My life moves at the pace of smells, sensations shoot me then converted into dishes, perhaps the reason why during my childhood, spent so much time in the kitchen of my mother.
The Carabobeño
Dhameliz Diaz /
Photo: Mariana Yepez
friend once, was not enamored with fame. Gentil, agree that in the rush to collect the luggage at the airport in Miami, a young besiege him to take a photo with him. Friendly smiles and moves to where you are instructed to be exposed to flash.
Take the hand of his wife Silvia dragging each his luggage, when another young couple asked if he's who thinks he is. Humble, with a smile in response, stops so they can take the photo.
was so much fun doing your program in Gourmet, the cable channel that specializes in the art of cooking, he decided the show would be routine part of his life. So simply enjoy the success, public recognition and never complains about the demanding hours to record each program, which has to be tested again and again to ensure that coordination is required and recorded without cuts, as if in vivo.
When I was doing the thesis for the degree in physics at the Universidad de Los Andes, he realized he would be happier carried away by his passion to scents that are mixed in the pots and become a low heat steamed in the oven or in a sauce. No escape from this delight. Made the final decision to read an interview with Franz Conde, a renowned chef who worked for the first time. "Dealing with the kitchen but not professionally. At age 14 I started a club at today food together and made filmmaker Alberto Arvelo-food catering on request, to stay in college."
flirted with the kitchen-Why?
"My family is very gourmet, our genes have more to do with the kitchen than anything else.
- Was it a difficult decision to hang the title of Physicist to deliver to the office of cook?
- Yes, if it was. I need to have life planned. I can not stand the improvisations. Sure! He had a way too wrought, study a postgraduate course in Stanford University California to specialize in theoretical physics. The intention was to take some time to give vent to my passion, cooking and fulfill my fantasy.
started as an assistant chef in the house until his Scanone Armando admired Count Franz gave him a chance in the kitchen of the remembered Seasson Club, a luxury in the CCCT. Benami was a recommended Fredman who was responsible for developing the gastronomic. "It was a" Chamito "had as much 22 years." They put together this fabulous project, almost unique, in a golden age of Venezuela. "
- Pleasure delights. Is your home in the kitchen was a little?
- No, I started serious one, to work every day. In the kitchen one can not be entered otherwise it is a nuisance. If I get a person who just wants to work on Wednesday when I say no. At this time I realized I devote myself to the kitchen was possible and had natural talent.
would not insisting on an activity where you have opportunities to grow and I felt comfortable with the demands of the schedule, the shouting, the regime imposed in a kitchen.
- How do you identify talent?
"That's natural. Nobody can teach you to cook rich. That does not exist. If you have no skills to understand you with the world of the kitchen no natural power over what you teach. The study, discipline and training provided to cook properly.
- What is required to work in a kitchen?
"Having a military structure in the head. There is a hierarchy and you have to respect it, if chef, no chef, must obey or suffer much.
- Military discipline does not restrict the passion for cooking?
"Absolutely not. Military discipline is a system of respect hierarchy, one accepts that the procedure is well, period. In a kitchen the creative process is unique to the head chief.
The way I cook
wanted to be a Venezuelan, not Hindu and his mother, though dressed in sari and overflows daily spirituality. It is a good conversationalist around a bountiful table.
- What has been your biggest fiasco?
- When I broke my restaurant in Mérida, it was very painful.
- Why did it happen?
"I talked to all my friends and chefs there is no one who has not gone through 6 restaurants. It is part of the experience until you reach a certain maturity to understand what kind of business that adapts to you as a cook. I spent much time
resented the city of Merida, because it was breaking my restaurant and was not expecting a failure in my own city, until one day I realized that the culprit was me and I became reconciled with her.
- "The greatest success?
"I consider myself an ambassador to Venezuela. Do you know how nice it is to love the country through its cuisine? Is the best thing that happened to me: life gave me the unique opportunity to represent the country in something in which Venezuelans are very proud as it is our cultural heritage.
I decided to talk about my country in one aspect about which everyone agrees. I have not even tempted, absolutely perverse of most Venezuelans, to speak ill of his own country as a way of opposing the government.
I am proud that I come and identify me first, 'you are Venezuelan. "
- What are the pride of your stove plates?
"The way I cook because I really enjoy my food. To which I draw is that it is more unusual than it seems. The point is that rich so prepared! There are millions of cooks who do not eat what they do. I have been fortunate inventing a cuisine that I enjoy eating is giving coherence to my life. I love beads, among which, lentils are my favorite.
- Dreams to fulfill?
- The Venezuelan gastronomic movement known worldwide, such as Mexico and Peru. It is my great plan of life. We have to do.
- How long can you go without closer to the stove?
"I cook every day, the only thing that relaxes me.
- Which dish can heal a wound of the heart?
-Con cloves, because a nail takes out another nail.
- And the best recipe to share a joy?
- with what the other person likes to eat is an act of pure seduction. Do you know who is the worst cook? The arrogant, he prepares dishes that fit well without thinking about what she likes the other. The only table deeply seductive is that you serve thinking about what other delights.
Countries and their
flavors - flavors may define a country?
- Dhameliz That's beautiful! The man lost the ability to mark their territory and did not know what your space. Intended to be the walls of the house, hairlines limit map the country or passport.
Globalization breaks all barriers, but also the constraints may be violated. Today in Venezuela sufficient for a public official to fall in love in your field to despoil you. The area is a pipe dream, then, the way that modern man set up his living space was through food. You learn to eat things that others do not like but I identify as a people. I assure you that if I was among these foreigners-we are talking in a sun loungers around the pool at the Celebrity cruise Soltice-put here a cheese creole, with muffins and a hallaquitas none come close to eat this "pod" . None.
Instead Venezuelan group we would focus around the table: we are a territory established by the kitchen. And they watch us as strangers and wonder how we dare to eat it, and us the reasons why they do not prove it. Territoriality is set by the cultural heritage, intangible, immaterial.
- Venezuela has a flavor?
- One no. Venezuela has a vast culinary culture! And I'm telling you not chauvinism, but I've cooked in all Latin American countries least in Bolivia and Paraguay, the other from top to bottom. And I put one of the recipes of the culinary culture Traditional in each region to compete with the popular recipe and I still believe Venezuela is technically the best, really, but we have not noticed.
- Can you draw a map of Venezuela through their tastes?
- I am Merida and I'm tired I say that Venezuela is the chili taste sweet because it is also in Merida, but also the cilantro, scallions ...
- And the flavor of Guarico?
- Salting. The capybara, the baba.
- Is the coast?
- A fried fish, roast suckling pig and could carry it further to the dogfish.
- Mantua food is different from Caracas to Valencia?
"They're very similar in taste sour but have points regionalization. Sumito
Estevez: Hallaca Caraqueña 1 / 3
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