{"id":3735,"date":"2024-10-20T17:15:19","date_gmt":"2024-10-20T17:15:19","guid":{"rendered":"https:\/\/www.independentcollection.com\/blog\/?p=3735"},"modified":"2024-11-07T20:03:35","modified_gmt":"2024-11-07T20:03:35","slug":"culinary-confessions","status":"publish","type":"post","link":"https:\/\/www.independentcollection.com\/blog\/2024\/10\/20\/culinary-confessions\/","title":{"rendered":"Culinary Confessions"},"content":{"rendered":"\n

What does an award-winning chef eat on a plane? What is the one ingredient they can\u2019t live without? Renowned chefs from Independent Collection Hotels & Resorts<\/a> dish up their favorite kitchen soundtracks, new restaurant trends, and more. <\/p>\n\n\n\n

Kicking us off are three acclaimed chefs from coast to coast: Tatiana Rosana<\/strong>, Executive Chef of Para Maria<\/a> at The Envoy Hotel<\/a> in Boston\u2019s up-and-coming Seaport District; Nestor Marin<\/strong>, Executive Chef of Salt Wood Kitchen & Oysterette<\/a> at The Sanctuary Beach Resort<\/a>; and Lawrence Acosta<\/strong> of \u00c1mbar Restaurante<\/a> at The Plaza Hotel Pioneer Park<\/a> in El Paso, Texas. Let\u2019s dig in!<\/p>\n\n\n\n

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Left: Tatiana Rosana, Middle: Nestor Marin, Right: Lawrence Acosta<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

How did you get your start in the culinary world?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> I\u2019m originally from Miami and grew up in a traditional Cuban household where food always took center stage. Halfway through my pre-med program, I decided to follow my heart instead of my head and it led me to the kitchen.<\/p>\n\n\n\n

NM:<\/strong> I was applying for a job at a tapas restaurant in Tucson, Arizona. They didn\u2019t need anyone front of house at the time, they needed a cook. I told them I cook at home all the time, never professionally, but I\u2019ll give it a shot. Here we are 15 years later.<\/p>\n\n\n\n

LA:<\/strong> I first found myself in the kitchen when I was very young, watching my great-grandmother cook. When I was 16 years old, I fell in love with cooking and have dedicated my life to it ever since. <\/p>\n\n\n\n

Let’s get down to business (traveling). What’s your favorite snack to pack for a long-haul flight?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> Chocolate chip protein cookies. They satisfy my sweet tooth while giving me the protein I need to fight fatigue. I also like to bring individual packets of peanut butter and instant oatmeal. Just ask the flight attendant for hot water and you\u2019ve got a satisfying breakfast that doesn\u2019t take up much room in your bag.<\/p>\n\n\n\n

NM:<\/strong> I try to prioritize something non-perishable like dried fruit, nuts, or jerky \u2013 but I\u2019m not opposed to eating food on the plane. I used to go to Chile every year to see my grandparents and we\u2019d fly with LAN Chile (now LATAM Airlines). Their food was really good.<\/p>\n\n\n\n

LA:<\/strong> When I\u2019m traveling, I am always looking for something salty, like nuts or chips. I also make sure I have a bottle of water to drink (and a good book)!<\/p>\n\n\n\n

You\u2019re back from your trip and very hungry. What\u2019s your go-to meal after a long travel day?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> Fluffy white rice, over easy egg, and a dash of soy sauce.<\/p>\n\n\n\n

NM:<\/strong> Soup. It\u2019s almost always foggy and cold in Marina when I come back from a trip, so the first thing I crave is a hearty stew.<\/p>\n\n\n\n

LA:<\/strong> I love cured meats and cheese, so when I get home I’ll make a simple meat and cheese plate to snack on with a good IPA.<\/p>\n\n\n\n

Culinary travel is all the rage these days. What\u2019s one dish worth traveling for at your restaurant?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> At Para Maria, it\u2019s definitely our whole fried Red Snapper. Picture the freshest catch marinated in achiote paste, spices, and aromatics. The lightest dusting of flour. Deep-fried until golden but still tender. Presented whole with sides of warm corn tortillas, tangy grilled tomatillo salsa, fresh herbs, and house-made smoky salsa macha. Brought to the table with no utensils. This dish is meant to be eaten with your hands, shared among friends and family\u2026and savored to the last bite.<\/p>\n\n\n\n

NM:<\/strong> I have to say our whole grilled fish. It\u2019s not like any traditional fish you can get anywhere. At Salt Wood, we butterfly it, take out the rib cage, and dry-age it for a couple days so the skin gets nice and crispy when we grill. The smoke from the hearth and the chutney we serve with it adds to the flavor and pairs well with any fish, allowing for seasonality.<\/p>\n\n\n\n

LA:<\/strong> The smoked lamb birria is a good example of the local flavors here in El Paso. At \u00c1mbar Restaurante, our version is made with fresh masa tortellini filled with lamb birria, queso fresco, confit cherry tomatoes, snap peas, and a birria demi-glace. And you have to try the duck mole poblano \u2013 it\u2019s one of our classics at \u00c1mbar and a dish I am proud of.<\/p>\n\n\n\n

On that note, what\u2019s a quintessential, must-try dish from your city? <\/strong><\/h2>\n\n\n\n

