Chef: Ulises Olmos
Position: Chef de Cuisine, Leuca in Brooklyn New York
Instagram: @ulises_ol
What would you like to share?
Nothing is impossible if you're willing to work for it. I came to this country and started as a dishwasher and eventually worked my way up to Executive Chef. The United States is the land of opportunity and if you keep working hard, your hard work will be paid back. Put your heart and soul into your profession and good things will happen.
How did you get started?
I got started in Cooking back in Mexico learning from my mom. Every time she would cook, I would always look to see what she was doing. When she would cook, I still remember the aroma of the spices she would use. The smell of the kitchen is what inspired me to go to NYC. I really fell in love with my profession seeing someone eat my food and make a smile! I've been hooked ever since.
What was your first position?
My first position was a Dishwasher for Chef Daniel Boulud, then I worked every single station from in BOH, I’m currently working at Leuca in Brooklyn New York for Chef Andrew Carmellini as Chef de Cuisine.
The story behind the dish:
The ingredients in this dish remind me of my mother and my family in Mexico. It reminds me of where I've been and how far I've come along in my journey as a Chef. From smelling my mother's chilis in the
Ingredients:
1 pc celery root
1pc leeks
1# short ribs
4oz. Wagyu beef
3pc celery leaves
1box kataifi
1# brown butter to cook the leeks
1egg to roll the Kataifi with the short ribs
1pc carrot
1pc celery
1pc onion
Directions:
Use all the veg for cooking the short ribs. Pour veal stock to cover the short ribs for braising.
Add shallot and garlic, heavy cream until cover some water. Cook until Short Rib is completely cooked then blend until nice and smooth. Use the stock and reduce until thick sauce consistency.
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
Alex Guarnaschelli
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Story on the Pass