ICA: Flay v Garces

August 17, 2008 at 3:44 pm

Tonight’s Iron Chef: America is part of food Network’s Brain Freeze Week, in fact it is Battle: Brain Freeze.  With each course Flay and challenger Chef Jose Garces of Amada and Tinto (both in Philadelphia) must include something frozen.  Amada is a Tapas Bar featuring small dishes like Spanish Octopus, Garlic Shrimp, and Tortilla Española with house specialties like Lobster Paella and Whole Roasted Suckling Pig.  Tinto is a Basque wine bar should be located in the city’s Rittenhouse Square neighborhood.  Garces is also the author of Latin Evolution (Lake Isle Press) a collection of recipes featuring the flavors of Spain and Latin America.

Here’s a little info on Chef Garces from the Amada’s web site:

At only 34, Jose Garces has established himself a leader in creating modern interpretations of Latin cuisines. His ease at combining various cultures is rooted in his background born and raised in Chicago by Ecuadoran parents.

After graduating from culinary school (where his final project was a traditional-modern tapas restaurant much like Amada) he apprenticed at La Taberna del Alabardero in Marbella, Spain. From there, he went to New York City, working in the elite kitchens of the Four Seasons, The Rainbow Room and Bolivar, before serving under chef Douglas Rodriguez, the oft-cited godfather of Nuevo Latino cuisine, at Chicama and Pipa. Rodriguez chose Garces as his Chef de Cuisine for Alma de Cuba, the Philadelphia restaurant he opened with maverick restaurateur Stephen Starr, who who quickly recognized Garces’ talent and promoted him to Executive Chef, not only at Alma de Cuba, but also at El Vez, where Chef Garces created the modern Mexican concept and menu.  MORE.

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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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