El Sarten

It all started as a biking trip with my girlfriend Dayra, we planned to visit the town of Mindo a unique cloud forest with an incredible biodiversity, only 2 hours away form Quito. This is also the road that can take you to the Esmeraldas province, called the  green province for its exuberant vegetation and beautiful beaches. We where close to arrive to our original destination, Mindo, although, we agreed in continuing towards the beach. We spent a few days in Same beach, it was not that sunny but  we did enjoy  the ocean’s water at 25 degrees Celsius, we just couldn’t complain.

There is a lot of coconut used here, a fish called dorado or Mahi Mahi is also very popular. The plantain represents an important part of peoples diet around here. As a typical dish I could say Cebiche  is one of the most representative dishes of the coast of Ecuador.

After being inspired by this beautiful place, I tried a new version of the Cebiche, this time I used a tomato clear water, mixed with coconut water, lime juice, olive oil, salt and pepper, this raw broth was served as a very delicate jelly, the fish was cut very thin, almost as flakes, It was first marinated in grapefruit juice, then mixed with very thin slices of red onion, grapefruit crumbles, finely chopped fresh coconut and fennel sprouts, a plantain “maxime” added texture to the dish. I feel inspired, I enjoy my culinary world.

Filed under: chefs, Exotic foods, Home cooking, Learning, thoughts by admin on Wednesday, November 2, 2011
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I was visiting an old house in the country side of Ecuador. I saw a very big Verveine tree, beside a small pool of ducks, swimming peacefully. This warm air reminds me how lucky I am. I live in Ecuador, and the nature around here makes me proud. It is very interesting to share this kind of experiences trough  cooking, dishes can be created  based in our emotions, memories, wishes. Dishes should always tell a story I believe.  This appetizer put together many elements that I was able to observe, smell, and then taste. Slow cooked  duck magret, confit figs, a risotto that was made in a classic way, then put into a mold and sent to the fridge. The rice’s amidon allowed  it to block, it preserved the shape before being pan fried with olive oil, obtaining a nice color and a really crunchy and tasty layer of rice. I perfumed a verveine milk by simmering it sous vide with verveine leafs. Once the milk has the right temperature, it is easier to create a very foamy emulsion avoiding the use of any chemical or powder.

Filed under: chefs, Exotic foods, Home cooking, Learning, thoughts by admin on Tuesday, October 25, 2011
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This is my own version of a traditional Ecuadorian drink called colada morada, served on the ” finados ” holiday, that takes place at the beginning of November. This drink is made with purple corn flour, differentes types of berries, fruits, spices , herbs, and a red flower called sangoracha, where the black amaranth comes from.  It is a very healthy drink. Usually it is served hot  with a ” guagua de pan ” which are little doe dolls decorated with colors, it is a family activity to prepare it. I wanted to add some modernity to this delicious beverage, I called it Colada Morada’s Creme Brulee. I also replaced the “guagua de pan ” with a gold feuilletine bisquit. It had the shape of an Inca’s sun.

Filed under: Home cooking, Uncategorized by admin on Sunday, October 23, 2011
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Traveling means discovering, markets are always a part of my agenda. I was on a culinary exploration in a market near the city of Ibarra, in the town of  Atuntaqui in the Imbabura Province in the north of Ecuador. I was amazed by the quality of the products I was able to find in this beautiful place where you can feel the people’s love for what they do. They grow their own vegetables and sell them directly to you. No money involved in between. This means that the  relationship between the  farmers, their products and the people is an honest, non- polluted type of trade. Their vegetables are harvested the same day. It is a true show of nature for us  to see and smell fresh organic vegetables from all genres. They show you their most sincere expressions. The air is charged with a warm and cozy energy that you will be able to share with others by cooking these products, these are called edible stories.

Filed under: Uncategorized by admin on Wednesday, October 12, 2011
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One thing I love to do is to feel free when it comes to creating a recipe. I am impressed, every day, by the mountains that surround me, volcanos give life generously. However, the fresh ocean mist comes to my mind when I think about preparing food. I believe it is intuitive. My mind and body told me to try a different mix. “Patemula” is the ecuadorian Abalone, found in the Esmeraldas province, one of the hottest spots for finding good products and good food as well. It was a bit rainy today, I felt like I was being protected by the Andes some how. This feeling reminded  me that vegetables like  corn, fava bean and little potatoes from my grandmother’s garden can go well with absolutely everything.  Small pieces of confit pork where also there by intuition. The last touch was an emulsion made from a type of orange  and lemon mix, it has a very strong perfume and it ads some freshness to the dish.

