Chef CrosbyFoodies are especially drawn to Farm to Table concepts that offer fresh, organic, and natural experiences. When I first stumbled across this concept at age 25, I had a lot of questions: What is the driving force behind its success? How much attention does it garner? Is it actually worth it? And mostly, is the experience alone enough or is the cuisine actually worthwhile? A few months later, a childhood friend called me with an opportunity to be a cook in one such establishment in Los Cabos Baja California Sur, Mexico. Given my adventurous spirit, I packed my knives and accepted.
Upon arriving at this restaurant, the first thing that caught my attention was its location – situated in the middle of an arid and dry area, it seemed like a little oasis! As I stepped inside, lush vegetation and fruit trees filled up my sight. Walking towards the office to meet the executive chef, the restaurant and bar area came into view; located in the midst of an orchard with a fairly simple but comfortable structure. Closing in on were metal ovens working to full capacity along with waiters and runners bustling from one place to another. Going through their impressive canned goods store and deli, then towards their delicious bakery/pastry shop; I finally reached the chef’s office where we discussed contract details and finalized my experience in this place.
On my inaugural day I was given a guided tour of the workplace, starting with the floor staff then moving on to the kitchen personnel who would be my colleagues for 12 months. We concluded at my station in the corner of the pre-preparation area; equipped with a metal table, wooden rod and ample amount of ingredients. The chef taught me how to make the pasta bases that feature on their menu using traditional techniques alongside fresh seasonal ingredients.
Chef Alan Crosby. Cabo, Mexico. 2018
Each day, I would train myself to remember the recipes, flavors, and processes of the kitchen. Thankfully my memory was good and after not too long, I had everything memorized. Now my focus could be on making the pasta; that alchemy in which ingredients are turned into a complex final product. Kneading, stretching, forming and drying – I put forth my best effort to deliver a perfect result. But during those days working with dough, my thoughts were drawn to the stories behind it; Italian mothers and grandmothers lovingly preparing food for their families, simmering sauces in pots while stuffing agnolotti’s from the garden’s provisions, bringing to the table not perfection but full of flavor, seasoning and love. Little by little I started to treat the dough with more grace.
During those days I prepared a variety of delicious pasta recipes, utilizing the fresh ingredients from the farm as well as items available all around us. One dish in particular was especially enticing to both my own palate and those who partook – Agnolotti stuffed with homemade ricotta, themselves accompanied by sweet corn roasted in a stone oven, and chives freshly cut from the garden, all swimming together in a velvety corn and butter sauce.
This meal is simple, yet full of flavor..!
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