April 4, 2025 • 43 mins
When adversity strikes, some crumble under its weight while others transform it into remarkable opportunity. At just 21 years old, Chef Christian Barruos-Brens exemplifies the latter, having built a thriving culinary career from the most challenging circumstances life could throw his way.
Christian's remarkable journey began at 16 when his mother's cancer diagnosis became the catalyst for discovering his culinary calling. Rather than succumbing to despair, he began selling homemade treats from a duffel bag in school bathrooms, earning the nickname "the duffel man" while supporting his family through crisis. When COVID hit, he pivoted to Uber Eats, demonstrating the entrepreneurial spirit that would become his hallmark.
The invention of Christian's signature "Cafecito Brownie" reveals the emotional foundation of his culinary perspective. After his father's unexpected passing, Christian channeled his grief into creating a Cuban coffee-infused brownie that honored their shared morning ritual of enjoying coffee together. This creation went on to win awards at major Miami food festivals, competing against established professionals despite Christian being the youngest competitor and still a culinary student.
What sets Christian apart isn't just his cooking skills but his remarkable media savvy and presence. His victory on a Colombian cooking show (despite language barriers and altitude sickness) led to work behind the scenes on an Emmy-winning production. Throughout our conversation, his natural charisma and surprising wisdom reveal why he's destined for bigger platforms.
Christian's future plans include expanding his catering company, developing his food cart business, an
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello Food Fam.
This is the Walk Talk Podcast,where you will find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiatini.
Welcome to the number one foodpodcast in the country.
We're recording on-site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
If you haven't heard about it,walk Talk Podcast is the
(00:29):
official podcast for RestaurantEvents LLC.
They own the New YorkRestaurant Show, california
Restaurant Show, floridaRestaurant Show and the Pizza
Tomorrow Summit.
We are, of course, over themoon and super excited about
this partnership.
We are, of course, over themoon and super excited about
this partnership.
The stakes get higher as wemove into this trade show space
(00:49):
with restaurant events and alsothe US Culinary Open at NAFM.
And we are ready.
Folks, stay tuned.
On today's show we have anincredible guest, christian
Barus-Brenz, a 21-year-oldculinary rising star from Miami,
and that is our hometown.
Christian's journey began atjust 16, when he turned his
passion for baking into abusiness to support his family
(01:12):
during his mother's battle withcancer.
Now he's not only a culinarystudent at the Miami Culinary
Institute, but also the owner ofChef Christian LLC, catering
for major events across the city.
His talents have taken himbeyond the kitchen, as he won a
(01:34):
cooking competition in Colombia,which I think is so cool.
We're going to get into thattoo.
That boosted his confidence andled to him working behind the
scenes on a mini movie thatactually won two Emmys.
Later today, john and I will becooking up some fun chicken
dishes.
It's just me and him in housetoday doing our thing.
Follow our IG for photos andvideo at Walk Talk Show.
Let's welcome Chef Christian tothe program.
(01:57):
Christian, how are you, my man?
Speaker 2 (01:59):
Hello, I'm doing phenomenal.
What a tremendous introduction.
What an honor to be here.
Speaker 1 (02:05):
Thank you very much.
You know you put out somereally good stuff too, and at
some point we need to coordinategetting you here in studio up
in Tampa and like, let's getsome, let's make some content.
Man, like we have video and youknow, food photography, the
whole nine yards.
Speaker 2 (02:21):
I'm down, let's do it .
I'm ready to bring that song upthere in Tampa.
Speaker 1 (02:27):
I'm super excited about it.
You know I want to get intothis because your story is very
interesting.
You're a young guy and you'veexperienced a lot of positive
things in spite of havingadversity thrown at you.
You've come a long way in ashort period of time.
Adversity thrown at you, you'vecome.
You've come a long way in ashort period of time and I and I
(02:48):
think a lot of this starts withyou know your mom's journey
with cancer and how that kind ofdrove you Can you get into, how
that pushed you into culinary.
Speaker 2 (02:56):
Of course, yeah.
So it all started, um, when Iwas 16 years old, a sophomore in
high school, when I got thenews that my mother had two
cancers at the same timediagnosed with two cancers
breast and thyroid cancer andthat moment was shocking for me.
But I did not let that momentin life affect me.
(03:16):
I actually turned that negativeto positive.
I started learning how to cookpastries, cookies, brownies,
sweets to sell at school andsome snacks as well.
They called me the duffel mankid in class, where I had a
duffel bag and I was sellingsweets for a dollar in class.
(03:37):
And I was not able to do thatin class because, you know, I
have to do it very low key, butI had to do it for a purpose.
It's for my mother and that ismy why, you know.
So a lot of people ask you knowwhat is your why?
And my mother is my why.
And honestly, that reallychanged my perspective in life
in two different aspects rightand becoming an entrepreneur,
(04:01):
and learning my passion, whichis cooking.
I started with sweets, nowsavory, and that really drove me
into thinking okay, this iswhat I want to do.
I want to learn how to cook,but turn that into a business
too in the future, and that'show the colony world kind of
opened up for me.
(04:21):
So my mom is very strong, she'sa warrior and she's my rock and
I'm very blessed that she'sstill with us today and helping
us and actually sees my mom injail.
So she's actually helping me alot, every single way.
She's like my best friend, soI'm very blessed for that.
Speaker 1 (04:39):
I really do appreciate your positive vibe.
Your outlook is tremendous andI you know.
I'm sure you hear this, but Iwant to make sure that you know
that.
You know John and I both agreed, when we decided to reach out
and get you on the show, that,like you, you're a special kind
of a fella and I'm glad you'rehere.
And God bless, yes, thank you.
(04:59):
No, god is great.
So in your sophomore yearyou're out there hustling baked
goods.
You're in Miami, you're theduffel man, like you must have
raised a lot of eyebrows doingthat.
Speaker 2 (05:13):
Yes, I have actually so in the beginning and
sophomore year.
Keep in mind this was 2020.
This was the COVID quarantineyear as well, so it was two
different sides of it.
The first six months I was inschool selling and it was
phenomenal, honestly.
It was a long line.
(05:33):
I had to go to the bathroomsand there was a line waiting for
me outside of the bathroomdoors.
I used to sell in the bathroomstall and it was quick
transactions and I was the onlyone with a duffel bag that had a
believe it or not.
On my phone I had a little miniPOS, so people, my kids, the
(05:57):
kids could really tap and scantheir card and they used to have
.
It was crazy and I had someoneevery single day buying for me
and spending at least 60 a monthon me and that's just one
person.
And I had other regular youknow regular customers,
customers and that was one ofthe crazy experience.
(06:17):
Um, luckily I didn't get caughtbecause, again, I couldn't sell
in school but I, you know it's,you know it was for a purpose.
Everybody was for a purpose andthey knew it was for a purpose
and they already supported meand I'm very blessed for that.
But that was one of thecraziest stories Because going
every day to the bathroom andyou see a full line of people
and it raised some eyebrows butluckily I didn't get to the
(06:37):
administration of the school soI didn't get caught, but you
know it was crazy.
And then sell out before lunch.
I sell out in three hours and Iused to bring around 200, 300
items and I used to selleverything for a dollar back
then and now everything went up.
But that comes to show you thatyou know I do anything to
support and try to grind.
(06:58):
I'm a hustler.
So then after that, oncequarantine happened, I was like,
oh my God, what am I going todo?
And then an idea popped in myhead.
I'm like let me transition thisinto Uber Eats.
So I signed up for Uber Eatsand did everything in my kitchen
, in my house kitchen, and backthen I mean I was able to do
that because I didn't reallyknow about the regulations and
(07:20):
the PR.
I was a kid, I was trying tohustle for my mom and I had to
get a DAPR.
I was a kid, I was trying tohustle for my mom.
Man, I had pretty much startedmy I guess ghost kitchen in my
house and I had Uber driversline up from across the street
from my block to my housegetting the orders out to the
customers, because I used tostart selling it in my bicycle.
(07:42):
But then I was like I can't,these miles are racking up and
the deliveries are going to belate and I'm going to be tired
and my bicycle had no brakes.
So I was like let's start doingthe Uber Eats and having Uber
Eats drivers deliver the goodiesto my customers and my friends.
And it was really good.
(08:03):
And then, you know, once Iraised enough money, I was like
let me focus on school, becauseit's time for me to head in my
junior and senior to graduateand, you know, get good grades.
And luckily I passed.
I passed all my exams, Igraduated with a good GPA and I
got a scholarship for culinaryschool, so I believe everything
(08:26):
turned out pretty good and itwas worth you know hustling.
