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1st Anniversary of Nexo Wine Bistrot.
December 2016
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IV Congreso Expresión Culinaria Chiapas 2016
October 2016
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A conversation between two Friends
October 2016
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Cake & Bake Masters
October 2016
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Come de tu cuenca.
October 2016
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Carlota Anniversary
June 2016
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Editorial
May 2016
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2015
January 2015
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"Del plato a la boca..." no es que en esta ocasión se caiga la sopa, sino que de diseño y artesanía local, la obra que se hizo es sin igual.
El diseñador André Rocha de Steam228 trabajó con maestros artesanos de varias regiones de Portugal para llevar nuevas formas a la mesa en la pasada edición de Sangue Na Guelra, Lisboa 2015. La colaboración y trabajo fue en conjunto; el ingenio, la creatividad e innovación de los chefs participantes, artesanos, diseñadores y André, obtuvieron grandes resultados. El trabajo con Oswaldo Oliva, no fue la excepción; quien llevo sus ideas de la mano de Ostaria Tavares , DAR y André. Vajilla de Arcilla con un baño de kaolin. Foto: Elizabeth Chichino
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Sígueme en |
Mexico City 1985. Had he not been so sure about being a chef, he'd probably work at the stock market today. — People used to get very upset when I said I wanted to cook for a living; everybody said they expected more of me.— Only his family understood that he had a potential that needed to be fueled in the atmosphere of a restaurant and with he ability to express himself through food. 2015 begins his solo career with the fixed idea to combine experience and knowledge to contribute to the gastronomic panorama. Great admirer of Michel Bras and Pascal Barbot, but as any Mexican, he is well able to enjoy some good tacos. He has the conviction provide everything he knows, and the idea that is working that make restaurants. Not the produce, not the concepts, not the fame and fortune. TEAMS." |
In the kitchen and others disciplines...
A COOK. Oswaldo Oliva is passionate about food, science and the observation of gastronomic culture. His life among stoves and the interaction with a wide range of disciplines have enriched his vision and goals throughout his career. In 2015 begins his solo career ; at international level is part of the the must important Portuguese food festival " Sangue Na Guelra " and cooking with friends in "Young Chef with Guts" . Also, take part in one of the most innovative proposals of Pop -Up market " Carousel_London " which makes him worthy to be named , with Nuno Mendes as the Chefs of the London summer time ; performs " Postrivoro ", one of the reference and stage in Fine Dining new talent. In Mexico joint stove next to Jair Tellez (Merotoro), Fernando Hernández (Moyuelo) and Francisco Ruano (Alcalde).
ACADEMY AND COLABORATION. At Mugaritz, his restlessness and curiosity were fueled in the development kitchen where he soon led research projects, wrote scientific papers, and gave professional workshops. He has given courses at Azti Tecnalia and the Basque Culinary Center in San Sebastian. In 2012 Enrique Olvera invited him to be a speaker at Mesamerica, the most important Mexican food congress . He has also shared his insights about ice cream making together with Jordi Roca, Angelo Corvitto and Fernando Sánz Duarte during the most important food event specializing in frozen desserts.
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If you are interested in any of the following courses, services or collaborations, please contact us.
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