Everything has a beginning and an end and this year there would be less. 2010: Your time has come!
could make a small balance on my year but the truth is that I have a memory of fish and although you know that the soil had reset.
I'll just say that there has been a bad year ... has been a year ... transition would say ... a year that had to happen, period.
I hope very BENONE come over tomorrow, that you have carefully with grapes (we will not start a sustillo).
So much for tomorrow, and as the year 2011 I hope that all your dreams come true, even the most impossible, and that you have good health and we are telling our little things here and throwing a few laughs.
Thousands of confetti, streamers and big kisses to tod @ s!
I received the book you sent me Deman for being the winner of the 1 st edition of the Reading Project chained that illusion! As you know, and if I'm telling you, you can re-engage in the Inner Girl Blog since she has won the 2 nd edition.
I leave some pictures of the book:
Deman Thanks, you've currado galore. Know that the card occupies a place of honor next to my mini Christmas tree.
I love movies (good movies) so the book can only be better.
I made some resolutions for the new year. Few, because I heard that our willpower is hampered by our conscious when we set a lot. Come on, it crashes to much homework and the final pass pending what happens: you do nothing. Then I decided to do little things, little by little. Move up one by one purpose. Do not start anything new until the above is not achieved.
I've always wanted to volunteer but ignorance of where to address a few times, others for lack of time and others do not know why I never did anything and I felt really bad about it.
The first of my goals was to solve what volunteering years since I was around the head. and volunteers of the news I had asked that I do not meet requirements I decided to become a member of UNICEF and donate a small amount of money on a quarterly basis. Not much, but I can do and I like to think that if many people have that small gesture can do a lot for people who need it most.
wasteful At this time of feasting, gift and let's party when the brake and stop to think about all the people, especially children, who have nothing to put in their mouths ... Let alone a prawn!, Who are ill who are homeless and are forced to work and lose something so precious as the childhood.
yesterday I made a mental list of monthly waste money on things that do not really need or I can do without them, the money I spend on a drink when I go and I said "what if, instead of taking 4 me take 3? " My life is not going to be diminished on the contrary, I feel enriched. It will not need to pay the mortgage and even less to eat. That is money I spend. Again, not much but many inches do much.
This morning I've become a member and I think that is one of the best decisions of my life.
DALAI Restaurant & Lounge In a tribute to Edgar Ramirez
Thanks to Angela who made it possible for the night of Wednesday 22 December, Venezuelan actor Edgar Ramirez was honored by those who have seen him grow professionally in a celebration which took place in DALAI Restaurant & Lounge located on Level Blandin San Ignacio Mall.
Ana Maria Simons was responsible for giving rise to the entertainment ensuring that it is inevitable to set aside the impact that has had Venezuela as a global player.
The event was attended by personalities like Leonardo Padron, Gustavo Dudamel, Marcel Rasquin, Gledys Ibarra, among many others.
apologize for have taken so long to publish the drawing. Upload video has given me loads of problems.
Well, I was taking many turns to how to draw to make it fair and there was no doubt about my honesty. As you know there thinking about hiring a solicitor but I was a peak and at this time there are already spending enough. After I do the same as in Estella and dung "Cagancho" but Mr. P told me it would be difficult to get a horse that was loose from the gut, find a field, make the plots ... I told him to get a horse would be enough, then put him in the kitchen with that is tiled ... still do not know why they refused so round ... Total I eventually opted for this:
Congratulations to the winner!
Now, to send the prize, you will email the model forms that I have to fill in triplicate. Besides
all completed forms, send me a photocopy of your ID and the leaf of the family book where you are registered, a DNA test that says you're not the daughter of Tony Genil and Carmen de Mairena (was in bases, no) and your last tax return ... Jamie, do not want trouble with finances!, I declare that it as a donation or something. Ahhh and do not forget to send me your address! At
who have not won this time do not forget that there is a new opportunity in the Inner Girl Blog
I like to talk and get to know the views of Mexico, let's start Chihuahua.