And then back to, like you know, studying and yeah, well,
that's one of the crazieststories, honestly.
Like, imagine you going to thebathroom and you seeing a full
line of people with their moneyout ready and they're like
what's going on and you knowit's crazy with their money out
ready and they're like what isgoing on?
Speaker 1 (08:46):
And you know it's crazy, when I was in middle
school at that time my fatherwas a jeweler and we used to
manufacture jewelry.
So what I used to do at, youknow, 16, 15, whatever it was, I
would go to school with abriefcase and in the briefcase I
would have bracelets, chain,all that stuff.
This is back in the late 80s,early 90s and I got to tell you
(09:08):
it was great.
You know, my nickname was thejeweler and that's what the kids
called me.
I used to do nameplates andeverything.
It was an interesting time.
Obviously, I did get caught andit was ugly, you know, but I
already created a reputation formyself at that time.
So I really do appreciate thatstory.
I identify with it Undoubtedly.
(09:28):
What is your biggest takeawayfrom getting into the Miami
Culinary Institute?
How is that shaping yourcooking style?
Speaker 2 (09:39):
Wow, yeah, that my, the Miami Culinary Institute
first, is.
You know it's one of the bestinstitutes, best college
institutes here in Miami.
I'm just very blessed andhonored to receive a scholarship
from there.
Two years ago, when I was 19, Ireceived a scholarship and I
was like, okay, I'm going tolearn, take advantage of all
(10:01):
these different opportunitiesthat the college, that Miami
Dade College, provides me.
Two, I'm going to takeadvantage as well that I have a
scholarship.
I don't have to pay a singlecent.
College school is expensive,college school is super
expensive, so I am honored tohave that paid for.
(10:23):
So why not turn that into abusiness?
Here's my business mindset.
My first week of culinary schoolI took the time to study my
recipes Because you know, youget your recipes, you learn the
basics and you practice themright in the school.
What I did was say, okay, letme practice those at home, but
(10:45):
add my own twist to it and feedit to my family.
I call it a focus group, whereI have minimum six people in my
house and I serve them threecourse menus, restaurant style,
and pretty much serve it to themand I post it.
I take a picture and I add thatto my portfolio.
(11:06):
What I did not know I was doingback then is setting me up for
the future, for my business,because back then I was not
really good at social media, butsomething told me it's like you
should post these videos of youcooking.
Let's see what would happen.
Thank God I did, because now,if I didn't post these um
(11:28):
projects, these focus groupsthat I was doing every single
week, I would not get theseopportunities out and from
social media, because socialmedia plays a big role now in
general, and this, this, like ingeneral, especially when it
comes to being a chef in theindustry.
You need to get your name outthere and one way is by social
(11:49):
media.
So what I did was every singletwo weeks I got a menu.
I make it my own, I practicethat in the school, I practice
that off-site, which is in myhouse, and I deliver that into
the focus group, started outwith six people, eight people,
10, 15 and to 30 people.
And now I'm getting calls frommy family members like, hey, we
(12:12):
want you to cook Thanksgiving.
Hey, I want you to cook, uh,christmas.
I'm like, oh, this is, this isfun, I love it and I practice
like that and, honestly, when itcomes to the social media
access, I started posting thesevideos and then people are
reaching out to me hey, can youprivate chef for this?
For me this is like oh my god Icould do that.
Oh my god, this is, this ishappening.
(12:33):
Then I receive a call from acasting from colombia and they
tell me we want you to be on ads tv show, everything paid for.
At first I thought that was ascam.
I told them give me one second,I'm gonna send you my manager's
phone number, which is mymother, and I call him.
Hey, mom, can you act like mymanager?
So you can, so we can see ifthis is real or not.
And then my mom was like thisis real, let's go to colombia.
(12:54):
And then the rest is history.
Those are the opportunitiesI've received in the beginning
just for just posting my passion.
It's all about connecting mypassion to that social media
actually, and then it will juststart to grow.
I didn't know at first I couldreally do it, but people from
social media supported me,supported my vision, supported
(13:18):
my passion, supported what Ilove to do, which is cooking,
and all connecting my story, myroots, in that plate.
It's phenomenal.
Speaker 1 (13:30):
I think that you're a 45-year-old man trapped in a
20-year-old body.
That's what I think 21-year-oldbody, Because the things you're
saying and how you're executingyou're further down the road
than most people your age.
So congratulations to you onthat.
You need to know that.
(13:50):
Thank you, age.
Speaker 2 (13:51):
So congratulations to you on that.
You need to know that.
Thank you.
This is the first time I'mhearing 45, because I have
people who tell me I'm like 26,27, but 45.
Wow.
Speaker 1 (13:59):
On your execution, on your execution.
You're talking.
You're talking like you've beendoing this for 25 years.
Is what I'm saying.
Speaker 2 (14:07):
Oh, wow, wow, that gives me chills wow, that gives
me chills.
Speaker 1 (14:16):
Cafecito brownie I know that that holds a special
place to you in your heart.
How did you come up with that?
Speaker 2 (14:20):
I need you to give the the how and the why cafecito
brownie, the two-timeaward-winning signature cafecito
brownie, um started off aftermy mother was diagnosed with
breast and thyroid cancer.
I was in the motion of sellingmy brownies Then my father
passed away suddenly, likeunexpectedly.
(14:41):
That was another obstacle inlife that I had to go through.
I turned everything that'snegative to a positive, like I
discussed earlier, and I prettymuch turned that moment Into a,
a, you know, as a way of tryingto build something new and an
(15:05):
homage to my father.
I told my mom After it happened.
I said hey, mom, I'm going tobe in the kitchen, don't talk to
me, let me cook somethinghonorable for my father, my late
father.
And then the Cafecito Browniewas born.
Why did I do that?
Because my father, every singlemorning, used to take me to a
(15:26):
cafeteria, a cafe next to myhouse, with dos croquetas, two
croquetas and a Cuban coffee.
And I'm not lying to you, Istarted drinking Cuban coffee
since I was five years old andthen, at six, seven years old, I
was making my own coffee for myfather and for my family at a
pretty young age.
From that moment, that browniewas super unique.
(15:50):
But it was unique for mebecause it was a symbol for my
late father, because my fatherloved Cuban coffee.
It means it's very special tome.
So from that moment it was agood, it was a bestseller.
But I did not know it was goingto win two awards for two big
festivals here in Miami thenumber one dessert in that
(16:10):
festival, against 40 differentchefs and I was the I'm the
youngest one, the youngest youknow culinary.
I was the only culinary studentthere and going against these
big dogs, big professional chefshere in miami, it was very,
very a lot of pressure becauseI'm the like, the new kid in the
block and I won it twice andthat pretty much come to show
(16:32):
that anybody wants to get inthis industry to never give up
and to keep going and stick totheir passion because you never
know what could happen andalways be confident with their
dishes.
That's what I would always tellstudents that are first
starting off in culinary schoolhey, be confident with your dish
, because that's going to takeyou far away.
I remember back then I used tobe not, I was not confident with
(16:56):
my dishes.
But now I shifted that into likeI'm confident that cafe sito
brownie is a symbol, an exampleto that, and it won two awards
and I'm very blessed and nowwe're trying to, you know,
expand the expand the Café SituBrownies to different places,
like different hospitalitygroups and hotels, and I really
(17:20):
want to build that brand, thatCafé Situ Brownies, because it's
a very unique product.
I got to bring you guys someCafé Situ Brownies when I get up
there.
Speaker 1 (17:28):
We're staring at each other, john and I as you're
talking about this.
The story is amazing.
Number one, number two we'refrom Miami.
John's half Cuban.
At the end of the day.
I'm married to a Cuban At theend of the day.
You're speaking the language tous and we were.
You know what I mean.
You probably want to dropsomething off in the mailbox
today.
Speaker 2 (17:47):
I'm just saying yeah so what makes that brownie
different is that I believe ifit's cakey it is not a brownie,
it is a cake.
What makes my brownie differentis the brownie is ooey, gooey,
nice and fudgy, but just firmenough to pass the brownie, and
(18:08):
it's infused with a deliciousCuban coffee Right and on top is
topped with a delicious Cubancoffee right and on top we'll
top it off with a cremachantilly, cream, crema,
chantilly, and then topped witha signature cafecito drizzle,
which is a delicious cafecitoganache that I made and I
trademarked too, because I'mplanning on selling sauces, you
(18:29):
know, in the future, because Ibelieve that sauce can go on
anything Ice cream, waffles, youname it and that's like you
could turn anything into adelicious Cato Siso bite and
then top it off with somedelicious crispy chocolate bites
to add that texture.
