Today, I’m talking to chef Jose Carles, the creative mind behind Venice’s newest restaurant, Si! Mon.
Carles is originally from Panama, where he ran Donde Jose and currently operates Fonda Lo Que Hay in bustling Panama City.
You’ll hear about his early start in the kitchen and the encouragement his family provided to get him on the professional culinary path. You’ll learn about the diverse influences that come together to make up Panamanian culinary heritage. He shares the flavor profiles he’s best known for and the origins of inspiration for his deliciously creative menu items.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.
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I think that Fonda Lo Que Hay was and still is, and I say this very humbly, a revolutionary restaurant for the country [Panama].
I am trying hard not to let people fall too much in love with dishes so I don’t need to keep them forever.
Stay humble and understand the journey never ends. Believing you’ve arrived often signals the beginning of a downfall.
Chef Jose Carles
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Fonda Lo Que Hay
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Si!Mon
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Restaurant Si!Mon in LA
Restaurant Fonda Lo Que Hay
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