SIPS + BITES | CHEF CHRIS VALDES

We always love a good sip and a bite and there’s no one better to talk to about this than with a chef. We met Chef Chris Valdes during last year’s Food Network’s NYC Wine Food Festival and we have seen a number of his videos making incredible dishes that are full of flavor! We took some to ask him about how he got into the industry, his passion for food, and his martini and dish pairing that we should be putting into rotation as the days get longer and we settle into Spring.

ATHLEISURE MAG: It’s so great to connect with you. We actually briefly met you last year at Food Network’s Food Festival here in NYC. You had some amazing Tostones – so tasty and it was cool to see you doing your thing.

CHEF CHRIS VALDES: Oh nice! You were at Foodie Con!

AM: Yes! We could see the building but couldn’t remember the event! It’s always a good time covering the food festival and that was a huge series of days and although we have covered this festival over the years, we had never done Foodie Con before.

What dish made you fall in love with food?

CHEF CV: I think that the first dish that made me fall in love with food was my mom’s Boliche! It’s a Latin style roast that is stuffed with chorizo and then you have to sear it and then you have to cook it for 4 hours, then you have to let it cool, slice it up, then you have to make the sauce for it which is peas and carrots and tomato sauce and red wine – then you have to cook it again!

So, if someone is making this for you in Latin culture, that means that they love you! This means that they think that you deserve the very best! My mom would make this for us for every birthday, every celebration, and I was always fascinated with how much work it takes, but it is so rewarding. She would serve it with rice and fried Hawaiian plantains and this little salad. When I think of childhood, when I think of falling in love within cooking, comfort, and love – that’s where my mind takes me right there.

AM: That sounds amazing and we have not had lunch yet, we want someone to make that for us!

When did you realize that you wanted to be a chef?

CHEF CV: At the age of 10, we lost everything. We lost our restaurant. My dad went away for 19 years and it was just all over the place. My mom and I moved into a small apartment building and I remember that we found out what satellite TV was and we got that and I was flipping through the channels and what seemed like a million of them, I stopped on one channel to see this guy go, “Bam!” I started having a vision of myself cooking, of myself clapping, feeding people, being with other people and cooking for them as well as seeing them happy. I didn’t know how to describe all of the things that I was seeing in my head. A few days later, I kept watching the same show which was Emeril Live and that took me to create my first dish which was Arroz con Pollo. Long story short, my mom and I sat down and ate my dish as we were watching Emeril.

AM: What inspires you in terms of the dishes that you create? Where are you pulling from and where do you get that inspiration from?

CHEF CV: I think that it just runs in my blood. I was born into a family who owned restaurants and food has always been part of my culture, my story, and my upbringing. Growing up next to my mom, she was always cooking so I would ask her why she added in things, why it smelled that way, and if I could help her. Mom took the time to always answer my questions, to help me, to let me cook with her, and to let me taste. She would let me see the ins and outs of running a family owned restaurant and how the clients would be so happy. They were always excited and asking for certain dishes to be made for the next day and to see that love and interaction was so important to me! It comes from that and I am Latino so it just is in our blood. I’m so grateful to be one of the fortunate ones that it runs in me.

AM: You recently partnered with Tanqueray and there is nothing like a good martini to pair with your favorite dish! With National Cocktail Day coming up, what is your favorite martini and what do you pair it with?

CHEF CV: Tanqueray has a martini for every occasion and whether it is a classic one like a Dirty Martini or something more trend forward like a Dirty Spring Gibson which is a take on the classic Gibson, it’s the perfect transition into warmer weather. I just love an Old Fashioned Martini. I don’t think that you need to mess around with it too much like a good gin such as the Tanqueray London Gin. A bit of that olive juice and a squeeze of lime and of course, the olive. You need the olives!

AM: Of course!

What dish would you pair with that?

CHEF CV: So, the dish that I would have with that is the one I did in collaboration with the South Beach Food and Wine Festival which is the Salchipapas con Salsa Rosada. For the Salchipapas, you’re going to fry the French fries and you’re going to grab some beef links and you’re going to cut them up and you will fry it in the same oil as the French Fries. So when the French Fries are cooked, they are going to absorb the beef link flavor – so you’re already starting on a good note. You’re going to bring them out of the fryer and you’re going to season them with a little salt and black pepper and you’re going to load it up with some Salchipapas Sauce which is the Salsa Rosada which is ketchup, mayo, pickle juice in there and you just mix it up and your pour it over the warm crisp French Fries. My doctor always asks me if I am eating my greens so I ad a little scallion just for color.

AM: Wow! That sounds amazing.

It’s been 5 years since One With the Kitchen came out. How has that been for you and can we expect another cookbook from you?

CHEF CV: I’m going to be celebrating shortly with a few national appearances and to do something with the book. It has been a love story to my culture and my heritage. I call it the book that just keeps on giving. The more I link to it and reference to it, the more I realize how much love I put into it. We were going through COVID and that was at a time where half the time I was donating 50,000 meals to people here in Miami and the other time I was doing the book. When I was doing the book, I was so focused and I was choosing the recipes, tapping into my childhood memories and I was going back and forth. It has been so special to me celebrate 5 years since this book dropped and I can’t believe that 5 years has already passed. We’re going to be celebrating in a nice and special way.

