Podcast #15 – Cooking Her Way to Freedom: Chef Ana Martorell’s Bold Culinary Journey
Doug Dvorak (00:00.638)
Buenos dias, Mission Pod. How are you today, Ana? Excellent. And buenos dias to our Mission Possible podcast community. I’m your host, Doug Dvorak, and I’m extremely excited to bring you inspiring stories from incredible guests. These individuals are on a mission to create remarkable possibilities.
Chef Ana (00:03.207)
Buenos dias!
Great Doug.
Doug Dvorak (00:28.846)
that not only enhance their own lives, but also make a lasting impact on the communities and individuals they serve. Stay tuned for some truly amazing conversations. My guest today, all the way from Mexico City, Ciudad de Mexico, is Chef Ana Martorell, who lives and works in Mexico City. And today’s Mission Possible podcast is titled, The Art of Flavor, Chef Ana Martorell on Reinventing Culinary Boundaries.
After completing a grand diploma at Le Cordon Bleu, Ana continued to extend her skills and knowledge by completing several additional trainings at Cordon Bleu, including wine studies. Her career path since her studies have been full of enriching experiences and responsibilities. While implementing the menus for Aromas and Adia II restaurants in Mexico City and Oliva Tinto in Peña de Bernal, Quetero, I know that’s the wrong…
pronunciation, but I’m a gringo, so deal with it. She has also launched her own brand called Ana Martorell or AM, which offers first class quality catering services. Ana is also the founder of the brands OSHA and SAU. Ana has been published in El Heraldo de Mexico in the gastronomy section and has been a cultural representative in collaboration with the Mexican embassy at Ottawa’s Parliament Hill.
Chef Ana (01:29.166)
you
Chef Ana (01:44.558)
you
you
Doug Dvorak (01:54.52)
and was a host chef for the first Mexican gastronomic week at restaurant Astor Grill in 2017. That same year she was a participant in the 2017 edition, I’m going to say this wrong, Melesme Mexico, along with Don Julio. Ana is extremely passionate about Mexican cuisine and gastronomy, chef of Aida Restaurant, Aida and
Oxa Cocina Única and El Cantador. El Cantador is where we spent about three hours with Ana, her family and some guests from Tamarack Resort and just had an incredible evening cooking our own food. El Cantador AM, a free gastronomic space that serves as a cooking laboratory which creations and offers incredible Mexican flavor are born.
and Chef Ana again welcome and I love your mantra or mission statement, let’s fly, the wings are made to achieve dreams. Thank you so very much.
Chef Ana (03:02.466)
Thank you, Doug. It’s an honor to be here with you today.
Doug Dvorak (03:06.157)
You’re actually at one of your restaurants now, Olivo Tinto. In Quereta. So let’s talk about your background and culinary journey. What first ignited your passion for cooking?
Chef Ana (06:51.214)
Okay.
Chef Ana (07:00.694)
Yes, in Querétaro.
Chef Ana (07:12.984)
Guess what Doug, I’m not from a family of cooks, so I don’t know which was like the first appearance of cooking was, but.
I think in the kitchen I feel free, I feel happy. So that feeling makes me really want to be inside the kitchen. For me cooking is like having therapy, daily therapy.
Doug Dvorak (07:41.301)
Unbelievable. Was there a defining moment when you knew you wanted to be a chef?
Chef Ana (07:47.91)
for me the day that I realized I was going to be a chef it was when I first took my first class of law I studied first law so the first time I was in the university having like law and law stuff I was like this is not my thing I yeah because I was really unhappy I actually dressed myself all in black
Doug Dvorak (08:17.049)
Really?
Chef Ana (08:17.856)
Really, and when I changed my career, I started using colors and I started smiling actually. So for me, the first time that I realized this was not for me and I want to study gastronomy was the first day I was in law university.
Doug Dvorak (08:37.867)
Interesting and I’ve gotten close to to you your husband Juan and your beautiful children Borja and Triana and I was talking to Juan when we were at your cooking class and he said in terms of Borja and Triana I want them to do whatever makes them happy similar to your experience and you’ve got wonderful delightful kids that I love that are passionate and Borja right now is passionate about you know fish and
Chef Ana (09:04.898)
Fishes.
Doug Dvorak (09:06.101)
Yeah, fish, and I saw he was great. That’s really, so really the message is follow your heart, follow your passion. So another question, who were your biggest culinary influences that inspired you to get into a beyond practicing law and being unhappy? But what chefs inspire you in the past or right now?