As a spectator at a conference confusing but verbal as lawyers do, financially and otherwise counters, otherwise simple as pedestrians and other confusísima of political and apolitical, (no nombrar a los "medios", que las comillas ya les adorna como halago) como el que no quiere decir nada y en toda su verborrea lo consigue: como todos los mexicanos.
Siguen diciendo y siguen deshaciendo como si lo dicho fuera destinado a una desdición.
Nadie sabe lo que dice y por consecuencia lo que hace.
Nadie sabe a donde va y a ese nadie todos lo siguen como un rebaño sin su perro, sin destino, siguiendo a su mismo nadie, sufren, lo pagan y lo vuelven a pagar diez veces mas sobre intereses, como la meta lograda de la casa en el nuevo suburbio, por haber resuelto su futuro y el de tres generaciones mas, aunque the end justifies the means, as a gravedigger working on other holes to pay for his death.
and then to the contrast of those who managed to win five hundred dollars for stealing a car ... well, also know how to operate the killers and this point I find very interesting because sometimes I do not see much difference between someone who riddled a car that he spends a lifetime peppering him in his office and sometimes memorize your account Checking does not remember very well what it is called one of his sons.
So
happens in Mexico, if not angry 'patriot' and you rejoice 'revolted' at last all end up being cowards. The lawyer, accountant, pedestrians, political, apolitical, the dog, no, the blind, the assassin, I like to talk to the dude from the cruiser that is blind and stopped two hours a day and see how wins three times more than the waiter to open the restaurant for breakfast across the street and pay a taxi at night.
Touching Satie in the white piano spilled a mask, the semi-open balcony where rain seeps trembles oblivion, I see a ghost sideways prurient skirt and sitting cross-legged on the couch, I do not know with a drink of cognac while burns fire and desire you.
Snacks for Large in Maracaibo (for Progress Gold) November 10, 2010
In September, Communicational Events unit of The Media Office received a call to Pfizer, this time to give our advice and service in the conceptualization and production of a brand stand for Progress Gold, which would be present at a congress of pediatrics to be held in Maracaibo for a week.
The requirement was to produce an unusual stand where pediatricians could be a different experience to other competitors, related to the brand. The challenge, the pediatricians actually come to visit the stand and knew Progress Gold.
Winks gave us were:
- Progress Gold is a milk formula for children over 2 years, and that contains lutein, which facilitates the absorption of nutrients.
- The campaign is aimed at mothers. Promotional material, had a recipe with Progress-based snack, Gold.
Our basic idea: Let Progress Gold takes control of the Congress of Pediatrics snacks ...
Instead of a traditional stand, we recreate a cafe, where a chefcito and his assistants would serve rich desserts Progress Gold at the time of the coffee break.
chefcito
Lo was not just an abstract idea, because we brought Omar Maracaibo Pereney of the "I cook" Gourmet Channel, and who put his touch to snacks Progress Gold, and also included some of her own with the concept of "Snacks to Great" as: Creme Brulé and Profiteroles.
The experience began with an impeccable eye-catching stand mount, and was completed giving the finishing touch to the snack, inside.
No doubt the delicious smell emanating based desserts Progress Gold, attended by paediatricians in the contact point of the conference more successful, achieving a significant differentiation from other competitors. Patricia Rivera
Coordinator Business Unit Events Communicational The Media Office
SIG 2010: "OMAR Pereney: WHY THE CHANGE IN OUR KITCHEN IF POSSIBLE"
This is our we spend on the latest installment SIG 2010. We close with the hope that our writings have aroused the curiosity of our roots, our culinary identity waiting to be discovered and reinvented. We are confident that this edition marked imprint on future issues and our future dining. For this reason we wanted to close this series of interviews with a look to the future. Not find a better representative of this Pereney Omar, a young Venezuelan conductor 16 and the program I cook.
A bit of Omar. Omar
started in the kitchen for 4 years in a restaurant in Las Mercedes, at that time was called Sybaris.
has worked in many other restaurants outside of Venezuela and participated in conferences delicacies. All with the goal of always projecting the Venezuelan food and maintain a motivational figure, leading program motto: If I can, you can!
