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From Sin City to Tysons Corner: Executive Sous Chef Ruben Vasquez Joins the Boulevard Café Catering Team

Meet Ruben Vasquez, Boulevard Café Catering’s newest Executive Sous Chef.

Ruben Vasquez | Executive Sous Chef | Corporate Catering | Tysons Corner, VA
Hailing originally from Las Vegas, Ruben sat down with us last week to talk a little about his background and his aspirations, and let us in on a little secret: Before attending school at Le Cordon Bleu College of Culinary Arts Las Vegas, he dreamed of a career in the cockpit.

Well, Ruben, we’re sure glad you landed here instead.

Who inspired you to begin cooking?

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.

Was there anything you thought you wanted to do before you started cooking?

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.

What ingredient do you love most of all?

My favorite favorite ingredient: You know, we Spanish people like cilantro. I like cilantro, yes.

Is there a food that you hate?

One [food I really dislike] is Mexican. It’s too spicy. I’m not a very big fan of spicy food.

What dishes or flavors come to mind when I mention the following ingredients:

Pork?

Garlic.

Rhubarb?

Caramalized red onions.

Coffee?

Yeah, I love coffee.

(Editor’s note: Let’s be honest, who doesn’t?)

I like veal with Kahlua and coffee.

Brussels sprouts?

I like to sauté Brussels sprouts with bacon, and salt and pepper.

What do you hope to achieve while working for, and with Boulevard Café Catering?

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.

Welcome to the Boulevard Café Catering team, Ruben. And thank you for taking the time to chat with me.

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