Interviews for Webumentary: El Arte de la Cocina
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Patricia Jinich was born and raised in Mexico City,and comes from a family of accomplished cooks. HerPBS series, “Pati’s Mexican Table,” can be seenlocally on WETA. Jinich has also served as a political analyst, and completed a Master’s degree in Latin American Studies at Georgetown University. Patricia researches, tests, tastes, writes about, and mostly, cooks Mexican food, and theives as she share her knowledge of Mexican cuisine and culture. ” In 2007 she launched Mexican Table, an ongoing series of culinary programs comprised of informative talks, cooking demonstrations, and tasting dinners at the Mexican Cultural Institute.
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A native of El Salvador, Nelson Larios has both creative and authentic styles when it comes to cooking. Above everything, his goal is to always satisfy his customers. Nelson is very content at this point in his career where he realizes his growth and accomplishments. His career began at Cactus Cantina in Washington DC. From there Nelson has risen up the ranks to become Head Chef at the distinguished Lauriol Plaza.
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Born and raised in Madrid, Javier Romero was inspired to become a chef by his grandmother. After attending culinary school, Romero trained alongside two Michelin-starred chefs before taking over the kitchen at Taberna del Alabardero. Today, we turn the tables and grill the chef.
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Ramon Martinez is head chef of Jaleo of Washington, DC. Jaleo was the nation’s first critically and commercially successful Spanish restaurant.
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Ismar Reyes-Cruz Founder and Chef of El Nopalito with the aim of bringing a different take on Mexican food to the industry. He wanted to show that Mexican food has more to offer than burritos, tacos, and enchiladas. Before starting El Nopalito, he developed his culinary skills through an array of experiences including a formative stint interning in the kitchen of Georgetown’s Four Seasons Hotel, where he became a chef and had the opportunity to learn about all aspects and facets of the fine dining experience. A longtime Washington resident, Ismar started his cooking career as a prep cook for Omega Restaurant in Washington D.C. and worked his way up to fine restaurants and catering companies. Chef Ismar Reyes-Cruz is the winner of the MAHCC Mid Atlantic Hispanic Chamber of Commerce Chef of the Year 2010 Award.
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Beatriz Zuluaga, Food and Nutrition Director, is bringing her dream to life at CentroNía. Twenty-five years of work with food as both a cook and teacher inspired this dream to change how children eat in schools. A food and travel lover, Beatriz Zuluaga has developed and taught “garden to kitchen” programs for youth, adult cooking classes, and safe food handling to people in the industry. Her travels in Asia and Latin America focus on the urban and rural need to access fresh, nutritious foods that support the local community. At CentroNía she collaborates with local farmers when possible and is dedicated to fostering a vibrant kitchen staff that produces 1500 energetic meals a day for the children.
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Tito Vargas combines Mexico’s rich regional diversity of flavors with modern cooking techniques. His creativity can be found on all over the menu of Oyamel, which features a variety of antojitos—Mexican small plates—from ceviches to tacos.
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