The eighth session of the Open Kitchen workshop, geared toward employees of local catering businesses, was lead by chef Diego Isunza Kahlo.
The workshop consisted of four recipes: mushroom “tinga”, fish stuffed with no pales, mushrooms and squash, vegetarian ceviche and Pasta Salvador Novo (fresh pasta with huitlacoche), which were prepared using seasonal ingredients.
In addition to coordinating the menu’s execution, Kahlo focused on basic aspects of the food industry, such as the correct use of utensils, strategies to save time and resources, as well as tips to optimize kitchen organization and customer service.
As an introduction to the workshop, Kahlo lectured on the diversity of edible plants native to Mexico and their uses in traditional Mexican cuisine. He focused on promoting the consumption of lesser-known plants that are flavorful, nutritious and inexpensive.
Attendees were given a workbook, which includes the recipes and information about the importance and benefits of consuming seasonal foods.