By: Angelo Comsti
Outfitted in a stained beige chef’s jacket and black shorts, Guerrera Restaurant chef/owner Carmel Almadrones was right in the middle of lunch service when she remembered something important. She was completing the orders of a party of 12 who had driven in from another town to sample the restaurant’s Asian fare. Half of the dishes had already been sent out when she realized that she needed more sesame leaves for her mieng kam. In a flash, her assistant RC ran out the back door and grabbed some. Not long after that, Carmel brought the last plate to the table, receiving praise and validation from the customers in return.