Wonderland I like to call it,because I believe there's two
(18:50):
sides when it comes to cookingor product right, or cooking in
general, is the flavor and thetexture side.
Not that many people talk aboutthe texture side.
When I wanted to make a dish,that brownie, I was like let's
add everything to it.
It's about the experience, thestory, the flavor, the
background, and that's why Ibelieve I won those two awards
(19:13):
because people connected withthat, with my vision that I was
trying to put on that plate.
Amen, no man wait a minute.
Speaker 1 (19:23):
Amen to that and and.
Speaker 2 (19:26):
I mean this.
Speaker 1 (19:27):
I'm serious, you.
You need to send us somethinghere, because I want to.
We'll take pictures of it.
We're going to eat it up andyou know, obviously we want you
here too.
How did winning the cookingcompetition in Columbia change
your vibe as a chef, and did itopen any unexpected doors for
you?
Speaker 2 (19:43):
Oh, yes, so from those.
So when I was doing the focusgroups, that was one of the
calls that I received and thecooking show is called Batalla
in Abuela's Kitchen.
Pretty much is a phenomenalconcept, a cooking reality,
cooking reality, cooking TV show, which is Abuela's, which is
(20:05):
grandma's versus Gen Z.
Obviously, I'm the Gen Z andpretty much it was a cooking
show where we had to cookagainst the grandmas, and it's
currently on Roku right nowstreaming for free.
And I got flown out to Colombiaand it was a great experience.
(20:28):
First it was for five days.
The altitude in Colombia isridiculous.
I think they knew that.
They wanted to wait, wanted meto wait three days to get used
to the altitude, because thefirst two days I was throwing up
, won't lie to you.
I didn't want to eat anything.
I was like sick because thealtitude is crazy.
I was like what is going on?
I don't know if I'm gonna winthis, this competition, what is
(20:51):
going on?
And then my mom was right therenext to me.
She was like relax, you gotthis.
I was like, yeah, but mystomach hurts.
Speaker 1 (21:00):
What part of Columbia were you in?
Speaker 2 (21:01):
Oh yeah, the beautiful city of Bogota.
Bogota, it's phenomenal.
I love the culture there.
I love Colombian food.
We have it here all the time inMiami but something over there
is different.
Over there, having it therewith the culture, the music, the
people, it's a whole differentvibe.
And it's cheap.
The plate is $6.
(21:23):
Over here it's $20.
Everything there is cheap.
I was like this is phenomenal.
But I did love it.
Everything was great.
But then the third day I wasfeeling good and that's when I
got the production and producerand we were ready for you to
shoot the, the show.
We got to a vip minivan, wewent to a big production studio
(21:43):
where they film all these moviesand I was like this is the life
I want to be in, like this isphenomenal.
This TV life, the movie life,this industry, this is what I
want to do, because I love toshare my story, my personality
in TV and general what I do,because I believe I have that
(22:04):
power, that I could do that andI love it.
So I got in and keep in mind,this is all Spanish and my
Spanish back then was not asgood as it is today.
It's a little bit better today,but this is all Spanish.
So I was nervous out of thegates, nervous, nervous, nervous
.
There was a lot of pressure onme because I am an upcoming chef
(22:29):
culinary student first year.
You have to learn and talk andspeak a lot of Spanish to be on
that show.
I just tried my best.
I used Duolingo, right.
I tried my best to really makethis work, because I don't
believe and I don't want anyexcuses, I just want to just try
my best.
This was like a wholeproduction team.
(22:51):
It was a big team, very, veryblessed.
Shout out.
I want to just try my best.
This was like a wholeproduction team.
It was a big team, very, veryblessed.
Shout out.
I want to give a shout out tomonica casting.
This is the one that casted memy first ever um, this, my first
ever show and she really, youknow she's phenomenal.
So, boom, I got in there.
It was keep in mind, 7 am to 8pm shoot, so my first time ever,
(23:12):
16-hour shoot.
It taught me a lot.
It gave me the most pressureever.
I was literally shaking likelegit shaking when I was cutting
up those bell peppers to make asofrito.
It was crazy.
And because there was a lot ofcameras on me.
They have bright lights.
My first round.
There was a lot of cameras onme.
They have bright lights.
(23:33):
My first round there was tworounds, right.
The first one against the threeGen Zs.
I was cooking Mexican food.
I made fajitas.
I got selected fajitas.
I had to get a box and Iselected a paper and it said you
have to cook fajitas and I lovefajitas.
I had them in chilies multipletimes.
I kind of know little bitfajitas are.
So what made my fajitasdifferent?
I made it with chicken andsteak and I infused pineapple
(23:57):
and deglaze it with brandy.
So that's my little yeah, thatthe sweet and salty gave it that
extra kick of flavor.
I was like let me flambe this,um pineapple.
And then it got a lot of oohsand ahs in the production in the
back and they're like wow, thisis different.
I like to think I saw the boxto be very creative and try to
(24:19):
stick to my roots and mycaribbean, my latin roots, and I
believe I'm kind of strong withthat right.
And then boom, I won that firstround and my advantage was that
the next round everybody has touse a pacifier, but not me,
because I'm able to taste myfood, because I won the first
round.
So everybody in the last fiveminutes is like all right time
(24:40):
to put the pacifier on andeverybody couldn't taste their
food and I was like, oh, I'mgoing to take advantage of this.
So I served myself a plate andI tasted it and the cameras
you'll see in the TV show, thecameras were watching and I was
dancing.
I was like, ooh, okay, rico,you know it was funny, you know
it was a fun moment.
That last round was Cuban food.
I'm like, oh, I got this Cubanfood.
(25:02):
I live in Hialeah.
This is Cuba.
Like this is literally my I eat.
I literally was raised in Cubatechnically, but in Hialeah,
honestly, I was around Cubanfood all the time.
So Hialeah is where I'mactually living.
I love Hialeah.
It's a great city, the best ofthe best, the city of progress.
Cuban food is always in my area.
(25:24):
So I love Cuban food and I gotselected Biste La De La Palomia,
which is a steak.
Yeah, yeah, yeah, that dish isfire Steak dish.
Now, I believe it or not.
When I got that dish, I waslike super confident but very
(25:47):
nervous that I selected thewrong part of the steak A steak.
I didn't know I was supposed topound it out and tenderize it
so I can make it tender.
So I, just me being me, I wasnervous and I just cooked it,
normal, and it was very toughand what I did was I made, I had
time, so I again, I got someonions, I deglazed it with some
red wine so it could give itthat extra kick of flavor, and
(26:11):
then I made a salad on the sidewith a delicious mango dressing.
Then on the plate was rice,which is a moto rice, which is
red, black beans, and white ricemixed together with the steak
and the caramelized onions withthat red wine reduction.
(26:33):
Then I made some deliciouscrispy plantain chips, so it can
give that added texture on top,and cilantro sauce.
That dish was good but it wasdifficult because the judges
were making it seem that it wasbad.
Because those judges were good,they were making me say I was
going to lose.
(26:53):
I was like, oh my God, andthey're like the steak is kind
of tough but the flavor isdelicious.
And then everybody else cookeda different dish from Cuba.
Someone did ropa vieja, somedid vaca frita, everybody had
some flaws and I was like, oh myGod, this is going to be a
difficult choice.
And then I got on the stage andthey announced my name and I
(27:17):
was like, oh my god, I wasshaking.
I I won a belt, a belt with atranquillita in the middle.
Obviously they had it.
Yeah, yeah, and that wasactually like the last day of
filming the whole show, but I'mon, I'm on second, I'm on the
second episode.
So, yeah, I won the episode.
Speaker 1 (27:33):
I won the show explain how winning that show
segued into you getting snaggedup into a mini movie that got
two Emmys oh, that's a greatquestion.
Speaker 2 (27:48):
Yeah, so from that same.
Well, first of all, afterwinning, I celebrated with my
family.
I celebrated my family.
I actually cooked the winningdishes to my family in my house,
I hosted a mini party and fromthat really build up my
confidence and to be like youknow what, this is what I want
to do.
I love being on tv, but now Iwant to be on tv.
(28:09):
You know what this is what Iwant to do.
I love being on TV, but now Iwant to be on TV, you know, with
more but like more production,more of a task.
And then I got the same callfrom the same casting.
They told me hey, he's having,he's doing, a mini movie.
It's very impactful.
We want you to become thebehind the scenes chef for the
movie, the behind the sceneschef for the movie.
(28:30):
And I was like, oh my God, thisis what I want.
I want to do this.
