The Cuisine and Culture of Mexico Take Center Stage
The Cuisine and Culture of Mexico Take Center Stage at Kendall College School of Culinary Arts’ Master Class Series
Chicago’s Rick Bayless and Mexico’s Fernando Malpica de la Vega guide students in immersive experience
CHICAGO—August 9, 2011—The Kendall College School of Culinary Arts recently concluded the second chapter in an innovative series of master classes designed to bring the “study abroad” experience to the doorstep of its students. The latest master class featured the cuisine and culture of Mexico, where School of Culinary Arts’ students participated in ten days of intensive lectures, demonstrations and cooking, taught by a chef instructor from and representatives of Mexico, as well as one of the United States’ most celebrated chefs.
The program was presented in partnership with the Mexican Consulate of Chicago and Mexico Tourism Board and featured Chefs Fernando Malpica de la Vega from Universidad del Valle de Mexico in Mexico City and Rick Bayless of Frontera Grill, Topolobampo, XOCO and Frontera Fresco in Chicago. The two-week immersion culminated with an authentic Mexican luncheon on July 9 prepared by the students under the guidance of Malpica de la Vega and showcased select regional dishes of the country.
“Most Americans believe they already know Mexican cuisine from the Mexican-American food popular in the United States,” said Christopher Koetke, CEC, CCE, executive director of the Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts. “This program broadened the palates of our students while expanding their horizons. Mexico’s many regions differ greatly in their cuisines. Our students were able to experience and taste for themselves the evolution of authentic Mexican cuisine over centuries.”
Kendall College’s master class series launched in April 2011 and was developed as a result of its affiliation with the Laureate International Universities network, which includes culinary schools on 24 campuses in nine countries, providing increased access to international opportunities for students and faculty. Programs in the series are presented during quarter breaks. The next master class will be held in 2012.
About Kendall College:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, foodservice management, early childhood education and hospitality management to more than 2500 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International – 2011 Survey). Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
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