Paco Chef

[Geralyn]

PacoRoncero (born 3 December 1969) is a Spanish chef. He won La Real Academia de Gastronoma's National Gastronomy Award in 2006, and he was a judge on the reality television show MasterChef Colombia. He is the head chef of Sublimotion, known for its high cost yet unique dining experience.[1][2][3]

Paco Roncero began his cooking career vocationally. He trained at the School of Hospitality and Tourism of Madrid, and he spent time working at Zalacan (three Michelin stars) and Hotel Ritz until 1991, when he joined the staff of the Casino de Madrid and worked for some years with Ferran Adri. In 1996, he became head chef of the banquets department there, and in 2000 he ascended to the rank of head of kitchen, still under the direction of NH Hoteles, including among his responsibilities running La Terraza del Casino, which earned its first Michelin star two years later, in 2002. [citation needed] Roncero has won prestigious culinary awards, including the Chef L'Avenir Award 2005, awarded by the International Academy of Gastronomy.

Roncero is the creator of the kitchen management software Gestor de Cocina (Kitchen Manager) and is the author of several books on cooking and culinary culture. He has led various workshops on culinary research and additionally has worked as a congressman and teacher in a number of schools. [citation needed] Since October 2013, Roncero has been a member of the technical division of the Comit de Honor (Honor Committee) for Spain's Seleccin de Cocina Profesional, a select group of renown Spanish chefs who participate in World Association of Chefs' Societies and Bocuse d'Or competitions.

Garcia: Yes, she was a great cook but my passion developed by working with chefs in Louisville. I started as a dishwasher at Mayan Caf and was promoted to cook there. Then I went to Harvest as a cook. At both restaurants, I was inspired by the way they respected the food and how they cooked with local ingredients and created art on a plate.

In a large bowl, combine the bolillo squares, eggs, condensed milk, sour cream, heavy cream, coconut milk and remaining melted butter. Whisk until well-combined. Pour into the pan. Sprinkle with the flake coconut. Bake for two and a half hours.

Add the butter to a medium-sized skillet. Place over medium-low heat. Continuously swirl the butter around the pan. Once the butter turns a golden brown, add the bread, cut-side down and leave it for about one minute. Flip the bread and turn off the heat.

On the bottom part of the bolillo, spread a decent portion of the jalapeo aioli. Add arugula, Oaxaca cheese, tomato, chorizo or ham, and sunny side up egg. Place the top half of the bolillo on the torta.

Place the chicken, bay leaves, and six cups of water in a large pot. Cook over moderately high heat until the chicken falls apart, approximately 1 1/2 hours. Remove from heat and cool down. Strain the stock from the chicken into a small container. Place the tomatoes, chipotle and stock in a mixer and blend for about one minute.

In a medium-sized pan, preheat the oil for one minute. Add onions and garlic and cook until golden brown. Pour the tomato mixture into the pan with the onions and garlic, and reduce over medium heat for 10 minutes.

Luisa Zerbo is bubbling over with ideas on the subject of pacotizing. A raspberry chocolate ice cream with brioche French toast, creamy hummus, a fine baba ganoush, tahina and herb oils from the Pacojet are already on the menu. "No one has ice cream as melt-in-your-mouth or hummus as creamy as ours," she enthuses.

The advantages of pacotizing for Jrg Plumbohm? No more mounted sauces, flavor-intensive ultra-high-quality desserts, and color-intensive soups and sauces. And, of course, efficient working, since portions are processed and a lot of time is saved in the la carte business.

The restaurant opened its doors at the end of 1990 under the name of La Terraza del Casino. Located on the roof top of the emblematic NH Collection Real Casino de Madrid, in the heart of the capital on Calle Alcal, since 2000 it has been run by the Madrid chef Paco Roncero. The name change occurred at the end of 2019 following the natural evolution of the relationship between the chef and gastronomic director, Paco Roncero, and Minor Hotels Europe & Americas, because this has been, for more than 30 years, the Paco Ronceros home, his refuge and place of reflection and creation.

It is a modern and cosmopolitan restaurant with an avant-garde gastronomic proposal, with carefully interior design by designer Jaime Hayon, inside restaurant, and Julio Guixeres, on the outdoor terrace; They have managed to create an ideal atmosphere so that you can enjoy the cuisine of chef Paco Roncero here.