And it was like, yeah, it'sgoing to be 30 days, 30 days
straight.
It's a science type of likeeducational learning, but it
ties up into a story Pretty much.
I'll give a rundown of thestory.
First of all, this is calledthe movie.
The mini movie is called LaFuerza de Creer, dulce Sazon
(28:54):
Right, and pretty much thatstory is about.
First of all it's a Dominicanslash Mexican family and that
really ties into my roots fromthe Dominicans.
I'm from the.
My parents are from theDominican Republic.
I was born here, raised inmiami, so that story is a
(29:14):
phenomenal story.
I love it because it pairs tiesreally well with me and so that
story pretty much is a younglady that her, her family, runs
a fast casual restaurant and shewants to go to new york to
culinary school and she goesback, comes back and starts to
(29:35):
switch the whole restaurantaround because she learned from
culinary school.
And you see the pro, theprogression from how the fast
casual restaurant starts toelevate their own menu items and
turn into a very successful,fine restaurant that serves
better dishes than before.
(29:57):
And then the story goes onlinewith the science actually of the
different things and theeducational purposes.
And that's how we won two Emmys.
Obviously it was not me bymyself.
It was a big production but itwas a part of a, a big team and
I was, you know, right thereinto it and that was ridiculous,
(30:37):
honestly, 30 days straightcooking.
So what I pretty much did wastwo different jobs.
The first thing was I had toteach the actors how to properly
cook and hold the knives andact like you're cooking, because
now it's one thing, I couldteach you how to cook, but
teaching you how to act to cookit's kind of difficult at first
(30:59):
but I was like, let me, let medo this.
I got this, let's let's do it.
I taught him how to properlycut julienne of pepper, red
peppers and some.
Actually I was actually in themovie.
My hands were in the moviebecause I had a cut with my fast
knife skills, because I love tocut.
That's the first thing Ilearned how to do at 17 years
old learning how to cut likeproperly, and that's what they
(31:22):
do in the opening scenes that Iactually used my hands and that
was me cutting and stuff.
Then other big tasks.
A very important one was mecooking all the food that had to
be displayed on screen and thatkind of made me like better as
my presentation, because it'slike I'm trying to make this
very, very pretty as possibleand as well.
(31:43):
It tastes good too.
There was one day I had to make30 different burgers because
they had to shoot them and thenthrow them away, shoot them and
throw them away.
And the kitchen that we used itwas, you know, the old kitchen.
So whatever I cooked there, itwas not edible because it was
city sanitation and et cetera.
(32:03):
That was an experience on itsown.
And then every day was adifferent dish I had to cook and
then every two weeks we had toswitch to a different location.
Then every day was a differentdish I had to cook and then
every two weeks we had to switchto a different location.
So it was a big task.
Obviously I got paid for it,thank God.
But it was not about the money,it was all about the experience
.
At 19 years old doing that.
It's an honor, it's a privilegeto do that, because they could
(32:26):
have chose any other chef, butthey chose me.
Speaker 1 (32:28):
And at the end of it you got two Emmys Like you're
part of that team.
Speaker 2 (32:36):
That's amazing.
Yeah, I mean, that was shockingto me because I didn't really
know that we were able to getawards.
I thought this was just aproject and then that's it.
No, this was a big production,this was.
We got two emmys and we gotother many awards too.
And I actually, after we did theproject, I got invited to do
(33:00):
some tv on bits from univision,telemundo and the red carpet.
I got invited to theirscreening, the red carpet.
And then this is wheneverybody's starting to you.
You know, I walked in the redcarpet.
Everybody was like, well, youknow who are you?
Oh, I'm the chef that made thefood.
I was like, oh, wow.
And then, you know, I got somepictures taken and then some
(33:20):
interviews.
I was like this is what I liketo do.
Oh my God, look at this.
And this is my first timewalking in a red carpet and
people were taking pictures ofme.
Oh my god, that was cool.
And I got on um on getty images.
I think getty, yeah, gettingimages.
That was my first time.
I was like, wow, this is what Iwant to do, like this is I.
I want to be on this, this,this tv, a tv industry.
(33:42):
Like I love this.
This is great because I love tointeract with people and this
is all in spanish, by the way.
This is all in spanish.
That was like one of the bestprojects we've done and like,
and I'm very blessed to see whatwas.
What's the story next?
Now I really want to transitioninto a english you know style.
I want to, you know, speak moreenglish and get to the network
(34:04):
style.
Like hopefully one day I get tobe on food network and speak
and like, be that tv chef.
Like I want to be there upthere.
Like I feel like I have theenergy, I have the power, I have
the story, I have theconnection, but time will tell.
Speaker 1 (34:20):
Being Chef Christian and I don't know.
Man, it sounds like a wild ride.
I want to shift gears.
You mentioned wanting to starta foundation.
What kind of projects are youexcited about?
What are you looking to getinto?
Speaker 2 (34:33):
My mom always taught me to always give back and to
impact as much as possible everysingle day.
So I was like, let me turn thatinto a foundation once.
Obviously I get the capital.
So every quarter I like topretty much give back and, with
my company, I like to give acertain percentage to the
(34:53):
different foundations I work inhere in Miami About four to five
different foundations andnonprofits.
I give away my time and my foodso we can impact and help people
in need that needs food, andnot just only food, like
essentials, like toothpaste,toothbrushes, clothes, different
types of things that they can,you know, get through the day
(35:14):
and through the week.
So, because I believe that youknow, I like to give back.
That's one thing I love to do,but I love to really, you know,
have someone smile from justeating our food, and we know
that the food waste is a lot offood waste, but I'm trying to
reduce a little bit and givesome back to people that needs
(35:35):
it.
So that's what I like to do.
So for my foundation, I wouldlike to start in a few years
when I have the capital.
The foundation name is calledSin Frenos, which is no breaks,
because I did not have anybreaks on my bicycle when I was
giving brownies and sellingbrownies to my customers and
family members with the bikethat had no breaks and pretty
(35:59):
much it's called no breaks.
It's me donating food to thehomeless and to different
charities and differentnonprofits, and that's kind of
what I have an idea for now, butobviously with the years come
by they might switch up.
But that's what I want to dobecause I believe that it's
important to give back andimpact your community, no matter
(36:19):
what.
Speaker 1 (36:20):
Listen, let me tell you something.
John and I are just looking ateach other over here as you're
talking, so we want to be a partof whatever it is that you're
doing with your foundation, andperhaps we can help drum up some
cash to get that going too.
We can talk about that off airman.
We're really compelled to wantto be a part of something like
that.
Speaker 2 (36:41):
Oh wow, Thank you.
Speaker 1 (36:42):
Christian.
Looking ahead, I know you havebig plans.
You have big dreams.
You want to expand in media.
Where do you see yourself in?
Speaker 2 (36:54):
the next five years.
I love this question becauseyou know it's all about thinking
ahead and what's next for thefuture.
So I believe that I, first ofall, I would love to expand my
catering company, my food cartbusiness and my smash burger
concept.
That's the three things in thebeginning, at first, then more
(37:15):
towards the line.
I want to see myself in big TVplatforms where I get to really
show off my personality and mycreativity, my story and how I
can connect to people, which isme, with me, my food and my dish
Right, and then from there I'llhopefully get to start my own
(37:38):
foundations and helping thepeople and et cetera.
Those.
That's what I really want to doand it's just expanding my
brand and all in one and that'swhat I want to do in these next
five years.
Speaker 1 (37:49):
I usually ask this question to older, more mature
chefs in the industry.
But you know what, where youare.
I'm going to ask you anyway Ifyou could share a piece of
advice with young peers, yourpeers starting out.
What would it be?
Speaker 2 (38:09):
Don't wait for perfect.
Start what you have and pourall your heart into it, because
this energy will test you.
So you remember why you startedand let your roots keep you
grounded and always stay humble,because the kitchen is a place
of learning, no matter how faryou come.
Speaker 1 (38:29):
And you have to love it too, right.
Speaker 2 (38:32):
Oh yeah, you have to love it.
You have to love what you'redoing.
That's your passion.
Speaker 1 (38:37):
And I feel like I get the you know for the audience
who are listening.
I have to believe that you'repicking up the emotion and vibe
that I'm hearing over the phoneand I know you love it.
I feel it.
Chef, how do people find you?
Speaker 2 (38:58):
Yes, you guys can find me in all social media
platforms at Chef Christian LLC.
Speaker 1 (39:06):
Oh, my goodness, when are you coming up here to visit
, when I don't want to?
I need a date today.
I want you to bring thebrownies.
Like, we got a lot of filmingto do.