Why kitchen
To Omar was never crazy devoted to the kitchen. "... There is a "shaman" who are playing outstanding football, there are others who are outstanding music and, moreover, is so slavish as to be a chef ...". For him, any of the examples practical merits, effort and dedication if you want to be the best. Omar began in this by chance and curiosity: it was a day Sumito restaurant, told the owner to become a chef and began cooking. Everything was giving little by little, and the dynamics of the kitchen one day caught him.
The most influential people in Omar
He has learned from many people, and one of them is Hector Romero who "taught me to cook because I was a cook empirical" - he says. Greatly admires Douglas Rodríguez (Cuba), who has opened more than 30 restaurant with his name. He loves his proposal to dignify the cuisine, respecting its flavors, using technology and new cooking techniques.
Omar gourmet style
To this question, Omar told us that just 16 years old and is very difficult to answer when he still has much to learn. His first proposal will be known to us all in about a month, but do not think you should follow a single north. "It is irresponsible to say that I will make only Venezuelan food, or just Asian or Italian food ... I do want to continue to develop, continue working ... "For Omar, the change is the only certainty in life.
His dreams
is just beginning and many dreams. One was to open a restaurant and it is almost a reality. I did not expect it so soon and do not know what will happen, but does not waste the opportunity given. Will continue to work in catering. I love this job because there is not tied to anything and have the freedom to create. Also, to remain a motivational figure. A few years ago he was the "only dwarf disguised as a cook," and that there are now many will be glad.
Is there anything permanent in life?
you surprised the question but I love it because it come from the usual repetitive you do every day and they do think. Yes-answer-your principles, you can change your mind, your style and orientation, but you should always have a few pillars, principles. And in the kitchen to Omar principles are to be consistent and professional. For Omar, no matter what type of cooking that is done but you should never stop being professional. "When you require me to stop myself there everything will collapse"
Omar Pereney By Rachel Laudan (A Historian's Take on Food Food and Politics)
The Latin American TV cooking circuit boy wonder Omar Pereney from Venezuela, at 15 in his fourth year of a syndicated show. An exceptionally nice, mature lad, with lots of parental backup. Say you saw it here first when he pops up n the Food Channel.
El invitado estrella a Gastronomía 2010, planea place.
In 16 years, and finished recording the second season of his show I cook on elgourmet.com channel and is ready for the three cooking shows to be presented in Food 2010, fair which will last until October 24 in Corferias. Then concentrate on opening his own restaurant, advance their high school and meet with events such as Gourmet Ozzio in Cali in November.
she miss being treated like "boy genius" when he grows up?
Growing up, when your main attraction is being young, should be a concern. But if you are consistent and show an increasingly sophisticated cuisine there should be no fear. I do not know what to do in ten years, but I'll be working, learning and teaching everyone I can.
What has been the hardest to come up with the letter?
developed on the paper is simple. This is what I like most artists are a little, proud, dreamy. The hard part is transported to the kitchen, balance it, balance it, everything that is not art.
What will your restaurant?
I can not say, but opened this year.
Did much the program in the second season?
This time there were three or four chapters with my sister, Genesis, who is a baker. Their presence is related to the theme of the show: "If I can, you can", because she began studying bakery four months after I started with the program.
WITH MEXICO AS A COUNTRY GUEST HONOR STARTED EATING THE FAIR 2010 IN BOGOTA October 22 to 24
24,500 thousand visitors can enjoy the culinary offerings of 180 exhibitors national and international participants in the main event of Colombia gourmet.
In its fifth year, the event will feature Mexico's presence as Guest of Honour and the pope as a guest product.
The Mexican José Ramón Castillo, English and Venezuelan Mikel Alonso Omar Pereney lead the international share of this trade fair.
Bogotá, October 21, 2010. Highlights of national and international cuisine meets again in Bogota. From today until Sunday October 24 is made in the Corferias Fairgrounds 2010 Gastronomy, gourmet fair par excellence in its fifth edition makes Bogotá at the epicenter of fine cuisine with a range of flavors, styles and techniques available to knowledgeable on the subject and the general public.
