The Freedom Mercado

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Archives November 17, 2024

Chefs Menu

Chef Freedom Mercado Journeys into The Kitchen.

 As the sun dipped below the horizon, casting a warm glow over the bustling kitchen, Chef Freedom Mercado stood at the center of creativity. His culinary journey had led him to this moment—a harmonious blend of Korean and Belgian cuisines, where crispy fried chicken met fluffy scallion waffles, all drizzled with a tantalizing Gochujang maple syrup 

 Chef Freedom’s eyes sparkled as he reminisced about the day he discovered the magic of this dish. It was a serendipitous encounter with Chef Wu, a master of fusion cuisine. Chef Wu’s wisdom transcended borders, and he shared his secret: “To create something truly original, you must embrace tradition while daring to innovate.” I had the privilege of learning from Chef Wu. The experience was truly enriching and has inspired me to strive for excellence in all that I do. I am filled with gratitude and admiration for Hand Downs Catering. 

(This photo serves as a reminder of the hard work and persistence that goes into learning something new
Today,)

Korean “Fried” Chicken
Marinate chicken legs (skinned for a healthier version) in a mixture of fish sauce and garlic powder. Let it absorb the flavors overnight.
Coat the chicken in an egg wash (egg + water).
Dredge the chicken in a combination of breadcrumbs and potato starch.
Bake the chicken at 400°F for 30-40 minutes until golden and crispy.
Prepare the spicy stir-fry sauce: Combine ground chili pepper, soy sauce, rice vinegar, maple syrup, garlic, ginger, gochujang (Korean red pepper paste), and water. Adjust the spice level to your liking.
Stir-fry the baked chicken in the sauce until it’s beautifully glazed.
Kimchee & Scallion Waffles

(I finally got it right!!!)


Create the waffle batter by combining all-purpose flour, baking powder, kosher salt, a large egg, milk, and chopped kimchee and scallions.
Pour the batter into a waffle maker and cook until crispy.
The savory waffles, reminiscent of Chinese scallion pancakes, are ready to play their part.
Gochujang Maple Syrup
In a small saucepan, gently heat maple syrup and gochujang until well combined and warmed through.
The sweet and spicy symphony of flavors is complete.
Plating and Garnish
Place a scallion waffle on the plate.
Top it with two pieces of the Korean “fried” chicken.
Drizzle generously with the Gochujang maple syrup.
Sprinkle toasted sesame seeds and thinly sliced scallions.
A slice of lemon adds a zesty touch. 

Specialty Food Association Las Vegas Uniforms Fontainebleau Las Vegas Pizza Expo

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Chef Approval

Chefs Approval interview Performance Foodservice with Corporate Chef Lonnie.at Pizza Expo.

 As I stepped into the bustling halls of the Pizza Expo  at the Las Vegas Convention Center, the air was thick with the tantalizing aroma of freshly baked pizza. It was a sensory overload—a symphony of sizzling cheese, bubbling tomato sauce, and the unmistakable warmth of dough rising to perfection. As a chef, I felt like a kid in a candy store, surrounded by the masters of the pizza universe. 

 Everywhere I turned, there were seasoned pizza artisans, each with their unique slice of wisdom. I attended workshops on perfecting the art of Neapolitan crust, debated the merits of wood-fired ovens versus deck ovens, and even got a crash course in calzone folding from a Nonna who’d been making them since before I was born.  corporate Chef Lonnie from Performance Foodservice: His eyes sparkled as he recounted tales of sourcing the finest San Marzano tomatoes and the secret behind their unrivaled flavor. I hung on every word, my taste buds already tingling.

 And then there were the products—the stars of the expo. I wandered through aisles lined with pizza peels, cheese graters, and dough mixers. But it was the artisanal flour 

blends that stole my heart. The ones that promised a chewy crumb, a delicate crunch, and a hint of nostalgia—the kind that transports you to a pizzeria in Naples with every bite.  As the expo drew to a close, I stood near the main entrance, camera in hand.  I shared my journey—the lessons learned, the flavors savored, and the camaraderie forged.   Pizza Expo 2023 was more than an event; it was a celebration of passion, creativity, and the universal love for that perfect slice. So here’s to the dough-slingers, the sauce-smearers, and the cheese-melters—may your ovens stay hot, your crusts stay crispy, and your hearts stay hungry. 

 Had a Blast at Pizza Expo my interview with Chef Lonnie Varsico of Performance Foodservice was brilliant what an Excellent Chef! much love and respect to Las Vegas Uniforms
#cheflife #chefstyle #chefsofinstagram #chefspecial #pizzaexpo #cheflife #foodie #foodiesofinstagram #foodstyle the adventures continues!  

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