We got a lot of stuff to do,man, we got a lot of stuff to do
.
I'm just saying it like that.
Speaker 2 (39:22):
Yes, yes, I really want to go up after I graduate
once April 26th, maybe May-ish,may June, around the summer.
I believe that will be perfectbecause that's what I have.
I don't have school.
I love to cook you guys up somedelicious savory food and, of
course, my cafecito brownies.
Speaker 1 (39:41):
I got you guys I love it, I love it, my man.
Listen, we're coming up on thathard break.
You are an amazing guy.
Can't wait for you to get uphere.
We are going to do a lot ofstuff together, chef.
Thanks for being on.
John, you're awesome as well.
We are out.
Hello Food Fam.
This is the Walk Talk Podcast,where you will find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiatini.
Welcome to the number one foodpodcast in the country.
We're recording on-site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
If you haven't heard about it,walk Talk Podcast is the
(00:29):
official podcast for RestaurantEvents LLC.
They own the New YorkRestaurant Show, california
Restaurant Show, floridaRestaurant Show and the Pizza
Tomorrow Summit.
We are, of course, over themoon and super excited about
this partnership.
We are, of course, over themoon and super excited about
this partnership.
The stakes get higher as wemove into this trade show space
(00:49):
with restaurant events and alsothe US Culinary Open at NAFM.
And we are ready.
Folks, stay tuned.
On today's show we have anincredible guest, christian
Barus-Brenz, a 21-year-oldculinary rising star from Miami,
and that is our hometown.
Christian's journey began atjust 16, when he turned his
passion for baking into abusiness to support his family
(01:12):
during his mother's battle withcancer.
Now he's not only a culinarystudent at the Miami Culinary
Institute, but also the owner ofChef Christian LLC, catering
for major events across the city.
His talents have taken himbeyond the kitchen, as he won a
(01:34):
cooking competition in Colombia,which I think is so cool.
We're going to get into thattoo.
That boosted his confidence andled to him working behind the
scenes on a mini movie thatactually won two Emmys.
Later today, john and I will becooking up some fun chicken
dishes.
It's just me and him in housetoday doing our thing.
Follow our IG for photos andvideo at Walk Talk Show.
Let's welcome Chef Christian tothe program.
(01:57):
Christian, how are you, my man?
Speaker 2 (01:59):
Hello, I'm doing phenomenal.
What a tremendous introduction.
What an honor to be here.
Speaker 1 (02:05):
Thank you very much.
You know you put out somereally good stuff too, and at
some point we need to coordinategetting you here in studio up
in Tampa and like, let's getsome, let's make some content.
Man, like we have video and youknow, food photography, the
whole nine yards.
Speaker 2 (02:21):
I'm down, let's do it .
I'm ready to bring that song upthere in Tampa.
Speaker 1 (02:27):
I'm super excited about it.
You know I want to get intothis because your story is very
interesting.
You're a young guy and you'veexperienced a lot of positive
things in spite of havingadversity thrown at you.
You've come a long way in ashort period of time.
Adversity thrown at you, you'vecome.
You've come a long way in ashort period of time and I and I
(02:48):
think a lot of this starts withyou know your mom's journey
with cancer and how that kind ofdrove you Can you get into, how
that pushed you into culinary.
Speaker 2 (02:56):
Of course, yeah.
So it all started, um, when Iwas 16 years old, a sophomore in
high school, when I got thenews that my mother had two
cancers at the same timediagnosed with two cancers
breast and thyroid cancer andthat moment was shocking for me.
But I did not let that momentin life affect me.
(03:16):
I actually turned that negativeto positive.
I started learning how to cookpastries, cookies, brownies,
sweets to sell at school andsome snacks as well.
They called me the duffel mankid in class, where I had a
duffel bag and I was sellingsweets for a dollar in class.
(03:37):
And I was not able to do thatin class because, you know, I
have to do it very low key, butI had to do it for a purpose.
It's for my mother and that ismy why, you know.
So a lot of people ask you knowwhat is your why?
And my mother is my why.
And honestly, that reallychanged my perspective in life
in two different aspects rightand becoming an entrepreneur,
(04:01):
and learning my passion, whichis cooking.
I started with sweets, nowsavory, and that really drove me
into thinking okay, this iswhat I want to do.
I want to learn how to cook,but turn that into a business
too in the future, and that'show the colony world kind of
opened up for me.
(04:21):
So my mom is very strong, she'sa warrior and she's my rock and
I'm very blessed that she'sstill with us today and helping
us and actually sees my mom injail.
So she's actually helping me alot, every single way.
She's like my best friend, soI'm very blessed for that.
Speaker 1 (04:39):
I really do appreciate your positive vibe.
Your outlook is tremendous andI you know.
I'm sure you hear this, but Iwant to make sure that you know
that.
You know John and I both agreed, when we decided to reach out
and get you on the show, that,like you, you're a special kind
of a fella and I'm glad you'rehere.
And God bless, yes, thank you.
(04:59):
No, god is great.
So in your sophomore yearyou're out there hustling baked
goods.
You're in Miami, you're theduffel man, like you must have
raised a lot of eyebrows doingthat.
Speaker 2 (05:13):
Yes, I have actually so in the beginning and
sophomore year.
Keep in mind this was 2020.
This was the COVID quarantineyear as well, so it was two
different sides of it.
The first six months I was inschool selling and it was
phenomenal, honestly.
It was a long line.
(05:33):
I had to go to the bathroomsand there was a line waiting for
me outside of the bathroomdoors.
I used to sell in the bathroomstall and it was quick
transactions and I was the onlyone with a duffel bag that had a
believe it or not.
On my phone I had a little miniPOS, so people, my kids, the
(05:57):
kids could really tap and scantheir card and they used to have
.
It was crazy and I had someoneevery single day buying for me
and spending at least 60 a monthon me and that's just one
person.
And I had other regular youknow regular customers,
customers and that was one ofthe crazy experience.
(06:17):
Um, luckily I didn't get caughtbecause, again, I couldn't sell
in school but I, you know it's,you know it was for a purpose.
Everybody was for a purpose andthey knew it was for a purpose
and they already supported meand I'm very blessed for that.
But that was one of thecraziest stories Because going
every day to the bathroom andyou see a full line of people
and it raised some eyebrows butluckily I didn't get to the
(06:37):
administration of the school soI didn't get caught, but you
know it was crazy.
And then sell out before lunch.
I sell out in three hours and Iused to bring around 200, 300
items and I used to selleverything for a dollar back
then and now everything went up.
But that comes to show you thatyou know I do anything to
support and try to grind.
(06:58):
I'm a hustler.
So then after that, oncequarantine happened, I was like,
oh my God, what am I going todo?
And then an idea popped in myhead.
I'm like let me transition thisinto Uber Eats.
So I signed up for Uber Eatsand did everything in my kitchen
, in my house kitchen, and backthen I mean I was able to do
that because I didn't reallyknow about the regulations and
(07:20):
the PR.
I was a kid, I was trying tohustle for my mom and I had to
get a DAPR.
I was a kid, I was trying tohustle for my mom.
Man, I had pretty much startedmy I guess ghost kitchen in my
house and I had Uber driversline up from across the street
from my block to my housegetting the orders out to the
customers, because I used tostart selling it in my bicycle.
(07:42):
But then I was like I can't,these miles are racking up and
the deliveries are going to belate and I'm going to be tired
and my bicycle had no brakes.
So I was like let's start doingthe Uber Eats and having Uber
Eats drivers deliver the goodiesto my customers and my friends.
And it was really good.
(08:03):
And then, you know, once Iraised enough money, I was like
let me focus on school, becauseit's time for me to head in my
junior and senior to graduateand, you know, get good grades.
And luckily I passed.
I passed all my exams, Igraduated with a good GPA and I
got a scholarship for culinaryschool, so I believe everything
(08:26):
turned out pretty good and itwas worth you know hustling.
And then back to, like you know, studying and yeah, well,
that's one of the crazieststories, honestly.
Like, imagine you going to thebathroom and you seeing a full
line of people with their moneyout ready and they're like
what's going on and you knowit's crazy with their money out
ready and they're like what isgoing on?
Speaker 1 (08:46):
And you know it's crazy, when I was in middle
school at that time my fatherwas a jeweler and we used to
manufacture jewelry.
So what I used to do at, youknow, 16, 15, whatever it was, I
would go to school with abriefcase and in the briefcase I
would have bracelets, chain,all that stuff.
This is back in the late 80s,early 90s and I got to tell you
(09:08):
it was great.
