SHOM Online Cooking Class - Meet the chef - Wandy Tabaré Robles

ABOUT THIS DISH

When talking about casserole, in the Dominican Republic people generally think of seafood. And it is that this tasty broth that combines fish, shrimp, clams, squid and vege- tables is always part of the menu and is in high demand in restaurants specializing in fish and seafood.

But beyond seafood, this dish has countless varieties. Casserole is a traditional dish in several European countries (Spain, Portugal, France and Italy) and in most Ibero-American countries, which receives its name from the type of container in which it is cooked.

It is characterized by being a container that protects the heat and fulfills a double function: it serves for cooking and as tableware.

Dominican Newspaper HOY

https://hoy.com.do/por-el-universo-de-las-cazuelas/

INGREDIENTS

• 1⁄2 kg fish fillet • 1 kg of seafood mix. (shrimps, squids, clams, mussels,...) 

• 1 medium onion minced • 1 can of precooked of red bell pepper • 1⁄2 branch parsley 

• 2 laurel leaves • 2 cups white wine

• 2 cans peeled tomatoes

• 2 garlic teeth • 1 tablespoon of sugar 

• Olive oil • Vegetable broth • Salt and pepper to taste • White rice as side dish

ESSENTIALS TOOLS

• Cutting board 

• Knives • Stock pot

• Medium pot 

• Wood spoons 

• Soup spoon

Wandy is a Dominican chef, with a Master’s Degree in Food and Nutrition from the Universidad Autónoma de Santo Domingo (UASD) and in Hotel Administration from the Pontificia Universidad Católica Madre y Maestra (PUCMM). He is a Chef Educator of the Academy of Culinary Professionals of the Americas and is the General Manager and owner of a local catering company. Wandy host of the local televi- sion program La Cocina de Wandy, and with great success on the radio as well. He was Director of the School of UNICARIBE - Hotel Administration.

He is a totally proactive chef, always moving forward promoting ingredients of agricultural origin in the hands of multiple american cooperators such as the American Meat Export Federation (USMEF), Potatoes USA, California Grapes, Washington Apple Commission, U.S. Soybean Export Council and U.S. Dairy Ex- port Council. Also, he has been representing culinary institutions in the states of Texas and California. He has achieved high academic standards for more than 25 years in the food environment with great success.

In 2019, Wandy was elected as Ambassador of Flavor USA by the Embassy of the United States of North America in the Dominican Republic. He is one of the personalities included in the edition No. XIX of the book Grandes Dominicanos (Greatest Dominicans) in 2015.

Wandy on Instagram: lacocinadewandy