For him Chef Gerardo Carrillo the richness of Mexican cuisine is infinite. It is enough to turn to see the culinary cultures of the provinces of the different states that make up the Mexican Republic, as is the case of Huauchinango, Puebla.
The chef from Puebla clarified that it is important that we open our panorama and turn to see the small places located in the beautiful provinces of our Mexico.
“In Huauchinango, Puebla, we have endless ingredients: like papalo, mushrooms, beans, chiltepin, purslane, fresh seafood and several endemic products”, mentioned the chef.
Gerardo studied tourism with a specialty inn gastronomyat the Justo Sierra University in CDMX and since he graduated he felt the need to discover what was beyond a school classroom.
“I went to try my luck in New York, United States, and there I began to prepare myself more in the world of cooking, in a more professional way,” said the chef, who is currently 37 years old.
But Gerardo decided to go to New York to the big leagues, because he didn’t go to any restaurant to work, since he was, neither more nor less than, in Daniel ‘s, of the famous Daniel Bouludchef originally from Lyon, France, one of the most famous chefs in the United States.
He was also working in places like: La Silhouette, a French cuisine restaurant, which has recently closed its doors; Sarabeth Tribeca, famous for its Big Apple breakfast, lunch, brunch and dinner; Ichumi-Japanese, New York City’s largest sushi and seafood buffet restaurant; Bocado Wine Bar & Restaurant, with an American cuisine concept; and Salt and Fat, an American menu with a special focus on Korean ingredients.
“I was in another Filipino restaurant, and now I really like Asian cuisine. Another gastronomy that I love is French. And since I am very proud of my cuisine from Puebla, now I make many fusions between the cuisine of my homeland with that of other parts of the world”, explained the chef from Puebla.
ITS ENGINE: POPULAR CUISINE
Chef Gerardo returned to Mexico with the firm intention of focusing his efforts on promoting the gastronomy of his homeland, Huauchinango, Puebla.
“I opened my own restaurant called Food Park Street, located on Avenida de los Técnicos, without a number, in Colonia Rancho Viejo, in Huauchinango, Puebla. This place is only open on Saturdays and Sundays. I have a letter about our dishes. However, I do daily specials; for example, one weekend we can prepare French dishes or the following Saturday Italian pasta, in short, he sought versatility, since since I had access to those kitchens it was easier for me”, explained the chef.
But why is it only open on Saturdays and Sundays? Gerardo mentioned that the reason is because, during the week, he is in the schools of the region, such as the Industrial and Services Technological Baccalaureate Center (CBTIS); In addition, dedicating himself to making meals for private events for parties.
At the CEBTIS Gerardo is in charge of the school stores, where he prepares healthy and nutritious menus to leave aside the junk food that the students eat.
“In school projects, my team and I work supporting low-income children with food scholarships. This project is made in order to avoid absence in classrooms, for something as basic as food.
“It should be noted that the resources to make the food come from our sales and we give away up to 80 scholarships a day. For three consecutive years, we have carried out this work”, pointed out the Cook.
“My kitchen is very versatile. All the ingredients that I use in my dishes are based on all the places where I have worked”,
The traditional cuisine of Huauchinango, Puebla is the result of the mixture of indigenous and mestizo culture.
Huauchinango, Puebla It is a magical town located in the center of the Pueblan mountains.
Support low-income children with food scholarships in the CBTIS of Huauchinango, Puebla.
He received a recognition as Distinguished Huauchinanguense, during the festivities of the 160th anniversary of the City of Huauchinango, Puebla.