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Yo Soy De Aqui

Yo Soy De Aqui

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 On this episode of Culture & Flavor, Zella talks with Puerto Rican Chef Carlos Portela. Chef Carlos is from Caguas, Puerto Rico. After many career experiences across the globe, Chef Carlos Portela founded his life project, Orujo Taller. His avant-garde style ranges from primitive to modern, using endemic ingredients to Puerto Rico and pre-colonial influences. He bases his cooking methods on temperature control, precision, and the flavor of Caribbean cuisine. He now brings these concepts alive at Orujo, in the bustling San Juan neighborhood of San Juan, Puerto Rico. Portela, a Johnson & Wales University graduate in Rhode Island, belongs to different culinary organizations such as the Chaine des Rotisseurs, CREA (Culinary Research Educational Academy), American Culinary Federation, and Slow Food International. In 2020, he completed a course in Science and Cooking from Harvard University. As a lifelong learner of the culinary arts, Chef Portela has hosted numerous workshops and training for young chefs and gastronomy enthusiasts. Portela has traveled the globe to Europe and Latin America, representing Puerto Rican Gastronomy. As a connector and advocate of Puerto Rican chefs, he works on expanding the philosophy of food sovereignty and knowledge of the cuisine of Puerto Rico and the Caribbean, which is among the most complex in history and flavor. Carlos Portela was recognized as a 2024 James Beard Foundation 'Best Chef South' semi-finalist.
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