Last month at the S.Pellegrino Young Chef Competition North American regional semifinals in New York City, a soft-spoken chef by the name of Rafael Covarrubias blew the judges away with his Mole-spiced Muscovy Duck dish, which combined the flavors of his Mexican heritage with influences from the work and travels that led him to his current position at Hexagon restaurant in Oakville, Canada. The morning after the competition, Andrew sat down with Rafael to discuss his childhood in Mexico, his path to the professional kitchen, and what made his deceptively simple looking competition dish such a powerful personal statement.
S.Pellegrino is a promotional partner of Andrew Talks to Chefs.
0:00 – 4:55 Intro
4:55 – 27:43 Rafael Covarrubias, segment 1
27:44 – 29:02 Show notes and updates
29:03 – 43:42 Rafael Covarrubias, segment 2
43:43 – Wrap up