Διάβασε τις ημερήσιες προβλέψεις για το ζώδιό σου από τον αστρολόγο, Γιάννη Ριζόπουλο Όνειρα κι ελπίδες
Chef Martin Biography
Born in Mexico City by a hardworking, dedicated Mother, the versatility of ingredients were shown to Martin at an early stage. At seven years old, he was already part of the kitchen household responsibilities and showing his passion for cooking. Having three brothers and three sisters made a large family and with Mexican European traditions, needless to say there was a lot of cooking involved. It is no surprise that Chef Martin fell in love with the art of cooking from a very early age.
In 1988 Chef Martin graduated in Mexico City from Escuela International de Idiomas with emphasis on tourism and languages. In 1989, he went to New England Culinary Institute to obtain his associate’s degree in Culinary Arts.
After travels to Europe, Mexico, and South America, Chef Martin has created an array of dishes of multicultural cuisines, and started to combine ingredients from all around the world to create pieces that now all of us are more accustomed to. His background and his love of art, along with his cooking, married into what he calls now Mexican Novelle, a cuisine with European undertones.
In 2009 Chef Martin was the founder of ChefMartin.Net developing this nonprofit site to share his feelings and passion about his cooking and the community. He now has thousands of followers on Facebook, twitter and his website, as he continues to cook, write, document, develop recipes, concepts and share his passion for his cooking and food trends. He is often seen on TV shows, live public presentations and radio around the country including CBS, FOX, and ABC.
Teaming up with top restaurateurs from around the country such as recently in 2013, Chef Martin and Richard Nix from St Louis Mo, owner of Butler’s Pantry and Bixby’s at the City History Museum, created one of the newest, most delicious spots in the country, with a new concept in an Italian bakery called “Piccione Pastry”.
Professional Chef, Food Writer, Blogger and Culinary Journalist, Published Author, Culinary Ambassador for the Hispanic Community, TV Personality and Host.
Experience a world of flavor with Chef Martin!
- Licenses & Certifications:
The Semper University of Scandinavian Baking-Stockholm, Sweden
Degree of Semper European Konditor-1997
National Baking Center-Minneapolis, MN-Fundamentals of Bread Baking Certificate Awarded 1996
Serve Safe Certification
The American Culinary Federation-
The U.S. Pastry Alliance-St. Louis Chapter
The Retail Bakers of America (RBA)-Nationwide
- Culinary Expertise:
Southwest – Mexican – Italian – Classic French – American Nouvelle – European and Latin Pastry
- Special Skills:
Fluently Bi-Lingual (Spanish/English) – Ice Carving – Pulled Sugar – Garde-manger – Tallow
- Social Media:
Meet Celebrity Chef Martin Lopez
All the way from St Louis Missouri Chef Martin is receiving National attention. From California to New York, from Seattle and now Florida and Palm Beach his name is popping all over the country for his Mexican and Latin flair and his passion of Mexican/Italian cooking and ingredients.
Chef Martin Lopez is a well-respected award winning Chef, TV personality and Host, he is also a Food Writer, Blogger, Culinary Journalist, Published Author, and Culinary Ambassador for the Hispanic Community as well as a Community Humanitarian. So let’s meet Chef Martin.How did you get started in the food industry?
«I was born in Mexico City to a hardworking, dedicated Mother, the versatility of ingredients were shown to me at an early stage. At seven years old, I was already part of the kitchen household responsibilities and showing my passion for cooking. Having three brothers and three sisters made a large family and with Mexican European traditions, needless to say there was a lot of cooking involved. It is no surprise that I fell in love with the art of cooking from a very early age.
After Culinary school and travels to Europe, Mexico, and South America, I began to create an array of dishes of multicultural cuisines, and I started to combine ingredients from all around the world to create pieces that now all of us are more accustomed to. My background and my love of art, along with my cooking, married into what I call now Mexican nouvelle cuisine with European overtones.»
Can you tell us a little more about your Website?
«In 2009 I was the founder of chefmartin developing my nonprofit website to share information and passion about cooking and the community events, giving the opportunity to large and small groups to share information to about culinary events and passing information to individuals and general public on how to be able to help, be part of or take part of the event.
I now have thousands of fans friends and followers on Facebook, twitter and my website, I continue to cook, write, develop recipes, concepts, trends and share my passion for my cooking. I am a blogger and food writer judge for culinary competitions and contributor for many magazines across the country, I am also a host, correspondent and Culinary Journalist for Spanish network TV shows for DiarioDigitalSTL.com
I am often seen on TV shows, live public presentations and radio around the country including CBS, FOX, and ABC.
I invite everyone to join me on my social media outlets and connect with me»
What is your philosophy on cooking?
«Knowing how to cook means you’ll be able to turn all sorts of fresh ingredients into meals when they’re in season, at their best, and cheapest!
Bringing and discovering a beautiful flair of world ingredients, understanding and respecting the culture and the usage of these to create new expressions of flavor, texture and colors.
Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you’ll be cooking a variety of lovely things, you’ll naturally start to find a sensible balance. Some days you’ll feel like making something light, and fresh, other days you’ll want something warming and hearty. If you’ve got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we’ll be in a good place.»
What is the funniest thing to happen to you in your cooking career?
«There are many things that had happen in my career that make me laugh, being a Chef it’s fun normally a chef works long hours under a very stressful margins so I always try to keep it light with my staff and keep it real, I never take myself to serious.
There was a time I was working on a high profile event, I was trying to get the best of the best to create this dinner and I wanted to finish with a dessert that was going to keep people talking about it for days after this magnificent dinner was served. For part of the dessert I was using a slow sweet blackberry reduction sauce I was making using locally grown and hand-picked blackberries from a local farm in Missouri. My master piece was done and all I needed was to strain the sauce to take all seeds out, chill it and have it ready to paint the plates, at the last minute I started to run short on time so I asked one of my cooks to strain it for me, few minutes later he returned ready for his next task, I asked him, “did you get the sauce ready” his face dropped and he looked at me with round eyes, “what sauce… I thought you wanted the solids”
Right at that moment it wasn’t funny but now it’s a story that always makes me laugh!»
I know that many restaurants in South Florida now focus on using more local cuisine. What foods are you planning on highlighting this season?
«Many chefs and restaurants across the country are going back to a basic cooking with simple and good quality and a fresh ingredient approach. People now days are looking for food that brings them warmth and chefs are keeping it healthy and fresh to stay on for the demand. I see this trending more and more just as “Farm to Table” movement did. For me as a Culinary Ambassador for the Hispanic Community I will be focusing on bringing ingredients and foods that represent us staying on the same basis and bringing awareness of some great fun ingredients and vegetables people can discover at home.»
More and more chefs have become involved in cooking contests featured on the Food Network. Do you have any interest in that?
«Any chef should!
I believe this type of TV shows are a great platform for new talent, not only from the Food Network but in general, I believe that any aspiring chefs should be part of them and inter as many as possible, any and all competitions can be a big part of their professional growth, not only helps them develop a discipline, sense of urgency and elevates the competitive label, but it helps them to market their name and provide exposure to their name as chefs.
A chef is s an artist and it is very important to be sure his or her name is known.
God knows I did my share and lucky for me I now mainly judge events of this nature.»
What new and exciting plans do you have for your future?
«To continue to work on my Chef Martin brand, finish my two books I have in the works right now and grow my public presentations so please look me up and follow me on my social media platforms, you can find all the links to them at my website www.ChefMartin.net
Thank you Palm Beach Happening for the invitation and for the opportunity to reach out to your readers, and thank you to all my Florida friends, and as always, Happy Cooking!»
Tina Michaelides for this interview
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Savory or Sweet – The secret of a good empanada is the dough.
The dough is the first thing you will taste when taking a bite of an Empanada and it should have the right flavor, consistency, and crunch.
There are many variations and flavors of “Empanadas” and “Empanada Dough” recipes from across the globe clamming to be the best, from olive oil or butter, water or milk, plain flour or corn flour, etc.
This is one of my personal favorite basic recipes for empanada dough I know. It’s very easy to make it doesn’t take too much time (like most dough recipes) and it can be used for savory or sweet empanadas so the sky is the limit!
Makes 30 3-4 inch Empanadas
– 17 oz. All-purpose flour
– 7oz. Water (lukewarm)
– 3.5 oz. Olive oil
– 3/4 teaspoon of dry yeast.
– 1 teaspoon salt
– 1 teaspoon paprika powder
Making the dough
Put the flour in a bowl and make a well in the middle. Put the other ingredients in the well and start mixing it using a fork or a spoon. Mix until it becomes stiff. Put the dough on a lightly floured flat surface and start kneading with your floured hands until all the flour is incorporated. The dough should now be smooth and easy to handle. It should not stick to the surface or your hands anymore. If so, add a little flour until it’s not sticky anymore. If the dough is to dry add a little water. Form the dough into a ball and put it in a bowl covering it.
Letting the dough rest is important before you roll it out to achieve the right consistency in the final product.
Let the dough rest for about an hour before you use it, this dough can be stored in a fridge for up to 6 hours.
Roll the dough out to a tortilla thickness and cut into 4 inch circles. Fill with your favorite filling egg wash the inside and fold in half, pinch and fry.
Chef Martin Lopez
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Διάβασε τις ημερήσιες προβλέψεις για το ζώδιό σου από τον αστρολόγο, Γιάννη Ριζόπουλο Ευοίωνες συνθήκες Κριός Με την συνδρομή της συνόδου Ήλιου-Δία, οι άλλοι μπορούν όχι μόνον να σου προσφέρουν βοήθειες αλλά και τις ιδανικές λύσεις για κάθε τι που σε απασχολεί. Ακόμη, αν έχεις […]
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