"Best known for his experience at three-Michelin-star Martin Berasategui in Spain and New York's Contra, Caballero curates both a-la-carte and tasting menus showcasing Corima's signature progressive Mexican cuisine. His cooking draws on his upbringing on the border of El Paso, Texas and Ciudad Juarez, Mexico, as well as a career path spanning from Olive Garden to the top of the Michelin Guide."
"My adult life started when I started cooking, he said. But before he entered the kitchen, Caballero got his start like many in the industry: bussing tables in high school. Immersed in El Paso's punk scene, he snuck out at night not to commit juvenile delinquency, but to pick up shifts at bars where his older friends from the music community worked."
"And despite the low-brow cuisine, the corporate titan provides what Caballero described as one of the best experiences for a brand new person that wants to learn what it actually means to be in a restaurant. You learn from this corporate world where there's already standards. They provide you with the tools for you to actually succeed in your job. Chief in that toolkit is speed. I have to thank Olive Garden for the speed. Not to season or make sauces, but definitely speed"
Corima on Allen Street serves progressive Mexican cuisine that has earned major industry accolades including Michelin recognition, a James Beard semifinalist nod, and a top-50 North America ranking. Chef-owner Fidel Caballero curates a-la-carte and tasting menus drawing on his upbringing on the El Paso–Ciudad Juarez border and training with three-Michelin-star Martin Berasategui and New York’s Contra. Caballero’s culinary path began bussing tables in high school, progressed through dishwasher and Olive Garden kitchen work where he learned speed and standards, and included studies in automotive design and backpacking Europe before returning to open a food truck.
Read at www.amny.com
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