Chef Ana (09:27.842)
Well, the chef that most inspires me is Enrique Olvera, the owner of Pujol. You were in Pujol when you came here to Mexico. For me, he’s the chef. Why? Because he took all the Mexican gastronomy out from Mexico, but in another way. It was like the proud Mexican food. So for me, Enrique Olvera is the one that I admire the most.
Doug Dvorak (09:35.673)
for a shot.
Chef Ana (09:56.086)
and it’s really special for me.
Doug Dvorak (09:58.626)
And I think I speak for most Americans when we think of Mexican food, we think of fast food, Taco Bell, a Mexican family that Tex-Mex, but we have eaten at Pujol, a Michelin-starred restaurant. It was the best restaurant I’ve ever eaten at, and I’ve been to other Michelin stars around the planet. It was like attending a symphony or a ballet. Everything was choreographed. It was a…
Chef Ana (10:07.064)
Tex-Mex
Doug Dvorak (10:28.141)
four hour experience. So another question, can you share a personal story that shaped your approach to food, specifically Mexican food?
Chef Ana (10:38.158)
Okay, I went to Chiapas, that is a great state of Mexico, and actually it was so simple what I ate, but it was so, so…
So cooked from the heart, it was a comal, a big like, well the comal it’s like a big pan where the tortillas are made. So there was like a lady from Chiapas making tortillas with cheese. she was making quesadillas with beans and salsa. That was it. But the reference that she was making to the comal, the way she really
was enjoying what she was doing. The proud she sent from Mexican cuisine for me was like the best experience I’ve ever had in Mexico. It was gorgeous. She was dressed with Mexican, like this one, but it’s handmade. She was dressed, all dressed with Mexican…
Doug Dvorak (11:36.569)
Unbelievable.
Chef Ana (11:49.71)
T-shirts and shirts and everything. She was so nice with all of us. She was it was perfect
Doug Dvorak (11:57.626)
Excellent. Anna, what’s the biggest lesson you’ve learned from working in the kitchen?
Chef Ana (12:03.25)
The biggest lesson was for me the most difficult thing here in Mexico being a chef is being a woman. It’s very difficult being a woman in this career because all of the chefs are men. like the difficult part it was like in my first restaurant kitchen.
that all of my people were men and when you say something or give an order they listen with one ear and that was it. They didn’t listen to you with respect. I understand with the years that they will respect me when…
when I really made the best job out of the restaurant. But for me, being a woman, it’s like the worst thing ever happened to me in this career.
Doug Dvorak (13:01.847)
Now you’re a world famous chef with hundreds of thousands of social media, Instagram followers. You’re going all over the world.
So Ana, let’s talk about your signature style and creative process. Kathy and I, our friends from Tamarack, have experienced your dishes, but your dishes are known for their artistic presentation and bold flavors. How do you develop new recipes?
Chef Ana (14:16.854)
Okay, for me, developing new recipes is like kind of having a dream of the dish first. You have to dream it so you can take it to the real life. So when I dream like the dish, I start thinking, okay, this combination sounds good in my head.
And then you have to go to the plate, to the kitchen and make it possible. Sometimes you do it great and sometimes it’s like, it’s missing something. And you have to start adding things. So you add an ingredient and add another ingredient. And so you go like to the end of the plate where all the ingredients are like balanced and everything tastes actually good.
Doug Dvorak (14:49.792)
Hahaha
Doug Dvorak (15:10.329)
Excellent. Do you have a favorite unexpected flavor combination that always surprises people?
Chef Ana (15:17.954)
Yes, in all of my desserts, I use tortilla. It’s salty, but when you use it with something sweet, actually makes a great combination. the combination that I really love to use, for example, it’s beans, avocado, and chili chipotle. They’re like three ingredients that combining them, they are powerful in the plate.
Doug Dvorak (15:46.266)
Excellent. And I know, Juan, your husband has a very important, stressful job. You’re running five restaurants, two kids. How do you balance creativity with the discipline required in professional cooking?
