Key Gourmet: Ramiro Rodriguez Pardo

May 9, 2012
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At what age did your vocation start? Since very little, I always remember that my grandmother was the one who seduced me with this magical world of the kitchen, for me she was a genius of the flavors, aromas and textures.

The kitchen of the house was a large wood stove with griddle and several burners with different pans on them. One roasting partridge, another boiling octopus, another with pork shoulder with turnip greens, another incredible flavor sauces and always gave off a fire to a large skillet where she did her chips. There came my favorite dish, with fried potatoes, chorizo, fried egg, crispy bacon, olive oil, pepper and saffron. In addition to a field bread. These are things that I eventually baptized as gibberish in the kitchen.

How were the first steps? My first steps began while studying at the seminary priest’s career. Over eleven years old when I could escape to the kitchen where a few parents cooked for no more and no less than eight hundred students and teachers.

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