Chef Jorge is extremely passionate about coffee, cocktails and wine. His constant search for the ultimate flavor extraction and flavor combination has been called by some an addiction but we like to consider him just a fanatic. This fascination began when he got his Culinary Arts degree at Johnson & Wales University in Providence, RI and the years he’s spent traveling around the world searching for the origin of flavors. With a business degree from Universidad Latina in San Jose, Costa Rica; Chef Jorge has the capability to understand the marketing side of the foodservice industry and is able to apply that knowledge to each idea he develops.
With their strong, disruptive flavors, we think our funky, fishy, “a-little-stinky” picks appeal to consumers for two reasons: they satisfy millennials’ taste for out-of-the-ordinary flavor experiences and fermentation’s positive reputation for digestive benefits and health.
For those of us who track flavors, it’s interesting to look back and try to analyze the “why” of a flavor’s journey from emerging to everywhere.
For decades, there was a widespread notion that persisted in the food industry—all new ethnic flavor imports needed to be “Americanized” so hesitant palates could warm up to the unfamiliar.