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Alex Sáenz @AlexRSaenz Cambridge, MA

Chef @bisqcambridge - opportunities in Boston | Charleston is home | Peru is my heritage

905 Following   948 Followers   6,495 Tweets

Joined Twitter 1/11/11


Tomato & mayo sandos #familymeal 🍅🍅🍅#tistheseason @ BISq https://t.co/6ujBg3ZR3RThe Boston area is inarguably home to many wonderful restaurants and a wealth of culinary talent. But when it comes… https://t.co/lD54WbGtBf
Retweeted by Alex Sáenz
8/19
2018
Chicken liver mousse, Vidalia onion churros, house pickles (grilled vidalia & jalapeño) @ BISq https://t.co/aT2wKeo1ez
8/18
2018
@giveemhelterman I 100% agree the extremes by some, but also, can’t we have fun too. Some of us do like to explore… https://t.co/r55xwmgLhKOctopus, burnt sourdough aguachile, cucumbers, sunflower @ BISq https://t.co/XVXo6BZRrBThank you for the mention https://t.co/iE5o7GwfrQ
8/17
2018
“Being a singer is a natural gift. It means I’m using to the highest degree possible the gift that God gave me to u… https://t.co/NQ3X8Ad0SUThanks for coming by @TeamCoco Pleasure feeding you and the fam. Next time we’ll have @MrTaytoIreland to go w ur lu… https://t.co/URaiw8pQZe
Retweeted by Alex Sáenz
8/16
2018
Honored to be part of this event with such talented & amazing people for a great cause. We are about a month away.… https://t.co/WobILoU9ydLook at the neighborhood you work/live in & see what it needs. It’s not concepts, restaurants, bars, etc...it’s a s… https://t.co/yzWMN9N8rf
8/15
2018
We invited chefs @matthewjennings and Kate Jennings into the @azcooks kitchen to teach us how to make the best mac… https://t.co/4THYAV4SYp
Retweeted by Alex Sáenz @MarcHurBoston @PatrickMBoston It’s my go to takeout lunch on my days off
8/14
2018
@rahbahnola @gregkuziacarmel Couldn’t agree more. My place is closed Sunday Monday, so don’t have to write schedul… https://t.co/c73xanlQX6These two, need I say more. @cochon555 #heritagefire #newport #badasschefs @ Gurney's Newport Resort & Marina https://t.co/DpDX2pRrSG
8/13
2018
@ForeignDomestic @AlexRSaenz And on the flip side of that, Chefs shouldn’t suddenly turn on and treat a cook like s… https://t.co/1nSKgGmsRR
Retweeted by Alex SáenzOur station for the day @cochon555 HERITAGE FIRE w/ derekwhitevt 🔥🔥🔥 we built a little prep table too! 🐟#teamhttps://t.co/ToVC0JKF8GRain or shine, it’s on @gurneysnewport @COCHON555 HERITAGE FIRE 🔥🔥🔥🔥 @AlexRSaenz @DJRyanBrown Best advice my Dad (who is also a chef) ever gave me
Retweeted by Alex Sáenz @AlexRSaenz Hi, and beleive it or not, we all talk to each other, and your name will come up again.
Retweeted by Alex Sáenz @AlexRSaenz Also, please give 2 weeks not 2 days.
Retweeted by Alex SáenzSomeone had an amazing vacation & misses all her new friends, but is sooooooo happy to be back in her bed with her… https://t.co/OPB6HkqZSX @AlexRSaenz And in the flip side. When you give notice and have been sluffing off for 2 months, two weeks of hard work doesn’t undo that.
Retweeted by Alex Sáenz
8/12
2018
Dear young cooks (or all cooks for that matter): When you give your notice, finish your tenure at that restaurant… https://t.co/kzOPuHFdcQ
8/11
2018
This is the shit I’ve been talking about for a decade. The dudes not quite rapey enough to be brought down. The dud… https://t.co/qwL4kZAB5Y
Retweeted by Alex Sáenz
8/10
2018
Scallop #tacos 🔥🌮 @ Falmouth, Massachusetts https://t.co/vfwpu3YKi7
8/8
2018
Last night’s dinner 🔥 #clambake @ Falmouth, Massachusetts https://t.co/9wn8iOMuo7
8/7
2018
We caught 50ish black bass today! I’m Peruvian, so you know a damn ceviche is happening....while we get the wood fi… https://t.co/xzvlG0KB2i
8/6
2018
Tonight: Little buttermilk biscuits with Corn cob jelly! They come with tops too, I just ate ‘em 🤷🏽‍♂️ Open up & sa… https://t.co/mnBA3MYezD
8/4
2018
I sort of missed this news the other day. Damn. https://t.co/kKxV8yxw0STomatoes & shiro plums from @allandalefarm https://t.co/vfiOdz53w7
8/3
2018
There are pros & cons to everything. Having an open kitchen is one of the attractions of @BisqCambridge but we can’… https://t.co/k3babOLqPj @giveemhelterman @BostonMagazine Dooley is a super talented cook/chef. Stoked for this to come out. He, his team &… https://t.co/DUZ3tSZoDs
8/2
2018
@marb0n @BisqCambridge Actually, it was a different person, but.... Love that you were up for it too! 😂😘
7/30
2018
Grilled pickled Vidalias, pickled peaches, pickled green tomatoes, pickled corn #pickles @ BISq https://t.co/8bd3zDI9ZBfreedomfoodfarm Heritage hen egg, Gribenes, smoked pain de mie, kimballfruitfarm tomatoes. 86’d. Not sure it will m… https://t.co/ffXcOWzupnOne of our new-ish regulars: “I’m a pescatarian & have been for a long time, but when I come to @BisqCambridge *pau… https://t.co/k84y1DTnU9
