{"id":56005,"date":"2015-10-01T06:00:17","date_gmt":"2015-10-01T10:00:17","guid":{"rendered":"http:\/\/oncubamagazine.com\/?p=56005"},"modified":"2015-10-01T05:54:02","modified_gmt":"2015-10-01T09:54:02","slug":"chefs-stories","status":"publish","type":"post","link":"https:\/\/oncubanews.com\/en\/styles-trends\/cookery\/chefs-stories\/","title":{"rendered":"Chefs\u2019 stories"},"content":{"rendered":"<p>A group of four Cuban chefs traveled to the United States to spend time with colleagues in that country on the invitation of Cuba Entrepreneurial Exchange. This experience, which also had the support of the John S. and James L. Knight Foundation, was an enriching one for all involved\u2014a lot is written about cooking but there is always more to learn. This excellent opportunity was coordinated in Cuba by Niurys Higueras, owner of the restaurant Atelier and one of the most enthusiastic Cuban women entrepreneurs in the culinary world of the island\u2019s capital. For several years now, Niurys and her restaurant have hosted the gastronomy creation groups Ajiaco Cimarr\u00f3n and Cubanas Chef (Cuban Women Chefs). The objective was to pair Cuban chefs with the kitchen crews of various Miami restaurants, rotating them through different establishments during their stay in the United States.<\/p>\n<p>As a culmination to the project, the Cubans prepared a dinner at the Culinary Institute of Miami Dade College. The four cooks, selected because their experience and professional qualities, were: Yamil\u00e9 Magari\u00f1o Andux, a pastry expert; Luis \u201cLucio\u201d Alberto Alfonso, chef of the restaurant Gringo Viejo; Michel Calvo, chef of the restaurant <em>Atelier<\/em>; and Gilberto Smith, chef and owner of Pizza Nelly, and also grandson of the celebrated Cuban chef Gilberto Smith. The Cubans were welcomed by Wolfgang Birk, of the restaurant \u00c1rea 31; Bernie Matz, of Bodega; Alberto Cabrera, of <em>Bread and Butter<\/em>; Douglas Rodr\u00edguez, of De Rodr\u00edguez<em> Catering<\/em>; Tom\u00e1s Prado, of <em>Golden Fig<\/em>; Miguel Aguilar, of <em>Wynwood Kitchen y Bar<\/em>, and Steve Hosang, of <em>Sushi Maki<\/em>.<\/p>\n<p><strong>YAMIL\u00c9 MAGARI\u00d1O ANDUX<\/strong><\/p>\n<figure id=\"attachment_56008\" aria-describedby=\"caption-attachment-56008\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2015\/10\/Yamil\u00e9-Magari\u00f1o_90811.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-56008 size-full\" src=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2015\/10\/Yamil\u00e9-Magari\u00f1o_90811.jpg\" alt=\"Yamil\u00e9 Magari\u00f1o Andux\" width=\"755\" height=\"490\" srcset=\"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2015\/10\/Yamil\u00e9-Magari\u00f1o_90811.jpg 755w, https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2015\/10\/Yamil\u00e9-Magari\u00f1o_90811-300x195.jpg 300w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><\/a><figcaption id=\"caption-attachment-56008\" class=\"wp-caption-text\">Yamil\u00e9 Magari\u00f1o Andux. Photo: Alain L. Guti\u00e9rrez Almeida<\/figcaption><\/figure>\n<p>I was at one of the restaurants that were part of our rotation, and its chef suggested to me that in addition to my own recipes, we should prepare a dish based on marshmallow. He couldn\u2019t remember the marshmallow recipe, and told me to hold on a minute for him to look for it on the Internet. I said to him, \u201cYou don\u2019t have to do that. Go get the scale; I\u2019ll tell you the proportions.\u201d He looked at me in amazement. We prepared the dough and the marshmallow came out perfectly. \u201cHow do you know the recipe so exactly?\u201d he asked me. (The thing is, in Cuba, not being dependent on the Internet makes you study a lot and devour books.) I answered, \u201cWe work with books and rely a lot on our memory.\u201d The chef couldn\u2019t believe it; he told me that I\u2019d taught him a lesson that day.<\/p>\n<p><strong>MICHEL CALVO<\/strong><\/p>\n<p>I was sure about my professional potential. I had had other experiences abroad, although this was my first time in the United States. I was worried about how I\u2019d be received by the chefs of the restaurants where we would work, but we were really welcomed. They asked me where I wanted to work, what we wanted to know; they wanted to give us the best\u2026. I worked in the restaurants <em>Golden Fig<\/em>, <em>Area 31<\/em> of the Hotel <em>Epic<\/em>, <em>Wynwood<\/em>, <em>Sushi Maki<\/em> and at <em>Miami Dade College<\/em>. Here in Cuba, with my colleagues, I\u2019m always talking about sous-vide cooking machines. For me, that\u2019s something tremendous! The place where we prepared the final dinner had one of those machines, and my colleagues began teasing me. I really enjoyed myself, because I prepared fried pork chunks glazed in duck fat\u2026. (This was a contribution of my own, because they didn\u2019t have pork fat. All they had was duck fat, and that\u2019s what I used.) That day was a challenge, the diners included the Carroca brothers, three of the best chefs in the world, with several Michelin Stars\u2026. The hardest thing about his trip was saying goodbye to my daughter, who I hadn\u2019t seen for four years.<\/p>\n<p><strong>LUIS \u201cLUCIO\u201d ALFONSO<\/strong><\/p>\n<figure id=\"attachment_56009\" aria-describedby=\"caption-attachment-56009\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-2221.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-56009 size-full\" src=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-2221.jpg\" alt=\"Luis Alberto Alfonso, Lucio\" width=\"755\" height=\"504\" srcset=\"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-2221.jpg 755w, https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-2221-300x200.jpg 300w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><\/a><figcaption id=\"caption-attachment-56009\" class=\"wp-caption-text\">Luis Alberto Alfonso, Lucio. Photo: Alain L. Guti\u00e9rres Almeida<\/figcaption><\/figure>\n<p>This was my third visit to the United States. It was a very good experience. Look, whoever is a professional in Cuba, in whatever industry, is a professional anyplace else. Here, we do wonders with almost nothing; we achieve the flavor despite all of the things we don\u2019t have, and that is something tremendous. They asked us there, \u201cAnd that\u2019s done in Cuba?\u201d (They think that we are lost because of all those resources we don\u2019t have, and that they have plenty of.) Paradoxically, the not having has made us grow.<\/p>\n<p>Over there we worked with their menus. We learned from how they organize their work and run their business. You always learn something, wherever you ar, and they also learned from us. We were the focus in each place. The attentions were exquisite. At the College, during the final dinner, we shone. Everyone was interested in us!<\/p>\n<p><strong>GILBERTO SMITH<\/strong><\/p>\n<figure id=\"attachment_56010\" aria-describedby=\"caption-attachment-56010\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-3641.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-56010 size-full\" src=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-3641.jpg\" alt=\"Gilberto Smith prepara una langosta al caf\u00e9 en la cocina de su restaurante Pizza Nella\" width=\"755\" height=\"504\" srcset=\"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-3641.jpg 755w, https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2015\/10\/Chef-para-Niurys-3641-300x200.jpg 300w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><\/a><figcaption id=\"caption-attachment-56010\" class=\"wp-caption-text\">Gilberto Smith. Photo: Alain L. Guti\u00e9rres Almeida<\/figcaption><\/figure>\n<p>For me it was a very useful experience. I, like many Cuban entrepreneurs, want my business to be a good one, successful, and for customers to like the place. For that, you have to invest a ton of money. On this trip my goal was to learn about administration, and they have a lot of experience in that. I wanted to build a new bar and in Miami I found the solution. At places like <em>Golden Fig<\/em>, <em>Bread and Butter<\/em>, and the nightclub <em>Bodega<\/em>, the d\u00e9cor solution was recycling. They used rusty fences, old stained mirrors, and wood that previously was used for something else; materials that, in places like these, with a good design, acquire another nuance and look really good. With that inspiration, when I arrived in Cuba I set out to find these materials, and in no time at all\u2014and with very little money\u2014I now have the bar set up.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A group of four Cuban chefs traveled to the United States to spend time with colleagues in that country on the invitation of Cuba Entrepreneurial Exchange. This experience, which also had the support of the John S. and James L. Knight Foundation, was an enriching one for all involved\u2014a lot is written about cooking but [&hellip;]<\/p>\n","protected":false},"author":194,"featured_media":56007,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[13931],"tags":[],"ppma_author":[33559,7720],"class_list":["post-56005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookery"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chefs\u2019 stories | OnCubaNews English<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oncubanews.com\/en\/styles-trends\/cookery\/chefs-stories\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chefs\u2019 stories | OnCubaNews English\" \/>\n<meta property=\"og:description\" content=\"A group of four Cuban chefs traveled to the United States to spend time with colleagues in that country on the invitation of Cuba Entrepreneurial Exchange. 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