Hi, I'm from México, I'm based in Guadalajara but I operate a second kitchen in the city of Chihuahua.
I've been a chef for almost 25 years but always trained on more classical French, Asian and of course Mexican cuisine. I got here because the way chefsteps present modernist techniques is easy to follow and very down to earth. Sometimes trying to learn this kind of cooking can be intimidating, but you nailed it perfectly.
I've been cooking sous vide for more than 5 years but as a self thought person. The technique really blew my mind since first attempts, so, I'm trying to learn more on all modernist techniques as long as they don't get overwhelmingly intimidating or asking for just too many "lab" ingredients.
Thanks a lot and I'll be sharing with you my results, achievements and also my fails.
Besides cooking, I'm also a photographer, a motorcycle traveler and a salsa dancing aficionado.
Instagram:
@luisysucamara and my photo site is www.luisjimenezfotografia.com
Best regards.
