On Thursday, April 1, a popular cooking contest The best chef returned to his season 18. The latest version, filmed throughout and around Portland, is doing an impressive job of producing state-of-the-art television while maintaining the strict safety standards required by a pandemic. Since its introduction in 2006, the show has become one of the biggest titans in food shows, with each subsequent season strengthening its iconic status and helping transform some of the country’s most talented chefs into full-blown superstars.
Throughout the spring, Byron Gomez is the head chef at Aspen’s sophisticated dining club. 7908 – acting on behalf of Colorado, combining influences from Costa Rican heritage and an extraordinary pedigree with some of the most prestigious cuisines in New York. He performs alongside Maria Mazon from Tuscon, Gabe Erales from Austin, Nelson’s German from Oakland and Shota Nakajima from Seattle, among others.
Joining the regular panel of Padma Lakshm, Tom Colicchio and Gail Simmons is a contestant from the 15th season and my local girlfriend Carrie Baird, who will be the visiting judge for eight of the upcoming episodes. Although the rotating list has been packed with celebrities in the past, The best chef the team decided to favor the graduates of the shipment, who would remain in place for the duration of the shoot at the crew quarantined hotel in the heart of downtown. “When students are judges, there is a little more empathy,” Baird smiled.
Gomez was born in Costa Rica and moved to Central Islip on Long Island at the age of eight. He recalls his interest in cooking at an early stage, citing a Sunday meal in which 20-30 family members would show up on the homemade price carousel. As a child of DACA, he has not been able to return to his country of origin, nor do any type of international travel, after immigration. According to him, one of the main incentives for participation The best chef is an opportunity to tell his story and point out that he Costa Rica’s first competitor. Despite the lack of formal training, a chef’s resume is scarier.
“I went to the best school in the world. A school of hard blows, ”laughed Gomez. “I started with one of the most famous restaurants in the world. Burger King, ”he continued.
Right after high school, he moved to New York with a pocket of $ 800. Hungry to get out of the way, he did his job to work at world-class institutions. It was promoted to the Michelin group. From One Star Café Boulud, he continued with his Two Star Atera before turning into Soy at Eleven Madison Park.who saw him as a third star during his tenure. “I knew that when you work with the best, you can become the best,” said the chef. While visiting Aspen as part of eleven Madison Park Winter House pop-ups, she fell in love with snowboarding and the distinctly different rhythms of mountain life. The opportunity to work with a phenomenal team, including champion sommelier Jonathan Pullis, helped influence his decision to go to the store in 7908.
Gomez’s presence on the show bodes well for aspiring local chefs and a strong demonstration of the state’s growing culinary cosmopolitanism. The chef has said he wants to take advantage of its appearance by spreading it to other media, noting that the book could one day be part of his growing repertoire.
“Today, the chef has the opportunity to expand beyond the kitchen,” he said. The kitchen matters. But now, perhaps more than ever, is the time to celebrate the stories that fuel the flames.
7908 located at 415 East Hyman Ave., Aspen. It is scheduled to close on April 17 out of season. It will reopen in June, seven days a week at 6:00 p.m. – it will close, which will be adjusted in accordance with current state regulations.
New episodes High season 18 will ship every Thursday at 6pm MST Good tv.
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