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.
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.
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.
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“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.”
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© Cocinar Mexicano 2009
Questions? info@cocinarmexicano.com
or call us at 212 655 4432
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