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Our Chefs Certificate Program

chefs Offered once a year in conjunction with Centro Culinario Ambrosía, Mexico's country's leading culinary institute, our four-day hands-on intensive for chefs and other food professionals is based in Mexico City, where participants will attend classes in Ambrosía's state-of-the-art kitchens and experience the best of the city's cutting edge cuisine. In addition to classes with Ambrosía faculty, workshop members will have access to the most exciting names in contemporary Mexican cuisine through our program of curated dining. Featured restaurants include Pujol (Enrique Olvera), Izote (Patricia Quintana) and Azul y Oro (Ricardo Muñoz), whose award-winning chef/owners will be available to answer questions and offer a tour of their own kitchens.

kitchen at ambrosia The curriculum for the workshop, drawn from Ambrosía's six-month degree program in Mexican cuisine, covers cooking with chiles and flowers, Mexican spices, traditional and regional specialties, Mexican fusion cuisine, traditional desserts, chocolate making, a unit on pairings with wine, tequila and mescal.

An all-day trip on Sunday, with both culinary and art historians to guide us, means that our Chefs Certificate program combines the best of urban and rural, sophisticated and traditional. Participants will not only earn a certificate from Ambrosía attesting to their completion of the 48-hour course; they will gain unique experience and insight into the techniques and pre-Hispanic roots of a cuisine increasingly seen as part of the world's great culinary heritage.

cooking in tepoztlan Participants in the Chefs Certificate program may choose to stay on for Cocinar Mexicano's six-day Day of the Dead workshop in Tepoztlán and enjoy a 10% discount on the combined price, which includes all meals, airport transfers, ground transportation, classes, materials and first class accommodation. For specific dates and prices, click on our Practicalities page. Feel free to email us or phone if you have any questions.

“The chefs course and all its surroundings were simply the best. The range of experiences that you provided was incredible, and exactly what I had hoped to find in a program for people who cook professionally. I have studied and cooked Mexican food for 16 years and each day of class provided me some subtle refinement or new technique that opened my eyes to a better understanding of Mexican food.”

Paul Mauk
Chef & Owner
Tequila Mockingbird
New Canaan, Connecticut