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Mar 21, 2016 @ 8:27

Chef Chele adopts local flavors to new dishes

Renowned Spanish Chef Chele Gonzalez is continuing to interpret his understanding of the versatile Filipino flavors in his Gallery Vask restaurant, an endeavor he shares with business partner and friend Juan Carlo Calma, an architect and an artist.

The well travelled chef is known throughout the world for integrating various cultural influences into his cooking and adopting local flavors to his dishes. What’s more, he has been known to establish good working relationships with his suppliers — growers, producers, breeders, makers, and communities who have become his friends.

In a recent post on the Gallery Vask Instagram website, he introduces the Bauhinia, a dish inspired by Aetas.

“Inspired by the #Aetas, BAUHINIA is a dish named after the leaf they commonly use for cooking. Mackerel is simply seasoned and torched until the edges are crisp, then enveloped with a clear, subtly sour soup flavored by #alibangbang leaves.

Grilled, battered, and fried, some leaf pieces add depth of flavor and texture,” he explained.

The chef added that the use of mackerel is also part of the restaurant’s efforts to promote sustainable fishing in the advent of climate change. (By: Angel Ong)


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