"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.
elgourmet.com Debut in September innovative formats, new seasons and attractive proposals
elgourmet.com, the signal intended Pramer lovers of good living, presents five programs opening in September: The Route of Cocoa; Intervention; Yo, Chef (Season Two) Best of English cuisine and Encounters Gourmet.
The Mexican chocolate José Ramón Castillo in his country embarks on a tour of "La Ruta del Cacao", visiting the main regions where it occurs: Oaxaca, Tabasco and Chiapas, to experience in each area, process through the cocoa from the plantation to the production of chocolate. His journey ends in Mexico City where it will display the end of the process of cocoa as an ingredient in sweet and savory preparations.
Meanwhile Francisco Del Piero, Argentine chef based in Mexico, will "intervention" city, planting his kitchen table in different streets of Buenos Aires and Mexico City. During the preparation of the recipes the chef interacts with people passing through the area. So, your kitchen will Olivos, Balvanera, Slaughter, Villa Urquiza, Recoleta, Abasto, La Boca and La Plata. While its operations in Mexico are located in San Angel, Xochimilco, Coyoacan, the forests of Chapultepec Tlalpan.
After dazzling viewers throughout Latin America with his youth and talent during the first season of "I, Cook ", the Venezuelan Omar Pereney presents new proposals for further encouraging adolescents and young people to encourage them to cook. This year, in a very educational and fun this cook for 16 years, in some chapters, accompanied by his sister Genesis Pereney, transmit all the techniques necessary for those who want to start in the culinary arts.
The world of classic English cuisine also has its place in elgourmet.com., "The Best of English cuisine is presented by the charismatic English chef Mikel Alonso, a disciple of the great Juan Mari Arzak. After his series "Brush Strokes Mexican "recipes Mikel now present his country as Vizcaya cod, mussels vinaigrette, crème brûlée, Andalusian gazpacho and lentils to Extremadura.
addition, Expoelgourmet.com Mexico 2010, live in "Gourmet Dating". Within this framework, during September, two special programs will be presented with all the coverage of the exhibition of gastronomy and good living which has already become a classic and where unveil new proposals for all actors in the gastronomic activity .
Andes Gourmet Fair will have a more than 40 exhibition stands, conference room, room Live Cooking Shows, Wine Tasting Room and a Café & Lounge Bar where you will be presented groups of time make life in Merida.
The most renowned restaurants in town will be attending with their chefs to showcase their best dishes. Furthermore, the Andean indigenous cuisine will be our special guest, where they will have cooks and stokers role of each of the municipalities of our state. For more information how about participating in the event can visit http://www.andesgastronomico.com.ve/ or write to info@andesgastronomico.com.ve
- 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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city of Merida 
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In this same vein, Gourmet Andes 1st Great Hall, will serve to project to all of Venezuela and the world food and culture of our beloved Mérida, for this reason will be participating in local Chefs front row of the likes of Richard Sosa, Matt Zurita, Ricardo Castillo, Yorman Ramirez Antonio Gamez, among others. 