THE CHOPPING BLOCK – CHEF PROFILES
LUCIO (lou-cho) Davila
Favorite class to teach
'Hands On' Everything
Training/education
Received the foundation of my culinary training in Chef Bleu,Barcelona. I put my basic knowledge into practice doing my internship with Daniel Hebet (Michelin star for best new French Chef 1997) at Le Petit Bouchon,Paris. Had my first taste of cooking solo at Monasterio Restaurant,Cuzco. Worked for the first time a la Americana style at Le Meridian Hotel,South Beach.
Moved and developed my own style of cooking in Chicago and after six restaurants, three hundred forty co-workers, four languages and thousands of meals prepared and tasted I can say that has just begun.
Cooking since
My adolescence. thats when I began to understand life in general, the taste for it, particularly food.
Favorite childhood food experience?
The first time I was in a professional kitchen, the impression left on me, knowing that
that delicious Iced Lemon Cake was produced in some way behind those walls. I was seven or eight years old but I knew that soon or later I would return to make it my own.
What made you want to become a chef?
There was an incredible amount of food production at home while growing up, my mom collected every single recipe that passed through her hands and my father ate every dish that passed through his. Growing up in a full house and been the youngest of five children. I guess been exposed to so much food created a chemical reaction a 'food radiation' per se that makes me produce it.
Been curious and extremely critical in what I like to eat can be a more logical reason too.
What is your signature dish?
Ceviche, raw or crudo if you want to call it. the marinated, the balance reached by citrus juice,
aji and the blend of spices, the freshness, the flavor.
What are the 5 ingredients you can’t live without?
If the said 'we are what we eat' is closer to the true, I would have to say that they are:
eggs. ice cream(ingredient combo).wine. Salt. Steak.
What do you love about cooking?
The evolution from selecting ingredients to create the final product, the reaction that
occurs at the end of the process in the senses.
The satisfaction of knowing that food brings us together once again.
When you’re creating a new recipe, what influences and inspires you?
Society . Moods. Seasons. everything around me.
What advice would you give a new cook?
Not only eat but taste, not only look but see, not only breathe but smell, not only touch but feel,
not only hear but listen. Be wise and utilize your surroundings.
What are you doing when you’re not cooking?
As anyone who works in the kitchen, creativity is not only in pots and pans, so I paint and draw to channel it.
Describe your perfect evening.
Great food has to be the top of my list,
Amicable conversations and real friends,
Really good wine to blend all together and create
Years of new memories to come.
If you had friends in from out of town, where would you take them to eat?
Kuma's corner-the best hamburger in America period. Chinatown for Dim Sum Brunch.
Where are you from?
I like to consider myself a citizen of the world, but where I started this journal (life),
the beautiful city of Lima, Peru.
What was your favorite vacation?
Have been to many, not to say that work its just an excuse to take one :) but what
I can remember from each of them is food and the roll played by it. I can say that I have literally eaten every place I've been.
What are your hobbies?
Anything that challenges my senses.
What is your favorite band?
Pandora(radio)
What is your favorite sports team?
Following the tradition of being adopted by the neighborhood,The Cubs.
If you could have dinner with one person, who would it be?
Sigmund Freud, on the condition that he will over analyze the whole meal and then tell me
at the end whats wrong with me.
What are your guilty pleasures?
Dulce de leche everything.
Who is your favorite celebrity chef?
Alain Ducasse,est le meilleur de tous les temps, période.
What 5 tools should every new cook have in the kitchen?
A great piece of cutlery, a set of pots and pans (at least one of each), a solid cutting board,
a good sense for taste and all the brain/soul power you can have every time before start cooking.
What resources would you suggest for Chopping Block clients?
I love reading the reviews of new restaurants in newspapers and magazines, they tell you the trends that Chef are using and following, keep you 'in tune' with the industry.
In Chicago 'Time Out Magazine' and 'New Time' do a great job.
I Like to read 'Table for two' section at the 'New Yorker' too.
List/describe three of your favorite tips or techniques you use in the kitchen.
Braise- To cook slowly in a small amount of liquid in a covered pot. Braising can be done on top of the stove or in an oven, depending on the recipe.
Caramelize- The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar.
Marinate- To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables. Liquid marinades often include an acid, such as vinegar, wine or citrus juice, mixed with herbs, spices and oil. Dry marinades are usually in the form of spice and herb rubs.
Blogs, links, posts, or other social media that you wish to share.
gastronomica.org
epicurious.com
chicagogreencitymarket.org