Where is Claudia Albertina Ruiz Santis from Iron Chef Mexico, now?


Where is Claudia Albertina Ruiz Santis from Iron Chef Mexico, now?

The series “Iron Chef: Mexico” is part of the “Iron Chef” franchise and focuses on traditional Mexican cuisine. The Iron Chefs are the most experienced chefs in the country and the show gives them an opportunity to test their skills against competing chefs. Contestants in the challenge must use a hidden ingredient as they compete to prepare five dishes according to the rules of the competition. Each dish is awarded 20 points, and the objective is to accumulate as many points as possible to advance to the championship round of the show.

It’s not impossible for challenge chefs to win against the Iron Chef they’re up against, although it’s more difficult for them to do so. In the first season of the show, Claudia Albertina Ruiz Sántiz proved that statement true by defeating the other contestants.


The Iron Chef competition was hosted by Claudia Albertina Ruiz Sands

Claudia Albertina Ruiz Sántiz was one of the first Tsotzil chefs to achieve international recognition, and she did so defying the social expectations imposed on her from an early age. Claudia enters “Iron Chef: Mexico” and issues a culinary challenge to chef Gabriela Ruiz so that she can cement her place in culinary history and prove to the rest of the world what she can do. Cacao was used as a secret ingredient for the two chefs and their teams, and they had to create five dishes inspired by Mexican street cuisine.

After the first twenty minutes, it was time for the chefs to showcase their first dish, and the contestants served up some sweet treats for all three judges. On the other hand, Claudia won and finished with 19 points, while Gabriela finished second with 15 points. After the allotted cooking time, the remaining dishes that the two chefs had planned and created to win the competition were shown to the judges.

In the end, Claudia scored 94 points, two more than Iron Chef Gabriela’s score, giving her the win. Claudia was the first chef to win against Iron Chef in the inaugural season of the show, but was not allowed to advance to the season finale as Claudette Cepeda scored 95 points against Iron Chef Francisco Ruano. As a result, Claudia did not advance to the season finale. However, her amazing cooking skills have led her to build a sizable following, many of whom are currently curious about Claudia’s whereabouts as they admire her achievements in the kitchen. If you find yourself in the same situation, the information we have to offer is perfect for you!

Claudia began challenging the conventions of her tribal culture at a very young age. Women are often viewed as future spouses and mothers, making it difficult for them to reach their full potential. Claudia shares with us, “Everyone told me that I should get married after finishing school, but at the age of 14 I refused, I enrolled at the Universidad de Ciencias y Artes de Chiapas” (University of Ciencias y Arts de Chiapas). “It was a rebellious choice, I admit, not easy for my family, but it was very important to me,” he explained.

He continues, “I haven’t lost respect for tradition, especially in the kitchen,” which is very interesting. While I was still in school, I worked on devising a strategy to focus more on foods that are part of the indigenous traditions of Chiapas but are not served in most restaurants in Mexico. When it came time to choose a topic for my thesis, I realized that I had to write the cookbook in both Spanish and Tzotsil, the native languages ​​of the indigenous people living in my region, so that the food knowledge of the community would not be lost. I chose to do this so that the gastronomic knowledge of the community would not be lost.

Because of his thesis, he was able to interview Enrique Oliveira, head chef of the famous Pujol restaurant in Mexico City. Enrique Oliveira invited her to join his staff. Claudia started working in the nation’s capital a week after receiving her diploma.

She says, “It’s not easy in Mexico City,” and I believe her. “I was discriminated against because I’m a woman and indigenous. But I didn’t let go. I was given the opportunity to work at Máximo, led by Eduardo Carque, who is widely considered one of the best chefs in Mexico and the world. After that, I worked at DUO Salado y Dulce, a restaurant owned and operated by Estefana Robles and David Müller. . Then, in July 2016, I moved to San Cristóbal de las Casas, where I used to live, and opened my own restaurant called Cocoon. The word “epazote” is derived from the Tzotzil language and was originally used to refer to the native plant used to make the infusion.

Through his cooking, he wants to promote and preserve the traditional cuisine of the indigenous people of Chiapas, and he wants to do so by offering a menu that highlights the culinary specialties of the region.

In keeping with the principles of the Slow Food movement, I only source my ingredients from nearby artisans and farmers who operate on a small scale. As a chef for the Coalition, I am a member of Slow Food. Being a part of this network is very important to me because it helps me value not only the produce of my land but also my indigenous roots. Mexican chefs often ignore ingredients traditionally used by the country’s indigenous peoples. Now that we have food from all over the world, we’ve stopped thinking about traditional Mexican and Chiapanega food. Coffee, cacao and cheese are three items commonly associated with Chiapas; And yet, apart from those three products, the region has much more to offer.

Claudia is looking forward to continuing her work and is very excited about the many upcoming projects. In this section, he presents us with two foods called beans.


What became of Claudia Albertina Ruiz Sandys?

At the time of this writing, Claudia Albertina Ruiz Sandys seems laser-focused on her career and her mission of making the promotion of traditional Mexican cuisine her life’s work. Claudia runs a restaurant in the neighborhood called Claudia Sántiz. This restaurant is located in San Juan Chamula, Chiapas, Mexico and serves authentic Mexican cuisine. Cocono is another of his restaurants, which he refers to as “the project,” and which specializes in the cuisine of indigenous peoples located in the Mexican state of Chiapas. In an effort to give something back to the community, Kokono sources its vegetables from small local farms in the area. His other restaurant, called Albertina, operates in the same manner.

As one of a small group of young chefs, Claudia Santis is helping to introduce people around the world to the diverse flavors and preparation styles of traditional Mexican cuisine. Join us for an evening conversation with Chef Claudia, along with food scientists Helda Morales and Bruce Ferguson, as we explore the ways her roots in the Tstotsil Maya community inform her work as a chef and restaurant owner. Concerned about the rapid changes in local food and farming systems, Claudia focused her culinary practice to emphasize human health, cultural traditions and the environment. Her life story and the struggles she has to overcome as a tribal woman reflect the high power dynamics and forms of resistance that exist in our food systems. Register for this virtual event here.

Claudia was named to the 50 Next 2021 list in recognition of the significant role she has played in influencing how people around the world eat and drink. Claudia is now a well-known figure in the culinary industry as a direct result of her achievements in the field. Even more impressive is that he was asked by TEDxUPAEP to speak about his experiences and ideas on April 22, 2022. His recent presence on “Iron Chef: Mexico” will certainly contribute to the chef’s celebrity status. She does not seem to be involved in any kind of romantic relationship at the time of writing this article. We hope he prospers in his future endeavors and wish him the best in all aspects of his life.

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