Filed under: Uncategorized by admin on Sunday, September 18, 2011
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I was cooking lunch, I had received some fresh seafood from a our good friend Maria from Esmeraldas, located in the north of the Ecuadorian coast, she always sends me really hight quality seafood, straight from the ocean. This time, among other amazing products I have got really good calamari ( sepia ). I tried something new, I cleaned the sepia, and got rid of the skin membrane, then cut it in slices of 8 cm by 5 cm, I placed them  in between plastic wrap and passed it trough the pasta machine. The result was a very thin layer of calamari. I prepared a pistachio and fresh herbs filling  and made a calamari cannelloni. I also made a cauliflower smooth gelee, and grilled scallops. I had used some mussels for an appetizer, so I recycled the shells and made a very tasty  jus with them.

Filed under: Uncategorized by admin on Friday, September 16, 2011
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I represented Ecuador in this contest that takes place every 2 years in Abastur, an enormous food event in Mexico DF. 12 countries from Latin America where present for the competition. Ecuador was the only country without a coach, I trained at home with no support from the goverment or any other  company. I had the support of my family and my own company Cuisine Standard. For elite competitions like this, it is very necessary to have the best products and all the equipment, it is also vital to have a coach chef  that helps correcting mistakes, timing and also providing motivation. In my case any of this was part of my training. I needed support. I did not have it. What I did have is my own motivation, my passion was the fuel that kept me alive,  these are the results. Ecuador best score was 8th. This time, for the first time,  we did not come back with empty hands, we won the medal for the best meat platter. The effort was huge but not enough to make to Bocuse d’Or in France.

It was such a good experience, I am a cook that is not looking for medals, but  next time I will go for the gold. I hope countries like Ecuador, one day give importance to culinary arts, and provide support, is the only way to achieve good results.

Filed under: chefs, Events, Learning by admin on Friday, September 16, 2011
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It is always nice to learn from my good friend, the Chef Georges Pralus, one of the most influent chefs in the world. He invented the Sous Vide 40 years ago, he also installed the HACCP system into the hospitality world, he developed the vacum packing machines that we use these days,  the vapor ovens, the digital needle thermometers, the VAPO SAVEUR system and, several other great inventions. He trained more than 8 thousand chefs from all over the world, including all the famous ones. Chef Pralus is now a consultant for Cuisine Standard, we have been working together in the last 4 years. This time I did a certification as a sous vide professor, in his lab in Briennon where he invented and developed the Sous Vide. It was a unique experience with a great chef and person. One week of preparing and eating so well. It will be hard to forget.

Filed under: Uncategorized by admin on Friday, September 16, 2011
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Chef Guillot is a true champion, he has won the M.O.F ( Meilleur ouvrier de France Glacier ) , he is also the world champion of pastry and the Executive chef of the ENSP ( Ecole National Superieure de la Patisserie ), he did 15 years in 3 Michelin stars restaurants such as Marc Veyrat and Georges Blanc. Working beside him was a true honor, we did conferences in 3 different cities in Ecuador, the event called ” Postres Magistrales ” was a big succes, Cuisine Standard and ENSP, working to give a high end education to the people of Ecuador.

Filed under: Uncategorized by admin on Friday, September 16, 2011
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The Académie Culinaire de France was founded in 1883 by Joseph Favre, a Swiss chemist living in Paris with a particular interest in food. Today, its members can be found all over the world.

The academy’s goals are to: develop the culinary and pastry arts, promote haute cuisine, maintain the prestigiousness of the profession, and update old recipes.

Members of the academy hold national prestige and, in foreign countries, they play an important role as ambassadors of the culinary and pastry professions. The president, Mr Gerard Dupont , the chef Andre Obiol , and my own efforts made me part of this great experience.I had the honor to have been selected as a member of this great institution. Thank you.

