There he had the opportunity to work with world-known Chefs, Gabino Sotelino, Takashi Yagihashi and Anselmo Ruiz.Chef Ruben spent a year in Spain, (1992-1993) learning the Mediterranean cuisine, where he had the opportunity to travel to various parts of Spain and work in two different restaurants, under the supervision of Famous European Chefs Manolo Melendez and Chef Antonio Escalante.In 2002, Executive Chef Ruben Calvo and his wife Hilda Irene started their catering company in Chicago, IL with the idea of serving a full-flavored home style menu that would satisfy not only the simple but the most sophisticated palate, utilizing the freshest ingredients available and to offer consistent quality and satisfaction.
Also, the roaster must always be placed in a cold, not pre-heated, oven. Using about 3/4 teaspoon sea salt per pound of chicken, season the chicken liberally all over with salt and the pepper, including inside the cavity. Peel the outer layers of the garlic to separate the individual cloves, but don’t peel the cloves themselves.Finish with SHED Green Salt and garnish with fresh herbs.Transfer the juices, herbs, and cloves to a gravy boat and serve immediately to pour over chicken and perhaps a side of mashed potatoes.Most common uses for Sesame are in baked products, in oil, and in butter.ACF Certified Executive Chef / Owner Chef Ruben has always had a passion for cooking, dating back to his childhood years.He enjoyed basketball, football, weight lifting, fishing, cooking, dating, and spending time with his little sister, Kenadee. Friday, August 17, 2012, at Wood Funeral Home, 273 N. The family will visit with friends for one hour prior to the services at Wood Funeral Home.