I’m also celebrating which is going to sound so weird as it has taken me 9 years. I have 100,000 subscribers on my YouTube channel and when I looked at how many I have uploaded, it has been well over 200 so it’s not a surprise. I had fallen asleep on it and it wasn’t until YouTube emailed me and said to claim my silver plaque award.

IG @chefchrisvaldes

PHOTOGRAPHY COURTESY | Tanqueray

Read the MAR ISSUE #123 of Athleisure Mag and see SIPS + BITES | Chef Chris Valdes in mag.

THE POWER OF FOOD | CHEF RICHARD INGRAHAM

We took some time to chat with Chef Richard Ingraham. We wanted to find out how he took his talents in the kitchen to a career that has led him to being the private chef to power couple, Dwyane Wade and Gabrielle Union and creating a private chef network whose clients are those in the NBA, NFL and entertainment industries. We also talk with him about Grown Southern, his upcoming projects and his partnership with CIROC.

ATHLEISURE MAG: When did you realize that you wanted to be a chef?

CHEF RICHARD INGRAHAM: I’ve always loved cooking. I started making omelets, cookies, and milkshakes at the age of 10. During that time, I had no desire to become a chef. I was doing it because I loved creating. My family cooked all the time and it just rubbed off on me. It wasn’t until my mid to late 20’s that I decided that I wanted to become a Chef.

AM: Where did you train and what has your culinary journey been?

CHEF RI: I received my formal training at The Art Institute of Atlanta. My first job was at the Buckhead Diner where I was a line cook. I worked at the diner while I was in culinary school. As if I didn’t have enough on my plate, I got a second job working across the street at the Corner Café, where I learned all about pastries.

After I graduated, I became a Sous Chef at a restaurant called the Bubble Room. I left the Bubble Room and moved on to Insigna where I was a Sous Chef and Executive Pastry Chef.

AM: How would you define your style of cooking, and have you always been focused on sports nutrition?

CHEF RI: That has always been a difficult question to answer. Difficult because I'm influenced by so many different cuisines. If I were backed into a corner, I’d call my style “Eclectic American.” I really didn’t become focused on nutrition, until I started cooking for Dwyane Wade and other athletes.

AM: What led you to becoming Dwayne Wade and Gabrielle Union’s private chef?

CHEF RI: A friend of mine who just happens to be Dwayne’s Business Manager, Lisa Joseph Metelus, asked if I would like to cook for a NBA Rookie that was just drafted. I asked her who it was. She said that it was Dwyane Wade. After I did my research on who he was (I wasn’t a big basketball fan, so I didn’t know who he was) I told Lisa I’d like the opportunity. The day of the tasting, I arrived at his home with 10 prepared items. I made him everything I could think of, from smothered turkey wings with mashed potatoes to my grandmother’s lemon pound cake. Even though I’d prepared all this food, Lisa wanted me to prepare something fresh so that Dwyane could see that it was me preparing these dishes. He liked it and the rest is history.

AM: Can you share 3 go to meals that they enjoy eating?

CHEF RI: Gabrielle: Bhindi Masala; Pasta Alla Checca; Jumbo Lump Crab Cakes over Heirloom Tomato; and Quinoa Salad with Lemon Honey Vinaigrette.

Dwyane: Blistered Cherry Tomato and Shrimp over Angel Hair Pasta; Pan Roasted Sea Bass Sweet Potato Puree; Sauteed Spinach and Ponzu Ginger Sauce; Stewed Chicken Thighs with Chickpeas.

AM: What are 3 ingredients that you always like to have on hand that are versatile to use in several dishes?

CHEF RI: Creole Seasoning, Five Spice, Cumin, Red Pepper Flakes and Smoked Paprika. I know you said three, but I couldn’t help myself. lol

AM: When you’re a private chef to a celebrity or a family, what are the challenges that you're navigating when creating meals?

CHEF RI: In my case, I have 7 individuals who all eat differently. So, I must create meals for each of them that are creative, flavorful, and still help each person achieve their goals. If you’re a Chef who cooks in a restaurant you have a set menu that you execute daily. You may create daily specials which would give you some variety. Whereas I must come up with something different each day for each meal - Breakfast, Lunch, and Dinner. Not only do I think about the food, I also pride myself on maintaining an elite level of service for my clients. I do everything from making sure their glasses are never empty to inquiring about personal health issues, to preparing and executing a menu for 75 guests on Christmas.

AM: You created Chef RLI, a network of Private Chefs that work with celebrity clientele. How did that venture come about?

CHEF RI: One day Dwyane and Gabrielle came in the kitchen and mentioned that Chris Bosh was looking for a private chef. They told him that I had a company that had chefs for hire. When they told me that, I couldn’t believe it because I had no such company at the time. I just had a few chefs helping me with the meal prep service. Well, they told me that I needed to figure it out because they had already put me out there. So, my business partner and I created Chef RLI, and began placing some of the chefs who were helping with the meal prep as private chefs.

