Aaron Sanchez

Chef

Nationality: American Born: February 12, 1976

Alan Alexander Milne, better known as A. A. Milne, was an author and poet from England, who was particularly famous for being the creator of the character Winnie the Pooh. Milne was educated at the University of Cambridge and initially worked as a playwright; however it was as the writer of Winnie the Pooh in 1926 that he became famous. It was followed up by The House at Pooh Corner two year later. Other than that, he was a prolific writer who wrote children’s short story and poetry collections, newspaper columns, plays and had also been a columnist for the popular magazine Punch.
Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.
If we're talking fantasy, I would love to host a late night talk show... More Fallon than Leno. Those guys always seem like they're having way too much fun at their 'jobs.'
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.
Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In.' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.
I like to cook with the philosophy of using great ingredients and not altering them too much.