Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
I studied cooking in Spain after college.
Well, you know, for me, I think Spanish food is festive.
I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.
There a great ethnic cuisine available to you in Chicago.
Being Ecuadorian is, I don't want to say it's tough but it's... Something special to me.
I spent several years cooking on a line.
Positivity, that's one of the things I try to spread throughout my company and really anyone I come in contact with. Because as you know, life's too short. You got to keep it positive and keep it fun.
As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.
Chicago is a lot of my background as a chef.
From the time I was 8 until now, I've been working. My Social Security is looking solid.
I'm a huge fan of burgers, and they're not my wife's favorite, so we don't cook them at home.
My family came from Ecuador.
