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Chef Rick Martinez
The Culinary Institute of America’s Latin American Cuisine Summit brings together a diverse audience of foodservice, culinary, and beverage professionals for culinary demonstrations, insightful discussions, and business inspiration and strategy — and it is now being offered as a virtual series for the first time in the program’s history.
First up: Guest chef Rick Martinez, a celebrated food personality and author whose debut cookbook, Mi Cocina: Recipes and Rapture from my Kitchen in Mexico became a The New York Times best seller and won a James Beard Foundation Award in the international cookbook category. Martinez will demonstrate how he makes chiles anchos rellenos de queso during the FREE webinar on June 25, 2024, at 12 p.m. ET.
“While chefs might be familiar with the more-common variant of this dish that uses poblano chiles, this version uses ancho chiles – poblanos in their dried form – for smoky-sweet heat,” information about the webinar says.
For more information or to register, click here.
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