Adrian Martin appeared on Below Deck season 6 as the chef, and it’s time to share information about his life after the nautical reality series. During his time on the Bravo series, Adrian was a breath of fresh air to his crewmates, especially chief stew Kate Chastain, who left the show. There is a stereotype that chefs are usually quite neurotic and difficult to work with, but Adrian was always very calm. He would often
Eduardo Nakatani is a Japanese-Mexican chef from Mexico City. His grandfather Yoshigei Nakatani was the Japanese visionary and entrepreneur, who in the 1950s, created what is today one of the most ubiquitous and beloved Mexican snack foods: the Japanese peanut. At the time of Nakatani’s grandfather’s migration to Mexico, there were little to no Japanese products. This scarcity was the mother of invention, driving Yoshigei to create a kind of pseudo-soy sauce: a mix of piloncillo (raw sugar), guajillo chile, salt, and caramel colouring he used to season the peanuts. The sauce went superbly well with his version of sashimi:
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