Chef Adriana Urbina's rib-eye steak with bearnaise sauce

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise

"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains. She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for

Adriana plates dishes

Adriana Urbina's Worldwide Women Empowerment Tour

Many other amazing organizations, like the James Beard Foundation, Les Dames d’Escoffier and Pineapple Collaborative, are challenging systems by creating supportive networks of women who are combining

Chef Adriana Urbina's fermented black bean short rib. Photo by Kathryn Sheldon.

The Beauty of Latin American Flavors

In Latin America, cooking is the magnet that draws families together. Meals manifest a sense of life-giving nurture that bonds those who cook and those who eat. Latin American cuisine combines a mix

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