What happens when you make food your calling, your profession, your muse?
Our Edible Stories kicks off a 5-part mini-series entitled Palates in Pursuit: tales of inspiration and influence in the food industry. I chat with 5 young professionals as they discuss the people, the ideas, and the flavors that craft their unique food passions.
Chef Hector Gonzalez starts off the series sharing stories from culinary influence and inspiration and quirky childhood memories of trips to Mexico.
As a child of immigrants, Chef Hector also explores whether we are defined by our culinary heritage or if we continue to reshape our palates in a way that celebrates past and present.
Chef Hectors must-have pantry items: Knorr chicken bouillon, butter and white wine. In the kitchen there must be a Vitamix, a good cutting board and heavy bottom pots.
Hector’s culinary inspirations: Marco Pierre White, Enrique Olivera, Alain Passard and many more
Follow Hector on Instagram: @hecgonzal
Project 658 (catering)
658 catering exists to provide hand-made, local cuisine and exceptional service for your Charlotte event. The amazing thing: it also creates a pathway for someone’s life to be changed! Every 658 Catering order is part of our “1 to 1” feeding program. Each meal purchased sponsors a meal in the Project 658 outreach-feeding program. A meal purchased is a meal provided. That allows a person to sit in our center, enjoy a healthy meal, find a friend and find Hope. One more thing, you are also providing for 658 Culinary School students to learn advanced job skills that will give them greater life sustainability.
The gallery's mission is to use this unique combination of settings to create a gateway for connecting contemporary Latin American artists with the increasingly diversifying arts scene of Charlotte, as well as to provide a location in the Southeast region of the United States for art collectors to develop and foster an appreciation for the visually striking narrative of contemporary Latin American art.
Hector’s Pescado Zarandeado
I like to marinate a butterflied fish like bronzino with white wine and minced garlic .
I grill it skin side down first and may finish it in the oven until just cooked.