Special months are dedicated to exploring traditions from 21 countries.
Hispanic food is welcome anytime, and there are opportunities to celebrate Latin history, culture and cuisine.
Food is a great way to start conversations and create personal connections. With 21 Hispanic countries spanning from near the Tropic of Cancer to nations straddling the equator, there’s lots of food to explore.
Language unites them, yet each has a special story to share. This theme meal highlights the culinary traditions of the Caribbean, and is perfect for both National Hispanic or Caribbean-Heritage months.
For example, the Caribbean derives flavour from garlic and herbs such as cilantro. Plantains, rice, pork, root vegetables and tropical fruits are common on tables.
There’s so much individuality that it’s possible to celebrate almost any day of the year.
October is both Latin American and Caribbean Heritage Month in Canada, recognizing cultural influences from places such as Antigua, Bahamas, Costa Rica, Cuba, Dominican Republic … you get the idea.
Serve this authentic theme meal highlighting the rich culinary traditions of the Caribbean to celebrate!
Gordon Food Service Profile
Juan Rosado, Culinary Specialist
Dallas, Texas
Originally from Bayamon, Puerto Rico, Juan’s culinary journey began at age 16, washing dishes at his parent’s Bayamon restaurant. He knew at an early age he had a passion for the culinary craft and began taking steps early to ensure his bright future in the industry.
He attended the La Escuela Hotelera in San Juan, Puerto Rico, for his culinary education. From there, Juan pursued his professional culinary career by first serving as the production supervisor at El San Juan Hotel in Puerto Rico, then as Chef de Partie at the Biltmore Hotel in Miami, Florida.
During his tenure as Sous Chef at the Miami Dadeland Marriott, Juan won an American Culinary Federation (ACF) gold medal in the 1999 “Taste of the Caribbean” competition in Miami, and he also was the winner for the Southeast Region in the ACF Certified Angus Beef National Culinary Competition in Chicago, Illinois.
In 2002, Juan perfected his craft as the Executive Chef of the Ocean Point Beach Resort in Sunny Isles, Florida, a full-service, beachfront resort hotel and day spa. Directly before coming to Dallas, Juan was the Golf Club House Chef de Cuisine at Exclusive Ocean Reef Club in Key Largo, Florida, where he led culinary operations in a high-volume, fine dining club setting.
Juan became Chef de Cuisine for the Crescent Club in Dallas, Texas, in 2007. After over two years at the prestigious club, Juan was promoted to Executive Chef of Rosewood Crescent Hotel in 2009 and then Executive Chef The Le Meridien Stoneleigh in Dallas, Texas, in 2013.
Why does he love being a chef? “Because I thrive in a fast-paced, creative environment,” he said. “The culinary field provides it. It is forever changing, and I can learn something new every day. It provides me the honour of mentoring, teaching and learning from my co-workers.”
While Juan’s formal culinary education started in Puerto Rico, he never stops learning. His culinary travels to Austria, Italy, Mexico, Saudi Arabia and across the United States have kept him current on new techniques and trends.
Side dish: Arroz con Gandules
Entree: Caribbean Roasted Pork & Caramelized Onions
Beverage: Coquito
Video: See how the coquito is made.
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