That's the way it was. Immediately after school, and on the weekend, I would go to the restaurant and work the coat check and help out when I was about ten years old.
Simple Food, Big Flavor
Then about 12 or 13, I gravitated towards the kitchen. It just became something I really enjoyed, and it was one of the few things I was good at. I was a very undisciplined child and the kitchen was good because it provided structure, mentoring and discipline—something every young person needs. It felt like the right thing to do.
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I was always fed and always had a good time, and I needed a paycheck. I loved the environment.
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I like working late. I like getting out late. It was just fun. It was about 16 when I decided this was going to be my calling. How do you think the perception of the cuisine has shifted since you first started working at her restaurant?
We have people like Rick Bayless. There's more of an awareness.
Before it was homogenized and, to some extent it is now, but I think people are traveling more in Mexico. People understand the nuances. The Mexican chefs are trained better now. When I started cooking, Mexicans were not really in power, to be very honest. They were expected to be dishwashers and prep cooks and now you have young kids working in very nice kitchens and going to schools like ICE and being very well trained and prepared. So the quality, the execution, and the technique; all of that has gone up tenfold. Is that a concept you might recreate somewhere else? They are either really high end or really casual.
I would like to have a place in that middle ground. You started appearing on the Food Network back in the early days on Melting Pot. What was that experience like? I had already done Ready, Set, Cook! It was amazing. For me the whole motivation for doing television initially was to try to get people to come to my restaurants and eat and create awareness.
It never was about being famous. How did the opportunity come about? I remember the day it happened. Arthur Schwartz, the great food writer and critic, was good friends with my mom. He wanted me to give some ideas of Mexican Christmas or Cinco de Mayo. Those were the days when you had to bring everything with you. It was a very gradual process. What do you think makes it so compelling for viewers? That four people are walking in and one person is going to be victorious. Price may vary by retailer. Table of Contents Rave and Reviews.
About The Book. About The Author. Aaron Sanchez. Product Details. Related Articles. Raves and Reviews. Resources and Downloads. Thank you for signing up, fellow book lover! See More Categories. His how-to tips come in real handy, too, making this book an absolute must-have for your culinary library. My only complaint was my uncontrollable craving for a frozen margarita while I tried the recipes I may have to head over to Centrico for one of those!
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The recipes in Simple Food, Big Flavor are filled with passion, humility, unbridled love, and respect for his culture and family. Help Centre. Track My Order.
Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours
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Simple Food, Big Flavor by Aaron Sanchez, JJ Goode, and Michael Harlan Turkell - Book - Read Online
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