You’re never too Young… to Cook Flan
To say that Executive Chef Jose Bossuet Martinez is an accomplished chef is quite the understatement. At only twenty-five, he became the youngest member of the elite Club des Chefs, as well as being the first one to come from Mexico. Three years ago, he was awarded the Global Quality Foundation Award for overall excellence, and since 2010 has been the executive chef for the AAA Four Diamond Award-winning hotel Fiesta Americana Grand Chapultepec in Mexico City. But probably his most notable achievement was being ex-President Vicente Fox's personal chef. Here, he shares with us a little bit on how his cooking has been inspired by his Mexican upbringing, his personal favorite dishes and ingredients, and gives us an insider's look on what a day in the life as a President's chef would entail.
Can you tell us what inspired you to become a chef?
I have an innate connection to the kitchen. When I was a child in Chiapas, I fell in love with the aromas and flavors that arose from my grandmother Julia's cooking. Even today, my favorite dish remains "El Cochito," a baked pork dish from Chiapas. Before it is cooked, the pork is marinated in chile chimborote (a dried chile from the Zoque region), pineapple and spices such as pepper, cayenne and cinnamon.
How did it feel to be the first Mexican member of the Club des Chefs?
It was fantastic. I am very proud of that achievement. So far I'm the only Mexican to join this distinguished group and, in addition, I was accepted when I was only 25. Since then, no younger chef has been admitted to this club. The closest was the chef to the King of Norway, [who] joined at the age of 32.