Foraging A Future

It is commonplace knowledge that a chef’s life can be an arduous one, but Chef Raymond Li’s was beyond tough long before he held a skillet in his hand.

Li, 34, born and raised in Miami, prefers to not focus on the details, stating simply, “I got in a lot of trouble growing up. I went to jail like 7 or 8 times,” explaining that it was the incarceration that landed him in jail for one year that had a life-altering effect.

“I spent my 21st birthday in jail,” he recalls. “That was a big wake up call.”

Not only did it motivate Li to better himself, a promise he made to himself then, but it prompted a sense of responsibility to help others along the way.

“That’s what I’ve been doing behind the scenes — I help. It’s part of me now, it’s part of my purpose in life,” he says.

Life grew more complicated upon his release. His mother became gravely ill with liver disease and Li spent the bulk of his time caring for her, finding himself struggling with depression. It was in the kitchen where he found solace, comfort and, soon thereafter, himself.

“The kitchen saved my life. That’s exactly what it did. It saved my life and gave me hope.”

Li found he flourished in the culinary arts, noting that the creative energy he carried with him translated beautifully while cooking, creating and nourishing others.

After several jobs in the industry, Li decided to make the plunge and enrolled in Le Cordon Bleu, a move that landed him positions in high-end Miami venues like The Ritz-Carlton Bal Harbor, Zuma and Matador Room by Jean-Georges Vongerichten.

And while he was focused on perfecting his French culinary skills, it was his role as sous chef at Palmar, an up-and-coming Chinese eatery boasting a South Florida tropical flair that truly ignited his connection with his roots. Li, whose father is Cuban-Chinese and mother is Colombian, found his heritage take a front seat in his cooking for the first time while there.

He explains his cooking style as a blend of cultures — just as he is — woven together with a passion and determination that drives him in the kitchen and in life.

“I cook on feelings,” he says. “Sometimes my inspiration could just be ingredients in the walk-in [refrigerator]. I’m able to recreate traditional flavors, but in a modern way, where you’re like, ‘oh wow.’”

Diners craving that ‘oh wow’ moment can find it at Kaori, the Mediterranean Asian restaurant in Downtown Miami that has been transformed by Li’s talent since he took on the role of Executive Chef in December 2021. Dishes like Bluefin Tuna Sashimi with Avocado-Yuzu Mousse, Kalamansi Tosazu, Pickled Florida Strawberries and Crunchy Quinoa, Crispy Prawns with Black Caraway, Sweet & Sour, Chive and Lemon and Smoky Chinese Eggplant with Harissa Muhammara, Fennel Pollen and Marcona Almond Dukkah are but a handful of the many showstopping displays of Li’s creativity and talent drawing in fans.

But it’s his family, and in particular his young son, that serve as his inspiration.

“My son is my biggest motivator. I dig deeper and deeper each and every day because of him,” he says.

Keenly aware that it is up to him to keep his family’s culinary heritage alive (his grandfather owned a restaurant and a market in Havana), Li has embraced the challenge, opening a dim sum pop up with his father during the pandemic (Li’s Dim Sum) and tweaking a secret family sauce from a recipe his father received from his dad that serves as the base to many of his dishes today.

And while he forever values his heritage as well as the lifelong lessons learned from a troubled past, Li remains laser focused on the future and all the good it will provide.

“In five years, I see myself with a Michelin star,” he offers without pause. “And also helping more people have more faith that they can overcome their past.” 

Israeli Couscous

Serves 2

This dish works well as a snack, appetizer or paired with a main course. It’s very refreshing and super healthy and reflects Asian and Mediterranean cuisine.

For the couscous:

4 cups water

2 teaspoon salt

1 tablespoon olive oil

1 tablespoon sherry vinegar   

2 teaspoon smoked paprika  

12 saffron threads (optional)

1 cup Israeli couscous

For the salad:

1 oz. shallots, finely diced

1 oz. green apple, finely diced

1 oz. cucumber, finely diced

¼ oz. dill, chopped

1 tablespoon sherry vinegar

1 tablespoon extra virgin olive oil

1½ teaspoon salt (can adjust to your liking)

Pinch of white pepper

Process

To make the couscous:

In a medium size saucepan, begin by toasting the couscous with 2 teaspoons oil in pan until golden brown (2-3 min) and remove from pan.

After, add remaining couscous ingredients (except for the olive oil) and bring to a boil. Mix to combine ingredients.

Once liquid is boiling, add couscous and cook for about 5 minutes, until couscous is al dente.

Strain couscous. Add 1 tablespoon olive oil and mix. Pour onto a sheet tray and place in refrigerator to cool (at least 15 minutes).

To make the salad:

Add salad ingredients in a large mixing bowl.

Add chilled couscous.

Garnish with dill.