The Latin talent continues saying present in the Super Bowl 2020 and now it is the turn of shining Dayanny de la Cruz, a Dominican chef and ovum cancer survivor who will be in charge of preparing the menu of the sporting event to be held in Miami this Sunday.
De la Cruz is responsible for leading a team of more than 2,000 members who will prepare food in the seven kitchens of the Hard Rock Arena and in five mobile kitchens, which will then be served to fans at the stadium's stalls and restaurants, in addition to the one that the lucky ones that follow the meeting will taste from the 175 suites.
In an interview in the Miami New Times newspaper, the Dominican said that she never lost the desire to work when she was diagnosed with ovarian cancer five years ago and then underwent chemotherapy treatment for almost three months.
"It made me feel that I still had a purpose, that it could still be useful," she said in the interview, while stressing the importance her family had in overcoming the difficult process.
About his work at the Super Bowl, he revealed that the menu includes more than 20,000 pounds of shrimp, 2,700 lobster tails, 8,000 pounds of ribs, and about 2,000 pounds of beef tenderloin. They also have 10,000 hot dog buns ordered, plus a dessert menu from two independent Miami patisseries.
The executive chef at Miami's Hard Rock Stadium, a mother of three, said her love for cooking came from her grandmother.
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