Chef Ana (16:03.864)
I try to balance having time for doing everything. I think in life, making all… In rules, it makes it easier. For example, on Mondays…
I spend all the time just thinking about the container. Just the container. Because if you think in all of your restaurants and all of your places, you might have like half of the work well done. So on Mondays, I just took the container. On Tuesday, I just do a osha. And well, I try in mornings.
half an hour spent with each of my kids before they go to school. So I have like my medicine that my kids love. So I have my medicine and then I go to work. On Mondays container, on Tuesday I go to OSHA, on Wednesday I do Olivo Tinto. So that’s like my part of trying to make all of the work possible. It’s difficult and sometimes I go to sleep and I was like, I didn’t…
I didn’t complete all the tasks I was planning for this day, but I try. I try. I have all the intentions. Sometimes I fail.
Doug Dvorak (17:30.037)
You just brought tears to my eyes. My medicine is my kids love. That is so beautiful. And your children are beautiful. So Anna, what role do emotions play in cooking?
Chef Ana (17:41.686)
I cook for putting all my emotions in the plate. So the guy or the girl or the kid that is eating my plate, I think I will pass some of my emotions to them. So I try to put in all of my dishes some of the love and the happiness I have. So when you go and eat, for example, the mole rosa, the pink mole,
I try to give you a little bit of hope, a little bit of happiness, so everything will be great. Having a pink mole, for example. There’s a movie called, in Spanish, it’s called, Como Agua Para Chocolate.
It’s something like that. And it says the movie, for example, the cook cried inside the pan. And all of the people who tried that dish were crying when they had the dish. So I think emotions are the most important ingredient in kitchen.
Doug Dvorak (18:55.097)
Excellent. Let’s talk about innovation in gastronomy and industry trends. How has the food industry evolved since you first started and where do you see it going? And you touched base on that. The biggest challenge for you was being a woman and breaking through to a male world. But what is the future of gastronomy and how is it evolving as you see it as a world famous chef?
Chef Ana (19:18.486)
Okay, gastronomy, it’s like, I don’t know, 10 years ago, the molecular cuisine was like the best cuisine ever. Right now, you need to go to basics. So I think right now we’re going back to basics, back to like farm to table, and at some point, we’re going up again.
until we arrive again to molecular cuisine. But for me right now, we are going back to basics. We need to taste the plain flavors. We need to go back to being simple. But I think in, I don’t know, in 10 years, everything’s gonna be a little bit more complex. But right now, it’s back to basics.
Doug Dvorak (20:12.217)
You talked about farm to table. How do you envision sustainability influencing modern cuisine?
Chef Ana (20:20.0)
I think nowadays the producer needs the chefs to be really, really respectful with all the ingredients. Respect when the ingredients are like in Vera, I don’t know how to say it in English, but that they are not for consuming in that month.
you really have to respect because the consumers are not respectful for that task. But we as a chef, we need to be a little bit more respectful for the ingredients and know, for example, what I like and what I love from the farm to table is that the cook or the chef knows exactly what’s the time, for example, for the onion.
Doug Dvorak (20:47.417)
Hmm.
Chef Ana (21:16.298)
and the time the onion needs to grow. So when you have that onion on your hand, you give all the respect for the onion. You try to use all the onion for all the recipes. So for me, sustainability, it’s really important. And I actually think that nowadays, all the chefs are committed to really…
to really accept sustainability and to show the consumer the respect for the ingredient.
Doug Dvorak (21:54.586)
Excellent. So you talked about the importance of sustainability and farm to table and your ingredients were unbelievable I Had a dish it wasn’t farm to table. It was ground to table It was Mexican caviar the white ant eggs unpack that or explain that dish which was unbelievable
Chef Ana (22:15.83)
Okay, so they’re called escamoles. And it’s escamoles. It’s the Mexican caviar. They’re great. They’re the eggs of the ant. And for example, in Mexico, it’s a little bit sad sometimes, because for example, kids, they don’t eat escamoles. They’re like, no, they’re the egg of the ant. It’s like gross. It’s not. But…
Doug Dvorak (22:18.668)
Escamoles, yes.
Chef Ana (22:44.142)
For example, I don’t know, 100 years ago, the egg of the ant, was caviar. It was really, really, really amazing. It was so expensive. And nowadays, we are missing that part of the tradition to eat, for example, the ants also. ate the ants, the chapulines, the little crackets. We ate the eggs. So I think we have to do something in that.
traditional cooking with insects so our kids, more Mexicans, start eating the insects like we used to with pride.
Doug Dvorak (23:26.329)
Excellent. Anna, do you think cultural heritage and traditions are at risk in today’s fast-moving lifestyle and food industry?
