CookUnity
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meal

The juicy briny caperberries added flavor to our paleo pork chop served with velvety braised leeks.

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Nutritional facts

Protein

56g

Carbs

33g

Calories

530

Fat

19g

Ingredients

CaperberriesGarlicGheeItalian ParsleyLeeksLemonsPork ChopsRadishesRosemaryThymeVegetable BaseWaterWhole Grain Mustard Seeds

Reviews

3.8

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 39 reviews

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About Irvin Paredez

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Chef Irvin Benitez Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer’s happiness.

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