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  • Writer's pictureAnthony Manuel Ramos

Salty, Sweet, Raw and Savory

What is it about food? It nourishes us, it provides sustenance and we require it every day. For me, it was the experience of growing up in a multicultural household that helped me explain my interest in food. Growing up I went through phases of liking things and quite the opposite. My initial palate was very adventuresome, I would eat almost anything offered – no seriously one of my favorite things was stewed pig’s ears. I know you must be thinking … gross! But I liked them! But then my palate went backwards…at one point I only wanted raw vegetables. I loved carrots, celery, cauliflower, cabbage, green beans…I was the original vegan child – lol.

Bruschetta with fresh summer peaches, tomatoes, feta, basil and balsamic drizzle.

My Mom was so confused, how could her culinary adventurous child turn into a vegetarian? I don’t recall how long that phase lasted but I do recall another phase – at another time I was eating half a pint of ice cream before Mom would serve dinner and I would be ravenous still after dinner. The kid who used to eat pig’s ears became a bit of a porker at 8 – 10 years old.

My palate went through odd phases but I embraced it. I landed on ‘savory’ as my favorite flavor ultimately. Sunday sauce, roasted chicken, buttery mashed potatoes – those flavors were my go-to and they still are my favorite. Our daughter’s made me so proud when they commented on a caramel chicken I had made and how it was completely out of my flavor profile. I thought, wow, I do have a profile that I really like to create in most of my style of cooking. Asian flavors are fabulous but not my forté. Culinary school trained me in classic French technique. This is how I think as a Chef – that is my training.

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