I always get the same question whenever I meet someone new. How did you become interested in gastronomy?
I’ll give you some background of my story and invite you to read more about me at the end of the post. My professional background was far from the kitchen and it was only a few years ago that I began practicing, creating, and cooking in a more formal way. I began to use my imagination to bring my creations to life, those images that had only existed in my mind all this time, slowly started to make sense and become a reality in the dishes I prepared. I knew it was time to get my cooking career started.
As long as I can remember, I have always been interested in food, all the sweet and savory smells that filled my house since I was a little boy, and how it was always so appealing to me. My interest in cooking became stronger when I started feeling the need to combine healthy meals, taking advantage of all flavors, conserving all the nutritional sources and reinventing how a healthy meal was made to produce a magical experience to those eating and enjoying it. This has become my philosophy and the base to every dish I imagined and created.
In every single meal I cook, I search for new ingredients and exotic flavors. It is a goal of mine to try new dishes wherever I go, sampling the unique tastes of many different fruits and foods from diverse sources. This is when my mind starts spinning and starts to imagine the next dish to prepare for a future creation. Whenever I travel, I am always in search of inspiration and when I try a new dish I pay attention to the technique, creativity, cooking style, how the meat was cut, textures, food selection and how fresh the products taste and look. Furthermore, I pay attention to the harmony of the menu, the temperature, absolutely EVERYTHING is important.
Classical French cuisine, fine cuisine, and cutting-edge cuisine are the types of cuisine that inspires me the most and are the themes of many of my creations. In my creations, I use techniques such as deconstruction, with the goal of getting my guests to fail to recognize the dish with their eyes, but realize what it is through taste. Using this technique, the harmonies, flavors, and ingredients are maintained, as well as the textures, shapes, and temperatures. The methods and tools that I currently use are esterifications, gelling agents, nitrogen and more.
My way of cooking is a sum of all my experiences, childhood, culture, and everything I have learned in Mexico and around the world.
I hope you enjoy these two dishes that have been an absolute success whenever I prepare them for my friends and family!
Tuna in crust with Mango Sauce, Melon Caviar, Avocado Bonbon and Lemon Air
Tuna without slicing 200g
Soy sauce 100ml
White and black sesame seeds 50g
Manila Mango 1 piece
Fish sauce 20ml
1 avocado 1 piece
1 cooking siphon
Melon juice 250ml
Calcium chloride 3.5g
Lemon juice 150ml
syrup TPT 100ml
water 250 ml
1-Soak the tuna with soy for 1 hour, then cover it with sesame seeds and seal.
2-For the sauce: Blend ingredients for the mango sauce without water.
3-For the Bonbon: Blend avocado and assemble using the cooking siphon.
4-For caviar: Mix the juice of a melon with alginate, mounted in a syringe and let fall in drops on the water previously mixed with calcium chloride.
5-For the lemon fizz: Mix the juice of lemon with the syrup and add lecithin to the center, then beat until obtaining a foam.
Duck with Blackberry Sauce and Sweet Potato Bonbon
Vacuum cooking machine
Sweet potato bonbon
Yellow sweet potato
1-Soak duck with tomato oil and basil.
2-For the sauce: Blend ingredients for blackberry sauce until you get a semi-thick consistency.
3-For the bonbon: Remove the seeds from the pod, add in a bowl along with the sweet potato, cream, butter, and garlic. Blend all ingredients.
4.For the sweet plums: Reduce all ingredients with white wine, ginger, cardamom and soak the plums into this mixture.
My name is Guillermo Alejandro Valadez Trejo, I was born in Mexico and I am 33 years old. I graduated as an internationalist, but never worked in that field. I always had a strong interest in business. My first business was formed because I needed to pay off my university debt, I needed a form of income. In my mind, working for someone else or in an office doing nine to five just did not exist. Thus, I came up with the idea of opening a liquor store and it was doing so well that I sold it to one of my friends (he is still running it successfully). At this time, I already had in mind my next big project. I was always visual, very passionate about art, and I started to get more interested in graphic arts. I risked all my money and bought a printing machine called Heidelberg. I did not know anything about how to run this type of business at the beginning, and the first eight years were hard. But now I am pleased to say that Hot Stamping México®, the name of one of my companies, is ranked in one of the best lithographic companies in the city doing work for pharmaceuticals such as Bayer, Darier, Abbot and Lapisa and other private companies.
After two years this business was doing so well that I wanted to do something else so I pursued my interests in sports nutrition. I opened Trim®, an integral Clinic that helps people learn how to eat, change their lifestyle and change their lives in a positive direction. The clinic has gotten great acceptance amongst people and in two years we opened 3 franchises in Mexico.
I am also passionate about art, I learned to draw and paint in a self-taught way, using pastel, charcoal and pencil. Another of my great passions is cooking. I have been taking cooking course and certificates for the past 4 years. I have refined my cooking skills and techniques, and it was just until a few months ago that I began to formally cook. I have had the opportunity to cook beside excellent Chefs whom I have learned from quite a bit.
I look forward to continuing my culinary journey.
Follow me on Instagram @chefmemito to see more of my culinary creations!