It's definitely guacamole season so we figured it would be a great time to show you this interesting twist on a classic.
by: Chef Felix Castro
Bio: Chef Felix Castro
At the 16-years-old, Castro began working in a family-owned NYC pizzeria and developed an intense passion and curiosity for the culinary arts. Castro enrolled in the Culinary Academy of New York while working full-time job. After finding his love and developing his talent for pastry, he enrolled in the Patisserie Program at Le Cordon Bleu in San Francisco – and graduated with honors.
After returning to New York City, Castro worked in the kitchens at Morimoto, Spice Market, The 21 Club, Post House and The Hurricane Club. After an introduction to world renowned pastry guru Pichet Ong, he was hired as the Executive Pastry Chef at Pichet’s downtown hotspot, Spot Dessert. Castro also created and executed the pastry program for all three locations of Ong’s Qi Thai venture. Pichet recognized Castro’s talents and introduced him to restauranteur Julian Media, where he quickly rose to oversee pastry operations for Coppelia, Yerba Beuna and Toloache. Past and present clients include: Havana Alma de Cuba; Black Ant; Balaboosta and Temerario among others.Chef Felix also is a certified Culinary instructor who’s taught both cooking and baking classes for schools such as Culinary tech center in midtown Manhattan, and the Kosher CulinCenter un Bklyn .
Notable Media Features & Appearances:
Chef Felix Castro has been featured on a variety of media platforms that include National & Regional Television, Online News and Magazines. Snapshot: Food Network’s “Chopped” Runner-Up; El Diario; Street Eats Cookbook by Alan Battman; The Daily Meal; New York Lifestyle Magazine; VH1’s “Black Ink Crew”; EaterNY; Time Out Magazine; Art Bodega Magazine; Sofrito Magazine; Ride with Me Latino TV; Vivo H2O;
Chef Yehuriz drops a gem on us and teaches us how easy skinning a salmon can be (idiot proof)