Katana and some more

    Keeping a blog is much harder than it seems. And a busy kitchen life does not render me much free time. So I feel obligated to tell you a little bit about what is going on with me. I returned from France, in hopes of finally finishing my bachelor's degree in Hotel Administration, Food and Beverages. Not because having the title is important, but because, I was just missing one good year to have the title as my own.
  I figured why not? The thesis process of the final stages of the University has been taking its toll on me (I admit).
  As a team, we opened a restaurant inside campus. I was selected among another few students as Executive Chef for the proyect, and we rotate roles, except for a few who have permanent standing inside the kitchen. It has been a wild and very interesting adventure.
Katana, my own team proposed the theme of the restaurant, and many of its foods. I'll show you some examples of what you could expect to find, if you did decide to dine with us.

You will love this dish!

So we call this dish, 'Sushi Empapelado' paper sushi would be its direct translation. Don't worry, during the following months you can expect a similar recipe popping up in here. 

 We use regional products mixed with the inspiration of oriental asian dishes. 

Tilapia Kabayaki

Served with a wonderful array of sauted veggies, topped with fresh sprouts. Two tilapia fillets, are dressed in a rich flavourful Kabayaki sauce. When I do provide the Kabayaki recipe, I am sure not only fish will benefit from it, but also pork, and some seafood.