An Exclusive Interview with Unilever Food Solutions Corporate Chef, Alvaro Lima.
We sat down for an Interview with Unilever Food Solutions Corporate Chef, Alvaro Lima, to ask him some of the most important questions, including the recipe for his favorite dish.
Read his answers and try out his Top Recipe Pick!
Follow Chef Alvaro on Instagram at @chef_alvy
Q1: What is your "go-to" ingredient?
Radishes, I use them to garnish pretty much anything savory.
Q2: What's the weirdest thing that's happened on the line?
During an internship, I saw a fry cook drop his flip phone in the fryer. He fished it out, gave me a death stare and bought me a burrito later that night.
Q3: Where do you get your inspiration?
Definitely social media.
Q5: Sweet or savory?
100% savory!
Q6: Comfort foodie or innovator?
Comfort with a modern twist.
Q7: Weirdest non-food thing about you?
I am obsessed with buying shoes and taking my car out to car shows… also, really weird about keeping everything clean.
Q8: What was the best thing you've ever eaten? Where was it?
Not fair. Am I being set up??
Q9: Is there a food destination you would go to weekly if time or money were no object?
There’s two if it counts, haha, Japan and Mexico. Both countries have amazing food and I don’t think I would ever get bored of eating them.
Q10: Best advice you've ever gotten in life? Business?
Keep your head down, word hard, and save, save, save!
Chef Alvaro's Recipe Pick
Birria De Res (Quesabirrias)
Ingredients:
Chuck roast, cut into large pieces
6 T. Knorr Caldo De Res, dry
2 T. Mexican oregano
2 Q. Water
1.5 Onion, quartered
5 ea. Garlic cloves, smashed
5 ea. Bay leaves
5 ea. Avocado leaves
10 ea. Guajillo chilies
¼ brick, Achiote paste
3 ea. Garlic
2 C. Hot water
6 T. Knorr Caldo De Res, dry
2 T. Mexican oregano
2 Q. Water
1.5 Onion, quartered
5 ea. Garlic cloves, smashed
5 ea. Bay leaves
5 ea. Avocado leaves
10 ea. Guajillo chilies
¼ brick, Achiote paste
3 ea. Garlic
2 C. Hot water
Preparation:
In a large pot add beef, Knorr Caldo de Res and oregano, onions, garlic, bay. and avocado leaves and water.
Cook low and slow for 2.5 hours with a lid on. In a blender buzz the guajillo chilies, achiote and raw garlic with the hot water.
Add this chili paste mixture to your pot and continue to cook on low for another hour.
Once the meat is fully cooked, pull it out and set it in a new pan or pot.
Strain all the stewing liquid and mix with your pulled meat. This liquid is your consomé.
The Build:
Once the cheese begins to melt, add your birria and fold.
Serve with a side cup of the consomé with some diced onions, cilantro and radishes.
Salud!
About Chef Alvaro
Chef Alvaro Lima (Chef Alvy), is someone who loves everything about food. He’s from Chicago and enjoys cooking bold Latin Flavors, think of Modern Latin inspired dishes.
He is an Alumni from the Technology Center and College of DuPage. Chef Alvy has worked as an Executive Chef for various establishments in Chicago, from fine dining to upscale contract catering.
He is currently in his eighth year at Unilever Food Solutions as a Corporate Chef. Throughout his culinary career he has coached several culinary teams to compete at Regional and National level competitions, many of which have resulted in First Place Gold Medals.
Chef Alvy is a member of the American Culinary Federation Chicago Chefs and was recently inducted into Les Amis d’Escoffier Society- Chicago.
A quick fun fact about Chef Alvy is that he was a culinary intern at Unilever Food Solutions in 2005. He then was hired as the Test Kitchen Chef Assistant through June of 2008.
Unilever has been a big part of his career and is happy to be back where it all began. In his spare time, Chef Alvy enjoys cooking with his daughters and dining at new restaurants to stay up to date on food trends.
Follow Chef Alvaro Lima on Instagram at @chef_Alvy!