From Emigrant to Michelin: The Inspiring Story of Chef Claudia

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asysto.it is recommended to tilt to theperson forward, and giveseveral blows to the back orpush your stomach upget him to breatheto cook in a smallapartment with her husbandbecome one of the chefsmost recognized in new york,that’s just the jump thatan emigrant of origin returnedPeruvian, whose restaurant inbronx was already recognized by theprestigious Michelin Gía. thehistory of effort and muchsaón.>> claudia prepares a tenderloinhis restaurant, while a fewsteps like a reflection of mepurple boils. his helpersprepare everything to bakeempanadas, flan, and chickenthere.>> i cooked 48 plans in onehour. and here I cook 300 flans.>> they called her the queen ofplan, a title that protectsjealously.has an ingredient that is notuses a lot of people, has less thansomething that people put ita lot. the empanadas, the flan,are the specialties ofclaudia, but alsoyou will find classic dishesPeruvian food, like thispasta. aí se gáo la famauntil the greatest arrivedof the awards, oneMencón in the Michelin guide, thefirst in this neighborhood.>> i couldn’t believe it.It’s like winning a grammy, that’s right.incredible, they told me.>> his wife met her atPeú, where they fell in love ago20 years, full of effort anddedication.>> now i’m sharing itwith the rest of the world, thecooking pass.>> works as a paraedic and inthe administration of the business.>> recognition tells youwhat are you doing something