Filed under: chefs, Events by admin on Friday, September 16, 2011
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It was a great pleasure to be invited  to this beautiful event again this year. It is a great to be where food lovers from all over the world travel to one of the most important wine areas in South America, the city of Mendoza in Argentina famous for its Malbec. I had the honor to have cooked in the Vina Zuccardi. I prepared a menu by using their local products, not the ones representing my country. I thought that is interesting to show our way of working and understanding this profession by using products that I had never used before. A big risk that I wanted  to take. This got me very close to the land of Mendoza and all the people who helped in the kitchen doing new things with their own products. A lunch for a 150 people was prepared, served and well appreciated. This was the menu:

Viscacha Consomme Bound with Chestnut Puree and Toasts with Viscacha Confit and with Candied Fig Vinaigrette

Grilled Sole Fillet, Leek and Potato Tagliatelle, and Bouillabaisse Reduction

Lamb Sirloin, Stuffed Endive, Pumpkin Marmalade, and Seasoned Mushrooms

Filed under: chefs, Events, Uncategorized by admin on Wednesday, September 14, 2011
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Filed under: chefs, Events, Learning by Rodrigo on Sunday, December 19, 2010
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The art of cooking is the art of living well, the art of sensibility and recognition to all that nature has provided for us; cooking is translating that same recognition by transforming food into smiles and memories filled with flavor. The hectic pace of modern living and it’s ever so demanding routine has driven us to eating habits that give us enough energy to keep up; still, we must not forget that food should also feed the soul. Food that is prepared with fresh organic products that maintain nature’s fragile balance, food that is prepared with care and love, that is our culinary philosophy.When it comes to food, we seek to be authentic, we seek to find cohesion between our beliefs and our life’s’ work. We encourage ecological awareness and all that’s prepared at Casa Del Abuelo Art Hotel is the result of deep analytic thinking about food and life.

Thanks to our organic garden we are able to frequently change our menus and our kitchen is constantly evolving…sensitively moved by all positive influence. Our aim is that our guests have an intense firsthand culinary experience, which is why we cook “live” for them, creating a space of harmonious balance between our knowledge, the sounds coming from the grill, the aromas of our preparations and the energy of our clients…all synchronized to offer satisfaction in every sense. Having my own bussines means I have a place to express myself as a cook, you are all invited to this culinary adventure!

Filed under: Events, Learning, Travel by Rodrigo on Monday, October 11, 2010
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A few weeks ago we did a culinary arts demonstration event with ADF ( Alain Ducasse Formation ) Chef Nicolas Navarro came to share the spirit of Ducasse’s art and his concern about creating a sustainable cooking. It is always a pleasure to work with such good professionals. Learning from good chefs is very important for me and I feel lucky for having the chance to have worked beside great chefs. It is my turn now to grow as a person and as a chef. I feel ready for new challenges. I would never like to stop learning. Cooking is part of my soul. I want to do great things and will work hard to make my dreams come true. I like to share my experiences, this is a window for my passion, for this unique art that not many people understand deeply.

Filed under: chefs, Events, Learning, thoughts by Rodrigo on Monday, October 11, 2010
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Filed under: chefs, Events, Travel by Rodrigo on Monday, October 11, 2010
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Filed under: chefs, Events, Learning, Travel by Rodrigo on Monday, October 11, 2010
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Filed under: Learning, Travel by Rodrigo on Monday, October 11, 2010
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As I take a deep breath, I look back into my memories. It has been overwelming so far and I can’t stop being amazed by so many things. Living with a passion for something makes it nice, doing what you love to do makes it even better. The food we eat becomes our spirit. Memories with taste. Food can make life really smooth.
This was todays lunch, Grouper stuffed with sauted chard and confit lime, around, bellota ham, armagnac deglasage.
I want this year to be the year for food, for everybody, for the poor and for those who are hungry, for the children. I want this year to be full of sharing and hope, full of smiles and creation, full of meanings and curiosity, full of love, full of life.