You know, my nickname was thejeweler and that's what the kids
called me.
I used to do nameplates andeverything.
It was an interesting time.
Obviously, I did get caught andit was ugly, you know, but I
already created a reputation formyself at that time.
So I really do appreciate thatstory.
I identify with it Undoubtedly.
(09:28):
What is your biggest takeawayfrom getting into the Miami
Culinary Institute?
How is that shaping yourcooking style?
Speaker 2 (09:39):
Wow, yeah, that my, the Miami Culinary Institute
first, is.
You know it's one of the bestinstitutes, best college
institutes here in Miami.
I'm just very blessed andhonored to receive a scholarship
from there.
Two years ago, when I was 19, Ireceived a scholarship and I
was like, okay, I'm going tolearn, take advantage of all
(10:01):
these different opportunitiesthat the college, that Miami
Dade College, provides me.
Two, I'm going to takeadvantage as well that I have a
scholarship.
I don't have to pay a singlecent.
College school is expensive,college school is super
expensive, so I am honored tohave that paid for.
(10:23):
So why not turn that into abusiness?
Here's my business mindset.
My first week of culinary schoolI took the time to study my
recipes Because you know, youget your recipes, you learn the
basics and you practice themright in the school.
What I did was say, okay, letme practice those at home, but
(10:45):
add my own twist to it and feedit to my family.
I call it a focus group, whereI have minimum six people in my
house and I serve them threecourse menus, restaurant style,
and pretty much serve it to themand I post it.
I take a picture and I add thatto my portfolio.
(11:06):
What I did not know I was doingback then is setting me up for
the future, for my business,because back then I was not
really good at social media, butsomething told me it's like you
should post these videos of youcooking.
Let's see what would happen.
Thank God I did, because now,if I didn't post these um
(11:28):
projects, these focus groupsthat I was doing every single
week, I would not get theseopportunities out and from
social media, because socialmedia plays a big role now in
general, and this, this, like ingeneral, especially when it
comes to being a chef in theindustry.
You need to get your name outthere and one way is by social
(11:49):
media.
So what I did was every singletwo weeks I got a menu.
I make it my own, I practicethat in the school, I practice
that off-site, which is in myhouse, and I deliver that into
the focus group, started outwith six people, eight people,
10, 15 and to 30 people.
And now I'm getting calls frommy family members like, hey, we
(12:12):
want you to cook Thanksgiving.
Hey, I want you to cook, uh,christmas.
I'm like, oh, this is, this isfun, I love it and I practice
like that and, honestly, when itcomes to the social media
access, I started posting thesevideos and then people are
reaching out to me hey, can youprivate chef for this?
For me this is like oh my god Icould do that.
Oh my god, this is, this ishappening.
(12:33):
Then I receive a call from acasting from colombia and they
tell me we want you to be on ads tv show, everything paid for.
At first I thought that was ascam.
I told them give me one second,I'm gonna send you my manager's
phone number, which is mymother, and I call him.
Hey, mom, can you act like mymanager?
So you can, so we can see ifthis is real or not.
And then my mom was like thisis real, let's go to colombia.
(12:54):
And then the rest is history.
Those are the opportunitiesI've received in the beginning
just for just posting my passion.
It's all about connecting mypassion to that social media
actually, and then it will juststart to grow.
I didn't know at first I couldreally do it, but people from
social media supported me,supported my vision, supported
(13:18):
my passion, supported what Ilove to do, which is cooking,
and all connecting my story, myroots, in that plate.
It's phenomenal.
Speaker 1 (13:30):
I think that you're a 45-year-old man trapped in a
20-year-old body.
That's what I think 21-year-oldbody, Because the things you're
saying and how you're executingyou're further down the road
than most people your age.
So congratulations to you onthat.
You need to know that.
(13:50):
Thank you, age.
Speaker 2 (13:51):
So congratulations to you on that.
You need to know that.
Thank you.
This is the first time I'mhearing 45, because I have
people who tell me I'm like 26,27, but 45.
Wow.
Speaker 1 (13:59):
On your execution, on your execution.
You're talking.
You're talking like you've beendoing this for 25 years.
Is what I'm saying.
Speaker 2 (14:07):
Oh, wow, wow, that gives me chills wow, that gives
me chills.
Speaker 1 (14:16):
Cafecito brownie I know that that holds a special
place to you in your heart.
How did you come up with that?
Speaker 2 (14:20):
I need you to give the the how and the why cafecito
brownie, the two-timeaward-winning signature cafecito
brownie, um started off aftermy mother was diagnosed with
breast and thyroid cancer.
I was in the motion of sellingmy brownies Then my father
passed away suddenly, likeunexpectedly.
(14:41):
That was another obstacle inlife that I had to go through.
I turned everything that'snegative to a positive, like I
discussed earlier, and I prettymuch turned that moment Into a,
a, you know, as a way of tryingto build something new and an
(15:05):
homage to my father.
I told my mom After it happened.
I said hey, mom, I'm going tobe in the kitchen, don't talk to
me, let me cook somethinghonorable for my father, my late
father.
And then the Cafecito Browniewas born.
Why did I do that?
Because my father, every singlemorning, used to take me to a
(15:26):
cafeteria, a cafe next to myhouse, with dos croquetas, two
croquetas and a Cuban coffee.
And I'm not lying to you, Istarted drinking Cuban coffee
since I was five years old andthen, at six, seven years old, I
was making my own coffee for myfather and for my family at a
pretty young age.
From that moment, that browniewas super unique.
(15:50):
But it was unique for mebecause it was a symbol for my
late father, because my fatherloved Cuban coffee.
It means it's very special tome.
So from that moment it was agood, it was a bestseller.
But I did not know it was goingto win two awards for two big
festivals here in Miami thenumber one dessert in that
(16:10):
festival, against 40 differentchefs and I was the I'm the
youngest one, the youngest youknow culinary.
I was the only culinary studentthere and going against these
big dogs, big professional chefshere in miami, it was very,
very a lot of pressure becauseI'm the like, the new kid in the
block and I won it twice andthat pretty much come to show
(16:32):
that anybody wants to get inthis industry to never give up
and to keep going and stick totheir passion because you never
know what could happen andalways be confident with their
dishes.
That's what I would always tellstudents that are first
starting off in culinary schoolhey, be confident with your dish
, because that's going to takeyou far away.
I remember back then I used tobe not, I was not confident with
(16:56):
my dishes.
But now I shifted that into likeI'm confident that cafe sito
brownie is a symbol, an exampleto that, and it won two awards
and I'm very blessed and nowwe're trying to, you know,
expand the expand the Café SituBrownies to different places,
like different hospitalitygroups and hotels, and I really
(17:20):
want to build that brand, thatCafé Situ Brownies, because it's
a very unique product.
I got to bring you guys someCafé Situ Brownies when I get up
there.
Speaker 1 (17:28):
We're staring at each other, john and I as you're
talking about this.
The story is amazing.
Number one, number two we'refrom Miami.
John's half Cuban.
At the end of the day.
I'm married to a Cuban At theend of the day.
You're speaking the language tous and we were.
You know what I mean.
You probably want to dropsomething off in the mailbox
today.
Speaker 2 (17:47):
I'm just saying yeah so what makes that brownie
different is that I believe ifit's cakey it is not a brownie,
it is a cake.
What makes my brownie differentis the brownie is ooey, gooey,
nice and fudgy, but just firmenough to pass the brownie, and
(18:08):
it's infused with a deliciousCuban coffee Right and on top is
topped with a delicious Cubancoffee right and on top we'll
top it off with a cremachantilly, cream, crema,
chantilly, and then topped witha signature cafecito drizzle,
which is a delicious cafecitoganache that I made and I
trademarked too, because I'mplanning on selling sauces, you
(18:29):
know, in the future, because Ibelieve that sauce can go on
anything Ice cream, waffles, youname it and that's like you
could turn anything into adelicious Cato Siso bite and
then top it off with somedelicious crispy chocolate bites
to add that texture.
Wonderland I like to call it,because I believe there's two
(18:50):
sides when it comes to cookingor product right, or cooking in
general, is the flavor and thetexture side.
Not that many people talk aboutthe texture side.
When I wanted to make a dish,that brownie, I was like let's
add everything to it.
It's about the experience, thestory, the flavor, the
background, and that's why Ibelieve I won those two awards
(19:13):
because people connected withthat, with my vision that I was
trying to put on that plate.
Amen, no man wait a minute.
Speaker 1 (19:23):
Amen to that and and.
Speaker 2 (19:26):
I mean this.
Speaker 1 (19:27):
I'm serious, you.