This event, organized by the International Business Center and Exhibition Bogota, Corferias, sponsored by the Seine, cosponsored by Fedepapa, and support Conaculta and the Bogota Chamber of Commerce, seeks to consolidate the Colombian capital as the main showcase of the hospitality industry of the country and the region. 180 exhibitors presented to participants over of 24,500 visitors expected to attend the event shows the most varied food in Colombia and the world, and the commercial supply of restaurants, food, utensils, materials, amenities and catering, and cooking schools, protocol and hospitality , among others. Mexico
Guest of Honor of Gastronomy 2010
in its fifth edition, Food account for the first time the presence of a guest of honor, a title granted to Mexico. Visitors to the show have the opportunity to stroll through the historical and geographical flavors of Mexico, enjoy a cooking of contrasts and know the asset value of the country's ancient Aztec cuisine, mainly represented by the restaurant El Tecuan, from the state of Guerrero. Mexico
Guest of Honor of Gastronomy 2010 is sponsored by the National Council for Culture and Arts of Mexico, Conaculta and displayed during the four-day fair a large sample of the best Mexican restaurants in Colombia and related businesses restaurant industry in that country.
The pope invited product The Colombian Federation of Potato Producers, Fedepapa leads the participation of the pope as a guest product Gastronomy 2010. This is an area where it is evidenced throughout the history of this traditional product that not only is central to the basket but is based on the cuisine of the world.
development workshops and international recipes based on potatoes, conferences to promote the consumption of potatoes and label courses for the presentation of dishes based on this product are some of the activities taking place within the framework of the fair .
What brings Food for 2010
For its fifth edition, Food 2010 continues with the concept of geographic distribution in thematic pavilions, organized according to what the guests want to enjoy every time and place of a meal:
· Hall 3 Level 1 - Provide you: the most representative wines, spirits, beers, accompanied by the best complement deli and charcuterie. are also wine and spirits tastings and conversations in which visitors can interact with the chefs.
· Hall 3 Level 2 - Flavors of the World , in the presence of representatives of Peruvian cuisine, English, Turkish, Oriental, Fusion, Argentina, among others. Attendees can enjoy gourmet shows by national and international guests.
· Hall 5 and Free Area 4 - Lo Nuestro and coal: the most representative Colombian dishes and gourmet grill area.
· Hall 6 Level 1 - Guest of Honor Mexico: trade show made by restaurants, Mexican companies exporting food and beverage and / or based in Colombia. It also has show cooking workshop which will examine the Aztec culture through food.
· Hall 6 Level 2 - Temptations, cafes and delights : with the finest displays of desserts, coffees, cheeses and delicacies.
addition has an important academic agenda, led by about 20 national and international celebrity chefs. V highlights the National Barista Championship, the presence of the potato as a result invited and more than 30 shows delicacies.
Cuisine Chefs invited to 2010 Within special programming for Food 2010 is the special participation of renowned national and international chefs, who will make the show quite a show Dining full of color and flavor.
Three of the most important chefs in the world today will be present at this trade fair.
• The Mexican José Ramón Castillo, an expert in the art of chocolate.
· Mikel Alonso, English based in Mexico. Biko owner, listed as one of the top 50 restaurants worldwide by the British magazine "Restaurant Magazine".
Pereney · Omar, a young Venezuelan chef considered the youngest American television.
For its part, the host country will be represented by some of the most important chefs, such as Elisa Mendoza (owner of Frida Mexican restaurant), Andrés Cáceres, Franco Basile, Sergio Martin, Silvia Gast, Daniel Kaplan, Honbany Velasco, Juan Manuel Barrientos and Julian Gomez, among others.
With the presence of leading international chefs, as Omar Pereney, Mikel Alonso Jose Ramon Castillo and Elisa Mendoza, Corferias opens its doors to begin the fifth version of the Food Fair. This year Mexico is the great guest of honor and the Pope's flagship product, with many of the finest chefs prepare their dishes to welcome over 20,000 visitors expected the fair, which will take place from 21 to 24 October.
