Trade Show and Event Traveler

The Real Flavors of Mexico

The 1999 Real flavors of Mexico conference was held on November 11, 12&13 at the Culinary Institute of America at Graystone. From the rich and varied móles of Puebla and Oacaxa to the Mediterranean-influenced fish cooking of Veracruz, and from the pit barbecues and tamales of the Yucatan to the masa-based cooking of Mexico City and Michoacan - these are flavors that are less familiar in the United States but hold tremendous potential for US professional foodservice directors and chefs.

Keynote speaker and autor diana Kennedy with Chez Panisse owner Alice Waters		Betty harper Fussell, writer for many national magazines, and author of ten books, including The Story of Corn
L to R, Mai Pham, restaurateur;Greg Drescher, Director of Ecucation and Ri9ck Bayless, chef/restauranteur		L to R, Bob Mametsuka, Robin Smith, John San Agustin of VegiWorks
John Sedlar, Chef/author preciding over his giant tamale	Abigail Mendoza Ruiz, and Family- dressed in native clothing of Oaxaca, demonstrated cooking techniques	Eric Essig of Maple Leaf Farm

Chefs, writers, and manufacturers gathered for this intimate weekend to scratch the surface and learn the Real Flavors of Mexico.

CIA's Director of Ecucation Greg Drescher, and noted moderater and acclaimed Mexican food chef/restaurateur Rich Bayless, set the stage for well known speakers and authors such as John Sedlar, Patricia Quintana, Diana Kennedy, Betty Harper Fussell, and many, many more....