{"id":27888,"date":"2024-02-09T09:55:49","date_gmt":"2024-02-09T08:55:49","guid":{"rendered":"https:\/\/inthemoodfor.maison123.com\/staging-in-the-m\/beatriz-gonzalez\/"},"modified":"2024-06-14T14:30:57","modified_gmt":"2024-06-14T12:30:57","slug":"beatriz-gonzalez","status":"publish","type":"page","link":"https:\/\/inthemoodfor.maison123.com\/en\/beatriz-gonzalez\/","title":{"rendered":"BEATRIZ GONZALEZ"},"content":{"rendered":"\t\t
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dinner's ready<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Beatriz Gonzales<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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BEATRIZ GONZALEZ<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Meet the Mexican chef who lives in France, as she talks about her cuisine and her inspirations.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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What made you want to become a chef?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I’ve had a passion for cooking ever since I was a child. I was inspired by my mother, who cooks with love and creativity. As I grew up, I realised that I wanted to turn my passion into my profession, and become a chef. My father had heard so much about the Institut Paul Bocuse in Lyon, and he encouraged me in that direction. <\/span><\/div>\n
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What does your cooking say about you?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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My cooking is a reflection of my personality and my background. Each dish tells a story and aims to awaken my guests’ senses. I particularly like citrus fruits, certainly influenced by the flavours of Mexico.<\/div>\n
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“My advice to women… would be to believe in themselves and never underestimate their potential.”<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Can you tell us about a defining moment in your career?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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One of the highlights of my career was when I was Honorary President of the Bocuse d’Or in Lyon. A unique opportunity to rub shoulders with the world’s greatest chefs in a highly demanding competition.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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What advice would you give to women who want to enter the culinary world?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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My advice to women aspiring to a career in gastronomy would be to believe in themselves and never underestimate their potential. They must be prepared to work hard, to keep learning and to overcome obstacles with determination. It can be a tough road, but passion and perseverance are the keys to success.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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How do you see the position of women chefs in the restaurant industry at present, and how do you see it changing in the years to come?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We are currently seeing a significant increase in the number of women chefs, which is encouraging. However, there are still challenges to be overcome in terms of representation and equal opportunities.<\/p>\n

I’m optimistic about the future and firmly believe that women chefs will continue to gain recognition and respect in the restaurant industry. Diversity and inclusion are essential for a more dynamic and balanced industry, and I expect this trend to continue in the years to come.<\/p>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Recipe No 01<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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CRISPY & FONDANT VEAL SWEETBREADS, A BEETROOT VARIETY, HIBISCUS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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INGREDIENTS\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/b>For 3 people<\/b><\/p>\n

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  • 1 kg sweetbreads<\/li>\n
  • 800 g chioggia beetroot<\/li>\n
  • 800 g baby beetroot<\/li>\n
  • 800 g yellow beetroot<\/li>\n
  • 1L apple juice<\/li>\n
  • A medium-amount of beetroot juice<\/li>\n
  • 1L Reims vinegar<\/li>\n
  • 1L milk<\/li>\n
  • Peanut oil<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    preparation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    SWEETBREADS<\/strong><\/p>\n

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    1. Blanch the sweetbreads in a litre of cold milk. Bring to the boil and cool in cold water.<\/li>\n
    2. Peel and remove the skin from the sweetbreads and pan-fry in the peanut oil.<\/li>\n
    3. Reduce the apple juice until syrupy and deglaze with 5 tablespoons of veal juice. Season to taste. Glaze the sweetbreads with the apple juice reduction.<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      BEETROOT<\/strong><\/p>\n

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        1. Bake the beetroot in a gastronorm tray with coarse salt at 170\u00b0C for around 1.5 hours until tender.<\/li>\n
        2. Cut the beetroot into slices using a pastry cutter.<\/li>\n
        3. Keep the beetroot trimmings on one side, then blend them to obtain a beetroot juice.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          BEETROOT JUICE REDUCTION<\/strong><\/p>\n

          Reduce the beetroot juice until syrupy and deglaze with Reims vinegar.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          CHIOGGIA BEETROOT CHIPS<\/strong><\/p>\n

          Using a mandoline, slice the Chioggia beetroot into thin strips and place in iced water. Season to taste.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          PLATING UP<\/strong><\/p>\n

          Brush a small amount of the beetroot juice reduction onto a plate. Add the cooked slices and chioggia shavings. Finish by placing the crispy sweetbreads glazed with the apple juice reduction on the plate. Drizzle with veal jus.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          dinner’s ready Beatriz Gonzales BEATRIZ GONZALEZ Meet the Mexican chef who lives in France, as she talks about her cuisine and her inspirations. What made you want to become a chef? I’ve had a passion for cooking ever since I was a child. I was inspired by my mother, who cooks with love and creativity. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-27888","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/pages\/27888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/comments?post=27888"}],"version-history":[{"count":2,"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/pages\/27888\/revisions"}],"predecessor-version":[{"id":32456,"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/pages\/27888\/revisions\/32456"}],"wp:attachment":[{"href":"https:\/\/inthemoodfor.maison123.com\/en\/wp-json\/wp\/v2\/media?parent=27888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}