Chef: Nicolas Ramirez
Instagram: @rnico999
How did you get started?
I got started in a local restaurant in my hometown of Ibagué, Colombia. I don’t have memories of wanting to be anything other than a chef, it has been my desire since I was a kid. The fact of wanting to eat great meals, but not being able to afford them, made me want to become a chef. I wanted to create all the dishes that I saw on TV.
What was your first position?
I started as a third cook on a very small team. I had to prep, wash dishes and help during the rush time.
The story behind the dish:
This dish brings up memories of me trying to educate myself at the first restaurant that I worked at in the US. I learned so much simply from the support of my Head Chef and my own research.
What you need:
Cast Iron Pan
Spatula
Rice pot
Ingredients:
Arbóreo rice
Shallots
Oil
White wine
Fish stock
Squid ink
Butter
Parmesan cheese
Mascarpone cheese
Scallops
Oil
Butter
Thyme
Garlic
Directions:
Sweat shallots in butter then add rice
Pour white wine and reduce
Once the wine is evaporated, add fish stock just above the rice level
When rice is fully cooked, add in squid ink, butter, both cheeses
On the side, start with a hot pan and sear the scallops in butter, garlic and thyme; basting the scallops until fully cooked
To all the young cooks out there - I know it’s not easy to start in this industry, but I encourage you to work hard. You will see the result at some point. Never give up!
Please comment, like, or share! Let's hear your story!
Story on the Pass