The Chefs
Lourdes Castro - Director, Culinary Academy
In addition to her work with the Biltmore, Lourdes serves as a part-time instructor at New York University’s Food Studies department where she teaches courses in food science. It is this ability to effectively explain culinary concepts and techniques as easily in an academic classroom as in an informal and relaxed kitchen environment that caught the attention of publisher Ten Speed Press. Lourdes has written two books for the publishing house, a Mexican cookbook (Simply Mexican) and a Spanish-English dictionary of culinary terms (Eat, Drink, Think in Spanish).
10 questions with the chef
Where were you born?
Miami, Florida
Did you always know you wanted to be a chef?
I didn’t grow up thinking I wanted to study culinary arts. But after my first food science class at NYU, I knew this is what I wanted to do. Still, I never went to culinary school. I stayed at NYU and got a degree in Nutrition and Food Science and then went on to Columbia University for a Master’s in the same discipline.
What was your first kitchen job?
I spent a summer as an unpaid intern in the kitchen of the Doral Saturnia Spa. I peeled shrimp all day, every day.
Who do you consider to be your most influential culinary mentor/teacher?
Dr Judy Gilbride (current department chair at NYU’s Food Studies department) gave me my first teaching opportunity when I was fresh out of graduate school and helped me begin my teaching career.
What is the oddest ingredient or meal you have ever had?
It would have to be cockscomb (the fleshy crest on top of a rooster’s head). At the time I didn’t know what I was eating, only that it was delicious.
Have you ever cooked for someone famous?
I was a private chef for Cristina Saralegui and a few years later for Alonzo Mourning.
Do you cook at home? What do you have in your refrigerator?
I only cook when I have someone to cook for. Because I live alone, I don’t cook every night. However, I always have food in my refrigerator. It depresses me to see an empty refrigerator.
Any memorable kitchen disasters?
The biggest disaster I’ve had was one I did to myself. I slice the tip of my finger off with a vegetable peeler and had to go to the emergency room. Because I didn’t keep the finger tip I had to wait for it to heel and had limited use of my hand for weeks. I felt stupid and unproductive.
Speaking of disasters…what beverage or cocktail do you like to unwind with?
A glass of white wine.
What is your favorite dessert?
Chocolate chip cookies
For more information email culinaryacademy@biltmorehotel.com or call 305.913.3131
|
