![]() ![]() ![]() I am all up for this, helping local producers and sustainable ways to produce food and ingredients is something I feel very passionate about. Known producers, is becoming more important. The topic of local food, from smaller, specialized and personally I get inspired from the culture and the ingredients of each dish, the bonds it creates. ![]() When you create different products everyday where do you get inspired from? ![]() Research more about Méxicos biodiversity and ways to preserve it. Right now things are complicated because of the pandemic, but I plan to go back to Hong Kong to cook Mexican food and do more traveling, also planning to study and travel more on South East México. My advice to aspiring chefs is to work hard, to work not only for the money, to be open to learning and to stay humble always. My grandmother Guadalupe, she transmitted so much love in her cooking and kitchen. Who or what was your inspiration to become a chef? México has given the world many super foods and important culinary ingredients such as: tomatoes, vanilla, cactus, chilis, mace, insects, chia just to name a few. I have developed the concept ingredient cooking that aims to honor and represent each Mexican ingredient. I believe in mindful eating and cooking, sharing respect, awareness, fair trade and ethical eating. What is your cooking style and the philosophy behind it? What is one food trend you wish would just go away?įast food, empty food, no soul food are trends that i wish would not exist. Telling myself I could do it no matter what others said, also creating a reliable team to work with. Was there anything you did to build your confidence and ensure you always maintained the drive? You’ve cooked in some really intimidating kitchens. Not really, everything on the path has been an experience that has enriched me in my journey so far. You’ve been in the industry for quite some time. Gastronomy is linked to many activities that I find fascinating, the fact that as a cook you get to relate, study and promote culture, agriculture, history, flavours and art. She is also discovering interesting stories behind street food, chefs and agriculture to share in her next book in English. Nowadays Colibrí is living in México doing more research and creating exclusive culinary experiences and fine dining with authentic Mexican ingredients. 2017 Colibrí was named one of the 25 most important entrepreneurs in México by the Mexican congress do to her work on preservation and promotion of Mexican cuisine. In the year 2018 she was one of the only 24 chefs worldwide to be selected by Netflix to participate in their culinary contest ¨The Final Table¨. In 2019 she was an invited judge at Master Chef México. In this book she shares photography and stories of her journey researching Mexican gastronomy and ingredients at it’s most remote corners. Her book won an award for the best cook book at the Gourmand World Cookbook 2018. She is also the author of the book ¨A Gastronomic Adventure¨. Colibrí has travelled around the world cooking real Mexican food in countries like, Spain, France, USA, Cuba, Colombia, Hong Kong and India. She has been honored as a Mexican Gastronomy Ambassador for the official government program Visit Mexico and Taste México. She has created the sustainable project of repositioning Mexican cocoa with her chocolate brand Adiú and now created a project of rescuing the Mexican vanilla. Chef Colibrí Jiménez is founder of the company Aventura Gastronomica dedicated to the investigation, preservation and promotion of ancient Mexican culinary traditions and ingredients. ![]()
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