From his childhood in San Antonio, Texas to his formal culinary arts education here in Seattle, Chef Ruben Piña, Jr.’s background and training are full of flavor, creativity, passion, and skill.
Clients rave about his careful planning and communication in the kitchen, whether it’s for a weekly meal prep service, a cooking class, or an in-home event.
We recently sat down with Chef Ruben to pick his brain on a few culinary topics. Here’s what he had to say!
What is your favorite cuisine to cook?
I would say French cuisine is my favorite type of food to cook. I especially enjoy making French pastries.
Is there a chef you admire the most? Who and why?
Julia Child was such an innovator by bringing baking and French cuisine into American homes via television.
Anthony Bourdain introduced a new perspective on the culinary industry and made it an honorable and respected profession.
What trends are you noticing regarding food?
I think that trends come and go. “What was old, is new.” I remember reading about how Sous Vide cooking was all the rage in the 80’s. In the 90’s, everything was made from scratch ingredients. Now sous vide is making a comeback with better technology in the kitchen, but at the end of the day you’re boiling food in a bag. I’m always willing to learn a new technique.
What is your favorite Autumn recipe?
Any kind of hearty soup with a fresh piece of bread.
What is your typical go-to Thanksgiving spread? Do you cook it?
Thanksgiving is a group effort in my home. We usually have ham instead of turkey, stuffing, mashed potatoes, green bean casserole, fresh bread, pumpkin pie, and apple pie.
When are you happiest at work as a Personal Chef?
Making nourishing meals for my clients. Most of all, I enjoy sharing any knowledge concerning baking and culinary dishes. I love to answer any questions my clients may have.