Chef Ana (23:36.202)
Not in Mexico. Actually, I don’t think in Mexico because, for example, for making the mole you need the metate. And it’s something that we have been using for decades, for years. So I don’t think it’s going to be strange here in Mexico. But I think that if we as parents or we as grandparents, if we don’t…
respect traditions and show them to our kids then yes for sure they will be at risk.
Doug Dvorak (24:15.033)
Excellent. there any food trends you love or dislike?
Chef Ana (24:20.288)
I dislike molecular cuisine because I hate like they are telling me you are eating a quesadilla and it’s liquid and I am like no no no I want the quesadilla and I want to eat and feel the flavor and all of the explosions and I really really love for example Italian food I really love Japanese food but the most the cuisine that I like the most it’s Mexican
Doug Dvorak (24:50.199)
Anna, can you share a moment of failure that ultimately led to a breakthrough?
Chef Ana (24:56.77)
The moment I recall, it’s when I left my first restaurant, it was a very hard time for me because I worked a lot in that restaurant called Aromas. But actually, leaving Aromas brought me Aida that it’s a great place. I actually had the pleasure
for meeting Pepe Quaig, that is the owner of Aida. And I have learned a lot of that guy. It’s like one of a kind. And I think it was meant to be. I had to go out Aromas to enter to Aida. And Aida, it’s like a place that I’ve learned a lot. well, for me, Aromas was the first and I have like a great, great love for that place.
Doug Dvorak (25:52.25)
Excellent. Ana, what is your proudest moment as a chef?
Chef Ana (26:01.504)
Okay, it’s funny, when I started in Le Cordon Bleu, I went to receive my diploma and the chef that gave me all the classes, I was like, chef, yay, I am a chef right now, no? And he was like, no, no, no, no, no, here’s your diploma, but chef, it’s a big word for you right now.
chef would be where that one time in your life you are going to to to listen and The day you listen someone called you chef that day you earned the title and I was like my god right now I am a chef but the proudest moment was in Aromas actually the kitchen was a totally a mess and
I somehow arranged everything and the time that everything was going out perfectly, the chef that I had, the man that I told you that he didn’t respect me, was like, chef, thank you very much. And I understood the words of that chef. That day, I was proud of being a chef, but it was 10 years later of that day. So I was like, okay, right now.
I earned the title. For me, that was like a perfect moment.
Doug Dvorak (27:32.505)
Excellent.
Doug Dvorak (27:35.993)
So I want you to think back over your incredible and illustrious career on an event that you thought you had all the planning, the great ingredients. Have you ever had to completely change a dish or a concept in the moment because of an emergency? And if so, share that with us.
Chef Ana (27:56.268)
I have tons of that. Eh… tons, tons. It’s like, okay… When you hire a chef, it’s for that emergency. Not for giving you like a perfect event. The perfect event, I will…
Doug Dvorak (27:57.685)
Hahaha
Chef Ana (28:12.866)
do it great but another chef will do it greater but when you have like some complication or I don’t know the fridge is not working the the oven it’s not working there you need a chef that could make like a plan B possible so once I had a an event for 15 people
and the oven stopped working and I had a fish, a big fish, I was making salty fish and suddenly the oven was done and I was like, no way.
What am I going to do? And I was calling like the neighbor, could you please lend me your oven? Because if not, what am I going to do? And so, well, the fish was not done. So I took all of the fish down and make a ceviche quickly because the oven was not going to work. So plan B, make an effort and make something possible.
Doug Dvorak (29:07.789)
Ha
Doug Dvorak (29:13.219)
Makes a V-shape. Unbelievable. So Anna, what keeps you motivated and inspired in such a demanding industry?
Chef Ana (29:23.466)
I think being happy, feeling me alive. When I enter to a kitchen, that’s the two feelings that I appreciate from myself that I actually…
I’m smiling in a perfect way. I’m happy, I’m thrilled, I’m complete. The same way I feel being at home. So when I’m home, I’m happy, but when I’m in a kitchen, I’m happy. So the two spheres combined by themselves make me like the happiest woman in earth.
Doug Dvorak (30:01.875)
and you can’t fake genuine love, passion, and enthusiasm. So Anna, let’s talk about the human connection and food as an experience. Cooking is more than just food, it’s an experience. How do you create that experience for your guests?
