Deep into winter, brooding and shivering, these questions could echo in your mind as you lament not having reached out to see if there was maybe, perhaps, one spot left for you on that Chefs’ trip to Mexico City.
As you ponder the depths of your despair, you envision chefs intently observing a class, in a beautiful room filled with mind-boggling aromas and scents; market scenes try to form in your head; sounds of laughter and joy as you lift yet another copita de mezcal…(¿qué es mezcal? Why do I now speak Spanish? Why in italics? eh?) You recall Carmen’s much touted, “kitchen dynamics” and “banter,” between chef and staff–what banter? Why? How do Mexican chefs banter, for Pete’s sake? Who is Pete, anyway? Pedro? What does Carmen know about chefs or banter? Who is Pedro? Was he at the mezcalería or the cooking demo? at Azul?
All these troubling thoughts and longings could be avoided if you get a hold of Carmen today and see if there is still, perhaps, one spot remaining, just for you. firstname.lastname@example.org
Life is short, Mexico is eternal. Our trip- now almost full. Mexico City average January daytime highs: 71˚F. You deserve to learn from the best chefs of Mexico, while you take a break. In a temperate climate.