Meet Ruben Vasquez, Boulevard Café Catering’s newest Executive Sous Chef.
Well, Ruben, we’re sure glad you landed here instead.
My father liked to cook, but he’s not a chef, not a culinary artist. And my mother, too. She liked to cook a lot. I learned from them. Eventually, I decided to go to culinary school, and then began working in Las Vegas, in casinos and in restaurants. That’s how I learned. It’s my passion. Cooking is my passion.
Actually, when I was little, my dream was to be a pilot in the Air Force, but that didn’t come true. So then I thought computer design, graphic design — that’s another passion I have.
My favorite favorite ingredient: You know, we Spanish people like cilantro. I like cilantro, yes.
One [food I really dislike] is Mexican. It’s too spicy. I’m not a very big fan of spicy food.
Caramalized red onions.
Yeah, I love coffee.
(Editor’s note: Let’s be honest, who doesn’t?)
I like veal with Kahlua and coffee.
I like to sauté Brussels sprouts with bacon, and salt and pepper.
I want to help Boulevard grow; I want to help them become more competitive in the market by introducing new dishes; by combining different foods; by introducing more new menus; by delivering orders to our customers on time; by improving how we prepare, and present our food; and by doing more corporate catering in the Tysons Corner, VA area.
Right now, we’re working on developing more corporate catering business, so that’s where my focus is: On cooking more food to suit the needs of the corporate businesspeople. They’re the people who want to eat fast and clean. They don’t want to leave a mess; they want to eat clean and fast, because they’re working. That’s my primary to focus: Taking care of our corporate customers.