In addition, it includes a specialized academic program which include cooking workshops, shows, dining, wine tasting and coffee with experts, who will use their knowledge available to visitors. The fair runs until Oct. 24. Source: www.rcnradio.com
Bogotanos Pereney The Young Chef Omar heads the Food Fair 2010
By: Editorial eltiempo.com expected 20 000 visitors and has with Mexico as the guest of honor. Other international guest chefs are the master chocolatier José Ramón Castillo, English and Mikel Alonso, who works proposals that meet Mexican and English cuisines.
The guest of honor organizations, and cooking shows, a gastronomic exhibition by various representatives of the food in Colombia, which involved a restaurant invited directly from Mexico: The Tecuan, exponent ancestral kitchen. It also emphasizes the participation of Mexican chef based in Bogotá, Elisa Mendoza.
During the four-day fair will be held on National Barista Championship, which will have its final round, with the six best in the competition, Sunday 12 m. to 3 pm and awards the same day, 4 to 5 pm The fair scheduled wine tastings in the afternoons, from 2 pm, in Hall 3, Level 1.
's
Mikel Alonso in the kitchen mixing evolutionary
Alonso is a chef and a chemical engineer. It is the restaurant's chef Biko (Mexico), one of the top 100. Its menu is divided between traditional Basque dishes and kitchen evolutionary molecular. 'Shows' Kitchen: Saturday 23, 11 am to 1 pm and Sunday 24, 3 to 5 pm discussion group, along with Joseph R. Castillo, Sunday 24, 1 to 3 pm
José Ramón Castillo, a master of chocolate
This Mexican elgourmet.com canal chef also is the leader of the 'Mexican chocolate evolution', which integrates technical as freeze-drying and cryogenics, and promotes the use of local ingredients. 'Shows' at the fair: Friday 22, 5 to 7 pm, Saturday 23, from 3 to 5 pm, with Mikel Alonso, and Sunday 24, 5 to 7 pm Discussion, 24, 1 to 3 pm
Omar
José Pereney, teen chef, cook
The Venezuelan Caracas 16 years Omar Pereney that once went to the Sybaris restaurant, the chef Sumito Estévez and decided to stay and work there to be a chef. He was 12. Along with his studies, has spent the holidays to do internships at restaurants such as Malabar, in Lima. Also went through the Skylight Restaurant in Caracas. He became famous cooking for kids his age in his own TV show 'I cook' in the elgourmet.com.
Pereney will 'shows' cooking at the event: Friday 22, 3 to 5 pm, Saturday 23, from 5 to 7 pm, and Sunday 24, 11 am at 1 pm It will also be a talk, 23, 1 to 3 pm
Omar Pereney Onda The Superstation with Graciela Beltran Carías
La Onda Superstation:: News - Grace met "Ratatouille" Creole http://www.ondalasuperestacion.com/actua ... A Venezuelan music radio entertainment, humor and information. English pop music, adult contemporary, reflects the idiosyncrasies of the Venezuelan, is creative, fresh, spontaneous, with adult participation. Their slogan: Just Us.
Ozzio Gourmet Festival will be held between 19 and 21 November in the shopping center which will house Unicentro thirteen of the best national and international chefs will be giving cooking classes to the public. "It will be a marathon of cooking shows, social moments devoted to women heads of households of the Galleries, wine tasting, a large sample gastronomic tastings, music and activities that allow the whole family involved and enjoy the event. "
"The best way to keep captivated public is to present an honest cuisine, with which the same results at home. - What is the most significant of space? "When you meet your fans in the street and say, 'you know? I was your great recipe. " And those are things that almost never happens with cooking shows. "Your favorite recipe is ...
-Strangely I have a dish or a favorite recipe. I love to eat everything, and I think that has to do with who is in office. "The newsprint is the best ingredient in my kitchen because its flavor is adapted in any plate. In a restaurant in Buenos Aires I had to build a menu quickly. Finally I realized that everything was newsprint. You can make newsprint and lemon, sweet arepitas, mandoc and to stew for a black back.
-empirical were born as a cook but how important is the theory? -70% of formation of a chef emerges from the empirical. The other 30% gives you the academy. I have no titles, but I feel that I am a chef training. - And you want to train you in any school? "Yes. I would like to study at the Culinary Institute of America (CIA) in New York.