Filed under: thoughts by Rodrigo on Monday, October 11, 2010
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A few green baby leaves, tarragon vinagrette, parmesan flakes. Half spoon of peanut butter to avoid the egg shell from moving. Inside, classic brouillade, tomato bread spiral, white truffle oil. Why say more…

Filed under: Home cooking by Rodrigo on Monday, October 11, 2010
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I was traveling in the jungle region of Ecuador, in Zamora Chinchipe near the border to Peru in the south of the country. I learned about new culinary traditions, like a green banana soup with lemon and cheese called Repe, very tasty by the way, or the “cesinas”, dryed pork meat that is grilled afterwards obtaining a very delicious flavor. And there is a lot more to eat in this region; monkeys, big snakes, strange fish, exotic plants, ants, and other creatures are part of the daily menu. I was surprised to see this beverages and stoped to find out more. They make diferent types of alcohol, some of them made with a variety of animal sexual organs which are ment to give man a “better performance”, others like the ones in the picture above have snakes inside and are suposed to be good for the kidneys, I tried a couple and found them interesting, altought I was also aware that these are 90 % alcohol beverages and just a few can cause drunkness very fast.

Filed under: Exotic foods, Travel by Rodrigo on Sunday, October 3, 2010
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I have been away from El Sarten, although my culinary life has not stoped at all, in fact I have been working very hard in order to build a new company, Cuisine Standard. This is about giving existing bussines a wide menu of culinary solutions, and helping rising bussines on their way to succes. One of our services consist in organizing events like this one made in Ecuador. We organized a conference related to new technologies used for cooking. The Master Chef Georges Pralus came to show us his creations, including the cryo vacking cooking system and the ” Vapo Saveur”, a new technique where we use a microwave to cook in the healthiest, fastest and most economic way posible, by using only 60 grams of water to cook vegetables for almost 2 hours instead of using 10 liters , steaming them inside this special bell shaped object. It was hard for me to believe in using a microwave to cook. Normally I dont like them, but this genius of the culinary world has shouwn me this revolutionary technique that could be a great option for countries where water is hard to find. I was shy to share a stage with Georges Pralus, we had almost 400 people in this conference that was a very nice start for Cuisine Standard. I am also happy to be back in El Sarten.

Filed under: chefs, Events by Rodrigo on Sunday, October 3, 2010
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Early in the morning, I started getting the clay oven ready. The nigh before I had prepared my vegetables mise en place. I wanted to do an individual side dish to go with the marinated roasted lamb. I made a variety of 17 different vegetables and one fruit, each one of them cooked separately by respecting their organoleptic identities. One of them, the yucca had an asafran touch, and the fruit was a honey and butter roasted pineapple, the other vegetables where mostly prepared by respecting their original flavors.
I also made a vegetable broth with the left overs, then reduced it, and gave it a bacon perfume, I also added a few small pieces of fresh goat cheese for it to melt. This broth was added right before they went into the clay oven, where the lamb was almost ready. I also added a baby lamb rib to each of the vegetables side dish. This menu dedicated to lamb was a good option for that rainy day. The clay oven gives everything a very good taste.

Filed under: Home cooking by Rodrigo on Sunday, October 3, 2010
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This fruit salad was made of a variety of fruits, such as; mango, apple, green grape, hawaiian papaya, kiwi, mandarine, watermellon, passion fruit and also some local exotic fruits like uvilla, tomate de arbol, naranjilla and guanabana, a delicious white flesh fruit with an extraordinary perfume and flavor. Every fruit was prepared in three different ways, fresh, confit and dehydrated, giving a special sensation when eated. It was also mixed with a ginger sirop, orange juice and Cointreau. On top I used a lemon zest crumble to give a crunchy start to this fruit salad. Try it out!

Filed under: Events, Exotic foods by Rodrigo on Sunday, October 3, 2010
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After a long trip back from Chile, I wanted to prepare something easy and new, I found some beef tongue and some sweet potato from the Andes called “ Camote “ , I made some tannic red wine jelly and a fig vinaigrette to go with my slow cooked tongue, and I added herbs and a garlic touch to this sweet potato “ cigar “ which I finally rolled on a pumpkin seed gomasio.

Filed under: Home cooking by Rodrigo on Sunday, October 3, 2010
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We live in a world full of diversity, where we can explore so much. We need to be curious and have the will to try. In the kitchen I find a whole universe of things, different shapes and colors, flavors, textures, perfumes. All we need to do is open our senses and let them guide us to creation. When you are passionate about food, you become attentive to everything, the minimum detail is something to be considered, deeply. If you like vegetables, you can become one, it just feels like you are part of nature. Go and discover your own galaxy of food.

Filed under: thoughts by Rodrigo on Sunday, October 3, 2010
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