Kaelin Ulrich Trilling, Nashville
Chefs are the creative tastemakers of the Cochon555 tour. As part of our new Spotlight series for guests past and present, we take you behind the scenes for a Q&A with those who provide the delicious bites for our competition. Meet winning Chef Kaelin Ulrich Trilling from our Nashville event.
Can you give us a quick rundown of the theme behind your winning Cochon555 menu?
Large black spends a night in Mexico! Inspired in my home country and my hometown Oaxaca, the food I grew up eating and enjoy the most! Of course with Amazing pork!
Why is heritage breed pork special for you – and how would you describe its flavor to the uninitiated?
I believe in what you put in you’re body is important, also the way you farm pigs is extremely important for everyone to be aware of where everything is coming from , i would describe its flavor much more predominant much more richer simply a amazing product you can taste in any part of the animal.
Choose your best pork memory and describe it for us.
The first time I tried carnitas, the taco master gave me a ear taco with lots of salsa verde and white onions and cilantro some lime on the side and I just ate. It had so much fat and cartilage, it was amazing! Something I remember like it was yesterday, I was 7 years old.
Join Chef Kaelin at Grand Cochon on October 1st in Chicago as he represents Nashville! Don’t sleep on the best party of the year!
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