Flat Lay

EAN : 9782385894269

MATIAS CARLOS

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Nouveauté

Édition papier

EAN : 9782385894269

Paru le : 28 avr. 2026

45,00 € 42,65 €

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Détails

EAN13 : 9782385894269
Collection : CUISINE
Date Parution : 28 avr. 2026
Disponibilite : Disponible
Nombre de pages : 172
Format : H:210 mm L:270 mm
Poids : 933gr
Interdit de retour : Retour interdit

Résumé

Résumé : This isn’t a recipe book. It’s a book meant to scratch that organizational itch I didn’t know I had until I started flat laying food on a sheet tray, and I hope it does the same for you. Food is beautiful in that we can follow the structure of a recipe to create specific flavors, yet still choose our own path, balancing ingredients, preferences, and creativity unique to our own palates. The melting pot of culture in Chicago has led me to explore the world through its food and inspired me to create. Take this book as an invitation to dive deeper into a culture outside of your own. I’m not a chef. I’ve never cooked in a professional kitchen, led a team through service, taken inventory after a shift, built menus, or managed costs. Those are the vital, demanding responsibilities that make up a chef’s craft, and I have immense respect for them. Chefs work their asses off. They’re usually the first to arrive and the last to leave. During my career in the Front of House, I had the privilege of being part of seven restaurant openings and meeting some incredibly talented people. Some high-tempered, some chill, but all driven by the same thing: passion. Their love and understanding of food came through in every plate. When I cook at home, I revisit the mental rolodex of flavors I’ve loved over time. I’ll glance at a few recipes, then create something of my own based on what’s in my kitchen. Let this book inspire you to do the same—cook for yourself, call your best friend, go grocery shopping, and make magic together. If cooking isn’t your thing, maybe it’ll inspire you to order in or dine out and experience the ingredients you see here. Or don’t do any of that and just enjoy the imagery and organization. These flat lays are how I bring order to the chaos of life outside my kitchen. If this book brings you anything, I hope it brings you peace. Some ingredients I lay out whole, others I dice and prep—what chefs call mise en place, or “everything in its place.” I try to live my life with the same balance and color as these flat lays. I hope you find inspiration and joy in them, too.
Biographie : I was born and raised on the Southwest Side of Chicago near Midway Airport. My heritage is Puerto Rican, and my love for hospitality comes from the large family parties my parents hosted when I was a kid. I started working in restaurants at 19, but it wasn’t until I was 21 that I fell in love with the art of making people feel seen. That’s when I learned true service standards, worked alongside critically acclaimed chefs, and discovered the deeper meaning of hospitality. Today, I’m still part of “The Industry,” now working in agave distillate sales. I still live in Chicago, and my love for food and serving people continues to grow. My experience has always been in the Front of House, but I paid close attention to the magic happening in the kitchen and took plenty of notes along the way. A mix of my love for food, a bit of ADHD, and a habit of recreating dishes at home led me here, to this book you now get to enjoy with me.