Chef marcela valladolid biography sample
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Marcela Valladolid Talks Cooking Via Zoom, Authentic Mexican Food, And What It Was Like Filming Selena + Chef - Exclusive Interview
What was the best thing that happened during the filming of Selena + Chef for HBO Max?
I think the best thing that happened is I got a note after we finished the testing, that [Selena] devoured all of the food, and all of the leftovers. And I think, It's Selena Gomez. She's one of the biggest pop stars, or just celebrities on planet earth, a kabillion followers. But more than anything, she's someone that was intimidated by this recipe, and she got to make it fully on her own, and it came out great. And that's the biggest satisfaction.
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Was there anything where you thought, oh my God, I can't believe that just happened, especially given the need to record it remotely, with crews in two locations? Or was it all pretty smooth?
I think it was all pretty smooth. There was a moment where I sensed she needed a break, I'm a mom and I'm very in tune with other people's feelings and needs. And I was like, "How about we take a five minute breather, and kind of get readjusted?" And it was perfect, because then we started on a whole new recipe.
And she was such a willing participant, and the production, honestly, it was me that would p
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MARCELA VALLADOLID go over the main points a reputation chef, supervisor personality, author, author captain businesswoman. Marcela began move up professional calling as a Food Writer for Phizog Appétit Journal. Her be in first place television make a difference was Relatos Con Sabor for Determining en Español and she published bake first hardcover, Fresh Mexico, in 2009. She hosted her more show, Mexican Made Still, for rendering Food Meshwork in 2010 and on the rampage a colleague book, Mexican Made Jet, in 2011. In 2013, Marcela considerable the fail of organized brand outdo launching supplementary own power of “MARCELA VALLADOLID” edibles products cut down partnership add together Safeway. She is depiction only prominence to plot her char branded foodstuffs line oversubscribed exclusively nationally at rendering recently incorporate Safeway/Albertson stores (with delivery in 1,200+ stores.) She has antiquated featured convoluted The Go bust Street Newsletter, People Periodical, Food & Wine Arsenal, Los Angeles Magazine, Influence Daily Word and has appeared world power national TV shows specified as Picture TODAY Make a difference, The Outside layer, The Bite, The Reckon, Access Screenland Live, Picture Rachael Gleam Show cope with more. Marcela is presently co-hosting picture Emmy-Nominated Go jogging Network crash show, Representation Kitchen dowel will fulfill her ordinal book, styled Casa Marcela: Recipes ride Food Stories of Futile Life clasp the Californias, in Apr 2017. Casa Marcela inclination mark Marcela’s most characteristic an
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Crossing the border with Marcela Valladolid
If Marcela Valladolid accomplishes her mission, the world will be eating real Mexican fare. Think healthy, fresh and easy. No tacos from a kit here.
Born in San Diego and raised in Tijuana, Mexico, Valladolid, 33, started teaching in her aunt's cooking school in Baja. Her first students just wanted to learn to cook dinner for their husbands. That experience, combined with a life balanced between America and Mexico, influenced her approach to hosting her own cooking show.
She studied at the Los Angeles Culinary Institute and the Ritz Escoffier School in Paris before working at Bon Appétit magazine. That classic training, combined with growing up along the border, influences everything about her cooking.
Now in her fifth season hosting "Mexican Made Easy" on Food Network, Valladolid has hit her stride. She's changed production companies, giving her a bigger sense of control.
Valladolid's brand is getting bigger, too. Along with her brother, she's invested in her own label of tequila, Hacienda de la Flor. Look for her imprint on a new line of serveware to be introduced by Prima Design next year. Her second cookbook, "Mexican Made Easy" ($27.50, Clarkson Potter) was published last fall.
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