Amaya mexico city chefs8/3/2023 Oaxaca Pinta De Colores – a symposium in Madrid, Spain.I spoke about my kitchen, my ingredients, and how I prepare my food. Mesamerica – a symposium in Mexico City where many chefs from Europe and other parts of the world gather.I have participated in different symposiums on a national and international level. I’ve also worked in the United States in New York City and Chicago. I have worked in cities throughout Mexico, such as Puebla, Cabo San Lucas, Mexico City, Chiapas, Guadalajara, Durango, and Oaxaca. I started as a cook and eventually became an Executive Chef. After graduation I started working in Puebla in hotels and restaurants. I studied cooking at Instituto Culinario De Mexico (ICUM), which is a university in Puebla, and I specialized in Mexican cuisine. All my creativity starts from my mom and my grandma. People seek her out to learn about the kitchen she is well known through word of mouth. She is one of the 3 most important traditional style female chefs from Oaxaca. My mother’s name is Juana Amaya Hernandez, and she is one of the top chefs in Oaxaca known for traditional style cooking, especially mole. I am originally from Zimatlán de Álvarez, Oaxaca, where I first learned my love of food and passion for cooking from my grandmother and my mother. The restaurants have been renovated, new staff have been brought on board, and the menus have been updated! We caught up with Chef Ovidio Pérez, the brand new head chef at Blanca Blue, for an interview.Ĭhef, please tell me about your background. The Food & Beverage department at Garza Blanca in Puerto Vallarta has been going through a major upgrade over the past several months.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |