<http://schema.org/articleBody>
" Dear young chef: Congratulations on your graduation from culinary school! Unless you&amp;#039;re busy competing on a TV show to become a celebrity chef, the smart move would be to apprentice yourself to a master like John Sedlar. He&amp;#039;s twice your age, but he cooks with more verve and a deeper understanding of ingredients than any ten cooks you went to school with. He was born in Santa Fe and always married Mexican and South American food with a southern-California swagger \u2014 cutting edge neo-Latino cuisine. At Playa, his thrilling new restaurant, he presents reflexiones (his translation: &amp;quot;windows into memories&amp;quot;), thematic dishes that reflect his favorite chefs or movies \u2014 A Clockwork Orange was a recent theme. After you get your pig tattoo, order a mess of tortillas he calls &amp;quot;maize cakes&amp;quot; \u2014 one is made with wild mushrooms, black garlic, olives crushed to look like soil, L&amp;#039;Explorateur cheese, and mushroom foam. Try to assess the delicacy of a dish like corn custard with Cotija, black quinoa, and squash-blossom sauce, and learn how he builds flavor into piquillos relle\u00F1oswith Gruy\u00E8re, golden raisins, and chorizo. Then beg him for a job peeling vegetables. Best of luck, John 7360 Beverly Boulevard; 323-933-5300; playarivera.com "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/reviews/a11166/chef-john-sedlar-playa-1111/>