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This trip, designed just for chefs and others involved in professional food preparation will be the latest in a series that each year focuses on the foods of a specific region, as well as dishes from throughout Mexico.
Chef Rick Bayless
While this trip will be held in Veracruz, and will primarily focus on the very distinct cuisine from this region, there will also be classes on the foods from other regions. Rick Bayless, while highly acclaimed for the success of his three restaurants, Frontera Grill, Topolobampo, and XOCO, his numerous books, his ongoing TV series, Mexico--One Plate at a Time, and his numerous James Beard and Top Chef Master awards, is, first and foremost, a teacher, one who truly wants to share his insights with those others professionally involved in cooking.
El Tajin
Photo By Ignacio Urquiza.
Also teaching with us again will be Chef Roberto Santibañez from New York City. Roberto, a native of Mexico City, is the chef/owner of Truly Mexican, a restaurant consulting firm in New York City with clients throughout the U.S. He owns FONDA in Brooklyn, NY, is the author of Truly Mexican published this spring and Rosa's New Mexican Table. Local cooks will also share their expertise of the regional cuisine.
Roberto
Santibañez
This trip starts and ends Veracruz, Veracruz
Cost $4,000, exclusive of airfare, $300 single room charge
Minimum of 8 participants, limited to 16.
Please email to cul_adv_inc@attglobal.net for more information.
all material copyright 2001-2010 by Marilyn Tausend.
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