- What advice would you give to kids who like you want to be chefs? Today -shaman has all the tools to study. The most important thing is to do what you love, without fear of what people say.
- How Venezuelan cuisine is appreciated? "Not as much as you want. Local chefs we should export our bold flavors and make the world a good adjective used to describe the cuisine of our country.
Thus began Omar Pereney in the kitchen, the hand of chance and curiosity. He said not even have family cooks. "I love to have a fantastic story of how I started, something like 'one day I woke up and dreamed that my mission in life ...' but not one with twelve years he has are curiosities." With its short age Omar has gained significant experience in several restaurants in Caracas, as Sibaris, Mocambo, Antigua, Skylight and Seven Seas.
- How did you get on TV? - My dad wrote a letter to the people channels and coincidentally they were looking for a young figure. So it was a bit of luck and a motion. To them had been proving difficult to get a buddy who was a cook, even as if they were seeing were not able to teach cooking to young people because they wanted to give him a cheerleader freshness to the channel. I did a screen test and I was. It was very fast.
- What are your favorite dishes to prepare?
- First, they must be comprehensive and dishes have a bit of everything. I like young Venezuelan chef seems to me that the most interesting and honest is to bring all sides to the proposal from the kitchen Venezuela, and that's what I do. In fact all my papers in Panama in Peru are associated with Venezuelan cuisine.
- Your cooking skills then come mostly from working in restaurants, not academia.
- come in 70% of informal learning, the trade itself, because the kitchen is fully implemented, and manufactured by a manner of speaking, and the remaining 30% is for education. I have no title to any school because in Venezuela you must be over 18 years so that you can recognize in a formal school. I studied on my own, I have done many courses, but I have no qualifications and that to me like I am a cook and craft training and almost all who give classes in cooking schools, because schools are relatively new, the kitchen has always been taught otherwise.
- And when you think of study, where would you like it?
- A school in New York, in Paris.
without getting bored
- What other world cuisine catches your attention?, Perhaps to merge with the Venezuelan ...
- The cornerstone of the food in large the world has much to do with notions of French because it was what we were taught. But it strikes me that you asked me because I say the Venezuelans, "and after Venezuelan food do, what you gonna do?" And that is somewhat underestimate the Venezuelan food, I always exalt our kitchen.
- Do you think Venezuelan cuisine is complex or simple it makes you?
- For the Argentine cooking makes it easier for the Argentine and the Venezuelan Venezuelan cooking, so in each country is more vital than their own citizens project their food internationally.
- What do you like to prepare? Do you have a favorite to repeat a lot?
- I do not like to say much because I get bored. I have had to make grilled black many times it is very representative of Venezuela. I find it very easy to cook for many people in Peru did to 1,000 people. However, whenever I do a food tasting Venezuela receives very good reviews. These sweet and sour flavors, our stews, mixed with chocolate. We have to exploit that because otherwise we're stuck.
NO PLAN B
- What chefs do you admire?
- Well if you ask me well, and not what you want to be chef? Because you'd like me would be a combination of many, but not as a specific. I admire much in Venezuela Hector Romero, Juan Carlos Bruzual, which is the baker of Venezuela, in pastry Wendy López. Internationals is now I'm starting to know them. In Panama I met Marcelo Tejedor working in Galicia and has two Michelin stars, Douglas Rodriguez, who has opened over 38 restaurants to its name. I still lack of awareness.
- Can you imagine a future solely dedicated to the kitchen?
- I never got to thinking what else could devote, ie, I have a plan B, that could be bad, or not, but people will never stop eating. There are many parents who still have prejudice when children say they want to study cooking, and I ask: why do not you study something serious first? You might consider something that I serve and complement my career, such as marketing or advertising.
- As you mention that Venezuela does not look very favorably as to engage in the kitchen, how was your relationship with your family.
- At first we were fighting two: my father and me. Now everything has changed, and I think that I and many chefs are opening a different space for the new generation that wants to devote to the kitchen to cook it if you do not have a bad connotation and is well away from taboo as it was before.
