Presented by: Rocio Carvajal Food history writer, cook and author.
Episode: 31
Arts history graduate and Cordon Bleu Chef Lori Sandoval is the founder of Salsaology an L.A. based company producing award winning coking sauces inspired by the culinary traditions of her parent’s home-states of Jalisco and Zacatecas in Mexico.
In this interview we talk about cultural identity, the never-ending transformation of the food industry, food perceptions and cultural appropriation, and Lori’s amazing sauces, which are indeed bottled dreams.
Follow and contact Lori and Salsaology here:
LinkedIn: https://bit.ly/2P34iIH
Website: https://salsaology.com
Instagram: https://www.instagram.com/salsaology/
Twitter: https://twitter.com/salsaology
Facebook: https://www.facebook.com/salsaology/
Pinterest: https://nl.pinterest.com/salsaology/
Email: lsandoval@salsa-ology.com
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– Articles mentioned on this episode –
– Lori Sandoval featured in Forbes –
The evocative power of the food that we are brought up with, is that when we smell, prepare, eat or even just think about t it, it preserves its epiphanic qualities unraveling feelings, sensations, and thoughts that we have associated to it through all our lives.
Food has its own narrative and migrants know its power al too well, but also anyone who is willing to explore and experience the world, countries and cultures with all the senses, the deeply emotional and evocative power of food is something we have all experienced in our lives, the smells, textures and flavours that trigger all sorts of involuntary connections almost in a metaphysical way.
How to translate those feelings, memories, sunsets, laughter, hugs into food? that when eaten, provokes that same alchemy.
Lori Sandoval, the creator of SALSAOLOGY, a line of award winning gourmet sauces that harvested the culinary magic of Lori’s family heritage rooted in the Mexican states of Jalisco and Zacatecas.
Lori was born and raised in Southern California, like thousands of children of Mexican immigrants she grow up with generations of high expectations and dreams on her shoulders, the hopes to be able to build a better life, to never have to endure the sacrifices her parents went though.
She studied Art History at the University of California, followed by Business then went for a masters in Architecture, it was then that while studying in Italy she found herself spending more and more time filling food diaries, just like food writer Elizabeth David did all those years ago, that was the beginning of something new.
At her return to America, Lori had a sort of revelation and realised she could no longer fight feeling drawn to food, knowing the uproar this would cause at home she quietly enlisted at Le Cordon Bleu, what came after was the beginning of a fascinating quest to grow into her new identity that would eventually lead her to build a hugely successful award wining sauce brand called Salsaology.
In this interview we talk about cultural identity, the never-ending transformation of the food industry, food perceptions and cultural appropriation, and Lori’s amazing cooking sauces, which are effectively bottled dreams.
May Lori’s solid experience, humility, talent and relentless work inspire you.