Now, in a moment of fullness on a personal and professional level, Paco Roncero presents a menu with which, through 24 passes, it perfectly reflects his maturity and gastronomic solidity. A stimulating proposal in which the most current and contemporary technique coexists in harmony with territories typical of traditional gastronomy and even, in some cases, primitive and ancestral.

Despite the multitude of establishments under his belt, Miramar, the restaurant and accommodation in Llan which he runs with his wife, remains home. It would seem like the man and the place he operates in are intertwined just by the way he speaks.

These heroes may no longer be cooking now, but Spanish cuisine is indubitably going through a renaissance of sorts. Still, he encourages chefs to trod the path with respect, hard work, a humble spirit with a splash of boldness while striving for uniqueness whenever possible.

\u201cIt\u2019s about cooking with soul and taking dreams to new levels. It\u2019s expressing the emotion of sea smells early one morning; uncovering the magic of a heavy storm; extracting the Earth\u2019s soul from the sea.\u201d

Such is the romantic vocabulary that Spanish chef Paco P\u00e9rez uses when asked about the inspiration behind his mar i muntanya dishes \u2013 a subset of Catalan cuisine that marries mountainous produce with that of the sea.

P\u00e9rez, who has amassed five Michelin stars is one of the leading exponents of Spanish haute cuisine. He is known in the culinary circle for his contemporary, avant-garde two-Michelin-starred restaurant Miramar, but also manages the two-starred Enoteca at Hotel Arts, one-starred 5-Cinco at the Hotel Das Stue in Berl\u00edn, L\u2019EGGS, Doble, La Royale and Bao bar.

Despite the multitude of establishments under his belt, Miramar, the restaurant and accommodation in Llan\u00e7\u00e0 which he runs with his wife, remains home. It would seem like the man and the place he operates in are intertwined just by the way he speaks.

\u201cAlt Empord\u00e0 [Catalan area where Miramar restaurant is located] is a privileged place. We have the land, sea and forest,\u201d he says. It\u2019s a combination perfect for mar i muntanya cuisine. \u201cOur natural pantry is full of floral, fresh, sweet and salty flavors. Think Fava beans with mint from Mercader \u2013 combining the humble with the rare. \u201d

For such a romantic, the food that breezes out of Miramar\u2019s kitchens is surprisingly technical. Much of it is based on tradition and respect for fine, local produce but an innovative streak runs down the menu. These approaches have culminated into a daring and transgressive cuisine imbued with a sense of precision and prowess.

His recent efforts at innovation include the use of 3D printing at the fine dining level, where a seafood puree is 3D printed on a plate in the shape of an intricate sea coal that was,\u201ctoo complicated to produce by hand.\u201d This is then topped with caviar, sea urchin, egg, hollandaise sauce and a foam made out of carrots.

Is P\u00e9rez destined for such wizardry? While the Spanish chef grew up fed on a humble diet of simple home cooking, he has always displayed this freewheeling spirit even as a kid. He once even tried to make pizza by baking it under the sun \u2013 not that it worked.

\u201cI was a kid who loved experimenting and playing in the kitchen,\u201d he says. \u201cI heard about pizzas and gathered information and executed it on my own. We did not have an oven, so the only choice was to cook it under the sun. As you can imagine, the result was disastrous!\u201d

Then at 12, P\u00e9rez started work at his family\u2019s tapas bar, where he discovered his true passion. In his words, cooking has become a form of himself and a way to understand day- to-day life as much as it is his mode of communication.

Since then, he has worked for who\u2019s who of the culinary world from training with Michel Gu\u00e8rard, the father of nouvelle cuisine to an internship with Ferran Adri\u00e0 at the famous (but closed) El Bulli. There, he was jolted by the explosion of culinary creativity and till today, refers to El Bulli and Ferran Adria as his greatest inspiration.

A book that allows you to delve into the best of the culinary art of the chef Paco Roncero, whose restaurant bears his name and has been awarded with two Michelin Stars.

A chef whose spirit is known as a challenge hunter, for never ceasing to pursue new goals and reinvent his restaurant's proposal every year, publishes his latest literary work, takes the reader into his avant-garde cuisine and a complete culinary experience.

256 pages in which the chef shares more than 100 creations, recipes full of flavour explained step by step and photographs of his most successful dishes and recipes.

With a focus on the culinary techniques that characterise the renowned chef, with the aim of sharing his multi-sensory cuisine and allowing this to be a resource not only to recreate his recipes, but also to understand what lies behind each creation and why the chef is known as the paladin of haute cuisine.

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