San Diego, CA
Name: Claudia Sandoval, Winner of MasterChef Season 6
Nationality: Mexican
Country of Residence: United States
1. Your Restaurant/Business:
Claudia’s Cocina.
2. Describe Your Kitchen:
Modern Mexican Seafood (if we are being specific – Mazatlan Style Seafood).
3. Your Favorite Chef Works Item and Why:
The Montreal Cool Vent Chef Coat – comfortable, not stiff, cool vent back for the heat in the kitchen!
4. First Job:
Hostess at a restaurant in La Mesa called, “Mi Casa Su Casa”.
5. Your Favorite Cookbook:
Metamorphosis of Taste by Atelier Crenn. The femininity and elegance is irreplicable.
6. Your Awards:
Winner of MasterChef, Season 6. California State Women of The Year 2016.
7. Your Cooking Inspiration:
My Great-Grandmother Julia on the beaches of Mazatlan.
8. Your Specialty Dish:
Grilled SwordFish Pibil, Grilled Cactus Paddle, Avocado Mousse, Pickled Red Onion, Black Radish, Nasturtium.
9. Favorite Dish To Eat:
Just give me the Cheese! Any Cheese!
10. Weirdest Thing You Ever Ate:
Chicatana Ants in Mexico City during the IV Worldwide Forum on
Mexican Gastronomy.
11. Favorite Ice Cream Flavor:
Butter Pecan.
12. Favorite Drink:
Nikka Coffee Grain Whisky.
13. Favorite Wine:
2013 Nebbiolo – Paoloni Wines.
14. Who Would You Most Like To Cook For:
Ellen DeGeneres, she is a philanthropist and incredible role model for youth.
15. Who Would You Least Like To Cook For:
Donald Trump – no comment needed! HAHA!
16. Favorite Things To Do When Not Cooking:
Travel, Photography, Binge Watch TV Shows (House of Cards, Jane The Virgin,
Hell’s Kitchen).
17. Your Latest Project:
Claudia’s Cocina – A Taste of Mexico (My Cookbook)– recently Amazon Best-Seller!
18. Favorite City and Why:
San Diego! It is home, has a little bit of every culture and food from each as well!
19. Your Greatest Indulgence:
FOOD (I spend way too much on meals and experiences) & concerts too!
20. Your All Time Best Culinary Tip:
Remember that every emotion you are feeling is transferred to your food. Be mindful.
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The views, opinions and answers expressed in this questionnaire are solely those of the chef and do not necessarily reflect the ideals, views or opinions of Chef Works, Inc.