The Mexican-American daughter of two immigrants, Rosio Sanchez has been instrumental in introducing Mexican cuisine to Denmark. After roles as the Head Pastry Chef and in the R&D kitchen at noma, she now runs the acclaimed restaurant SANCHEZ and taqueria Hija De Sanchez.
Rationalizing identity, heritage, flavor, and experience is a task no chef is trained for. At the sixth MAD Symposium, Rosio points out the gap which exists between seeking perfection and inspiration under the vision of others, and the contradictory desire to cook what matters to you as a person. Bridging that gap, as Rosio explains, is no easy task, requiring you to align what you do for a living, and what you care about in life.
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