Chef Ana (30:16.882)
I try, for example, the two or three hours that they are going to spend in my restaurant or in the container or whatever, that time counts for them. If you go to the container and you don’t smile, for me it’s like a waste of time.
So what I try to do for all the customers that I receive is that they really enjoy the time that they spend with me. If they really enjoy that time, I’m happy. because I really make like…
the possible thing that it’s changing two or three lives, two or three times, or whatever for the customers that I receive.
Doug Dvorak (31:07.449)
Excellent. Anna, do you have a favorite story about someone’s reaction to one of your dishes?
Chef Ana (31:14.786)
I love, for example, when I cook for, not for Mexicans, but out of Mexico, that they tried my food and the best sound you can as a chef hear, it’s like the mmm. But I went to Qatar and I was serving.
Yeah, I went to Qatar to serve the first Mexican week in The St. Regis at Doha. And receiving people from all around the world, and they were like, my god, my god, this is not Mexican food. And I was like, yes, yes, I am Mexican. No, no, no, you are not Mexican. This is not Mexican food.
Doug Dvorak (32:23.267)
If you could cook a dream dinner party with three guests, living or dead, who would they be and why?
Chef Ana (32:33.344)
Okay, I will cook for Juan Pablo Segundo, the Pope, John Paul II, because I think that that man was a saint and I will ask a hundred questions of how being so a good person would be like. I will cook for Hitler. I don’t know why, but I…
Doug Dvorak (33:01.753)
Hitler, Adolf? Adolf Hitler, okay.
Chef Ana (33:02.604)
Get there. Yes.
I need to listen.
Chef Ana (33:12.554)
What in the heart of a person as him would be growing to be like that? It’s like, I don’t know why, but it would be like, I don’t know. And the third one, I think I will cook for Obama.
Doug Dvorak (33:29.113)
So Pope John Paul II, Adolf Hitler, and former President Obama. Very interesting. And what would you serve them?
Chef Ana (33:38.382)
Okay, I don’t know when would I serve Hitler, but the two other, I will serve.
Doug Dvorak (33:45.337)
I can tell you what I’d serve Hitler, dog or rat, but any way, I digress. What would you serve Obama and Pope John Paul II?
Chef Ana (33:56.27)
For example, for Pope, John Paul II, I will serve mole blanco. Because it’s like the purest, yeah, the purest sauce I’ve made. And it’s sweet as he was. And it’s like spicy. And I think that would be like the best dish for him. And to Obama, I will serve the green mole.
Doug Dvorak (34:03.074)
white.
Doug Dvorak (34:13.209)
Yay.
Chef Ana (34:24.308)
Why? Because it’s full of hope, it’s full of surprise, it’s full of ingredients that grow in the ground no matter what. So for me, Obama, it’s like this guy that it was meant to be in that place at that time.
Doug Dvorak (34:49.017)
Excellent, great response.
Anna What message do you hope people take away from your food?
Chef Ana (35:28.406)
Okay, I think food, it’s a way of enjoying life. Right now, I listen to a lot of people that they don’t eat sugar, they don’t eat grain, they don’t eat pork, they don’t eat anything. So I think life is so short. And we come to this life to enjoy. And one way to enjoy life, it’s eating. You can know all the countries by Googling them.
If you really want to know a country, you have to go and eat their food.
Doug Dvorak (36:04.201)
How do you see food bringing people together in today’s hectic, stressful, fractured world?
Chef Ana (36:11.362)
The best part of a house is the kitchen because the kitchen reunites a lot of people. When you go to the kitchen, it’s where the magic happens, even though you don’t cook. is like the people feel free, feel connected. in the table, in the kitchen, it’s the perfect place to connect and you can use food to connect.
food to just hang on, take the business in everything. see like food, it’s really important if you give them the importance that food deserves.
Doug Dvorak (37:01.881)
And I know it’s important for you and your husband Juan when you’re both in town. fact, your husband Juan makes it a point of trying to come home at 2 PM every day to eat with the kids. So it’s really, really important.
Anna, you represent some unbelievable brands. I know you were the head chef for Formula One, their E version. You have a relationship with Patron. Tell us some of the brands you represent and what those relationships are.
Chef Ana (38:14.83)
Yes, I’ve worked for a lot of brands, example Nutella from for Patron. I’ve been working with them five years for Vitamix. I think to be a part of VitaMix.