TR:<\/strong> A classic New England lobster roll, duh! Served at every beach-side restaurant, this classic is best left a classic. There\u2019s no need to mess with perfection.<\/p>\n\n\n\n

NM:<\/strong> Clam chowder. If you go down to the wharf, every single restaurant in Monterey has its own version; everyone\u2019s competing to be the best. Our chowder at Salt Wood is pretty unique. It\u2019s hard to do something so simple and still stand out. I\u2019m not going to give my secret away\u2026but our clam chowder is definitely worth the hype. \ud83d\ude09 <\/p>\n\n\n\n

LA:<\/strong> Flautas ahogadas have a special place in El Paso\u2019s heart as there are many versions of this throughout the city that are delicious. It is the perfect accompaniment to a good beer or tequila. But also for me when I think of El Paso, I think of burritos. You have to get a good brisket burrito or chili colorado burrito.<\/p>\n\n\n\n

A great meal needs a great soundtrack. What songs are you cooking to these days?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> Rene\u00e9 Rapp – In the Kitchen<\/p>\n\n\n\n

NM:<\/strong> I really like making playlists. Lately, I\u2019ll put on a \u201890s rock mix with Tool, Perfect Circle, and Incubus.<\/p>\n\n\n\n

LA:<\/strong> I love listening to funky jazz, salsa, and hip hop when I am cooking. Recently I have been listening to a lot of Jon Batiste.<\/p>\n\n\n\n

Describe your cooking style in one word.<\/strong><\/h2>\n\n\n\n

TR:<\/strong> Nostalgic.<\/p>\n\n\n\n

NM:<\/strong> Versatile.<\/p>\n\n\n\n

LA:<\/strong> Tejano.<\/p>\n\n\n\n

What\u2019s one ingredient you can\u2019t live without?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> Garlic! With fennel a runner-up.<\/p>\n\n\n\n

NM:<\/strong> Salt. Garlic is a close second. <\/p>\n\n\n\n

LA:<\/strong> Chile. Every dish should have a touch of spice.<\/p>\n\n\n\n

An ingredient you wish would go away forever?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> Not quite an ingredient, but Ketchup is my archnemesis.<\/p>\n\n\n\n

NM:<\/strong> I don\u2019t really hate anything that much. You could put me in a foreign country and ask me to try the weirdest, craziest delicacy, and I\u2019ll try it right away without a second thought.<\/p>\n\n\n\n

LA:<\/strong> White pepper is my least favorite ingredient ever. I think it smells like a dairy farm and doesn’t particularly add a pleasant flavor to a dish.<\/p>\n\n\n\n

What\u2019s one kitchen gadget every chef should have?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> A good pair of kitchen shears \u2013 probably the most underrated kitchen tool in the industry!<\/p>\n\n\n\n

NM:<\/strong> A cake tester is great. It\u2019s not just for baking, it\u2019s also great for proteins. It\u2019s super thin and easier to use than a thermometer. It also works well with starchy vegetables. <\/p>\n\n\n\n

LA:<\/strong> A good camera!<\/p>\n\n\n\n

What\u2019s trending in your local restaurant scene? Anything worth the hype?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> I believe there has been an uptick in wellness-focused and body-conscious choices in the Boston area. People are leaning into sober living and looking for restaurant experiences that align with their health and sobriety. It\u2019s definitely worth the hype. <\/p>\n\n\n\n

NM:<\/strong> In Monterey Bay\u2019s community, comfort food is trending. Everyone is trying to take simple comfort foods and make them fancier. I say if it ain\u2019t broke, don\u2019t fix it. I think you can elevate them a bit, but you don\u2019t want to stray too far from the original.<\/p>\n\n\n\n

LA:<\/strong> Tlayudas are going to be the next big thing from what I see in Texas.<\/p>\n\n\n\n

Finally, what\u2019s one of your favorite memories from your restaurant?<\/strong><\/h2>\n\n\n\n

TR:<\/strong> On a new menu roll-out day for Para Maria, no matter what, my wife and son come to support me \u2013 and to try all the yummy new dishes! <\/p>\n\n\n\n

NM:<\/strong> Father\u2019s Day. My parents and son came to Salt Wood. One of my chef mentors was also here with his family. It felt nice to have the support from my family and community. I had the opportunity to greet everyone, hold my baby, and touch tables. There was a moment when I wanted to cry a little bit because I was so happy. Might have been the best memory of my career. <\/p>\n\n\n\n

LA:<\/strong> I will never forget when we lit the fire in \u00c1mbar for the first time. It was a surreal experience watching the wood burn and the campfire smell fill the room. It was a great night watching the steaks cook above the embers of the fire.<\/p>\n\n\n\n

Discover more unique culinary adventures and savor unforgettable flavors with Independent Collection Hotel & Resort\u2019s dining experiences<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Renowned chefs from Independent Collection Hotels & Resorts dish up their favorite kitchen soundtracks, new restaurant trends, and more.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":3774,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[42,23,9,19,48,107,18],"class_list":["post-3735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-read-more","tag-boston","tag-el-paso","tag-featured","tag-monterey-bay","tag-the-envoy","tag-the-plaza-hotel-pioneer-park","tag-sanctuary-beach-resort"],"acf":[],"yoast_head":"\nCulinary Confessions | Independent Collection<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.independentcollection.com\/blog\/2024\/10\/20\/culinary-confessions\/\" \/>\n<meta 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