For today’s Chef’s Talk we’re traveling back to the beautifully historic and culturally rich city of San Miguel de Allende, Mexico. While this up-and-coming culinary hotbed has long been on our radar (hey, hey, Chef Matteo Salas of Aperi), when our dear friend Amanda Blakley recently sat down and had the meal of a lifetime at a new-to-us resto called Ba•Bite, we just had to learn more about who was behind it. Enter Chef Josy Treizman. Raised in Mexico City, Chef Josy completed his culinary education and training in Paris (including working as a chef de partie at Le Cinq George V) before finally returning home to open his own distinctive (and delicious) French bistro. Learn more about what makes him tick, today on The Tig!
What's the staff meal your kitchen gets most excited about?
Tortilla soup. We always try to eat all together on Fridays. We gather up and talk about the week. It has become a tradition.
What is the one knife you can't live without?
A classic Chef’s knife. I currently use Global. I also use my tweezers a lot to finish plating.
What's your naughty food indulgence?
Fonda Carmen. It’s a little local restaurant in front of Ba.Bite, and they make “grandma style” homemade Mexican food. I always order the same thing: Schnitzel served with cactus salad, potatoes and rice.
What's your mini bar go to?
Coca-Cola and olives.
If you could stage at any restaurant in your city, where would it be and why?
B’ui Restaurante at Otomí. Marco, the chef, is a friend of mine and I appreciate his work.
After a long day at work you go home and…?
I remove my shoes, go to the fridge, grab a beer and eat spicy mangoes and pineapples. I usually lay down on the sofa and watch T.V. After a full night of service and intensive prep for the following day, I’m exhausted and I often fall asleep right away.
If you weren't working in a kitchen, what would you be doing?
I would probably be a designer.
Drink of choice?
Bacardi and Coke. No lime. Or Michelada (a Mexican way of preparing beer, preferably with Pacifico or Victoria.)
One cookbook you can't live without/most referenced?
What's the most overrated ingredient?
Short rib and avocado.
Describe your cooking in one word:
Images via: Josy Treizman