What is special about working at a “paladar” restaurant?
When you work in the private sector it is more difficult to have access to resources than it is in the state sector; moreover, you have the pressure of competition, which is something that is emerging in Cuba with the new economic changes. People who open restaurants are looking for good professionals who bring prestige to their establishment, and many of them are experienced in the industry, which is why the competition is so fierce, and that makes the quality of service go up. Now it is more respectable to be a chef at a paladar. At a private restaurant, chefs have to do everything; the customary specialties that you study are out the window here. You have to be good at many things and know how to manage your time well, and that enriches your profession. That is why I prefer to work in this sector; you have to be creative all the time here.
Tropical-style pork loin
Boneless pork loin / 200 g
Onion / 40 g
Pineapple/ 50 g
Ripe banana / 1
Dried coconut / 15 g
Coconut liqueur / 30 ml
Brown sugar / 15 g
Salt and pepper to taste
Cut pork in slices of approximately 1 cm each, add salt and pepper, and in a frying pan sauté in a small amount of fat; add onion, pineapple and banana in slices; add sugar and coconut and
Ernesto Bello Díaz (Havana, 1968)
A 1996 graduate of the Comodoro hotel industry and tourism school. From 1988 to 2003, he worked at the El Tocororo restaurant. He was part of the kitchen team at the La Finca restaurant until 2007, and chef at La Fontana and as part of the BM group. Since 2010, he has been executive chef at the La Moraleja restaurant.