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Chef Rick Bayless
While this trip will be held in Oaxaca, and will primarily focus on the very distinct cuisine from this region, there will also be classes on the foods from other regions. Rick, while highly acclaimed for the success of his two restaurants, Frontera Grill and Topolobampo, and his newest, XOCO, his numerous books, his on-going TV series, Mexico--One Plate at a Time and his recent award of the first-ever Top Chef Masters, he is, first and foremost, a teacher, one who truly wants to share his insights with those others professionally involved in cooking.
Chef Roberto Santibañez
We are also fortunate to have Chef Roberto Santibañez, join us from New York City. Roberto, a native of Mexico City, is now the chef/owner of Truly Mexican, a restaurant consulting firm in New York City with clients throughout the U.S. He was, until recently, the culinary director of Rosa Mexicano Restaurants and his book, Rosa’s New Mexican Table was nominated for a 2008 James Beard Award. From l997 until 2002, he was the executive chef at Fonda San Miguel in Austin, and prior to that he owned several restaurants in Mexico City. He recently opened a new restaurant, FONDA in Brooklyn, NY, and has written his second cookbook which is due out Fall 2010. In spite of his hectic schedule, Roberto has still found the time to teach the foods of his country to our culinary groups, sharing his knowledge and skills.
There will also be several classes with other Mexican cooks and chefs. Plan on at least two cooking demonstrations a day, or other food-related experiences.
The trip will start and end in Oaxaca, Oaxaca. The cost, excluding airfare, is $3,250 plus $300 for a single room supplement.
Please email to cul_adv_inc@attglobal.net for more information.
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