For more than ten years I’ve studied and worked with international food and drink professionals in the hospitality industry, explored traditional Mexican culinaria in central, northern and southern Mexico, and learned from them how to make typical dishes: moles, barbecues, stews, breads, insects, among other local delicacies, as well as the preparation of continental cuisine in places like China, Hong Kong, India and Mexico. Also, I have been the host and organizer of several whisky, beer, and wine themed events with experts from France, Scotland, US, Germany, Italy, and South Africa.
Sharing and exchanging culture through gastronomic and cultural activities has been pivotal to my career development in the food and event planning business. I want to share the stories behind these experiences. Wanna learn more, please join me in.