taking the farm-to-table concept to a whole new level. He is one of Chile’s most famous chefs, at the helm of Boragó, a restaurant where everything served is 100 percent Chilean and, most likely, sourced by the chef himself.
Jacqueline Kleis has been reinventing Latin Food for over 25 years. As
Research and Development Manager for Pollo Tropical, she creates and refines
the menu items served at the 120 Pollo Tropical restaurants.
“I began my adventure in the kitchen when I was just 10 years old, but
didn’t think it was what I wanted to be when I grew up,” said Kleis.
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