AM: You partnered with Michelle Bernstein and Michael Schwartz during former First Lady Michelle Obama’s Chefs Move to Schools White House Initiative. Tell us why you wanted to be involved?

CHEF RI: The First Lady’s Initiative was such an important one because it helped spotlight the problem we are having as a nation bring healthier food options into our schools. As a former educator, I’ve seen first hand how the lack of nutrition stunts the scholastic growth of our children, especially in our lower income communities. So, when I was asked to join this initiative in support of Miami Dade County Public Schools, I jumped at the opportunity. The Chefs worked with Superintendent Alberto Carvalho and cafeteria managers to create healthier dishes using what was already in the school’s inventory. Of course, we had to take into consideration the differences in culture and eating habits of each school. As an alumnus of Miami-Dade County Public Schools, it was incredibly rewarding to support my community.

AM: You released Eating Well to Win. Tell me more about it and why you wrote it.

CHEF RI: Eating Well to Win is a cookbook for everyone. I found that when we talk about eating better or healthier, we seem to think that the only thing we can eat is food that is bland or out of reach for us. This book shows that you can take some of your favorite foods and by just changing a few ingredients make it better.

Because I’ve had so many different careers, I feel that I can speak on the importance of eating healthier and better. Whether you're a teacher standing in front of a class full of students, a sanitation worker running your routes, or a 3-time NBA World Champion, what we put in our bodies helps us perform better.

AM: Will you release another cookbook?

CHEF RI: Yes, I’m currently working on my second book.

AM: Tell me about Grown Southern!

CHEF RI: Grown Southern is a restaurant concept we developed in collaboration with Grown Restaurant, owned by Shannon Allen. It features organic southern inspired soul food prepared with passion and care. We have great menu items like our Crispy Buttermilk Fried Chicken Sandwich, Old School Mac & Cheese, and Red Velvet Cake with Rich Cream Cheese Frosting.

AM: You're constantly working as a chef as well as giving back to others – why is this important to you?

CHEF RI: When I started working with Dwyane, I was still teaching culinary arts at a high school as well. My classes were held at a homeless shelter called the HAC (Homeless Assistance Center). The student demographic of my classes consisted of the homeless population of the center, as well as students that were bussed from various high schools. So, every day I would see both sides of the spectrum.

I would go to work in the morning and see broken people trying to put themselves and their families back together. Then in the afternoon, I would drive to this massive estate, where life couldn’t be better. Seeing this each day made me realize that we are all one mistake from our lives becoming entirely different. That experience keeps me honest with myself. It keeps me hungry. It has made me more compassionate towards others and their struggles and instrumental in motivating me, to find a way to help them.

AM: Tell us about your partnership with CIROC and how you became involved.

CHEF RI: I’ve been working with CIROC for about a year. I was featured in their CIROC Stands Black Excellence campaign in 2021. They profiled my story through a mural in Wynwood, FL. painted by local Miami artist Mojo. Then in November, I collaborated with them to create delicious Friendsgiving recipes and cocktail pairings with their CIROC Pomegranate. Now, I’m excited to be back with CIROC Pomegranate as part of the Love Squad. Our goal is to give one lucky winner a one-of-a-kind experience for them and their loved ones.

AM: We enjoy CIROC when we're celebrating or relaxing at home. We have a feeling that you may have a recipe that you can share and how we can pair it!

CHEF RI: Of course, I have recipes!!!! One of the cocktails that I created using CIROC Pomegranate is called “The Ingraham.” It’s my take on the classic sidecar. It consists of CIROC Pomegranate, Orange Liquor, Lemon Juice, and Cinnamon Simple Syrup. It’s the perfect cocktail for my Asiago and Herb Crusted Rib Eye Roast.

AM: Are there upcoming projects that we should keep an eye out for?

CHEF RI: I’m going to be in Miami for the South Beach Food and Wine Festival from February 24-27. I’ll be hosting a brunch at Grown in Miami Beach on February 27. I'm also working on potential show ideas as well.

AM: We love your statement eyewear! What do you look for when it comes to your frames of choice?

CHEF RI: Listen, I said to myself a long time ago 'If I’ve got to wear them, they have to be FLY!!!' When looking for my frames I look for a statement piece that evokes conversation. I love large frames with color or interesting patterns. I use my glasses as a part of my total look. I would love to have my own eyewear line one day.

AM: Being on the move constantly, how do you take time for yourself?

CHEF RI: It’s difficult to carve out time for myself while taking care of my family, Dwyane and Gabrielle’s family, and Co-running my businesses. There aren't enough hours in the day. So, I give myself more hours by waking up around 4 each morning and working out. This allows me time to gather my thoughts and organize tasks for the day. It gives me a sense of accomplishment that helps me get the day started. Being in the kitchen all the time is murder on my hands and feet. So, I make it my business to get manicures and pedicure regularly.

IG @chefrli

PHOTOGRAPHY COURTESY | CIROC

Read the FEB ISSUE #74 of Athleisure Mag and see THE POWER OF FOOD | Chef Richard Ingraham in mag.