Something in the oven

 So I’ve got to talk about one of my biggest culinary influences in my life! Though I grew up learning from classic Italian chefs, Lebanese, French, and some pretty rogue American chefs, I was always struck by Latin America and Spanish influenced foods.

Picarones

  

It was easy to start trying simple Tex-mex  flavors; and being from Vermont I thought I was being adventurous. Burritos, chimichangas, nachos those were my limitations to any food south of the border where I was from at the time. As soon as I left VT I worked for an Asian inspired restaurant but had been inspired to learn from the other employees whatever I could. There were only a few Latino Americans in the kitchen there at this time but all of the cooks had something to offer from the Latin American culinary Repertoire, thus began the adventure. 

Peruvian Chicharones

Next thing I know Im living in Florida buying tamales from the little village behind my apartment complex, I started reading more cook books by chefs like Jose Rodriguez and Gaston Acurio, I couldnt help my self at this point. I spent the rest of my professional culinary adventure trying to find more Latin flavors all the while producing the food that the owners and chefs I worked for wanted from me. 

Caldo De Gallina

Now having said that Latin American and traditional Spanish flavors are my greatest influence is true however they are obviously not the only thing I cook. I enjoy a very well rounded library of styles in the methods I use to prepare foods. It is damaging to ones pallet to limit yourself to a typical style and rarely venture from that. Hold that one cuisine in your heart and always try something new.