- What about your friends? - This year I do not know how I'll go, because I was from first year to fourth in the same school, but this year I had to change, and with them everything was fine because I know from a young age even before start doing TV, and now with the new school will see what happens.
- Already on the street recognize you?
- Yes, in Venezuela, and Buenos Aires even more.
- If you could define yourself with a taste, or an ingredient, what would it be?
- newsprint.
- Why?
- Well I once did in El Palomar, Buenos Aires in a restaurant with a chef friend and I set up a tasting menu Venezuelan fast, and when I set up the dishes, I realized that everything had newsprint, and that's what I like, because you can do everything with him. You can make newsprint and lemon, sweet arepitas, cassava, a black roast burned with newsprint, dusty chicken stew that have newsprint. I always like it because its flavor is very adaptable.
- What do you think the food in Argentina?
- Argentina has something that Venezuela has, because they have made the immigration of many cultures. The cuisine of this country's south is more based on what you have and what they have is strong meat, and have always developed around it, with its flagship product: the roast. And if something affects the Argentina food is that they have aboriginal roots well established, nor Africa, very different then what we are in Venezuela.
RECIPES
Black Roast with mashed banana and leek glaze
Ingredients: 1
1.5 Round Boy kg approximately 1 cup vegetable oil 1 cup brown sugar crumbs, 2 onions, 2 cloves garlic, 1 kg of tomato, oregano, ½ cup Worcestershire sauce, 2 liters of red wine, salt, pepper, 2 ripe bananas (with yellow skin, not black), 150 g butter, 50 gr cream, nutmeg, lemon zest (optional), 2 leek (leek) baby. Preparation
roast:
- Make a marinade with onion, paprika, garlic and tomato striped, red wine, marjoram, Worcestershire sauce, salt and pepper.
- Let the boy in the marinade for 24 hours in the refrigerator. - Remove the piece and tightly sealed in a pot with vegetable oil, add the brown sugar and let caramelize scratches very well.
- Cover with the marinade, and cook over medium heat for at least 3 hours. Add, if necessary, more water.
- Remove the barbecue sauce when it cool, and cut into rounds. - Finish the sauce with salt, pepper and butter cold. banana puree Preparation: - Cook plantains in water until soft.
- Remove from water, cut crosswise and remove seeds and veins.
- Process with butter, nutmeg, cream if necessary, salt, pepper and lemon zest (optional).
Completion:
- Glaze a baby leek in butter and salt.
- Serve in a shallow dish white, banana puree, roasted black wheel dipped in sauce and leek glaze.
1.5 kg fresh or salt mutt, 1 onion, 6 sweet peppers, 2 red peppers, 2 leek (leek), 2 stalks scallion, 2 cloves garlic, ½ cup baby capers, ½ cup annatto oil, 4 ripe bananas, 1 cup of brown sugar syrup, 500 grams of white cheese streaked, 6 egg whites, vegetable oil, salt and pepper
Preparation pooch - From the night before, soak the dried fish in cold water, and each time changing the water. Repeat this process several times.
- Cooking the pooch in water for about an hour, loosen the skin and separate meat from bones, cool and then crumble.
- Other than in a pan, make a sauce with annatto oil, onion, bell pepper, scallions, sweet peppers, garlic, leek and garlic. Fry over low heat, and when it is crystallized alcaparritas add baby. - When ready the sauce, it incorporates the pooch shredded, cooked a couple of minutes, correcting with salt, pepper and cilantro. Cool the stew.
- To assemble cake, place in a baking dish (RK) a layer of bananas, one cheese, one of newsprint, a clear and fish. Repeat the procedure until you reach the top of the source. Must end with a layer of bananas (which has previously fried), egg whites, brown sugar and cheese.
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Source: 
- How I did the proposal to cook? 
As a show seen throughout Latin America, can not focus on Venezuelan food. I had to submit recipes creole but products were found in any country. 
- And the most versatile ingredient? 
- is the same concept and continued with my motto "If I can, you can '. What's new this season is that three or four chapters cook with my sister Genesis, who is a baker. It's something you will like and inspire. 
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Chucho 
