My Interview with Chef Luis Aguilar II ¡El Gastrónomo del Baile!

Researching world-renowned Chefs for inclusion in my book, led to a serendipitous meeting with Chef Luis Aguilar. His gracious acceptance, resulted in numerous emails between us, and for the uninitiated I wish to share his story.

(PRWEB) February 24, 2004 --Minnesota's premier "NUEVO LATINO CATERER", Luis J. Aguilar II, was born in St. Paul, but in early childhood the whole family moved to Minneapolis. Born in the year 1957, to Mexican parents, he is one of three children of Luis Sr. and Delia, who just happened to celebrate her 70th birthday. In 1969 he enrolled in the martial arts, one of his many passions, and is still continuing his studies to this day. Currently, he holds a 5th Dan black belt in Toga Kure Ryu Ninjitsu. Graduating high school, and now determined to pursue a career in Ballroom and Latin dancing, Luis had to make a heart wrenching decision, which entailed leaving his family and moving to south Florida. While attending a National competition in Miami, Florida he was offered a transfer to the prestigious Fred Astaire Dance Studio in Sarasota. Professional competitions with his dance partner "Burmah" (sadly now deceased), won them innumerable titles in the American style Ballroom, Latin, and Theatrical Arts categories, throughout the USA. 1987 found Luis back home, with the Fred Astaire organization in Minneapolis, Minnesota.

Dancing his life away, he still managed to find time for two marriages, which unfortunately resulted in heartbreaking divorce, but blessed him with four wonderful children.

Hanging up his dancing shoes twelve years ago he then picked up the spatula creating "Backdraft", the hot sauce, this being his first adventure in the fiery food industry. The critically acclaimed "Uptown Minneapolis & the Warehouse District" are where Chef Luis set the restaurant scene on fire with his innovative hot sauces, adding "Tropical Fire" among others.

Latin cuisine occupies one of the first places in his heart as well as the world gastronomies, due to its exceptional richness and the enormous variety of its ingredients. Its originality is closely linked to Mexicos history, for it is the result of the merging of two great cultures --the Mesoamerican and the Spanish—that constitutes a splendid manifestation of the Latinos temperament and creativity.

Currently, the "MINNEAPOLIS LATIN" is blazing a trail with his cuisine in the Catering Industry. For the past three years, he has combined Culinary & Dancing wizardry, creating shows that are available for bookings. Chef Luis has won 3 US titles for his culinary efforts, including more than 30-1st place awards for his condiments.

An endless source of energy, he is working on a dual language cookbook for his "hot style" cuisine, and the long awaited opening of his restaurant, "El Barrio" in Stillwater, Minnesota.

Jumping on the bandwagon of hot cuisine, much to the delight of Chef Luis, is his son Luis III. At age 12 he has created one of the hotter salsas (Cha Cha) now on the market, which has brought tears to his Fathers eyes, in more ways than one.

QUOTE:
"My dream was to become a certified adjudicator (judge & choreographer). Becoming a member of the Board in 1981 was a privilege that allowed me to travel the world extensively and consequently, I fell in love with the arts, because I now saw them through the eyes of different cultures. In 1997, I formally retired as a professional dancer. I guess, once a dancer always a dancer, as I have now incorporated "Dance" into my cooking demonstrations - the result? A "Nuevo Latino" catering presentation second to none! I find it fascinating to do, and it's just so enjoyable,
Dancing & Cooking!!!"

Since I live and work in Ontario Canada, I have not had the pleasure of actually meeting Chef Luis in person however, he has collaborated with a screenwriter and myself to write his biography for the silver screen which is currently being offered to producers to develop for a feature movie. Therefore, for those of you who reside in Minnesota, and either have met the Dancing Gourmet or will after reading this article, consider yourselves fortunate.
Like I mentioned earlier, my research led me to Chef Luis and at the same time, also led me to Chefs that thought they were Rock Stars, meaning they would not give me the time of day. When my book is eventually published, I will finally meet the 15th ranked Chef in the world, but in my heart he is number one.

The Dancing Gourmet showcase is a combination of an exquisite Latin (Tango & Cha Cha) dancing performance while flipping & spinning knives, spatulas, & spoons then creating a gourmet "Nuevo Latino" style dish with award winning presentation.

The first dish is Ecuadorian Ceviche , raw seafood combined with citrus & tomato juice, topped off with popcorn & corn nuts

The second dish is called "Burmahs Bananas", a national award winning dessert. Elegant & Sensational, bananas from paradise drizzled with chocolate art on homemade vanilla ice cream & touched by "fire".