Aaron Sanchez
Aaron Sanchez
Aarón Sánchezis a chef and television personality. He is the executive chef and part-owner of Johnny Sánchez with locations in New Orleans, Louisiana, and Baltimore, Maryland. He is the co-star of Food Network’s hit series, Chopped, and the host of Cooking Channel's Emmy-nominated Taco Trip. He has appeared on Iron Chef America, and is one of the few chefs whose battles have ended in a draw, tying with Masaharu Morimoto in "Battle Black Bass" in Season 2. He was also...
NationalityAmerican
ProfessionChef
Date of Birth12 February 1976
CityEl Paso, TX
CountryUnited States of America
You have to think of Latin food as a couple of culinary superpowers: the Caribbean-African influence and the Central American corn, rice and beans. And from South America comes fresh seafood; Peru, the birthplace of potatoes; and in Chile and Argentina, you see the European influence.
who's done well and will continue to do well.
I think I can find a house, ... but a small house.
If we're talking fantasy, I would love to host a late night talk show... More Fallon than Leno. Those guys always seem like they're having way too much fun at their 'jobs.'
Morimoto is very focused, ... He's all about business and a veteran of a lot of competition. I was just very aware of who I was going against.
My family, we are three generations of cookbook writers,
I feel ecstatic about it, ... It's a great opportunity to showcase your skills.
It was a good fight, ... I (was) honored to be chosen to participate in this battle of the wits.
Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.
Nobody likes sweaty coleslaw.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
I like to cook with the philosophy of using great ingredients and not altering them too much.
I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.