Chef Chat, Part 1: Mario Valdez of The Rainbow Lodge, on Becoming Chef de Cuisine at 23

Categories: Chef Chat

Mario Valdez hs2.jpg
Photos by Mai Pham
Twenty-four-year-old Chef de Cuisine Mario Valdez of The Rainbow Lodge

Mario Valdez
The Rainbow Lodge
2011 Ella Blvd.
713-861-8666
www.rainbow-lodge.com

This is the first part of a three-part chef chat series. Look for Part 2 and Part 3 in this space Thursday and Friday.

Most of us are just starting our careers at age 24, but not Mario Valdez. Having completed culinary school at the age of 18, he's completed an internship, paid his dues and is now the current Chef de Cuisine at The Rainbow Lodge, where he's spicing things up with a youthful kitchen team and modern takes on rustic, American fare.

We sat down for an afternoon chat about how he got started at such a young age.

EOW: How did you get started in the culinary industry?

ML: I was about 15, and both my parents worked long hours -- my mom was a hospice nurse, my dad a graphic designer -- and eventually I got sick of eating cereal all the time. I wanted to do something to have a better meal, so I picked up a cookbook and said, "I'm going to make chicken parmigiana today."

EOW: So you weren't nervous about using raw ingredients?

ML: No, I did the first recipe -- the very first I can remember. Chicken parmigiana. And then the next day I said, "You know, I'm going to make crepes today." They turned out like pancakes. (Laughs.) I started watching the Food Network, sitting in front of the TV and trying to copy how they chopped vegetables. So I was stuck with the bug. As soon as I started, I couldn't stop.

EOW: This was high school. So did you go to college or to culinary school?

ML: I went straight to culinary school, the Texas Culinary Academy in Austin, now Le Cordon Bleu. I graduated in a year; it was a yearlong program.

EOW: Are you from Houston?

ML: No, I'm from the valley, the Rio Grande Valley, Brownsville, Texas.

EOW: So Texas Culinary Academy. Did you stay in Austin for a while?

ML: No, I went straight from there to my internship here in Houston, and I was lucky enough to get an internship at Mockingbird Bistro with Chef John Sheely and Jose Vela. I stayed there for about two years, and I can attribute most of my culinary knowledge to that place, to Vela. He was just fantastic. From there I went to Bistro Alex because the general manager, Michael English, he knew me from Mockingbird.

EOW: Okay, so tell me about your time at Mockingbird. You said you learned the most from Vela. What was it that he taught you?

ML: Just from the ground up, every single little technique. He drilled in me that to get a brunoise cut on a piece of vegetable, it has to be just so. It's just that he had a very disciplined mind to teach me, and I was hungry. I was really, really hungry just to learn everything I could from him.

Mario Valdez kitchen.jpg
Valdez likes to stay hands-on in the kitchen.
EOW: Because in culinary school, you don't really have hands-on, do you?

ML: It's just basic technique. You learn how to make the butter sauces, you learn how to make a little charcuterie, you learn how to cook steak, but you only get to make it once.

EOW: So did he progress you through stations?

ML: I started off just making sides for the grill, then moved over to the grill, stayed there for a good six months and then I moved to pastry. He made me do pastry for while.

EOW: So you're pretty well-rounded. Now, why Mockingbird?

ML: John had come to Austin to do the food and wine festival. I just happened to be on his team of culinary volunteers, and I just asked him straight up if I could do an internship with him.

EOW: So that's a good background for you. How would you describe the food there?

ML: It's French-Americana. A lot of French influence, but with regional twists. We did tuna with wasabi mashed potatoes, or steak au poivre with something else. You're going from French to Mediterranean to Texan. It was a good, round balance.

EOW: But then you went to Bistro Alex, and it was more Creole-influenced, right?

ML: And then I went to Bistro Alex under Juan Carlos Gonzales, who is from New Orleans, and it was a lot different. I picked up the Creole/Cajun flavors really fast at Bistro Alex, especially with Chef Juan Carlos [Gonzalez] wanting everything with cane sugar, molasses and caro. The food there was very, very bold.

EOW: So back to your own personal tastes. You have this French-Americana and then some Creole influence. What's your style like, your flavor, what do you gravitate towards?

ML: I would like to say that it's Southern cuisine with a very Texas accent. A little bit of Creole, a little bit of Tex-Mex, occasionally a little bit of Southwestern. I'm not really into Southwestern, though -- you know, the corn salas, red pepper coulis. I have black beans on my brunch menu, but they're more Mexican-style, with a lot of cumin, cilantro and jalapeño.

EOW: And you're Mexican, right?

ML: I'm half Mexican, half Caucasian. My mother was the white half.

EOW: So she wasn't making homemade tortillas and stuff. 


ML: Oh, no. We were eating smothered steak, and chicken with mushrooms, and canned green beans, canned peas. I still can't stand canned peas. I'll eat anything, but not that.

EOW: I remember the last time I met you, you were just starting here.

ML: I came in under Mark Schmidt. I knew him from Mockingbird; he did a stint there. He brought me in and then left for Brasserie 19 about two months later, and I was offered the Chef de Cuisine position.

EOW: And how old were you then?

ML: I was 23. I'm 24 now.

Check back with us tomorrow as we talk more about Valdez's role in shaping the cuisine at The Rainbow Lodge.



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Location Info

Rainbow Lodge

2011 Ella Blvd., Houston, TX

Category: Restaurant

Mockingbird Bistro Wine Bar

1985 Welch St., Houston, TX

Category: Restaurant

Bistro Alex

800 W. Sam Houston Parkway, Houston, TX

Category: Restaurant

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2 comments
Mai Pham
Mai Pham

Kimber34, I love to cook, but I, too, often skip over a recipe because I'm not familiar with the raw ingredient. For instance, my nephew, who was a cook at the Four Seasons in Hawaii for some time, gave me these special kitchen shears that are used to debone chickens, but I've really only used them a couple of times because deboning chickens, quite frankly, is a little scary. Ditto for boiling live lobsters or working with squid. As you said, it's easy to take things for granted on a food blog. The assumption is that it comes easy. But working with raw ingredients is not an uncommon fear, even for someone like me who cooks and enjoys it. Thanks for reading.

Kimber34
Kimber34

"So you weren't nervous about using raw ingredients?". So often, so often, I've abandoned cooking for myself and guests precisely because of this. Raw ingredients simply unnerve me. I shake. My hand curves unsteadily on the knife, my legs get leaden-heavy, and my stomach churns acid at the sight of raw ingredients. Thanks for relating what I consider a common phobia among people like me who *want* to cook, but just *can't* due to raw ingredients. It's a problem that's often simply ignored, or glossed over. But hopefully no longer due to your insightful query.

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