Crushed Almonds In Cakes Allergy

Pereney : The dude from the hearth (Domincal Magazine - 19/SEP/2010)

just turned 16 years and it is a picture of the food by its "I cook," Gourmet broadcast on TV. Coincidence and curiosity sealed the fate of Omar Pereney

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.

- salsa dish pie Chucho

Ingredients:

dogfish

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.

- Bake at 250 º C for 20 minutes.