Having attended the Culinary Institute of America, otherwise known as CIA in Hyde Park, New York, Chef Luis Martinez has an expansive understanding of the culinary arts. Martinez received his Associate’s degree in Culinary Arts and a Bachelor’s degree in Hotel Restaurant Management from CIA and continued his studies in Spain. His six month stay in Spain was a “time of recognition” that opened his mind and palate to “new flavors and techniques.” A San Diego native, Martinez is now back to the States and cooking up some culinary concoctions at Bully’s that are not to be forgotten. We had a chance to sit down and catch up with Martinez about his culinary career and creations.
What is your culinary theory and how do you incorporate your culinary theory into your cooking?
Layering flavors: When I create dishes of my own I intend for all the flavors and ingredients to be part of that dish. They should all be tasted at their own stage of eating the meal. One flavor should flow without over powering the first one and allow for the second flavor to give way to the third and so on.
Tell us a bit about your culinary studies and experience.
I attended the Culinary Institute of America also known as the CIA, located in Hyde Park, New York. I received my Associates degree in Culinary Arts and my Bachelors degree in Hotel Restaurant Management from 2005-2008.
What things did you learn during your six month stay in Spain? How has this culinary knowledge affected the way you create dishes now?
My six months in Barcelona was a time of recognition, opening my mind to a palate of new flavors and techniques like: seasoning beyond salt and pepper. I concentrated on natural sugars, salt, and acid from ingredients to enhance their flavor by using different cooking techniques: roasting, grilling, drying, or sautéing to name a few.
How important do you feel the cuisine’s presentation is in comparison with its taste?
Most people eat with their eyes when their meal is placed in front of them. If it looks great it should taste great. Too many times I have bumped into meals that look great, nicely plated and uniquely built, but when I begin my meal my perception of that great dish is shattered, not what I was expecting. So I would say that flavor and taste is first then comes presentation, the presentation should be just as good as the meal itself.
There is nothing like a homemade meal, is it true that one of your favorite dishes is a dish your mom made for you growing up?
I do recall mentioning my mom’s dish. Braised Pork Spareribs in Tomatillo-Mushroom sauce accompanied by slow cooked pinto beans. The first flavor comes from the searing of the meat. Then it’s the tangy-spicy sauce which is cooked separately then added into hot lard which is known as “sasonar.” This makes a big difference in the finished dish. If the sauce is just added to the meat without this step, there is a flavor missing, and it’s just not the same. Next are the tender mushrooms, the texture must be there, not over cooked with a slight crunch but not of raw mushroom. Fresh slow cooked pinto beans are a great addition to this meal. This is the type of dish that takes me back to a specific time and place in my life.
How would you describe your personal style of cooking and meal preparation?
As I mentioned before I bring old classic dishes that have been lost and I introduce them to the new generations of foodies, every once in a while I toss in some molecular techniques here and there. I would say that I bring in knowledge of world cuisine.
As an experienced chef who or what are your biggest career influences?
My biggest inspiration is family, friends, and people willing to try new items.
You are constantly creating delicious dinners at Bully’s, but what are your favorite desserts, and why?
My favorite desserts are here at Bully’s. The Bully’s Pint Sundae. This dessert has it all combined: salty and sweet (the hot fudge and salted caramel), hot and cold (vanilla ice cream and the hot fudge). I mentioned that I don’t have a heavy sweet tooth and this all combined with the hint of tangy grilled pineapple and slightly bitter brownie crumbs brings down the sweetness. The other is our warm bread pudding with dried cranberries, apricots, served with butterscotch-whisky sauce, and chocolate drizzle.
A chef’s personal style is essential to his or her culinary style. Is there anything you want readers to know about your cooking or personal style?
I like simple good flavored dishes from around the world. Bully’s East is a Prime Rib House …will see flavors from all around the world here.