Acerca de mí
Cooking for me is both an expression of caring and a stress relief. I have a more than full time job, but in my spare time cater weddings, dinners and parties, teach sushi making and other cooking, invent new recipes and rediscover medieval and renaissance ones.
My biggest catering effort was a group one and involved the coordinating of feeding 450 people, with a menu of 33 different dishes (as in, every person got 33 dishes. Yes really).
But strangely the most challenging in some ways was catering a wedding for an Italian friend. Cooking pasta for Italians was nerve-wracking! That said, I received one of my greatest compliments for that cooking: one of the guests said "your sugo is just like my mother makes". What more could I wish for?
Influencias de Cocina
My upbringing I guess was my greatest influence. Growing up in a family where trying new foods was considered important and where we ate cuisine from different countries meant that I always have had an open mind to new flavours and experiences.
I love being given new cooking challenges. "Hey, can you cater a meal for 40 people including 3 vegetarians, 4 vegans, 3 who won't eat pork, 5 who are allergic to nuts, 1 who can't eat ginger, and 1 who won't eat vegetables?" is my idea of a fun time.
Chef Suiza
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