Becoming a Professional Chef: My Culinary Journey
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Becoming a Professional Chef: My Culinary Journey
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Today we brought 45 culinary students from Mexico City to the Maya community of Tres Reyes for a hands-on cooking experience they’ll never forget. These future chefs learned directly from the Canul family, with Doña Lucy teaching them every step behind two of Yucatán’s most iconic dishes: cochinita pibil and relleno negro. From preparing the spices to placing everything inside the underground oven, they experienced the true heart of Maya cuisine. And while our food was cooking, we took the group
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Today we brought 45 culinary students from Mexico City to the Maya community of Tres Reyes for a hands-on cooking experience they’ll never forget. These future chefs learned directly from the Canul family, with Doña Lucy teaching them every step behind two of Yucatán’s most iconic dishes: cochinita pibil and relleno negro. From preparing the spices to placing everything inside the underground oven, they experienced the true heart of Maya cuisine. And while our food was cooking, we took the group
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