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Michell Jurado

I am a talented Peruvian chef and artist with a lot of potential that I must exploit, I would like to open my art ice cream shop

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How long have you been cooking?

I have currently been cooking professionally for 13 years and 22 for love and passion, i opened my first mangrove blood clam at 11 years

What is your signature dish?

I love to combine traditional dishes from my country with different ingredients and techniques from other cultures. I love make ceviches of all kinds using a variety of fresh fish, seafood and vegetables. i have an ice cream brand, i currently have 4 interesting flavors : passion fruit-turmeric, charcoal-chocolate, soursop and dragonfruit-raspberry.

What will you do with the $50,000?

I want to open an artistic ice cream shop with personality, offer interesting flavors and take this idea to another level so that I can open a speak easy restaurant in the future.