"I try not to keep (home life and work) separate,"
"Our families are very much part of what we do, and they support us 100%, so it's all one,"
"From the beginning, we always gathered around for food, we were always at the dinner table when it was time to eat, whether we were hungry or not,"
"We gathered to eat whatever my mom was cooking ... and that was the beginning of, really, what we saw as far as food was."
"If it's my son, it's going to be empanadas. If it's me, most of the time, it'll be like a pernil, that roast pork, or the corned beef - that's Chris' go-to,"
Marcos and Chris Colón led the culinary program for Universal Epic Universe's opening week in May, developing and executing menus across the 750-acre, five-world theme park. Chris serves as executive sous-chef of research and development at Universal Orlando Resort and oversees kitchen and menu development across the parks. Marcos serves as executive chef and director of culinary at Epic Universe and manages on-site chef teams to bring concepts to life. Family and Puerto Rican roots strongly influence their cooking and celebrations, with their mother preparing traditional dishes for birthdays and graduations and family preferences shaping celebratory menus.
Read at TODAY.com
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