Last summer, I got the opportunity to receive complimentary issues of LA Ciudad before it was no longer in circulation. Good thing I spotted a small column on young Javier Cabral, who's been tasting his way through the heart of L.A. Here's what he has to say about his lifestyle. Oh, and he blogs about his exquisite adventures saucily. Scroll down to watch him on Bizarre Food with Andrew "Simmer."
What do people think when you approach them about your passion?
Aw, good ol' people: Can't live with them, can't live without them. Other than that, their almost automatic response, "Oh my god, I love food, too!", most are skeptically surprised, "but you're so skinny!" They especially trip out when they realize that food really is ALL my mind ever thinks about, and how I've been like this since I was 15 years old.
In your blog, you said, “So many ‘good’ things happening out of nowhere!” C’mon now, do you really mean it? What were your ingredients to get this far?
Yeah, I haven't been the best when it comes to seeing all the good things I have in life (diagnosed with "depression" a long time ago). So when so many things start happening so apparently in such a short time frame, it was kind of odd, at least for me. It's nice to see that all those countless calories and endless contemplating are finally paying off though..
Have you been introduced to a type of dish that you wouldn’t mind ever tasting again?
Most of the time, I don't mind ever tasting anything again, like I say to all those people when they ask me the imminent, "What is your favorite food?" question. I love all food equally in its opportune moments.
What’s the weirdest thing you’ve ever had a sample of?
Man, I'm still kind of disappointed for taking part in this show filmed by the BBC. The show was called "Seven Deadly Sins," you can only imagine (For those of you that can't: a hard-boiled, developed, unborn duck fetus for starters; South East Asian delicacy known as "Balut.")
Have you ever stomached not-so-fresh food that wasn't intentionally prepared that way?
All the time, and mostly, prepared by yours truly. Real food, veggies and fruits, are alive too. They don't last as long as we do, at least they are not supposed to (G.M.O?). And as all of you have painstakingly noticed, food is expensive, especially nowadays! So by eating things that are a little fuzzy sometimes, I like to think that, I will learn my lesson that way. And besides, I like the challenge of hiding those "nutty" flavors (most visible fuzz/mold that grows on food is actually edible i.e. blue cheese).
How's your relationship with food developed?
If you think about it, food really is something amazing. I mean, it sustains us and tastes good most of the time. I think that is taken highly for granted sometimes. I thought I knew food, but Zen taught me to be even more mindful of every thing that went into my mouth--the source of every ingredient, the labor of getting it, the laborious preparation, the visual, flavor, texture, smell appeal to it, etc. Being conscious of all this, food becomes an ethereal experience. Besides that, all the Zen centers I've studied at have some amazing fresh, baked bread for their student meals.
All chefs are fat?
Just another mindless typo that the first publisher of that myth committed and now has engraved itself in society. Phat, not fat? Anyways, chef's and food writers are two completely different breeds but, like I mentioned earlier, EVERYONE eats, some just go about it differently (or just have diabolically fast metabolism that will last them forever).
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