I have been in the industry for many years. My food is unique, and very appealing I would be a great representative of the magazine.
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Receive Text UpdatesMy heritage and the people I serve. My beginnings come from my mother, who was the most intuitive cook I have ever known. She developed a love for cooking that is still very much present. The people I serve give me the sense that what I do is well received and appreciated.
What's your all time favorite dish to make?Lobster enchiladas or carne en su jugo. The two of them are a true specialty, and enjoy cooking them one as much as the other. As a favorite dish, I will lean towards the lobster enchiladas.
What would you do with the $25,000?It’s been awhile since we have done a family trip. My wife and I are raising a 5 and a 6 year olds. They are the center of our lives, (our restaurant being the second) it will be amazing to be able to do a cruise ship with them as their first cruise. My wife will enjoy it so much. She deserves it, since she has the most challenging job between us.
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