Efrain Cuevas never attended culinary school, but he started throwing underground dinner parties in the San Francisco Bay area when he was working as a civil engineer in Berkeley, Calif. He enjoyed doing them so much that when he moved to Chicago he continued them as Clandestino, a dinner-party series focused on sourcing local ingredients and collaborating with area chefs and artists. Cuevas also worked at a charter elementary school in Chicago, cooking food from scratch for kindergarten ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?