Photos from Veracruz 2017, musings by Carmen Barnard

Putting together a photo sampling of the Veracruz Trip,  January 2017, causes me to muse on how sad we were with the thought of Marilyn closing down Culinary Adventures, while in the midst of this wondrous trip.

Creating a link, years ago, for others to experience the cultures of Mexico through our foods and people is a truly impressive attainment.  Culinary Adventures is a pioneer in this.  Ricardo, Ana Elena and I are so proud and happy to continue forward, and it is a tribute to Marilyn’s character to have found a way to continue this legacy through us, her original right arms!

I began to write up a timeline of our people from start to present but, the list is way too long and I refuse to leave out any of our respected cooks, chefs, restauranteurs, market stall owners, taco stand vendors, tamal  makers… you get the idea, ¿no?

Suffice it to say that I  find these to be prescient times to continue with cross cultural exchanges. Mutual appreciation and understanding create a positive world.  And what better way than through food?

We look forward to seeing our highly appreciated ‘old’ friends and meeting news ones as we share our vision of Mexico with you.

¡Hasta pronto!

Carmen

 

 

“Chefs’ Trip January, 2018–Celebrating Culinary Adventures Return!” by Carmen Barnard

We are starting off with a brand new Chefs’ Trip to Mexico City and all its splendor this coming January 22 to 28, 2018.

This trip is for food professionals ready to take on as much information as possible during a week filled with classes, demonstrations, and discussions with Ricardo Muñoz and a wide gamma of chefs with stupendous talent like Martha Ortiz, Juan Cabrera, Josefina Santacruz, Israel Gutiérrez, Pilar Alonso, Gerardo Vázquez Lugo, Diego Niño, Jorge Vallejo, and Jair Téllez.

Chef Ricardo Munoz
Chef Ricardo Muñoz Zurita

Ricardo Muñoz Zurita is chef/owner of the Azul restaurants in Mexico City. As pioneer chef of Mexican cuisine and ardent researcher of Mexican foods and ingredients, he has written many Mexican cookbooksLos Chiles Rellenos en México, (UNAM 1996), Verde en la Cocina Mexicana [Green in Mexican Cuisine], (HERDEZ 1999), Los Chiles Nativos de México [Native Chiles of Mexico](DGE/EQUILIBRISTA 2015), to name a few. His Diccionario Enciclopédico de Gastronomía Mexicana [Encyclopedic Dictionary of Mexican Gastronomy] (Larousse, 2012), is awaiting final editing from the University of Texas Press for its English version. Along with the national respect garnered, I now note the younger generation of Mexican chefs and cooks reverence of Ricardo, and in August, 2016, the “Chevalier de l’Ordre Mondial de L’Académie Culinaire de France” was awarded to him.

Our lodging will be in La Condesa area, a ‘happening’ neighborhood right near our cooking classes, and close to one of Marilyn’s favorite markets, the Mercado Medellín. We will also try traditional spots of all sorts in the city and environs.

We have limited space on our Chefs’ culinary trips, so if interested in participating, let us know as soon as possible. As a thank you to our chefs who have been with us all these years and to welcome new chefs joining us, your trip costs $3750 and includes 7 classes, hotel, two meals a day and all fees associated with the trip, excluding airfare.

¡Hasta pronto!

Carmen Barnard