You need to send us somethinghere, because I want to.
We'll take pictures of it.
We're going to eat it up andyou know, obviously we want you
here too.
How did winning the cookingcompetition in Columbia change
your vibe as a chef, and did itopen any unexpected doors for
you?
Speaker 2 (19:43):
Oh, yes, so from those.
So when I was doing the focusgroups, that was one of the
calls that I received and thecooking show is called Batalla
in Abuela's Kitchen.
Pretty much is a phenomenalconcept, a cooking reality,
cooking reality, cooking TV show, which is Abuela's, which is
(20:05):
grandma's versus Gen Z.
Obviously, I'm the Gen Z andpretty much it was a cooking
show where we had to cookagainst the grandmas, and it's
currently on Roku right nowstreaming for free.
And I got flown out to Colombiaand it was a great experience.
(20:28):
First it was for five days.
The altitude in Colombia isridiculous.
I think they knew that.
They wanted to wait, wanted meto wait three days to get used
to the altitude, because thefirst two days I was throwing up
, won't lie to you.
I didn't want to eat anything.
I was like sick because thealtitude is crazy.
I was like what is going on?
I don't know if I'm gonna winthis, this competition, what is
(20:51):
going on?
And then my mom was right therenext to me.
She was like relax, you gotthis.
I was like, yeah, but mystomach hurts.
Speaker 1 (21:00):
What part of Columbia were you in?
Speaker 2 (21:01):
Oh yeah, the beautiful city of Bogota.
Bogota, it's phenomenal.
I love the culture there.
I love Colombian food.
We have it here all the time inMiami but something over there
is different.
Over there, having it therewith the culture, the music, the
people, it's a whole differentvibe.
And it's cheap.
The plate is $6.
(21:23):
Over here it's $20.
Everything there is cheap.
I was like this is phenomenal.
But I did love it.
Everything was great.
But then the third day I wasfeeling good and that's when I
got the production and producerand we were ready for you to
shoot the, the show.
We got to a vip minivan, wewent to a big production studio
(21:43):
where they film all these moviesand I was like this is the life
I want to be in, like this isphenomenal.
This TV life, the movie life,this industry, this is what I
want to do, because I love toshare my story, my personality
in TV and general what I do,because I believe I have that
(22:04):
power, that I could do that andI love it.
So I got in and keep in mind,this is all Spanish and my
Spanish back then was not asgood as it is today.
It's a little bit better today,but this is all Spanish.
So I was nervous out of thegates, nervous, nervous, nervous
.
There was a lot of pressure onme because I am an upcoming chef
(22:29):
culinary student first year.
You have to learn and talk andspeak a lot of Spanish to be on
that show.
I just tried my best.
I used Duolingo, right.
I tried my best to really makethis work, because I don't
believe and I don't want anyexcuses, I just want to just try
my best.
This was like a wholeproduction team.
(22:51):
It was a big team, very, veryblessed.
Shout out.
I want to just try my best.
This was like a wholeproduction team.
It was a big team, very, veryblessed.
Shout out.
I want to give a shout out tomonica casting.
This is the one that casted memy first ever um, this, my first
ever show and she really, youknow she's phenomenal.
So, boom, I got in there.
It was keep in mind, 7 am to 8pm shoot, so my first time ever,
(23:12):
16-hour shoot.
It taught me a lot.
It gave me the most pressureever.
I was literally shaking likelegit shaking when I was cutting
up those bell peppers to make asofrito.
It was crazy.
And because there was a lot ofcameras on me.
They have bright lights.
My first round.
There was a lot of cameras onme.
They have bright lights.
(23:33):
My first round there was tworounds, right.
The first one against the threeGen Zs.
I was cooking Mexican food.
I made fajitas.
I got selected fajitas.
I had to get a box and Iselected a paper and it said you
have to cook fajitas and I lovefajitas.
I had them in chilies multipletimes.
I kind of know little bitfajitas are.
So what made my fajitasdifferent?
I made it with chicken andsteak and I infused pineapple
(23:57):
and deglaze it with brandy.
So that's my little yeah, thatthe sweet and salty gave it that
extra kick of flavor.
I was like let me flambe this,um pineapple.
And then it got a lot of oohsand ahs in the production in the
back and they're like wow, thisis different.
I like to think I saw the boxto be very creative and try to
(24:19):
stick to my roots and mycaribbean, my latin roots, and I
believe I'm kind of strong withthat right.
And then boom, I won that firstround and my advantage was that
the next round everybody has touse a pacifier, but not me,
because I'm able to taste myfood, because I won the first
round.
So everybody in the last fiveminutes is like all right time
(24:40):
to put the pacifier on andeverybody couldn't taste their
food and I was like, oh, I'mgoing to take advantage of this.
So I served myself a plate andI tasted it and the cameras
you'll see in the TV show, thecameras were watching and I was
dancing.
I was like, ooh, okay, rico,you know it was funny, you know
it was a fun moment.
That last round was Cuban food.
I'm like, oh, I got this Cubanfood.
(25:02):
I live in Hialeah.
This is Cuba.
Like this is literally my I eat.
I literally was raised in Cubatechnically, but in Hialeah,
honestly, I was around Cubanfood all the time.
So Hialeah is where I'mactually living.
I love Hialeah.
It's a great city, the best ofthe best, the city of progress.
Cuban food is always in my area.
(25:24):
So I love Cuban food and I gotselected Biste La De La Palomia,
which is a steak.
Yeah, yeah, yeah, that dish isfire Steak dish.
Now, I believe it or not.
When I got that dish, I waslike super confident but very
(25:47):
nervous that I selected thewrong part of the steak A steak.
I didn't know I was supposed topound it out and tenderize it
so I can make it tender.
So I, just me being me, I wasnervous and I just cooked it,
normal, and it was very toughand what I did was I made, I had
time, so I again, I got someonions, I deglazed it with some
red wine so it could give itthat extra kick of flavor, and
(26:11):
then I made a salad on the sidewith a delicious mango dressing.
Then on the plate was rice,which is a moto rice, which is
red, black beans, and white ricemixed together with the steak
and the caramelized onions withthat red wine reduction.
(26:33):
Then I made some deliciouscrispy plantain chips, so it can
give that added texture on top,and cilantro sauce.
That dish was good but it wasdifficult because the judges
were making it seem that it wasbad.
Because those judges were good,they were making me say I was
going to lose.
(26:53):
I was like, oh my God, andthey're like the steak is kind
of tough but the flavor isdelicious.
And then everybody else cookeda different dish from Cuba.
Someone did ropa vieja, somedid vaca frita, everybody had
some flaws and I was like, oh myGod, this is going to be a
difficult choice.
And then I got on the stage andthey announced my name and I
(27:17):
was like, oh my god, I wasshaking.
I I won a belt, a belt with atranquillita in the middle.
Obviously they had it.
Yeah, yeah, and that wasactually like the last day of
filming the whole show, but I'mon, I'm on second, I'm on the
second episode.
So, yeah, I won the episode.
Speaker 1 (27:33):
I won the show explain how winning that show
segued into you getting snaggedup into a mini movie that got
two Emmys oh, that's a greatquestion.
Speaker 2 (27:48):
Yeah, so from that same.
Well, first of all, afterwinning, I celebrated with my
family.
I celebrated my family.
I actually cooked the winningdishes to my family in my house,
I hosted a mini party and fromthat really build up my
confidence and to be like youknow what, this is what I want
to do.
I love being on tv, but now Iwant to be on tv.
(28:09):
You know what this is what Iwant to do.
I love being on TV, but now Iwant to be on TV, you know, with
more but like more production,more of a task.
And then I got the same callfrom the same casting.
They told me hey, he's having,he's doing, a mini movie.
It's very impactful.
We want you to become thebehind the scenes chef for the
movie, the behind the sceneschef for the movie.
(28:30):
And I was like, oh my God, thisis what I want.
I want to do this.
And it was like, yeah, it'sgoing to be 30 days, 30 days
straight.
It's a science type of likeeducational learning, but it
ties up into a story Pretty much.
I'll give a rundown of thestory.
First of all, this is calledthe movie.
The mini movie is called LaFuerza de Creer, dulce Sazon
(28:54):
Right, and pretty much thatstory is about.
First of all it's a Dominicanslash Mexican family and that
really ties into my roots fromthe Dominicans.
I'm from the.
My parents are from theDominican Republic.
I was born here, raised inmiami, so that story is a
(29:14):
phenomenal story.
