Although you may have not already met Carlos Candelaria, one of our VFC Cooks, you may already know a little something about him if you’ve eaten at our hot bar in the past couple years.
He has been a cook for over 30 years all over the United States, and beyond. His history of working for many multi-culturally-diverse chefs in different regions of the country have given him his knack for cooking ethnic cuisine.
With each new restaurant Carlos works at, he starts a new recipe journal. Depending on seasonal menu modifications, he anticipates filling at least two to three journals every year – and has now amassed somewhere around 100 total journals. Each page mimics a grocery list of ingredient quantities – with close to no instructions.
With this in mind, we weren’t sure what we’d get when we asked him for an easy-to-cook holiday meat recipe. Funny enough, Carlos worked with chef Michael Chiarello 10 years ago. Chiarello had posted this same recipe online, along with an accompanying video tutorial, which is a total lifesaver for you turkey-cooking novices.
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