Chef Ku

thevibehousesd@gmail.com

DIET AND WELLNESS CONSULTANT

I will create a unique wellness program for you, having all the energetic aspects of your being in consideration.

CHEF SERVICES & MIXOLOGIST

Fusion Cuisine / International / Incredible Cocktails / Healing Elixirs / Juicing / Detox Diet Programs / Vegetarian / Plant Based / Weight Loss/ Rejuvenation / Keto Diet / Paleo

COOKING CLASSES

Fusion Cuisine/Farm To Table/Culinary Journeys/Raw Chocolate/Mixology /Living Cuisine/Elixirs/ Intuitive Cooking /Cooking Alchemy / Spanish Paella / Peruvian Ceviche / Thai Cuisine / Practical Knowledge / Gluten Free Buffet / Weight loss

RESTAURANT CONSULTING

Recipe Creation, Environment & Service Excellency

Culinary Experiences

Zesty Variety (Copy)

Raw Bella Pasta (Copy)

Raw Burger (Copy)

Casserole (Copy)

Raw Garden Pizza (Copy)

Pad Thai Fusion (Raw) (Copy)

Slice of Life (Copy)

Raw Portobello Sandwich (Copy)

Raw Parihuela (Copy)

Cheese Bowl (Copy)

Neat Savory Salad (Copy)

Garde Salad (Copy)

My last jobs as a chef

Cuixmala Luxury Resort

Creating Menus and training 5 chefs using produce from their farms

Paledora Selva

Create menu for retreats and training cooks, speciallize in healthy cuisine and dietary restrictions

Google Head-Quarters

Creation of 3 dishes, 250 portions plant Based Gluten Free a day for a 2500 assistance restaurant.

Dozens of weddings, food classes, food demos and culinary experiences

A more comprenhensive resume is upon request

COOKING STYLES

I practice intuitive cooking and I love to use fresh produce from local famers of even better to pick them from my garden. I cook since I was a child, I was already making complex dishes by age 8. I have a vast repertory of recipes, although I enjoy the most creating new dishes.

My international influences when cooking can embrace Mexican , Mediterranean, Spanish, Japanese, Chinese, Vietnamese, Peruvian, Middle Eastern and Thai cuisine.

I have work with plant based cuisine and raw living cuisine since 2005. Although, fusion and intuitive cuisine is what I do the most. I customize energy high frequency foods for different groups or individuals, customized diets as living cuisine, keto, paleo, high carb low fast but all delicious…I also create sensory culinary experiences.

Restaurant consulting and menu creation

Below there is a video interview I have about intuitive cooking.

Green Peace (Copy)

Herbal Rice (Copy)

Peach Smoothie (Copy)

Sailor Bite (Copy)

Bali Juice (Copy)

Veggie Photoshoot (Copy)

Veggie from the garden (Copy)

Avocado Chocolate Mousse (Copy)

Green and Red Vital Smoothie (Copy)

Tapas and Flowers (Copy)

One day shop at farmers market (Copy)

Plant Based Paella (Copy)

Everything is Art

There is art involved, in the way we move in the kitchen, in the way we move through life, how we see things.

The way we breath is art, the way we share our food is art and connection, how we love the food we eat and the company we have next to us.

It is a magnificent art the way we love each other, and how we see ourselves

Art is: Preparing the food, eating it, preparing the dinner table, while serving the food, when shopping the ingredients, when connecting with market people, when meeting the farmers.

There is alchemy and connection when growing our foods and in the core of your existence…

Ambrosia Tartlet (Copy)

Dragon Skin (Copy)

Living Dark Forest (Copy)

Hulk Zen Bar (Copy)

Lucuma Bar (Copy)

Raw Carrot Muffins (Copy)

Persimmon Tartlet (Copy)

Marmalade (Copy)

Choco/Coconut Bites (Copy)

Apple Raspberry Pie (Copy)

Veggie Mandala (Copy)

Chocolate Truffles (Copy)

Orange Juice (Copy)

Sinful (Copy)

A full plate (Copy)

Raspberry Chocolate Brownies (Copy)

Goodness Bowl (Copy)

Pionono (Copy)

Anti Oreos (Copy)

Guava Taco Dessert (Copy)

Spinach Tomato Quiche (Copy)

Raibow Potato Tart (Copy)

Dang Good Ice Cream (Copy)

Terrine (Copy)

Mock Tuna (Copy)

Creamy Coziness (Copy)

Fried Rice (Copy)

Cuban Bowl (Copy)

Rainbow Avocado. With raw dehydrated “taco neat”(made with root veggies, peppers, garlic and herbs), chipotle-orange-dried fruit Mexican mole sauce, fresh herbs and flowers from the garden. — **Rainbow Avocado.** With raw dehydrated “taco neat”(made with root veggies, peppers, garlic and herbs), chipotle-orange-dried fruit Mexican mole sauce, fresh herbs and flowers from the garden.

I use music quite often as a metaphor when referring to food. I personally don’t play musical instruments, maybe soon, but knowing the ingredients I use, specially in the raw stages, is like knowing all musical notes; in my imagination, I am a master musical composer, I can play really anything as I can cook anything in reality.

Also music, as food creation, is pure vibrational interaction. You can feel it with all your senses. As you perceive music with your ears, is the sound of ripeness when knocking a fruit shell or perfect pitch when you heard the rice popping at the bottom of the pan and you know is done.

Dragon Skin. (Raw Dessert) A curvy and sexy crust made some of my fav ingredients. Made from pop amaranth, raw chocolate with Indi flavors made from scratch, raw honey and coffee from a small farm in Mexico, this last one not my fav but making peace… — **Dragon Skin**. (Raw Dessert) A curvy and sexy crust made some of my fav ingredients. Made from pop amaranth, raw chocolate with Indi flavors made from scratch, raw honey and coffee from a small farm in Mexico, this last one not my fav but making peace with the strong effect can have in me, when rarely have it, appreciating its dark magic. And fillet with the controversial and disgustingly delicious durian and roasted sesame seeds.