Doreen Colondres | |
|---|---|
 | |
| Born | Puerto Rico |
| Education | Universidad del Sagrado Corazón |
| Culinary career | |
| Cooking style | Latin American cuisine |
| Website | https://www.thekitchendoesntbite.com/ |
Doreen Colondres is a Puerto Rican chef wine educator and food writer, who is the author of La Cocina No Muerde(The Kitchen Doesn't Bite). She is considered a sommelier, television presenter and specialist in Hispanic cuisine.
Born in Puerto Rico, Colondres' grandfather was a professional chef. [1] She has a BA in Business Administration and Marketing from the Universidad del Sagrado Corazón, WSET L3 Certified, and has studied at culinary schools in New York, Spain, California, and Florida. [2] In 2014 she became a brand ambassador for Bumble Bee Seafoods, one of the largest seafood companies in the USA and in 2013 became the first chef to represent the Bordeaux Wine Council in the US. [3]
Colondres' first book, La Cocina No Muerde (The Kitchen Doesn't Bite), was published by Random Penguin House in June 2015, and became an Amazon bestseller. [4] [5] She worked on the Univisión show Despierta América, and hosted segments on cooking shows for Fox Life and Utilísima, for five years in 16 countries. [6] She was a food and wine editor of Meredith Publishing for seven years, and currently has columns in more than 20 magazines around the world. [7] She has performed more than 200 live cooking shows in the United States to raise awareness of obesity and diabetes. [8] In 2019 she opened Vitis House, a wine and spirits school in Raleigh, North Carolina. [6] [9]
Ceviche, cebiche, sebiche, or seviche is a dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is considered a flagship dish and cultural heritage.
Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, Spaniard and African ancestors.
Carlos Dominguez Cidon was an internationally renowned chef and author from Spain.
A tres leches cake, dulce de tres leches, also known as pan tres leches or simply tres leches, is a sponge cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. The cake is popular throughout Latin America.
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
Arroz con pollo is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.
¡Despierta América! is an American Spanish language morning television show airing on Univision. Debuting on April 14, 1997, the program's primarily targets the Hispanic population in the United States. It is broadcast from the network's studios in Miami, Florida, and is hosted by Raúl González, Jessica Rodríguez, Jomari Goyso, Karla Martínez, Alan Tacher, Francisca Lachapel, Ana María Canseco, and Satcha Pretto.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences.
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig.
Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother’s side, while being of French heritage through his father.
Traci Des Jardins is an American chef and restaurateur who previously owned Jardinière, a French influenced California fine-dining restaurant in the Hayes Valley neighborhood of San Francisco, California. She is also chef and partner of Public House, a sports pub serving local, sustainable classic pub food in Oracle Park in San Francisco, School Night in San Francisco, and El Alto in Los Altos.
Bumble Bee Foods, LLC, is a company that produces canned tuna, salmon, other seafoods, and chicken under the brand names "Bumble Bee," "Wild Selections," "Beach Cliff," "Brunswick," and "Snow's." The brand is marketed as "Clover Leaf" in Canada. The company is headquartered in San Diego, California, United States. It is owned by FCF Co, Ltd. of Taiwan.
Mojito isleño, or mojo isleño, is a Puerto Rican condiment.
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.
Javier Plascencia is a chef from Tijuana, Baja California, Mexico, considered the most famous chef of the city and of all chefs, the one whose cuisine most helped define a new cuisine, Baja Med.
Giovanna Huyke-Souffront, known as Giovanna Huyke and "Chef Giovanna", is a Puerto Rican celebrity chef and an international culinary leader often referred to as the “Julia Child of Puerto Rico".
Ashley Christensen is an American chef, restaurateur, author, and culinary celebrity. She is based in Raleigh, North Carolina, and the chef + proprietor of AC Restaurants, a hospitality group that operates Poole's Diner, Fox Liquor Bar, Beasley's Chicken + Honey, Death & Taxes, Poole'side Pies, and AC Events. A two-time James Beard Award winner, she is widely credited for helping to put Raleigh's food scene on the map.
World Central Kitchen (WCK) is a not-for-profit non-governmental organization devoted to providing meals in the wake of natural disasters. Founded in 2010 by chef José Andrés, the organization prepared food in Haiti following its devastating earthquake. Its method of operations is to be a first responder and then to collaborate and galvanize solutions with local chefs to solve the problem of hunger, immediately following a disaster.
Coreen Carroll is a German-American chef specializing in cannabis cuisine. She co-created the Cannaisseur Series, an underground cannabis pop-up restaurant based in the San Francisco Bay Area in California.
RingSide Fish House was a seafood restaurant in Portland, Oregon. The business operated in southwest Portland's Fox Tower from 2011 to 2018.