Cactus, that's a staple in many Mexican kitchens. How is it that all these different cultures do it and being able to absorb it open mindedly. That was something I was open to understanding. It's prepared differently, it's really the same piece of meat. I give the example of a schnitzel, here it's country frights trait - country fried steak. The reality is, depending on where you're from, whether it's a different country or just a different culture in general, that really gives you an opportunity to see how different things are. So many people that have been trained, formally, feel they already know everything. I think that one of the biggest things I attribute my success to was my humility in the kitchen. Did you ever feel that your lack of formal training was an advantage? > In your book, "Claudia's Cocina", you take us backstage on "MasterChef". I wondered why I had ever had it that way before. It was an intoxicating experience, I could close my eyes and taste the texture. > My grandmother was yelling, it - eat it. > You talk about the first time you tasted and avocado., What was that like. It's not just a recipe, you understand why it's important to me and why I shared it with my fans. That was something I wanted to tell a story about. > So many of what I wanted to share with my readers was just food memories, memories that take you back to those moments where you can close your eyes and remember the first time he tasted something. What memories do you treasure about growing up in the kitchen with your mom? > Your cookbook is more than a collection of recipes, it reads like a diary of your experiences with food and family. I spoke with her about her style of cooking and her newfound fame. Now she is out with her first cookbook called "Claudia's Cocina". She not only one over the judges with her recipes, but with her shock of red hair and winning smile, she became an audience favorite. Now, she's a culinary celebrity, after winning the title of "MasterChef" in the sixth season of the TV competition. Not too long ago La Mesa resident Claudia Sandoval was a struggling single mother love to experiment with recipes.
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