What we do is a mix of science and art. We are mixing flavors, pressing them onto a plate and saying, “Do you like it?”

February 27, 2016
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What we do is a mix of science and art. We are mixing flavors, pressing them onto a plate and saying, “Do you like it?”

What we do is a mix of science and art. We are mixing flavors, pressing them onto a plate and saying, “Do you like it?”

“We are chefs for a Latin American bistro and we use those three words in everything we try to do. We use American, Southern, Latin, and French techniques and infuse three cultures into one plate. We go as local as we can. We don’t always get along. We aren’t brothers, but we fight like brothers.”

“That is how we get along.”

“We can have hard-core arguments, but work it out and it comes back with something good on the plate. We are both chefs and trying to make the best together, so every single plate is both of us. Sometimes he detests my idea or he switches something out for what he likes. He is a great businessman and has to keep me from going too far. We work at least 70 hours a week together and we are a team. We create an environment where people want to work together. “

“I love feeding people. The experience of giving someone a plate and them enjoying it is very fulfilling. We want feedback. What do you like? What do you not like?”

“I like to know I am on to something good. I want to know that this route I decided to take is right. So far so good. Cooking is more love than working. Burn yourself, put a band aid on and keep working. I was awake last night, thinking about what else I can do. I give 110 percent. What we do is a mix of science and art. We are mixing flavors, pressing them onto a plate and saying, “Do you like it?”

“There are different interpretations and we put our plates together with our knowledge of flavors. They have to go well together and not crash. That is hard to do. It is a balance of acidity and sweetness.”

“You can chose the order and modify the plate, but if you do, you lose the art of the plate. You won’t get what the chef was trying to show you. It takes us months to put those recipes together and we want you to have a good experience.”

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