Doug Dvorak (38:28.173)
Vitamix so when I first met Cathy 35 years ago we were in Chicago at the Automobile show and they had a Vitamix where they had the gentleman Doing all his magic and I bought one it lasted me 35 years. I love a Vitamix I’m sorry to interrupt you, but so Vitamix Nutella Patron Patron Patron tequila
Chef Ana (38:48.814)
No,
think it’s a great product so you have to be so, so respectful for all of your followers and not to recommend something that you are not going to use. So I am so respectful for the brands that I choose or the brands that they choose me. If I don’t really believe in their brand, I won’t be working with them because I respect my followers so…
Everything and all of the brands and all of the products that I will recommend in my social media, they are brands that I totally use in my house.
Doug Dvorak (39:48.954)
Excellent. So Ana, we are done with the traditional questioning. Now we’re going to the rapido round, the rapid fire round. When I ask you a question, one word or a short phrase, are you ready, Chef Ana? Sweet or savory? One dish you could eat every day.
Chef Ana (39:56.926)
rub it around.
Chef Ana (40:07.022)
I’m ready.
savory.
Rice and Beans.
Doug Dvorak (40:15.095)
guilty pleasure.
Favorite spice or herb?
Chef Ana (40:21.132)
Cilantro.
Doug Dvorak (40:22.583)
Least favorite food trend.
Chef Ana (40:25.134)
molecular accuracy.
Doug Dvorak (40:27.085)
Yes, one kitchen rule you never break. dish that instantly reminds you of your childhood.
Chef Ana (40:30.871)
Wash your hands.
Chef Ana (40:37.294)
meatballs.
Doug Dvorak (40:39.443)
One ingredient you refuse to cook with.
Chef Ana (40:47.297)
Lengua. Tongue.
Doug Dvorak (40:49.389)
Tongue, okay. If you weren’t a chef, what would you be?
Chef Ana (40:54.328)
florist.
Doug Dvorak (40:55.881)
One country you’d love to explore purely for its cuisine. Favorite midnight snack.
Chef Ana (40:59.628)
Japan.
Chef Ana (41:07.15)
the chili mango.
Doug Dvorak (41:11.403)
a dish you think is underrated.
Chef Ana (41:14.516)
tortillas.
Doug Dvorak (41:16.115)
One word to describe your cooking style.
Chef Ana (41:19.606)
Unique.
Doug Dvorak (41:20.983)
most surreal cooking experience you’ve ever had.
Chef Ana (41:24.758)
See you.
Doug Dvorak (41:26.551)
What’s next for you in the culinary world?
Chef Ana (41:30.066)
what’s next? I’m trying to keep it calm this year to actually all of my restaurants to enjoy them and give them more recipes. But I…
I’m trying to get all the moles out of Mexico to the US and to Europe. I’m having this project done and maybe on 2026 I will export them to the US and to Europe, hopefully.
Doug Dvorak (42:06.649)
So you’ve got the AM brand and you’re going to have your own line of Mexican excellent food. Awesome.
Chef Ana (43:01.746)
The best Mexican food, the best. You have more than seven moles, but mainly seven moles in Oaxaca. And you can try them and they are so different one from another, but they are like the same, but different. You can go to the market and eat on the market the crickets. You can go and we have a lot of history in that place, but gastronomical, we…
are really rich in that state. For me, Oaxaca, it’s like where Mexican gastronomy is born. And I am really proud to be Mexican and to be not only Mexican, but…
to have been several times to Oaxaca and for me it’s you have to go to Oaxaca. You have to go to Mexico City because you can eat like all of the country cuisines but in Oaxaca.
It’s really great. If you are going to Mexico, you have to go to Oaxaca, you have to go to Chiapas, you have to go to Veracruz, but mainly to Oaxaca. And you have to go to my restaurants, because my restaurants have the best Mexican cuisine.
Doug Dvorak (44:30.711)
Best Mexican cuisine and the best the best mole ever
If our mission possible podcast community would like to get a hold of you how can they reach you
Chef Ana (44:57.164)
Well, in Instagram is like the social media that I’m more active and it’s Chef Anna Martorell with double L at the end.
Doug Dvorak (45:22.431)
Chef Ana it’s been a high honor and privilege to have you as our guest mission possible podcast community. Please check us out at mission possible dot biz. Good luck and Carpe Eat-em.