Cocine Sin Limite

Friday, September 3, 2010

Headcheese


I used the head and parts of an acorn fed hog, with some help of tonge and ears of other local hogs. It's my favoriate to perpare and eat. I am trying to convert one person at a time.


Posted by Chef Carlos Villanueva at 9:35 PM No comments:
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WELCOME


Hello,

I'm a chef and it all started in my grandmother Aya’s kitchen. Fond memories of perched on the counter to watch her making Cuban classics. It was in the family garden, I discovered an emotional connection between cooking and ingredients. “To grow the best product, you must take care of your soil, and then let nature take its course.” -Aya

Let's Cook Together!


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.


Fall Pork Pate en Croute

Fall Pork Pate en Croute
Country Style Pork Pate en Croute

Under the watchful eyes of a CMC

Under the watchful eyes of a CMC
At the NYC Food Salon

Cooking with a Master

Cooking with a Master
The Master Chef and the Young Apprentice

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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

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Chef Carlos Villanueva
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