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Le Cordon Bleu News, 07/08/2015
Live a unique experience of Mexican cuisine
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On July 9 and 10, 2015

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In The News

On July 9 and 10, discover Mexican gastronomy through a series of culinary conferences and demonstrations led by four exceptional Mexican Chefs.

These guest Chefs, including two recently named to the 50 Best list just last month, will be hosting a series of masterclasses in Paris on July 9 and 10, 2015.  Le Cordon Bleu students will be assisting and accompanying the Chefs during this event.

The series will be available via a global Livestream at in Spanish, English and French.

  • July 9, 2015 from 4pm (Paris time):
    A brief history of Mexican Cuisine and Puebla’s gastronomy: a hybrid of both pre-Colombian and colonial periods
  • July 10, 2015 from 4pm (Paris time):
    Baja California region: a hot spot of innovation for a new generation of Mexican chefs and Developing a new style of cuisine in the Yucatan Region

The four Mexican Chefs:

  • Guillermo González : Originally from Ensenada, Baja California, Guillermo González Beristaín showed an interest in cooking at the very early age of 14. Guillermo has taken his years of experience and applied his skills while working in Michellin-Star Restaurants around Europe and the US only to later open the well-respected Pangea.
  • Ángel Vazquez : A globetrotter chef in his own right, Angel Vazquez began his culinary career in Puebla, Mexico and later went on to work in New York and in Michelin star restaurants in both Paris and Barcelona including Ze kitchen Gallerie and Cingle. He has represented Puebla's cuisine internationally in the embassies of Berlin 2011 and Lima 2012, at the Chicago Gourmet Festival in 2013, the Inauguration Cocktail in FITUR, Madrid 2013, and twice at the Vatican for the "Mexican Christmas Cocktail".
    Today Angel owns Intro Restaurant in Puebla which carries the flavors of Morocco, Thailand, Scandinavia, and Mexico among others.  His latest projects are the Antojeria "Salome Antojeria del mar" and "La Palafoxiana mezcalería y Champañeria" created by him and a group of friends.
  • Diego Hernández : Diego Hernandez was graduated from Mexico in the kitchens of Benito Molina, Guillermo Gonzalez and Enrique Olvera, renowned Mexican chefs. He earned his formal degree from Tijuana Culinary Art School and was co-owner chef of UNO Restaurant in Tijuana.
    In 2011, in partnership with The Villa Valley, he created “Corazon de Tierra Restaurant” in Valle de Guadalupe, an ode to Baja California cuisine, focusing primarily on the ways and customs of Ensenada. His approach to cooking is a personal interpretation of the regional style to convey his sensitivity and respect for nature.
    He was nominated as "Best New Chef" by Travel + Leisure in 2011 and Corazon de Tierra received the "Best Hotel Restaurant" in 2012. He was awarded the prize for "best Concept" by the same publication in 2013.
    That same year, Corazon de Tierra was placed # 30 on the list of "50 best restaurants in Latin America".
  • Roberto Solís : Roberto Solis decided to open his restaurant, Nectar, at the age of 27 and without any experience. Beginning with a minimalist concept that was slowly evolving, until 2006 were the New Yucatecan Cuisine was created as an evolution from the traditional cuisine that has been developing naturally.
    His knowledge and professional learning come largely from his experiences.
    In 2004 he worked in the famous Fat Duck restaurant in England. In 2008, he was as Thomas Keller’s restaurant Per Se in New York and in 2010 in Les Creations of Narisawa in Tokyo next to the chef Yosihiro Narisawa.
    In 2009 he established the famous festival Kooben with his partner the Chef Luis Barocio.
    Today, Roberto is working on several projects including a casual Mexican tapas restaurant and a taqueria.

This event is organized in partnership with the Mexican Minister of Tourism, Mexico Tourism board and Le Cordon Bleu.

 View the photos:
Mexico in Paris

For more information

Le Cordon Bleu Paris
  Email or use the online form
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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