7/29
2018
Amaranth, varieties of basils, plums & tomatoes, dill = today’s #farmersmarket haul from all our friends… https://t.co/gPt7H1ht7Z
7/28
2018
@chris_selk @jlewin Abso-fucking-lutely.
7/27
2018
Is this picture from the exact moment she finds out or the “2+2=what” question? https://t.co/0SQFyXH8BHThey all came in to celebrate at Bisq the day of. Some of them are regulars. I should of charged them more 😉 Joking… https://t.co/nktXfG3odZHinona kabu #turnip @ BISq https://t.co/qESIwL4bh0Ok. You know the hours your open. No surprises. Anyone who rolls their eyes, cause someone walked in 1 min before y… https://t.co/FSbzAq6KPl
7/26
2018
Huacatay, Peruvian black mint @ BISq https://t.co/Cs9sw52gBr
7/25
2018
If your in the restaurant industry, what’s your 5/10 year plan? Who do u want to work for/with? What skills are you… https://t.co/kHMwafQpDlTHANK YOU, I like this take very much! https://t.co/aDyftBa14N
7/24
2018
@nicolefonsh Yes!..... We’ll be here anytime you need them. @nicolefonsh lovely to have you & the crew in last night. Thank you very much! 😊🙏🏽In 2015, after years of hiding behind masks, wine glasses, menus and cereal boxes to protect his identity as a crit… https://t.co/moiofbOXCf
Retweeted by Alex SáenzJonathan Gold, the Pulitzer Prize-winning LA Times restaurant critic, has died at the age of 57. We will miss him g… https://t.co/6xe57DXLYU
Retweeted by Alex Sáenz @matthewjennings @thejgold I cooked in LA from 2000-04 & even though I was a young punk kid learning the craft, I h… https://t.co/pCrtGQiVh3
7/22
2018
Rod & reel caught Tuna collar & kimchi, last night’s version. Tonight we will rub with harissa, top with saltwort &… https://t.co/7k1h3zLMYpThe bounties from our farmers! Beautiful amaranth, zucchini flowers, freedomfoodfarm eggs, kimballfruitfarm tomatoe… https://t.co/vqFmM7Q0kM
7/21
2018
Stripe bass chowder in the works for tonight. 3rd generation bass stock reducing #summerchowder @ BISq https://t.co/hNpL1QuvFp
7/20
2018
Hey chef @jwadebond Thank you very much for joining us, it was great to see you!"What counts in life is not the mere fact that we have lived; it is what difference we have made to the lives of ot… https://t.co/Zxiu8JhUOk
Retweeted by Alex Sáenz @heykayadams @rielhouston
7/19
2018
@NaaffK Very cool! Make sure to say hi to us in the kitchen (it’s an open kitchen) @nicolefonsh @PatrickMBoston Thank you, excited to having everyone in! This calls for a group hug @BostonMoxley Thank you!⬇️⬇️⬇️ this is so true. Pls shop and eat local - your neighborhood small businesses depend solely on your support,… https://t.co/CzKRAyogmE
Retweeted by Alex Sáenz @marlenalove WOOHOOO!!!
7/18
2018
This is the beginning of the slowest weeks in the city. It’s brutal from now til Labor Day weekend.Mbappe, way to take the biggest stage in the World & not just make it about yourself. 👊🏽👊🏽 You’re a Star! https://t.co/H1JmVQSiRU“Let us try to recognize the precious nature of each day” - Dalai Lama #whataview #ourlittlespot https://t.co/Vtl7VSTZjk
7/17
2018
WHO is going to step up & do something about the course our country is taking? Our president has betrayed us..@LovinFoodRescue needs our help! During the #10for10fighthunger campaign, their sponsors will triple a donation of… https://t.co/kt2TsHqjIk
Retweeted by Alex SáenzJust Reading this and started crying all over again. Sorry to share it, I have to, I must, I want to, I need to....… https://t.co/SaismPJb8R
Retweeted by Alex Sáenz🏡 #gloucester @ Gloucester, Massachusetts https://t.co/3SFDxu7H3G
7/16
2018
World Cup final ⚽️⚽️⚽️
7/15
2018
Octopus, pistachio romesco, pickled mirepoix #octoisback @ BISq https://t.co/vR6gqSmdBS @JustinA_PZD Thanks Justin, but all good. Kind of fun & cool to see other interpretations of your own work 🤘🏽🤘🏽🤘🏽 @vornietom Probably a better usage than mine! Glad people got a “kick” out of it 😊I’m confused 🤔 by this usage of my IG pic of quails I was prepping? & your welcome, I guess https://t.co/ypxFNytWzn
7/13
2018
@2NIXONS Thank you. I still have a home there & always will. You’ll see me again.Wake up. Take my pup out. Kiss my lady & wish her a great day at work. Cook for a living. Teach. Learn. Love. Laugh… https://t.co/vDb58gVmKS @tiffanifaison DAAAAAAAAAMN!
7/12
2018
Can you smell that? Like a #Summer farmhouse supper, and the #WildBurgundySnails love a little smoke. Thanks for sh… https://t.co/KHSqpDkcHB
Retweeted by Alex SáenzVermont Quail stuffed with marinated Sea island red peas to be confit in Schmaltz @ BISq https://t.co/PjjpZSvflYThank you @BostonGlobe for featuring our @FoodWasteFeast project! If you’re interested in saving food & saving mone… https://t.co/jQOVOV4Sts
Retweeted by Alex Sáenz
7/11
2018

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