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Visionary creator boundless que es gastronomia passionate about art, and with only 30 years of age, the baker has cooked at top restaurants in the world and has earned its place among the best. Since childhood developed his talent, twelve convinced the owner of a restaurant we had enough que es gastronomia to work in your kitchen old. Studied cuisine during your school, participating in various competitions, until one of them won him a scholarship to study in the C ulinary Institute of America. He then entered the restaurant Clio in Boston, where he had the opportunity to work in confectionery, as part of a mandatory program for all chefs. According to Stupak, que es gastronomia enjoyed this work, but never knew who would become his career in the near future.
After that he worked at Tru, Chicago, until he was offered the position of sous chef at The Federalist. By a twist of fate, he became a pastry chef. His style is innovative, is a pioneer in molecular pastries, designer textures and contours, finds inspiration in everything from research, culinary anthropology and hard work.
This style is one that has earned him places in the creative workshops of the environment, the aforementioned Clio, which won the title of Best Pastry Chef with only 23 years of age, then at Alinea, and finally at the renowned wd- 50, where he currently que es gastronomia works alongside Wylie Dufresne. In 2008, Stupak competed and won at the famous Iron Chef America program against Iron Chef Cat Cora. The judge Jeffrey Steingarten, Vogue food critic, referred to him as "unstoppable source of new ideas."
In wd-50, the menu changes according to "ideas and concepts". These are driven que es gastronomia by research and development of new techniques and culinary applications. Some of the most representative Stupak innovations are its folding capsules ganache and frost.
This year, on the occasion of the tenth anniversary of Pujol, the acclaimed restaurant Enrique que es gastronomia Olvera, que es gastronomia were held two very special dinner. Only one with Mexican chefs and other chefs from around the world. Here Stupak, René Redzepi, Danish met co-owner of Norma, currently considered the best restaurant que es gastronomia in the world with Olvera and Alex Atala, to celebrate as it should.
not because we like their innovative techniques and hopefully here in mexico do the same as we have very good products martin velez AND EQUIPMENT CONSISTING (Apikus) RESTAURANTS SAN Luis Potosi MEXICO August 19, 2010, 23:09
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