Mike Loayza

IN THE KITCHEN WITH MIKE LOAYZA

Tell us about yourself:

I’m an award-winning filmmaker, writer, actor and sometimes chef, that is incredibly passionate about creativity. Anything that I am involved in, I always give my utmost presence, and I enjoy every moment of it.

How did you get involved in cooking?

I grew up in a very festive Italian household that was always filled with loving family and good food. I always watched my mother and grandmother cooking together, it was beautiful to see the connection between them and how cooking was more than just a task to feed the family; there was devout purpose, there was unity, there was connection and care. The food that was being prepared had the intention to bring a smile to the face of whoever was eating it.

The few times that my Abuela Carmen from Peru would visit, despite being very young, “good” food, like music and song, has the ability to unite everyone with the shared feeling of wholesomeness.

Describe your cooking style:

As close to the earth as you can get; in essence, simple, with high-quality ingredients. I tend to use a lot of Italian-American techniques, as well as Peruvian fusion, both of my culinary backgrounds. Working with nature and all of its flavors; not against it.

How did you learn about grass-fed meats?

I’ve followed Dr. Mercola for years, as well as other health pioneers, Dr. Berg, Saladino, etc., and along with my own research and just innately observing nature, concluding that cows are meant to eat grass and nothing else.

Why would we ever make something that inherently knows what it wants to eat and what’s healthy for it, eat something else? This goes against nature.

What is your favorite recipe featuring grass-fed meat?

I love a simple grilled filet mignon or ribeye with a sprinkle of sea salt. When you have high-quality meat from US Wellness Meats, it’s kind of the meats job to speak for itself. It truly is that darn good.

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Sea Salt, Filet Mignon, Beef Liver, Raw Butter, Beef Marrow Bones, Raw Honey, and a Chef’s Knife

Best cooking secret/tip/piece of advice you’ve learned:

Be present. That’s not just in cooking, allow yourself to be present in everything that you do in life; by doing so you become one with life itself. You’ll find that every little thing becomes enjoyable.

What’s your favorite quote/song for culinary inspiration (if any)?

I have a few:
Working in the now later produces the how.

Do one thing at a time.

“Nothing in the world is as soft and as yielding as water yet for dissolving the hard and inflexible nothing can surpass it. The soft overcomes the hard, the gentle overcomes the rigid. Everyone knows that this is true but only few can put it into practice. Therefore, the master remains serene in the midst of sorrow; evil cannot his heart. Because he has given up helping, he is the people’s greatest help. True words are paradoxical.”

Anything else you want to share?

I would just like to say that I’m so grateful to be featured in US Wellness’ ‘Chef Of The Month’ and it makes my heart sing to team up with a company that, I feel, shares my values to regenerative agriculture and human livelihood.

I’d love for all of the viewers reading this to check out and support my newest feature film ‘Vaccination: The Plague’, subscribe to my socials, support my poetry and other writings, because our belief in one and other makes the world peacefully go around.

I wouldn’t feed my family any other meat than US Wellness Meats.

Your social media links (Facebook, Twitter, Instagram, Pinterest, Youtube):

https://www.youtube.com/channel/UCjWToKK7ueSpdhWFk1K_TAQ
https://www.facebook.com/profile.php?id=1383679122
https://www.instagram.com/thejackedpoet/

Enter To Win!

Enter to Win our May 2024 Home Chef Contest for a chance to win $170 bundle of delicious & nutritious grass-fed and pastured meats. Contest runs from May 1 – May 12, 2024.