Cocine Sin Limite: May 2010

Local Lamb Gratin Stlye Pâté en Croûte, with inlays of lamb tenderloin and lamb liver frocesmeat. It's granished with pine nuts, greenpepercorn and citrus zest.

About Carlos

Carlos is a graduate of both the Associate's and Bachelor programs in the prestigious Culinary Institute of America in Hyde Park, NY. Carlos continued his tenure in the Meat and Fish Fabrication classes as a Teaching Assistant. At the CIA, he met his mentor Chef Olivier Andreini, CMC, who inspired his ambition of one day becoming a Certified Master Chef. Carlos then worked at two Michelin Star Sergi Arola Gastro in Madrid and three Michelin Star Martin Berasategui in San Sebastian, Spain. After returning to the U.S., he accepted a Sous-Chef position at Craigie on Main, one of Boston’s best restaurants at the helm of James Beard Award winner Chef Tony Maws.

Currently, he is the Executive Chef of Cloud Catering & Events. Villanueva, who was always more likely to identify with the intuitive culinary wisdom of his grandmother, was instantaneously inspired to cook with an honest and delicious approach from a young age. Now with years of experience, his cuisine culminates rich in classical and modern touches with an emphasis on fresh ingredients, simple preparations, and creativity. With the combined talent, creativity, and standards of Carlos and his staff, they bring Michelin standards to catering; These are the driving forces at Cloud Catering and Events.

What you should know

Favorite Quote: Thomas Keller once said, “Face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that were different between you and me is the product we can get and I can get better product than you, I am going to be a better chef.”
Favorite Herb: Lavender, Thyme, Tarragon
Personal Motto: "Cocine Sin Limite"
Cuisine Preference: Cuban, Mediterian, Latin, Italian, Spanish, Asian
Specialty :Charcuterie, Butchering, Fish Cookery, Sauce Production

Friday, May 14, 2010

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