Full Circle: Q&A with Chef Roberto Pérez
All photos were taken by Jamie Kelter Davis.
While placing fridges is our bread and butter, we're excited to announce a new initiative from The Love Fridge, Full Circle. Beginning in January, we began partnering with chefs and restaurants in our community to help stock our fridges with delicious and nourishing meals.
In May, we’ve partnered with local Chef Roberto Pérez of Urban Pilón (@Urban Pilón). Chef Roberto made 120 meals for our fridges. Read our fun Q&A below.
If you’re able, please consider sponsoring the Full Circle initiative.
The Love Fridge: Where are you from?
Chef Roberto Pérez: Born and raised in Chicago with roots in Ponce Puerto Rico. I am a child of the Americas.
TLF: What inspired you to become a Chef?
Chef Roberto Pérez: In respect to all who have gone to culinary school I must say that I’m proudly self taught. Travel, Research, Mentorship, Elders and my Ancestors have been my teachers. I’ve always wanted to cook as a child, but gender roles were real in my home and I was often chased out of the kitchen. A new chapter started in my life when in 2010 I was diagnosed cirrhosis of the liver and I realized that healing would come from food. Since then it really hasn’t stopped.
TLF: What is your favorite meal/food to eat, and also to prepare?
Chef Roberto Pérez: I often imagine myself in the tropics on a beach and eating food from the caribbean sea. My favorite food is seafood in its many forms, but a well seasoned fried fish with “tostones,” fried plantain are my go to. Simple but it really brings me joy. In regards to my favorite prepared meal, I love bringing light and recreating old recipes. Cooking the food of my great great grandmother Doña Cruz and providing for others as she did.
TLF: What kind of foods are your specialty or how would you describe your cuisine?
Chef Roberto Pérez: My specialty is food of the Caribbean which is vast and diverse, from the coasts of North to South America. I enjoy cooking food with a story, starting with the food of my ancestors. Now that I’m thinking about it, it’s pretty hard to pigeonhole my food and I enjoy that. I love the unpredictability of my menus. To be uncommon is common haha. What I can guarantee is that it’ll be natural and flavorful.
TLF: What comes to mind when you think of Full Circle?
Chef Roberto Pérez: I think of the love fridge. I think of the importance that wellness and nutrition brings to community.
TLF: What do you think about the Full Circle Initiative?
Chef Roberto Pérez: It’s a blessing for all involved in the midst of a pandemic. I’m grateful to help stock fridges with delicious nourishment in our city.
TLF: What are you planning on making for Full Circle?
Chef Roberto Pérez: I’ll make something most folks enjoy around our city. I’ll make chicken, salmon, or shrimp served with rice or pasta. All with the flavors of the Caribbean.
TLF: What does food mean to you?
Chef Roberto Pérez: Because of my past experience I’d say food is essential medicine. But it’s also a true blessing to have access to the diverse food the way we do in Chicago. I live for food and look forward to my next meal everyday.
TLF: What does community mean to you?
Chef Roberto Pérez: Especially throughout this pandemic I’ve really seen the beauties of what community can be. The Love Fridge Chicago is a good example.
Chef Roberto Pérez and Sous Chef Marisa Díaz
TLF: How have you had to adjust your practice because of the pandemic?
Chef Roberto Pérez: Ha! It really has shaken up the food industry. In my case everything has gone virtual or with very little contact. Thankfully the educational component has reached even more people because of the internet.
TLF: Are there any initiatives or programs we could link in this interview?
Chef Roberto Pérez: Absolutely!!! Here’s one close to my heart. Farm Food Familia Mutual Aid
The South Side Mutual Aid Group Fighting Food Insecurity with Meals that Feed the Soul
Find Chef Roberto Pérez’s business, Urban Pilón, online:
All photos were taken by Jamie Kelter Davis.