THE NATURAL
A GREAT CHEF IS
technically sounded
sam-s
sam-s
sam-m
sam-lg
sam-lg
sam-hero_03
MY CEVICHE
Sam Gorenstein

The personal drive to become successful isn’t taught in any classroom. It’s something that comes from within. Just ask Chef Sam Gorenstein of My Ceviche in Miami, Florida. Having immigrated to the US with his family as a teenager, Sam has worked tirelessly in pursuit of his American dream. Now the chef and entrepreneurial owner of several My Ceviche restaurants (with more in the works), Sam is proving that casual dining can offer the same freshness of ingredients, complexity of flavor and aesthetic creativity as fine dining; and he’s accomplished all of this before even turning 30.

sam-ceviche
Meet the natural
“Being raised in a coastal city in Colombia with a lot of Caribbean flare has heavily influenced our menu at My Ceviche. Our namesake dish, ceviche, plays a huge role in locals’ diets. It’s a staple we eat at any time of the day, even breakfast. Focusing on ceviche allows us to showcase much of what Miami represents: the lighter, brighter spice of life. Citrus, coconuts, all kinds of hot peppers, cilantro, corn – it’s always summer at My Ceviche.”

 

Sam's required reading

The Apprentice: My Life in the Kitchen by Jacques Pepin "One of the first books that I read was Jacques Pepin’s memoir. I started reading that book when I was 16 years old. It really gave me an inside look on becoming a chef and at life in the kitchen."

sam-book
Source of inspiration

"Inspiration comes from daily experiences, from places that I’ve traveled to, dishes that I taste, and ingredients that I get to know, see, touch, and smell. Seasonality and availability also play a big part. And, finally, understanding what our customers want. It’s a quest to perfect the flavors in a ceviche – you have to find the right balance.”

sam-flavors
Sam´s recommendations
01
07
Classic
Chai Dao 17 cm / 7"
The Chinese blade shape with a new look and in WÜSTHOF quality: the Chai Dao combines the shape of a Santoku with that of a Chinese chopping knife. However, it adopts not only the form, but also the functionalities of the two models. Thanks to the slightly curved shape of the blade, the Chai Dao is suitable for both cutting and chopping, especially for a fluid rock-chop. As this knife is particularly finely ground towards the cutting edge it should not be used for chopping bones; instead we recommend our European Cleaver or Butchers Knife.
Classic
Fillet knife 18 cm / 7"
For use on fish, meat and fruit: while Boning Knives or Cleavers are more suitable for coarser tasks, especially for meat, the Filleting Knife, with its flexible blade, is particularly suitable for wafer-thin filleting. Precision cutting of meat, loosening the fish fillet from the skin or peeling fruit – these are the Fish Filleting Knife's special talents.
Classic
Cook's knife 20 cm / 8"
The all-rounder in the kitchen: the most important piece of basic equipment for every hobby and professional chef, the Cook’s Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prepping a pleasure.
Classic
Cook's knife 20 cm / 8"
The all-rounder in the kitchen: the most important piece of basic equipment for every hobby and professional chef, the Cook’s Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prepping a pleasure.
Classic
Carving knife 23 cm / 9"
The Ham Slicer has earned its name: its shape and sharpness are designed to cut very thin slices of hard ingredients, especially from hams. These qualities make this knife ideally suited to fruit and vegetables and other meats too, as well as for carving roasts.
Classic
Paring knife 10 cm / 4"
Small, versatile knife with slim blade and plain edge: this Vegetable / Larding Knife is made for cutting onions and herbs and is also useful for chopping, cleaning and decorating fruits and vegetables. With its sharp, pointed blade, this Vegetable Knife also works well as a larding knife.
Classic Ikon
Carving knife 20 cm / 8"
The Ham Slicer has earned its name: its shape and sharpness are designed to cut very thin slices of hard ingredients, especially from hams. These qualities make this knife ideally suited to fruit and vegetables and other meats too, as well as for carving roasts.
sam-work
Advice for aspiring chefs

"Let’s be honest: school doesn’t work for everybody. For some people it does. But it doesn’t necessarily teach you how to cook; rather, it teaches you the techniques, how to be responsible, and it can help you break into the kitchen and into the industry. The biggest lessons, though, come from the school of hard knocks. The best experiences come from working in the real world. As a young chef, try to pinpoint great restaurants and get in their door somehow, at any cost, and just work hard.”

Sam's love of soccer

"At My Ceviche, we always have the TV turned to sports games, especially soccer matches. Our customers sit around the restaurant and root for their team while enjoying food. And that feeling of competition works up a hearty appetite. I’ve found that gathering around a TV for a sports game is the perfect opportunity to unleash your talents in the kitchen to satiate all the sports enthusiasts, even if it’s just in the comfort of your own apartment.

Good food is probably one of the easiest ways to get someone to join you for a night of fun – people who aren’t too interested in the game on TV will always find a way to join you if there are plenty of delicious options.

So, the next time there’s a big game on, invite your friends out to the local bar or host a small gathering with plenty of snack options (think mini tacos with fresh chips and dip)!"

sam-taccos