I love it because it pairs tiesreally well with me and so that
story pretty much is a younglady that her, her family, runs
a fast casual restaurant and shewants to go to new york to
culinary school and she goesback, comes back and starts to
(29:35):
switch the whole restaurantaround because she learned from
culinary school.
And you see the pro, theprogression from how the fast
casual restaurant starts toelevate their own menu items and
turn into a very successful,fine restaurant that serves
better dishes than before.
(29:57):
And then the story goes onlinewith the science actually of the
different things and theeducational purposes.
And that's how we won two Emmys.
Obviously it was not me bymyself.
It was a big production but itwas a part of a, a big team and
I was, you know, right thereinto it and that was ridiculous,
(30:37):
honestly, 30 days straightcooking.
So what I pretty much did wastwo different jobs.
The first thing was I had toteach the actors how to properly
cook and hold the knives andact like you're cooking, because
now it's one thing, I couldteach you how to cook, but
teaching you how to act to cookit's kind of difficult at first
(30:59):
but I was like, let me, let medo this.
I got this, let's let's do it.
I taught him how to properlycut julienne of pepper, red
peppers and some.
Actually I was actually in themovie.
My hands were in the moviebecause I had a cut with my fast
knife skills, because I love tocut.
That's the first thing Ilearned how to do at 17 years
old learning how to cut likeproperly, and that's what they
(31:22):
do in the opening scenes that Iactually used my hands and that
was me cutting and stuff.
Then other big tasks.
A very important one was mecooking all the food that had to
be displayed on screen and thatkind of made me like better as
my presentation, because it'slike I'm trying to make this
very, very pretty as possibleand as well.
(31:43):
It tastes good too.
There was one day I had to make30 different burgers because
they had to shoot them and thenthrow them away, shoot them and
throw them away.
And the kitchen that we used itwas, you know, the old kitchen.
So whatever I cooked there, itwas not edible because it was
city sanitation and et cetera.
(32:03):
That was an experience on itsown.
And then every day was adifferent dish I had to cook and
then every two weeks we had toswitch to a different location.
Then every day was a differentdish I had to cook and then
every two weeks we had to switchto a different location.
So it was a big task.
Obviously I got paid for it,thank God.
But it was not about the money,it was all about the experience
.
At 19 years old doing that.
It's an honor, it's a privilegeto do that, because they could
(32:26):
have chose any other chef, butthey chose me.
Speaker 1 (32:28):
And at the end of it you got two Emmys Like you're
part of that team.
Speaker 2 (32:36):
That's amazing.
Yeah, I mean, that was shockingto me because I didn't really
know that we were able to getawards.
I thought this was just aproject and then that's it.
No, this was a big production,this was.
We got two emmys and we gotother many awards too.
And I actually, after we did theproject, I got invited to do
(33:00):
some tv on bits from univision,telemundo and the red carpet.
I got invited to theirscreening, the red carpet.
And then this is wheneverybody's starting to you.
You know, I walked in the redcarpet.
Everybody was like, well, youknow who are you?
Oh, I'm the chef that made thefood.
I was like, oh, wow.
And then, you know, I got somepictures taken and then some
(33:20):
interviews.
I was like this is what I liketo do.
Oh my God, look at this.
And this is my first timewalking in a red carpet and
people were taking pictures ofme.
Oh my god, that was cool.
And I got on um on getty images.
I think getty, yeah, gettingimages.
That was my first time.
I was like, wow, this is what Iwant to do, like this is I.
I want to be on this, this,this tv, a tv industry.
(33:42):
Like I love this.
This is great because I love tointeract with people and this
is all in spanish, by the way.
This is all in spanish.
That was like one of the bestprojects we've done and like,
and I'm very blessed to see whatwas.
What's the story next?
Now I really want to transitioninto a english you know style.
I want to, you know, speak moreenglish and get to the network
(34:04):
style.
Like hopefully one day I get tobe on food network and speak
and like, be that tv chef.
Like I want to be there upthere.
Like I feel like I have theenergy, I have the power, I have
the story, I have theconnection, but time will tell.
Speaker 1 (34:20):
Being Chef Christian and I don't know.
Man, it sounds like a wild ride.
I want to shift gears.
You mentioned wanting to starta foundation.
What kind of projects are youexcited about?
What are you looking to getinto?
Speaker 2 (34:33):
My mom always taught me to always give back and to
impact as much as possible everysingle day.
So I was like, let me turn thatinto a foundation once.
Obviously I get the capital.
So every quarter I like topretty much give back and, with
my company, I like to give acertain percentage to the
(34:53):
different foundations I work inhere in Miami About four to five
different foundations andnonprofits.
I give away my time and my foodso we can impact and help people
in need that needs food, andnot just only food, like
essentials, like toothpaste,toothbrushes, clothes, different
types of things that they can,you know, get through the day
(35:14):
and through the week.
So, because I believe that youknow, I like to give back.
That's one thing I love to do,but I love to really, you know,
have someone smile from justeating our food, and we know
that the food waste is a lot offood waste, but I'm trying to
reduce a little bit and givesome back to people that needs
(35:35):
it.
So that's what I like to do.
So for my foundation, I wouldlike to start in a few years
when I have the capital.
The foundation name is calledSin Frenos, which is no breaks,
because I did not have anybreaks on my bicycle when I was
giving brownies and sellingbrownies to my customers and
family members with the bikethat had no breaks and pretty
(35:59):
much it's called no breaks.
It's me donating food to thehomeless and to different
charities and differentnonprofits, and that's kind of
what I have an idea for now, butobviously with the years come
by they might switch up.
But that's what I want to dobecause I believe that it's
important to give back andimpact your community, no matter
(36:19):
what.
Speaker 1 (36:20):
Listen, let me tell you something.
John and I are just looking ateach other over here as you're
talking, so we want to be a partof whatever it is that you're
doing with your foundation, andperhaps we can help drum up some
cash to get that going too.
We can talk about that off airman.
We're really compelled to wantto be a part of something like
that.
Speaker 2 (36:41):
Oh wow, Thank you.
Speaker 1 (36:42):
Christian.
Looking ahead, I know you havebig plans.
You have big dreams.
You want to expand in media.
Where do you see yourself in?
Speaker 2 (36:54):
the next five years.
I love this question becauseyou know it's all about thinking
ahead and what's next for thefuture.
So I believe that I, first ofall, I would love to expand my
catering company, my food cartbusiness and my smash burger
concept.
That's the three things in thebeginning, at first, then more
(37:15):
towards the line.
I want to see myself in big TVplatforms where I get to really
show off my personality and mycreativity, my story and how I
can connect to people, which isme, with me, my food and my dish
Right, and then from there I'llhopefully get to start my own
(37:38):
foundations and helping thepeople and et cetera.
Those.
That's what I really want to doand it's just expanding my
brand and all in one and that'swhat I want to do in these next
five years.
Speaker 1 (37:49):
I usually ask this question to older, more mature
chefs in the industry.
But you know what, where youare.
I'm going to ask you anyway Ifyou could share a piece of
advice with young peers, yourpeers starting out.
What would it be?
Speaker 2 (38:09):
Don't wait for perfect.
Start what you have and pourall your heart into it, because
this energy will test you.
So you remember why you startedand let your roots keep you
grounded and always stay humble,because the kitchen is a place
of learning, no matter how faryou come.
Speaker 1 (38:29):
And you have to love it too, right.
Speaker 2 (38:32):
Oh yeah, you have to love it.
You have to love what you'redoing.
That's your passion.
Speaker 1 (38:37):
And I feel like I get the you know for the audience
who are listening.
I have to believe that you'repicking up the emotion and vibe
that I'm hearing over the phoneand I know you love it.
I feel it.
Chef, how do people find you?
Speaker 2 (38:58):
Yes, you guys can find me in all social media
platforms at Chef Christian LLC.
Speaker 1 (39:06):
Oh, my goodness, when are you coming up here to visit
, when I don't want to?
I need a date today.
I want you to bring thebrownies.
Like, we got a lot of filmingto do.
We got a lot of stuff to do,man, we got a lot of stuff to do
.
I'm just saying it like that.
Speaker 2 (39:22):
Yes, yes, I really want to go up after I graduate
once April 26th, maybe May-ish,may June, around the summer.
I believe that will be perfectbecause that's what I have.
I don't have school.
I love to cook you guys up somedelicious savory food and, of
course, my cafecito brownies.
Speaker 1 (39:41):
I got you guys I love it, I love it, my man.
Listen, we're coming up on thathard break.
You are an amazing guy.
Can't wait for you to get uphere.
We are going to do a lot ofstuff together, chef.
Thanks for being on.
John, you're awesome as well.
We are out.
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