FRONT OF THE HOUSE
F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? EJ • I would love to cook for Enrique Olvera from Mexico City. F&B • WHAT IS YOUR FAVORITE DESSERT? EJ • I would have to say bread pudding or gelato! F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? EJ • Chef Grant Achatz who is chef and restaurant owner. He is known for his progressive cuisine and molecular gastronomy
F&B • BEST THING ABOUT BEING A CHEF IS? EJ • Best part of being a chef is being able to be creative and how a simple sauce can change the reaction of people when they first taste my food, it inspires me to create new things.
F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? EJ • I feel that the food will not taste as good if I modify it, however I do honor requests and it challenges me to think outside the “Bag of flour”.
F&B • EJ •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
The advice I would give an aspiring chef is keep working hard, follow your dream, and never forget where you came from.
F&B • LASTLY, WHAT DO YOU DO TO RELAX? EJ • I enjoy my down time spending it with my family.
ABOUT CHEF EDSON JUAREZ:
Chef Edson Juarez was born in Oaxaca, Mexico where all the best ingredients come from. He grew up cooking with his grandmother and mother where he learned to appreciate the comfort and love that delicious food can provide. Hunter Tiblier grew up in Panama, Central America, surfing, fishing, and picking mangoes at the bus stop on the way to school was inspired to bring fresh, healthy, Panamanian food to Wilmington after retiring from a 26 year career in the Army. Along with his new wife Laura, who is trained as a registered nurse, they took a big leap of faith and built a small vibrant tropical restaurant that feels like a mini vacation once you step inside. Food & Beverage Magazine |January 2017
Published on Dec 30, 2016
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