Name: Rahanna Bisseret Martinez
Hometown: Oakland, Calif.
Now Lives: In a three-bedroom home in East Oakland along with her mom and youthful brother.
Claim to Fame: Ms. Bisseret Martinez is a teenage chef and cookbook creator identified for spicy dishes that mix her Black, Mexican and Haitian heritage, in addition to her Northern California roots. She has appeared on “Top Chef Junior,” interned at Chez Panisse and Dominique Ansel’s bakery, and created a preferred recipe for roasted cabbage with pink pepper garlic butter that went viral on Facebook.
“Food can be expressed in so many different ways,” she mentioned. “It’s important that we share cultures and put the original names to different cultural techniques.”
Big Break: Her fascination with cooking began at a younger age. While her mates have been watching “The Powerpuff Girls,” she was glued to public tv and studied basic French cooks like Julia Child and Jacques Pépin. She auditioned for “Master Chef Junior” after seeing a industrial for it. Though she wasn’t accepted, the producers remembered her and reached out for “Top Chef Junior,” an analogous present that includes contestants aged 9 to 14.
She was a runner-up, cooking dishes like cilantro-lime lamb chops and candy potato pecan pie with a lemon thyme ice cream and cajeta sauce. She has additionally appeared on “Guy’s Grocery Games,” a cooking present set in a grocery store. “TV has come a long way since I was watching it when I was 10,” she mentioned.
Latest Project: After contributing recipes and essays for different cookbooks, Ms. Bisseret Martinez has written her personal, “Flavor + Us,” which shall be printed by 4 Color Books, an imprint that options cooks of shade began by Bryant Terry, a vegan chef and cookbook creator in California.
The 80 recipes embody candy scones impressed by Mexican pastry, a more healthy carbonara pasta made with herbs and eggplant, and a variation of her rib eye tostadas that she made on “Guy’s Grocery Games.” “I want to teach the home cook global techniques that influence Northern California cooking,” she mentioned.
Next Thing: Ms. Bisseret Martinez not too long ago began working as prep cook dinner at Chez Panisse in Berkeley, Calif. “I handle and process a lot of the vegetables,” she mentioned. “I can’t even count how many fava beans I’ve probably cleaned and peeled and prepped and gotten ready to go.” She graduated from highschool final month and can research hospitality at Cornell University within the fall.
Team Work: “I really love the team aspect of cooking in restaurants,” she mentioned of working in knowledgeable kitchen. “It’s a lot of prep work early in the morning for a big payoff at the end of the day. It’s a special night for people.”