“I have never really thought of the kitchen as a career or profession. Being a chef is a way of life. I don’t think most chefs realize how much weight and responsibility they have in their hands. The items that we place in our menus have an immense local and global impact. We need to be the pioneers in the local and sustainable movement, not only create delicious menus, but to create environmentally responsible and locally sourced menus. Respect for life is what motivates me as a chef, every ingredient deserves the same amount of respect as the next. I have followed my passion with no hesitation and it has taken me all over the world, and allowed me to grow as a cook, learning from the best chefs in the world has given me the confidence to execute menus that correctly represent the type of chef that I am, allowing me to showcase my environment and the seasons. Adapt, Improve and Overcome are keywords.”
Spring on a plate: roasted green white asparagus, morels cooked in beurre monte, morel espuma, wild ramps, and pinenut dirtChef Jose Luis Hinostroza is currently working as sous chef at 2 Michelin-starred De Kromme Watergang in the Netherlands, but will be working fulltime at Noma in Copenhagen beginning in March 2015. He has also been selected to compete in the S. Pellegrino Young Chef 2015 competition. He will be competing against 9 other chefs from the “Benelux” region with the hopes of advancing to the Grand Final event at Expo Milano in June. Chef’s Roll and Chef Works are sponsoring him in his quest to win. Learn more about him on his Chef’s Roll profile.
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