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“Comida Latina, Comida Criolla!” con Chef Raul


Let’s face it – cooking can be FUN!  And learning to cook with Chef Raul is an experience that you will never forget.

Chef Raul, will take you through the entire cooking process from shopping for ingredients to chopping onions and whipping up a fantastic dessert. You will learn tips and tricks that only the pros know.  Surprise your family and friends with your newfound culinary talent. And, Chef Raul is the one who can help you nurture and bring that talent to fruition.

We do individual, small group and group classes either at our professional kitchen in Atlanta or at your location anywhere in the Metro Atlanta area.

Imagine you’ve selected the date.  Your once in a lifetime event is beginning to take shape. The guest list is almost done. The excitement and anticipation is building. There is just one piece of the puzzle missing to make your event successful and unforgettable – the food.

Watching OVNLatino “Cocinando Suave with Chef Raul will make you a chef in no time. Chef Raul will teach you to create a unique Puerto Rican dining experience that your guests will long remember and talk about for years.

This award winning chef with over 23 years of culinary experience has the knowledge and expertise to work closely with you to create some of today’s most wonderful dishes, from Arroz Con Pollo to Paella Chef Raul will add his special flair and show you how to work within any budget.

Join us for Season 3 in 2014 as Executive Chef Raul Thomas brings you more shows on preparing Latino Cuisine.  Also follow him in his travels to  some of Atlanta’s best restaurants, conducting exclusive interviews with some of the best Latino Chefs in Atlanta, across the country and Puerto Rico.

Once you seen Comida Latina, Comida Criolla! con Chef Raul, you will become an expert of fine Latino cuisine.

A Chef with Latin Spice and a Southern Soul: Chef Raul Thomas – Metro Atlanta


Chef Raul Thomas is a talented culinary artist with over 20 years of experience… and it shows!

We met Chef Raul at private event in downtown Atlanta.  He has a dynamic and upbeat personality that is contagious.  His services are only for catering events and private dining. He has been featured in various culinary publications around Atlanta and showcased on local media.

At the event we met at, he showcased his roasted pork and plantains.  The roasted pork was heavenly.; perfectly seasoned and roasted to give the right crispiness to the skin and soft tenderness of the meat and fat.  The plantains were also crispy on the outside and soft on the inside and gave a nice added sweetness with the pork.  He was surprised when I asked him to give me more of the pork skin, which is my favorite part.  I let him know I was Filipino and that roasted pork is one of our best dishes in our cuisine.  He immediately related since he knew a few native Filipinos himself.

Amazing food, great personable skills, and wonderful presentation and prep… 6 diamonds out of a possible 7 diamonds!

Chef Raul Thomas is the former owner of Raul’s Latin American Café in Marietta Georgia. He began his career over 23 years ago. Raul is a graduate of New York Food and Hotel Management and has been a chef at the Marriott Marquis in New York City. He has cooked for Many celebrities and world leaders, as well as, many performers and luminaries.

Raul first came to Atlanta at the invitation of Georgia State University to become their executive chef. Chef Raul won first place in the Men Cooking for a Change, March of Dimes Cook Off, Real Men Cook of Atlanta, and many other food competitions both in New York and in Atlanta.

Science Fact:

Suckling pig is the easiest animal to roast in the world.

They call it cochon de lait in Louisiana (or France, for that matter), lechón in South America, maiale in Italy, or—my favorite—Spanferkel in Germany. Because a young pig’s flesh is so rich in collagen and has yet to develop strong, robust muscle fibers, roasted suckling pigs is incomparably moist, tender, and delicate, bursting with sweet, sticky juices. It’s pretty much impossible to overcook suckling pig flesh.  The only tricky part—and in reality, it’s not that tricky—is getting the skin crisp.

The best way to get a suckling pig for yourself is to go to an actual butcher and ask them to custom order one. In fact, many supermarkets with a good meat counter will do it for you around the holiday times.

As for the pig’s size, any pig under about 40 pounds will yield extremely tender meat, and you should plan on at least a pound of dead weight per person—more like a pound and a half, since this is the holidays and everybody should be eating more.

What makes suckling pig stickier and more succulent than a full-grown hog? Collagen. This connective protein is abundant in the flesh of young animals that have yet to develop strong musculature. As collagen is heated, it converts to gelatin, which is what is responsible for making all of the drippings sticky, as well as lubricating and coating every strand of flesh you extract.

New Equipment!

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