Latin American Cuisine Summit
Hybrid Summit: Live in San Antonio and VirtualPrepare to be immersed in the traditions and flavors of Latin America, as guest chefs and culinary experts showcase the ingredients and techniques of various Latin American countries. This year’s focus—live fire cooking.
Experience three days of food and beverage presentations, interactive breakout sessions, culinary demonstrations, insightful panel discussions, and more. Foodservice professionals will take home inspiration, culinary strategies, and recipes to help boost their bottom line.
Offered both live, at the CIA San Antonio, and virtually this year.
Last year’s Latin American Cuisine Summit focused on the street foods from various regions. Watch videos from the 2020 summit here, or scroll to find videos below.
Eligibility:
If you are a foodservice professional or chef working with an independent or chain restaurant; college/university dining program or K-12 school food; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); not-for-profits; ghost kitchen or pop-up venue; private chefs or caterers; or, if you are a culinary educator, you can register for the Latin American Cuisine Summit.
If you represent a foodservice manufacturer or supplier, please contact Lee Ellen Kirk (LeeEllen.Kirk@culinary.edu) to review sponsorship opportunities, which allow participation in this Summit.
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Videos
2020 Latin Summit Discussion: The Future of Mexican Trends, and Most Influential Latin American Cuisines
Chef Alejandro Gutierrez’s Cooking Demonstration
Chef Beto Villarreal Cooking Demonstration
Chef Josue Villalvazo Cooking Demonstration
Chef Beto Lanz Cooking Demonstration
Chef Chuy Elizondo Martínez Corona Cooking Demonstration
Texas Beef Council Chef Robert Hale Cooking Demonstration
Cook Along Demo with CIA Chef Sofia Sada Cervantes
Chef Cecy Gonzalez Cooking Demonstration
Chef Juan Emilio Villaseñor Cooking Demonstration
Trends and Insights Presentation by Mike Kostyo from Datassential
McCormick For Chefs Ricardo Mejía Morales
Rick Bayless Makes Mussels a la Mexicana
Rick Bayless Makes Salsa Macha Scallop Tostada
Rick Bayless Makes Piedrazo Salad
Rick Bayless Makes Oaxacan Pasilla Salsa with Cheese Tostada