Well as an artist, food is my favorite medium.I love to tell a story and share history with every bite. I want everyone to taste my soul.
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I get my inspiration from everything around me. Alot of times it's a place I've been,a smell, the shape of a particular ingredient. The ocean floor for instance. My father who was a chef, Julia Child, my fellow chefs, my ancestry(Spain and Ireland) certain moments in time like when the French occupied Mexico, this inspired my Mexican fusion taco truck(tacos Bastille).My late wife and I collaborating and coming up with my brand Incognito Bar-rito( moles based on drinks) and California wine!
What's your all time favorite dish to make?Duck confit Sliders with quick kimchi aged Gouda and million island on mini Rye toast. Cure duck overnight with salt, thai basil,mint,chile and orange slices. Then I make my marble rye using my sourdough starter and bake in the tiny loaf pans. Cure duck overnight rinse dry and confit.Chiffonade napa cabbage julienne carrots and onion and blanch in boiling water then press with spices overnight. Strain and season Make my million island dressing. Toast,swiss,duck,sauce,kimchi,sauce,toast.
What would you do with the $25,000?To launch my brand Incognito Bar-rito and food truck. A year ago I ended up homeless in Costa Mesa and I got to see things differently. This changed how I thought about my business. I want my food to be accessable to everyone. I can have my 501-c3 where I roll up and feed 30 people no prices first come first serve. Then start my channel and travel seeking out other entertainers doing awesome things, and invite them to create a menu or I'll create one from their inspiration to share!
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