Manny Santiago, who has worked in several restaurants throughout the course of his still somewhat young life, uses his hands to cook.
A summary of Manny stipulates talk about cheeses both complex (French) and simple (others), fruit both fresh (mangoes) and dried (figs!), curries from all over Asia (except the Japanese variety), beans, lentils, greens and other methane-inducing roughage, beer both microbrewed (thank you Belgian monk!) and a warm Bud while working on an engine, and the reason why he moved to Japan in 2001 (with a few breaks in between): fish, specifically sushi and which species are OK to eat and which are not OK to eat.
He lives in Tokyo, is single, has no children that he specifically knows of to teach any of his natural born culinary zeal to, and tries to cook his heart out two meals everyday despite lackluster equipment and a largely unappreciative audience (mayonnaise is the condiment of choice in our cozy homeshare…wonderful!), though this is all subject to change.
All comments, especially those odd-mannered, are appreciated.
Email him at hesomagazine(at)gmail(dot)com.