Today we’d like to introduce you to Alberto Cansino.
Hi Alberto, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
Well, I go to culinary school in Tijuana in culinary art school, after that I work in different restaurant with Michelin star, specific in Spain, like el Cingle, Abac, Alejandro Sanchez.
After that, I return to Baja and make a seasonal restaurant in Guadalupe Valley, and make catering and wedding, and consolatory all-around Baja.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Well, the covid pandemic, take all of my business, but after 2 years I return like a fénix and step by step, and with a lot of work and Courage I hope be well.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Well, I’m a Baja chef, I do catering all around Baja, I have a seasonal restaurant in Guadalupe valley ( Comedor Campestre) to my is very important the seasonal Product and the flavors of the time of the year, I create my menú, With seasonal products and the time of the year,
Every year I go to the gala in Coronado fibrosis foundation, to bring a little bit of the gastronomy bring to me, is good for the community and for me.
Are there any apps, books, podcasts, blogs, or other resources you think our readers should check out?
Tomas Keller under pressure
Eleven Madison Park
Natura of Albert Adria
Pricing:
- $100 dollars per person catering
Contact Info:
- Instagram: albertcuiner09
- Facebook: https://www.facebook.com/ChefAlbertoCansino/
