Sometimes you can cook with all your heart with so much love that you can't even think 'bout how much time you expend it chopped, marinated, looking for your ingredients and saying goodbye to old flavors cause you decide take a new experience an enjoy it.
That's my kitchen and that's me a Rebelchef.
What am I normally do? mix color, break rules, don't pay attention to mesures and close my eyes before choosing and ingredient cause depend of my body and my feelings the next creation in my kitchen, really sorry if you are waiting for a "normal" chef with the ego in the clouds talking about grms, techniques and molecular foams...you can keep watching "Masterchef celebrities" in that case, in fact,the only way possible to feel inside of me the passion and motivation for what I do is not follow the rules.
All your radical ideas about kitchen can go to the trash thanks to this blogger, cause you know? in this world we are so ethereal that really you gonna expend time in what you don't need...or wish?
for real! wake up, the world is open to you...doesn't matter what people say or what people make you feel. Let's cook and look beyond that people.
For me kitchens are temples, don't care it is your house or a restaurant, is the same, the energy is yours... do not allow others to reduce it.
Taking the oportunity to direct people and became in a Chef my personality refuse envy, and never allow screams in the kitchen, the stress is funny and is part of our productivity, never my "beautiful people" give it up, I am not the boss, I am their partner. One of my assistant in events is Jean Carlos "Lastcall" (yeah believe it or not is his nickname!!)and is valid mentioned cause actually was thanks to people like him around me that I can rediscover the funny reason for do what I do. Appreciate all love around you also is a good reason to start a change in your working areas.
Fotos: MARKET and 64 degrees.
Returning to my best emotions, my recipies took the my memories of Montes de María, the inspiration of my Grandma and the beautiful womans of my family, the Cocoa, coffee, coconut, the heritage from Spain, India, Middle East and the result is what do you see, is not fusion is REBELFOOD.
Never a recipe taste the same. Brands need standars but for us is almost magic every day, also the same magic keep it the cost of the restaurant safe. Ask to my friend Lars Bruein from El Bistro Alemán in Cartagena, Colombia...he knows about it!
Basicaly is about: go to the popular market, get the inspirition, calculate your cost and magic happend!
I keeep in resistant to brands when is not possible found the soul in their names, that's why #REBELCHEF is for everybody, little crazy like me...why not? Is for people around the world with rebel concepts about food, sipirituality, health and love. Instead, if you feel to normal follow Gordon Ramsey or Raush Brothers...cause my teacher was Bourdain and I always will remember his words: your are not a chef you are a Rebel.
Dedicaded to my family and special to Viviana and David, pay attention to this:
A good looking Chicken
-1/2 chicken breast
-100 grm manchego cheese or double cream
-80 grm zuccini
-butter
-Chestnuts mushrooms or crisminis (depends of your taste)
-Prosciutto or Smoked Ham (take a lot cause normally you gonna eat the middle in the process! so me...)
and now...easy!
Open your piece, marinate it with butter, maldon salt or sea salt, black pepper and thyme, make a roll, filled the breast with all the ingredients and use strings or bamboo skewers for press. Again Salt and pepper for cover and a beaten egg.
Go to the oven for 25 min, 180 centigrades.
last touch for presentation: tunisian date, guacamole and hummus.
and people...that's what we need!
Enjoy it!
That's my kitchen and that's me a Rebelchef.
for real! wake up, the world is open to you...doesn't matter what people say or what people make you feel. Let's cook and look beyond that people.
For me kitchens are temples, don't care it is your house or a restaurant, is the same, the energy is yours... do not allow others to reduce it.
Taking the oportunity to direct people and became in a Chef my personality refuse envy, and never allow screams in the kitchen, the stress is funny and is part of our productivity, never my "beautiful people" give it up, I am not the boss, I am their partner. One of my assistant in events is Jean Carlos "Lastcall" (yeah believe it or not is his nickname!!)and is valid mentioned cause actually was thanks to people like him around me that I can rediscover the funny reason for do what I do. Appreciate all love around you also is a good reason to start a change in your working areas.
Returning to my best emotions, my recipies took the my memories of Montes de María, the inspiration of my Grandma and the beautiful womans of my family, the Cocoa, coffee, coconut, the heritage from Spain, India, Middle East and the result is what do you see, is not fusion is REBELFOOD.
Basicaly is about: go to the popular market, get the inspirition, calculate your cost and magic happend!
I keeep in resistant to brands when is not possible found the soul in their names, that's why #REBELCHEF is for everybody, little crazy like me...why not? Is for people around the world with rebel concepts about food, sipirituality, health and love. Instead, if you feel to normal follow Gordon Ramsey or Raush Brothers...cause my teacher was Bourdain and I always will remember his words: your are not a chef you are a Rebel.
Dedicaded to my family and special to Viviana and David, pay attention to this:
A good looking Chicken
-1/2 chicken breast
-100 grm manchego cheese or double cream
-80 grm zuccini
-butter
-Chestnuts mushrooms or crisminis (depends of your taste)
-Prosciutto or Smoked Ham (take a lot cause normally you gonna eat the middle in the process! so me...)
and now...easy!
Open your piece, marinate it with butter, maldon salt or sea salt, black pepper and thyme, make a roll, filled the breast with all the ingredients and use strings or bamboo skewers for press. Again Salt and pepper for cover and a beaten egg.
Go to the oven for 25 min, 180 centigrades.
last touch for presentation: tunisian date, guacamole and hummus.
and people...that's what we need!
Enjoy it!
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