National Director of Culinary Training – Sodexo Colombia and
Sodexo Global Chef Program Executive Chef
Date of Visit: February 2008
Location: World Bank (Washington D.C.), Howard University (Washington D.C.),
University of Mary Washington (Fredericksburg, VA), Bowie State University
(Bowie, MD), and Seattle Pacific University (Seattle, WA)
Date of Visit: October 2007
Location: Keene State College (Keene, NH), Emory University (Atlanta, GA),
Georgia Tech (Atlanta, GA) and Atlanta International School (Atlanta, GA)
Click here to view more exchanges that Chef Suárez has participated in.
Chef Joaquín Suárez has
13 years of experience as a hotel and restaurant
manager and as an Executive Chef. His capability
superbly covers the administrative, commercial,
operational, and leadership aspects of the business.
A graduate of the Culinary Institute of America,
Chef Suárez has experience in the direction
of the entire kitchen, and actively orchestrates
the preparation of each dish to the finest detail.
Joaquín has shared his culinary talents
at the Hotel Tequendama Intercontinental of Bogotá,
the Hotel Bogotá Plaza; the Hotel Oro Verde
in Quito, Ecuador and the restaurant La Petite
Ferme in New York City. Joaquín joined
Sodexo Colombia in 2001, where he is currently
the National Director of Culinary Training for Sodexo South
America. 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. |
|
|
