Anybody that has pushed via the chaos of the Kennedy within the downtown space has absolutely seen Carnivale’s vibrant and colourful constructing simply off the freeway. Inside is an oasis that matches the outside’s eye-catching facade the place Chef Carlos Garza helms the Latin-focused restaurant. With a deal with sourcing native produce from Chicago’s Inexperienced Metropolis Market, Chef Garza emphasizes well being and wellbeing out and in of the kitchen. CFM lately had an opportunity to interview the Chef who began, like many, as a dishwasher, discovering his love and keenness for cooking.
*This interview has been edited for readability.*
CFM: Please inform our readers just a little about your self and what led as much as you changing into chef at Carnivale.
CG: I’ve been working in eating places for a really very long time – my first job was as a dishwasher. Ever since then, I fell in love with it. I went to culinary college, then began working in several eating places everywhere in the metropolis and in several states.
CFM: What’s the better part about working at such a energetic and enjoyable restaurant like Carnivale?
CG: Connecting with my roots! After working in kitchens from everywhere in the world, I discovered a robust reference to Latin flavors, a colourful place, lovely decor, and far more than connecting with meals I grew up with.
CFM: If somebody hasn’t been to dine and drink at Carnivale earlier than, what do you suggest must be their order?
CG: Begin with ceviches, then Ropa Vieja, coconut shrimp, octopus, then share paella or lamb shank, or why not a Argentinian parrillada?!
CFM: Inform us a few dish or dishes that you simply’d wish to see on the Carnivale menu sooner or later.
CG: The following dishes to see at Carnivale are primarily based on summer time elements – a lot of which might be from our rooftop backyard, the biggest within the state of Illinois. Assume: tomatoes, peppers, herbs, and far more.
CFM: What can we count on from Carnivale this summer time and past?
CG: We lately opened the Rumba Lounge at Carnivale that includes new dishes and cocktails with many of the elements from the Inexperienced Metropolis Farmers Market. Visitors also can get pleasure from our lovely patio, popup leisure on Thursdays, and our speakeasy – the Alley at Carnivale.
CFM: Please inform us extra about your partnership with Inexperienced Metropolis Farmers Market.
CG: I’m a giant supporter of Inexperienced Metropolis Farmers Market! I really imagine that seasonal and pure meals makes a distinction. I’ve been working with them for over 15 years, that’s the place I get my crops for the rooftop backyard.
CFM: The place do you wish to eat and drink within the metropolis?
CG: I like to take a look at totally different locations to have a drink or to eat. Nevertheless, many occasions I’m going to the identical place to eat what I like and what I do know that satisfies my soul. It doesn’t must be fancy eating places or something like that, if the meals is cooked correctly that’s all I would like.
CFM: What’s your ideally suited break day?
CG: I like to begin off the day with a inexperienced smoothie and spoonful of peanut butter. You may usually discover me meditating, praying, stretching or doing yoga. Through the summer time, I like to bike, stroll, be by the lake, go to the fitness center and swim.
CFM: For those who may open a restaurant anyplace on the earth, the place would it not be and what would the idea be?
CG: A spot close to the seashore, sourcing elements from the local people, then turning these humble contemporary elements into magical flavors, with extraordinary shows.
CFM: However in one other life, in the event you weren’t a chef, what would you be and why?
CG: I might be within the medical area to assist individuals and communities to be wholesome – with good intentions to not make the most of them or see them as another quantity. I might counsel on meals, train, psychological well being and present them that on a regular basis is a blessing, that life is sweet, we simply have to search out the sunshine that may be lighting our path.
