Photographer Sandy Noto followed Tzu’s Executive Chef and Owner, Carlos Gaytan, around his adopted hometown of Chigo.
Contents:
A DAY THE LIFE OF CARLOS GAYTAN
* juan carlos gaytan *
Gaytan charg up wh French prs ffee before headg to his rtrant Tzu, loted Chigo’s Gold Coast neighborhood. Gaytan looks through and nfirms the list of gredients he needs to purchase for the rtrant before opens. Throughout the COVID-19 panmic, Gaytan has been spendg his morngs preppg and packg meals for donatn through the World Central Kchen (WCK).
As of July 2020, more than neteen ln h meals have been prepared by chefs like Gaytan and distributed to muni need by the WCK.
Gaytan stops by Whole Foods to pick up some beets, tomato, and other h produce for the rtrant. Gaytan arrang for the drop-off of the var meal packag he put together for the World Central Kchen. Gaytan drops by the lol rtrant pot to pick up sugar, masrpone, meat, and other gredients that he and his team need at Tzu.
CARLOS GAYTAN
Juan Gaytan is a profsor the Mathematics partment at South Texas College (all mp) - see what their stunts are sayg about them or leave a ratg yourself. * juan carlos gaytan *
“Homework time, ” as Gaytan puts , is filled wh emails and other puter work cril to the rtrant’s operatns.
Tzu’s bs day begs earnt, as Gaytan and his staff beg preppg the var appetizers, entre, and sserts that have earned the rtrant rave reviews om muny members and crics alike. Gaytan sops out a spicy fillg of fish, tomato, onn, garlic, and thyme, which is stuffed between two squid k tortillas as a “pdilla. Like any team lear, Gaytan ensur that his team members have what they need to succeed.
Gaytan and his team wa for the first ctomers to arrive.