Fourteen Kendall culinary-arts students gained new knowledge and skills at the Mexican Master Class held June 25 to July 7 at Kendall College, led by Chef-Instructor Thomas Meyer and visiting executive chef German Garcis Tamez of the Monterrey campus of the Universidad del Valle de México (UVM). These master classes are designed to bring the “study abroad” experience to the doorstep of Kendall culinary arts students.
Intense focus on five gastronomic zones of Mexico was highlighted throughout the class, which included a visit from Rick Bayless, an award-winning chef-restaurateur, cookbook author, and television personality who has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America.
The two weeks of specialized culinary training culminated in students preparing and serving foods at a banquet honoring dignitaries from the Consulate General of Mexico in Chicago, which included a tequila tasting.
Besides preparing dishes from Mexican culinary regions and executing the banquet, students also wrote two research papers on the relationship between Mexican and American cuisines.
“I was very pleased with the students’ dedication and performance,” Meyer says. “Following the master class, they exhibited a better understanding of the culture, traditions and food history of Mexico.”