Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Chiqui (cheek.y [chee-kee] adjective: sassy, saucy, audacious, bold) is short for chiquita, or “little one,” in Spanish. I have been lovingly called “Chiquita Banana” for years and over time, given my sassy spirit, the nickname was simply shortened to “Chiqui” … hence, ChiquiChef! You can find me wandering the local markets and sampling the fresh produce, which inspires me to scribble notes for future recipes. If you’re a willing listener, I will gladly discuss the benefits of drizzling truffle oil on a filet mignon or the different types of cheese you can use to make a knockout mac ’n’ cheese that even grown-ups will eat with the kids! My cooking style is is a combination of local and fresh without losing the flavor. French Culinary Trained, Italian Mediterranean Inspired with Latin Roots to make your dishes pop!
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I practically grew up in an Italian restaurant and of course a boisterous latin family that live to talk about food and only think about food as if its the air that we breath.
Culinary Business Academy
Bachelor of Arts Personal Chef Service (Oct 2011 - Oct 2011)
Culinary and Business Training Degree Program for Personal Chef Services; training includes Food Handling & Safety, Business Administration, Culinary Marketing
L'Academie De Cuisine
Culinary Techniques Certificate Program & Advance Culinary Techniques (Aug 2011 - Jan 2012)
Culinary Techniques is an intense fundamentals 20 week course adapted from LADC’s full-length curriculum knife skills, soups, stocks, butchering, filleting, pastry, presentation, time management and taste sensitivity. Combining classic techniques with a contemporary approach. Advance Culinary Techniques is a hands on training program that includes menu driven instructions, high end specialty and seasonal ingredients, restaurant style plating and presentation, Food and Wine Pairings
Multitasker (Mar 2001 - Now)
This is my childhood restaurant that my Father and his business partners started in 1975 in New York. I grew up the ropes of running the restaurant from the front of the house to the back of the house an ended up as their sous chef. All my hints and tricks are owed to my father's wealth of culinary knowledge.
Sur La Table
Chef Instructor (Feb 2014-Now)
Deliver a cooking experience for clients and natural foodies at the Sur La Table Cooking Class in Pentagon Row. Menus
Chef and Owner (Oct 2011-Now)
Provide personalized meal plans for clients, catering dinner parties and special functions. Teach Private Cooking lessons. Develop menus in coherence with client dietary needs
L'Academie de Cuisine
Culinary Assistant (Apr 2010-Now)
Assist in L’Academie de Cuisine chefs with set up and preparation of food and materials for classroom presentations while involved in all aspects of instruction and demonstration of meals, as well ensuring food safety, sanitation and cleanup.
Front and Back of the House (Jan 1996-Now)
Managed, Hosted, Waited. Assisted owner-chef with production/preparation of food for all stations of service, banquets and offsite special events. Supervises the flow of the dining hall and ensure customer satisfaction through their dining experience.
Arlington, VA, United States
Travel: 100 kms