Today we’d like to introduce you to Steven Rodriguez
Steven, we appreciate you taking the time to share your story with us today. Where does your story begin?
My story was never meant to be traditional. Ive always carried my own torch, and in this light, I forwent going to culinary school. Instead I traveled the world and trained in worldly kitchens to sharpen my skills. I’ve been fortunate to cook in Puerto Rico, Iceland, Thailand, and the Middle East. I’ve been an adventourous guy from a young age, and food was one of those things that kept opening more and more doors. Food tourism and working abroad are still things I do to this day.
I started a private chef business 4 years ago to showcase locally sourced sustainable agriculture. I’m based in the High Rockies of Colorado but travel across the United States cooking for those looking to host a variety of parties.
My food represents what is grown locally, imbued with flavors of my Puerto Rican heritage. To me, cooking is about celebrating the bounty around us, and every place encompasses different recipes, plates, and styles. My parties tend to take a tasting menu approach where there are a variety of small plates to showcase textures, flavors, and ingredients. Small plates allow me to be more creative but further enables me to work with a plentitude of ingredients. I love telling stories about the communities I work with, and the reason behind the dish. Everything is intentional!
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I think if you plan and cognify your approach, execution is pretty straightforward and easy. The only obstacle is the unknown, and if you plan appropriately, you can limit the amount of “unfortunate chaos” that arises. For instance, if I know I need a particular tool, I bring it along. Otherwise, I write menus based on what is available and inform my guests what is happening. Working within seasons gives my food an “in-the-moment” approach. Trying to execute a vision without the necessary tools is a recipe for disaster.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m fortunate with my work in that I do what I love every single day. Food has allowed me to learn, grow and explore more of the world around me. Through a gastronomical lens, I travel the world to expand my palate, my mind, and my cooking. I take trips as opportunities to grow as a chef, to learn how to use ingredients differently, how to utilize different techniques, and how to maximize flavor.
Food is an essential part of everyday life for everyone, and it brings me great joy to see how other cultures and communities go about working with what is available before them. Traditional recipes are a look into the landscape of an area. What grew in a particular area was transformed by the local communities and eventually became staples. You can see history, trade routes, migrations and much much more by looking at the cuisine of a place. To me, food showcases many different aspects of our world in a way that we are all able to express, communicate, and find ourselves around the table.
How do you think about happiness?
Travel, food, and entertaining others. Travel opens the doors to another world. Food nourishes us but brings us together. Entertaining is an outlet for me to be creative and illustrate how I view the world.
Pricing:
- The Colorado Alpine – 9-course tasting menu sourced from local Colorado producers and growers. $150 per person
- A Taste of Luxury – 12-course tasting menu where we start with a variety of snacks, an amuse bouche, and then journey through a variety of small plates designed to elicit a taste of Colorado. $180 per person
Contact Info:
- Website: https://boriquafood.com/
- Instagram: https://www.instagram.com/chef.stevenanthony
- Facebook: https://www.facebook.com/chef.stevenrodriguez
- Yelp: https://www.yelp.com/biz/boriqua-breckenridge?osq=boriqua
- Other: https://g.page/boriqua?share
