See this at: joseandres.com| Added on 09/10/07

Soy José Andrés. Aquí encontrarás información sobre todo lo relacionado conmigo: el programa en Televisión Española Vamos a Cocinar y las recetas que en él se presentan, el libro Los fogones de José Andrés, consejos de cocina, información sobre mis... See more

Soy José Andrés. Aquí encontrarás información sobre todo lo relacionado conmigo: el programa en Televisión Española Vamos a Cocinar y las recetas que en él se presentan, el libro Los fogones de José Andrés, consejos de cocina, información sobre mis restaurantes y equipo, y mucho más. See less

See this at: foodnetwork.com| Added on 09/08/07

12 delicious mixed drink recipes from the host of Simply Delicioso, Ingrid Hoffmann

See this at: isabelscantina.com| Added on 09/04/07

Food is my passion. At breakfast, I'm thinking about lunch. At lunch, I'm thinking about dinner. I love the shopping, the preparing, and the eating: I love the joy of a great meal. (Okay, I don't love the cleaning up.) Isabel Cruz serves up food for... See more

Food is my passion. At breakfast, I'm thinking about lunch. At lunch, I'm thinking about dinner. I love the shopping, the preparing, and the eating: I love the joy of a great meal. (Okay, I don't love the cleaning up.) Isabel Cruz serves up food for the body-and soul. The signature menus in her restaurants cater to the hip, hungry, and healthy crowd of West Coast locals that are always "on the go." Isabel comes from a Latino family where large and frequent gatherings were always centered around food. Self-taught - the early influences of her food were inspired by friends and family from Puerto Rico, Cuba, and Mexico. By growing up in Los Angeles, California, Isabel was also influenced by the Japanese, Korean, and Thai cooking styles. The Latin and Asian influences in cooking gradually began fusing themselves. The result is food that is exotic, fresh, dynamic - and beneficial! Taking the fusion craze to the next level, she manages to allow for, and encourage, healthful yet delicious... See less

See this at: latinochef.com| Added on 09/04/07

Rafael Palomino's professional life began when he was just sixteen years old. He found an after school job at Larry Forgione's River Café in Brooklyn, New York, that sparked the beginning of a soaring culinary career. At nineteen, Palomino traveled... See more

Rafael Palomino's professional life began when he was just sixteen years old. He found an after school job at Larry Forgione's River Café in Brooklyn, New York, that sparked the beginning of a soaring culinary career. At nineteen, Palomino traveled to France, where he spent a year working hard and studying under the guidance of celebrated chef Michel Guèrard in Eugènie-les-Bains. In 1983, at the age of twenty, Palomino returned to work for Larry Forgione, this time at his critically acclaimed An American Place, where he spent three enriching years. He moved on to become sous chef to Jonathan Waxman at Jams, the restaurant that is credited with introducing New Yorkers to the highly popular California cuisine of the 1980s. From 1987 to 1995, Palomino was executive chef of the famous Metropolis Café. It was there that he began to experiment with a cuisine that reflected his own heritage and education. In 1998, Chef Palomino opened his sophisticated midtown Manhattan restaurant, Sonora... See less

See this at: hispaniconline.com| Added on 09/04/07

Now, Reichl points out, you see dishes Rodríguez invented everywhere. Chefs he trained have fanned out across the city and on to Philadelphia where they’ve had a big impact. When Rodríguez’s Alma de Cuba opened last year in Philadelphia’s... See more

Now, Reichl points out, you see dishes Rodríguez invented everywhere. Chefs he trained have fanned out across the city and on to Philadelphia where they’ve had a big impact. When Rodríguez’s Alma de Cuba opened last year in Philadelphia’s Center City, Ecuadorian-American chef de cuisine José Garcés, 30, says it took time for people to get the modern interpretation of traditional Latino food with heavy Cuban influences. “I just think Philadelphia wasn’t ready for all the intense flavors and combinations of ingredients,” says Garcés, a self-described chubby little kid who loved hanging out in the kitchen with his mother, making and eating tostones stuffed with pulled pollo and ceviche de camarones. Garcés trained under Douglas Rodríguez and at Kendall College in Evanston, IL. “Philadelphia is a Caesar salad-crab cake-calamari kind of town. So to bring in ceviches in lime juice and cilantro, sugarcane-skewered tuna, and yucca stuffed with lamb picadillo, well, it was... See less

See this at: cheflorenagarcia.com| Added on 09/04/07

"My vision for Elements is based on the combination of different components that not only define food and cooking as an art but that also create a synergy among the individuals that conceive art, and all its expressions, as a form of living. In... See more

"My vision for Elements is based on the combination of different components that not only define food and cooking as an art but that also create a synergy among the individuals that conceive art, and all its expressions, as a form of living. In creating Elements we are able to go back to the roots of cooking and showcase the process in a more simplistic, ethereal way." See less