Paris, July 8, 2015 /PRNewswire/ -- Tune in now to four extraordinary Mexican chefs who will present a unique masterclass experience of Mexican gastronomy on July 9 and July 10 in Paris, France. The related series will be broadcast live in English, Spanish and French at visitmexico.com/venacomer .
This special opportunity allows audiences to meet some of Mexico’s top chefs who are shaping its culinary scene:
-- A Brief History of Mexican Cuisine (Paris local timeJuly 9, 16:00)
Participating Chefs:Guillermo-González-Bastian (Guilllermo González Beristáin), Pangea Restaurant (No. 19 on Latin America’s 50 Best Restaurants), Monterrey, Mexico
Originally from Ensenada, Baja California, Guillermo González-Bastián showed an interest in cooking at just 14 years old. Guillermo gained years of experience and honed his skills working in Michelin-starred restaurants across Europe and the United States, all in preparation for opening the highly respected Pangea Restaurant.
-- The Cuisine of Puebla: A Fusion of Pre-Hispanic and Colonial Flavors (Paris local timeJuly 9, 17:30)
Participating Chef: Ángel-Vázquez (Ángel Vázquez), Intro Restaurant, Puebla, Mexico
Having established himself as a globe-trotting chef, Ángel Vázquez began his culinary career in Puebla, Mexico, then moved to New York, and later worked in Michelin-starred restaurants in Paris and Barcelona, including Ze Kitchen Gallerie and Cinc Sentits. He brought Pueblan cuisine to international attention at the Mexican Embassy in Berlin (2011) and Lima (2012), at the 2013 Chicago Gourmet Festival, at the opening cocktail of the International Tourism Fair (FITUR) in Spain, and at the Mexican Embassy in Madrid (2013), and twice presented Pueblan cuisine at the “Mexican Christmas Cocktail” at the Vatican.
Today, Ángel runs Intro Restaurant in Puebla, which features flavors from Morocco, Thailand, Scandinavia, and Mexico. His latest projects include the Antojería "Salomé Antojería del Mar" and "La Palafoxiana Mezcalería y Champagnería", both founded with a group of friends.
-- Baja California: A Hotbed of Innovation for a New Generation of Mexican Chefs (Paris local timeJuly 10, 16:00)
Participating Chefs:Diego-Hernández-Baquedano (Diego Hernáandez Baquedano), Corazón de Tierra Restaurant (No. 42 on Latin America’s 50 Best Restaurants), Ensenada, MexicoóDiego Hernández began his career in the kitchens of some of Mexico’s most renowned chefs, including Benito Molina, Guillermo González, and Enrique Olvera. He earned his formal degree from the Tijuana Culinary Art School and was co-owner and head chef of UNO Restaurant in Tijuana.
In 2011, in collaboration with The Valley Project, Diego Hernández opened “Corazón de Tierra Restaurant” in Valle de Guadalupe (Baja California), paying homage to Baja cuisine with a focus on the culinary techniques and traditions of Ensenada. His cooking style offers a personal interpretation of Baja Californian flavors, demonstrating a deep sensitivity and respect for nature. Diego Hernández was named “Best New Chef” by Travel + Leisure magazine in 2011, and Corazón de Tierra was awarded “Best Hotel Restaurant” in 2012. In 2013, he also received the magazine’s “Best Concept” award. That same year, Corazón de Tierra ranked No. 30 on Latin America’s 50 Best Restaurants.
-- Developing a New Culinary Style in the Yucatán Region (Paris local time
July 10, 17:30)Participating Chef: Roberto
Chefs participating in the program: Roberto- Roberto Solis, Néctar Restaurant, Mérida, Mexico
At the age of 27, Roberto Solis decided to open his own restaurant, Néctar, despite having no prior experience. The culinary style of the restaurant began with a minimalist concept and gradually evolved to create new Yucatán cuisine rooted in tradition.
Solis has extensive personal experience, and most of his culinary knowledge and expertise come from these experiences. In 2004, he worked at the world-renowned Fat Duck restaurant in England. In 2008, he worked at Per Se in New York under Thomas Keller, and in 2010, he moved to Les Créations de Narisawa in Tokyo (helmed by Chef Yoshihiro Narisawa). In 2009, he and his partner Luis Barocio the chef co-founded the renowned Kooben Gastronomy Festival. Today, Roberto is working on several projects, including a casual Mexican tapas restaurant and a food stall selling Mexican tacos.
All times mentioned are local time in Paris, France. You can now join the conversation via social media using the hashtag #venacomer.
Source: The Mexico Tourism Board