National Director of Culinary Training - Sodexo Colombia & Global Chef Program Executive Chef
Bogota, Colombia
Date of Visit: October 13-29, 2010
Country: United States
Markets: Higher Education
Locations: UMASS - Boston, Keystone College, Muhlenberg College,
Liberty University, West Liberty University, Westminster College
Click here to view more exchanges that Chef Suárez has participated in.
Chef Joaquín Suárez is the culinary leader for Sodexo Colombia, Costa Rica and Central America, having joined Sodexo in 2001. Chef Suarez is a highly talented and classically trained Executive Chef, and is a graduate of the Culinary Institute of America in Hyde Park, NY (US). His broad range of experiences include Group Executive Chef for the Intercontinental Hotels in Colombia, and other prestigious properties Ecuador. His restaurant experience includes La Petite Ferme in New York City (US). Following the tremendous success of his exchanges, Chef Suárez was selected as the Executive Chef of the Global Chef Program. In this capacity, he works with each participating chef to prepare their visit and ensure the consistency and quality of the culinary aspects of the exchange.
In October 2004, Chef Joaquín
Suárez visited Northwestern University, Marquette University and Creighton University. While at Northwestern, he participated with his colleague Chef Francisco Layera of Sodexo Chile in the “Iron Chef” competition between South American and a team of chefs from the United States of America and Switzerland. The positive response to this first visit brought him back to the United States for a second exchange in February 2006, this time visiting the Northeast with stops at the University of Vermont, St. Michael’s College, Champlain College, Plattsburg State University, Paul Smiths College and the Emma Willard School. Joaquin traveled to Atlanta in May 2006, where
he lent his expertise to another international
event, the Sodexo Nutrition & Wellness Symposium,
organized by the Sodexo Worldwide Education Market
Champion group. He collaborated extensively with
Chef Michel Wetli of Emory University, to prepare
delicious, nutritional meals for Sodexo colleagues
from around the globe.
Ceviche
de Pescado (Fish Appetizer)
Serving:
200 Portions
Ingredients:
- 22 lbs. of White Fish Cut in
Cubes ½ Inch
- 4.4 lbs. Spanish Red Onion Cut in
Julienne
- 2.2 lbs or Red Bell Pepper Cut in
Julienne
- 1.04 gal. of Lime Juice Prepared
- 2.2 lbs. of Boston Lettuce
Clean Leaves in Ice Water
- 2.2 lbs. of Red Lettuce
Clean Leaves in Ice Water
- 4.4 lbs. of Sweet Corn Drained
- 0.044 lbs. of Black Pepper
Not Crushed
- 0.44 lbs. Chives Cut in Long Julienne
- 6.6 lbs. of Lime Cut in Half
- 200 Units of Crackers
Preparation:
- Mix the fish with the onion and bell peppers.
- Add the lime juice; it should cover entirely the fish.
- Refrigerate covered for 24 hours, mixing once in a while.
- Let stand at room temperature for 30 minutes before serving.
- Place one leaf of each lettuce on the top of serving plate.
- Serve the ceviche in the middle of the plate.
- Add the sweet corn all over the ceviche.
- Add the pepper.
- Place 2 chives standing out.
- Place the lime on the middle left side of the plate.
- Place the cracker on the bottom right side of the plate.
