Tell us about your career as a chef and what you are doing now?
Terry, I want to start by thanking you and SeductionMeals.com for your invitation for this interview. The start of my career came at a young age. The influence of my mother and her infusion cooking combining her Italian background and Mexican ingredients inspired my cooking style which I am known for. I’ve been an Executive Chef for twenty one years and it has been a long road. At the age of fourteen I started working in restaurants in Mexico City. Upon arriving in the United States I continued to work in the industry which lead me to enroll in the culinary academy from which I later graduated. After travels through South America, Europe and the U.S. I was able to earn my Masters in Pastries from the Semper University of Scandinavian Baking-Stockholm. I am also a member of The American Culinary Federation, U.S. Pastry Alliance and Retail Bakers of America
After graduating I opened up a European style bakery specializing in European breads and pastries and in 2009 I launched my website ChefMartin.Net. Growing up I often wished to find a mentor to aide in developing my skills as professional Chef. With today’s technology I decided to create ChefMartin.Net as a tool to help others in a manner which I found hard to find in my rookie days. ChefMartin.Net contains my own original recipes, restaurant reviews and events I am personally involved with. It also gives chefs, organizations, foodies and the community the opportunity to showcase functions, fundraising events, socials and other food related culinary proceedings, while giving the chance to young professionals in our industry to get involved and interact with followers and fans from around the world by sharing pictures, recipes and trends.
Currently I am in the creative process of producing and developing a cooking documentary television show and continue to work on my cooking books.
What would be your idea of a great romantic meal for two–a Seduction Meal, that you would serve your loved one on a special occasion.
I love to use shellfish for romantic meals. Raw Oysters on the half shell seasoned with a squeeze of lime, salt and fresh minced Serrano peppers really turn up the heat, and is my favorite starter. I think they are very seductive, very sexy and a known aphrodisiac. For the main course I often seduce with seared Sea Scallops. I love the texture and shape, the tender medallions of shellfish muscle when combined with the right ingredients will create subtle aromas and flavors to set up the perfect “Seduction Meal”. The grand finale would be a fresh baked French meringue dipped in chocolate which combines my favorite components for any desert: light, crunchy, and sweet.
Love is the main ingredient for all cooking! Here is one of my favorite Scallop recipes.
Wine and citrus Sea Scallops
Recipe courtesy of Chef Martin
Servings: 4
Ingredients:
- 1 1/2 tablespoons Olive oil
- 1 1/2 lbs Sea Scallops
- 2 cups Dry white wine
- 3 tablespoons Fresh lemon juice
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 tablespoons minced parsley
- Fresh ground pepper
Directions:
- Heat oil in heavy skillet over high heat.
- When oil begins to smoke add scallops.
- Sear each side for one minute or until each side is golden brown.
- Add 1/2 cup of wine and lower heat to medium.
- Simmer for 2 minutes.
- Remove scallops from pan.
- Add remaining wine and lemon juice, and garlic.
- Bring to a boil and reduce by half.
- Add butter, parsley and season with pepper.
- Place scallops on a plate and smother with sauce.
When enjoying a romantic meal for two–what music do you play while cooking and what music do you listen to while dining together?
While prepping my romantic meals at home I love high energy music to pace my action in the kitchen. Coming from a culturally diverse background the selection varies, however when I am in the kitchen it is always high energy. When it is time to sit down and enjoy each other and our meal I like to slow it down a bit with classical or contemporary jazz from almost any musician in that genre.
What do you think is the key to a successful romantic meal for two?
The key to a romantic meal at home should be simple with quality ingredients, because when it comes down to it, its about the chemistry and connection between two people, not about a stressful complex meal. On the other hand when I create menus for valentines day I often use symbolic ingredients which represent the “heart”. For example hearts of palm and artichoke hearts.
Do you prefer dining in our out for a romantic meal?
Dinning in, no doubt. Dining out for me is not intimate, dining out is something I do with friends. Plus, it can’t get any more personal or romantic than sharing my passion for cooking with the one I love. As a chef my art is created and shared through ingredients, textures and flavors, and the plate that I serve the food on is my canvas. There really is no better display of appreciation than seeing my loved one enjoying a meal that I am so lucky to have created with my own hands.
Do you have a favorite cocktail recipe to serve for your romantic meal for two?
One of my favorite romantic aperitifs is blood orange juice and champagne. If you really want to add a spark, give it a spl
ash of any good quality Vodka (citrus infused also works) and serve it in a chilled Martini glass garnished with a slice blood orange.
I feel any romantic beverage should be bright in color, and served in a sleek, or curvy glass that suggests a special occasion. Second, the ingredients must invoke some visceral sense with palate-tickling fruit or earthy accents from herbaceous spirits. Finally, if it has a name it should suggest passion, seemingly begging to be consumed.
In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. – is there anything or anyone that inspires you?
This question brings me back to my childhood, my whole career has been inspired by my Mother, my first teacher in the cooking world and the one and only…Julia Child. I used to watch her shows as a child growing up. Her shows were much more rewarding to me then any cartoons.
Are you working on any special projects or recipes at this time?
Special projects?? All my projects are very special to me. My show, my website, books and recipe development are what make me get out of bed every morning. I feel very blessed with what life has given me and I feel a duty and responsibility to share my knowledge and use all my resources to be part of the community and give back. My partner and I are very active in many not-for-profit organizations and events such as Go Red For Women, American Heart Association, Habitat for Humanity, The Red Cross, Charity: Water, and Toys for Tots to name a few.
To learn more about Chef Martin visit his website: ChefMartin.net or his Facebook Page (be sure to LIKE him)!
