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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA鈥檚 oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to annemarie@southernfoodways.org.

ORAL HISTORY

Cesar Gonzalez


Sabor Caribe

Cesar Gonzalez was born in Maracabo, Venezuela on October 5th of 1972. Ten years ago Gonzalez came to Memphis. In Venezuela, he owned a bakery, deli, and has a background in graphic design. When he came to Memphis he worked for El Norte, a Spanish language newspaper, and as a freelancer before venturing into the food industry. His grandmother was a great cook and he credits her with passing along the flavors that he now cooks with. Three years ago, Gonzalez started by offering lunches to offices until he built a food truck approximately a year later. Little by little he saved money to purchase the equipment he needed for the food truck until opening Sabor Caribe restaurant. In the interview,聽Gonzalez discusses the challenges to opening a business and the transition from food truck to restaurant. Additionally, he describes the differences between Venezuelan cuisine and the food from other Latin American and Caribbean countries. His goal is to teach people about Venezuelan culture through food, to show another flavor and another culture.

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Cesar Gonz谩lez naci贸 en Maracaibo, Venezuela, el 5 de octubre de 1972. Hace diez a帽os Gonz谩lez lleg贸 a Memphis. En Venezuela, 茅l era due帽o de una panader铆a, deli, y ten铆a experiencia en dise帽o gr谩fico. Cuando lleg贸 a Memphis trabaj贸 para El Norte, un peri贸dico en espa帽ol, y como independiente antes de lanzarse a la industria culinaria. Su abuela era una gran cocinera y 茅l le agradece por pasarle los sabores con los que ahora cocina. Hace tres a帽os, Gonz谩lez empez贸 ofreciendo almuerzos en las oficinas hasta que construy贸 un cami贸n de comida aproximadamente un a帽o despu茅s. Poco a poco ahorr贸 dinero para comprar el equipo que necesitaba para el cami贸n de comida hasta abrir el restaurante Sabor Caribe. En la entrevista, C茅sar discute los desaf铆os para abrir un negocio y la transici贸n del cami贸n de comida al restaurante. Adem谩s, describe las diferencias entre la cocina venezolana y la comida de otros pa铆ses de Am茅rica Latina y el Caribe. Su objetivo es ense帽ar a la gente sobre la cultura venezolana a trav茅s de la comida, para mostrar otro sabor y otra cultura.

Date of interview:
2017-04-11

Interviewer:
Simone Delerme

Photographer:
Simone Delerme | Chelsea Loper | Sara Wood

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