Technique comes from so many places. This three person observation comes from Luis Cuevas, Andrew Rodriguez and John Sedlak. We go over Techniques learned from others and self, but there is a twist on how personal things can get.
As always Andrew Rodriguez is working on his Catering gig, of just creating great food at pop ups or for hire. _Murderdxout_ on instagram is a good way to see what he's working on. Los Angeles based currently, but he's always on the move so keep an eye out for it.
Luis Cuevas is currently in school and moved out from Texas. Very Proud of him.
John Sedlak is catering out in North Carolina and thru conversation, I learn a lot about what knowledge a seasoned chef has to bring to the table and reflect on.
Rustic Pork Dish
For my first year as sous chef I was trying to come up with tasty dishes that were simple to execute and tasted good.
This one was awesome because it had very little to it but brought a lot of flavor.
With grilled bread from a local bakery to match, you have braised pork and bread to dip in the tomato based sauce.