Gastronomic experiences that involve food preparation, to show the best use and engagement of the products and equipment used in the HO RE CA, Food service and Retail sector. If your specialty is creating unique shelf activities, culinary art, mixology and pastries with innovative and unique products from Mexico and the world, you need to see them.

Available from October 14th and throughout the event.

Chef Delmar Jorge Aguiar López
Teaching Chef
International Culinary School (ECI)

ECI graduates

Available from October 14

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We are an institution specialized in culinary art with more than 15 years of experience in teaching, our main objective is to train leaders in Gastronomy.

Our academic offer includes from the teaching of the Bachelor of Gastronomy, specialties in Food and Beverage Business Administration as well as Sommelier, in addition to diplomas in initiation to Gastronomy, organization of Events, Professional Barista, Initiation to the World of Wine, Marketing Of the wine.

Our speaker

Mexican from Uruguayan family. Graduated in gastronomy and graduated from ECI, Chef instructor for 4 years at ECI and ENAD since its inception. Specialist in pastry, chocolate and confectionery. He has taken specialization courses at Bellouet Conseil Paris, Chocolate Academy Chicago and CDMX among others.

Ivan Millán
Corporate Chef
Electrolux Professional kitchens and laundries

“Virtual Demo Kitchen Skyline”

Available from October 14

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It is a company with more than 20 years of experience in the professional kitchen and laundry equipment segment in Mexico.

As a young and evolutionary-minded organization, our most important mission is to meet the needs of an increasingly international, competitive and demanding market, in procuring quality equipment with great added values ​​through timely production and distribution.

Our services include: Consulting, design, distribution, manufacturing, training and technical service of equipment for professional kitchens and laundries.

Our speaker

Pastry chef author of the books “Larousse Almost Sugar Free Desserts ”, “Larousse recipes to pamper your dog ”and the new“ Larousse Great Mexican Chefs”

He has a long history in international television media in which his participation for the Discovery Home and Health network stands out in “the Latin American Buddy Challenge”

Chef Jorge Orozco
Ambassador of Pre-Hispanic Cuisine of Mexico
Frida’s Los Amores Restaurant

The flavors of Frida: Chile en Nogada

Available from October 14

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In the Amores de Frida Restaurant we serve a variety of Mexican dishes, this time we will talk about the emblematic Chile in Nogada, its origins, which was born in the city of Puebla, the result of a special dish created for Don Agustín de Iturbide and the Trigarante army, being created by three young women who were supported by the nuns of the convent of Santa Monica for its preparation. It is prepared simulating the colors that represent the flag of Mexico, previously 73 ingredients were used, today it is only made with 24.

Chef Orozco has dedicated his life to Mexican Gastronomy and is one of the main chefs in Mexico who gives international diffusion to the colors, flavors and textures of Mexico.

Our speaker

He has participated in international events among the most recent, FITUR in Madrid Spain, in France Expo Sirha in Lyon France, has offered demonstrations of pre-Hispanic gastronomy to the association of restaurant owners and gastronomic critics of the Cd. De Paris France.

In Mexico it has participated in international events, such as ABASTUR Expo Gourmet, Expo Sirha México, International Book Fair. He has held Gastronomic events for various commercial Firms as well as Embassies around the World, in Mexico he has designed and prepared the most important pre-Hispanic menu that has led him to receive various awards and recognitions at the National and International level, his last recognition was in Madrid Spain on January 18, 2017 by the Excelencias Gourmet Group. He has written several Gastronomic books. The last of them, «Gastronomy of the Magical Towns of Mexico» is in the Soumaya Museum in Plaza Carso in CDMX.

Lic. Luz Campos
Business Developer & Product Manager
Hermes honey

“Mexican honey, flavor with identity”

Available from October 14

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  • We are one of the main exporters of honey in Mexico, we are characterized by the quality and the blooms that we handle such as: avocado honey, mesquite honey, honey from the high mountains, glass honey, multiflora honey, sweet rod honey, honey from orange blossom, organic multiflora honey, mangrove honey.
  • We have been very successful in exports and now we are launching in the Mexican market Superia a line of gourmet honey with four blooms: orange blossom, high mountains, avocado and mesquite. Each one has its own identity that allows for interesting combinations
  • All our honeys are certified Kosher, México Calidad Suprema Innocuidad, True Source and TIF that guarantee the quality of our honeys and our processes.

Our speaker

Luz is in charge of the development of Hermes Honey products for Mexico as well as the management of national accounts. He constantly makes tastings and presentations to clients of the different honey blooms that are harvested in Mexico, which due to their characteristics are highly appreciated abroad, such as avocado honey, glass, mesquite, mangrove, high mountains, among others. being responsible for highlighting the benefits and technical characteristics of Mexican honeys showing world market trends.

He has participated in various events and fairs and has been a speaker at honey tastings, in addition to promoting it in the main entities of the country, bearing the name Hermes Honey as a synonym for quality and safety.

Cooking and pairing masterclass

Available from October 14

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  • D.O. Rueda is one of the few European wine regions specialized in the production of white wine and in the protection and development of its native variety, Verdejo.
  • The strong personality of Verdejo, the adhesion of other varieties, as well as a vineyard that has learned to survive the harshness of its environment, almost hostile, to give the wine the best of itself, configure the profile of white wines from Wheel.
  • Historically, this area has had red grape vineyards, especially before the devastating Phylloxera plague occurred at the end of the 19th century, which was responsible for the total disappearance of the red vineyard, allowing the absolute dominance of the white vineyard.
  • D.O. Rueda covers in its Regulations, since August 5, 2008, the production of red and rosé wines in its different categories of young, crianza, reserva and gran reserva, with a great predominance of the tempranillo variety, also known in the region as red of the country or fine red. The varieties authorized for production have shown their perfect adaptation to the area, as well as their qualities for the production of quality wines.

Chef Lula Martín del Campo
Owner
Roca y Casccabel Restaurant

She is a graduate of the Mexican Cuisine Diploma, of the School of Mexican Gastronomy (ESGAMEX), of the teachers Yuri de Gortari and Edmundo Escamilla with whom she shares the motto “Let’s make a country”. Executive chef of the dining room for directors and clients of HSBC bank. She is the owner of the Roca restaurant and recently of Cascabel, where she offers dishes made with endemic corn and beans at risk of extinction. A contributor to various print, multimedia and radio media, she seeks to promote the country’s gastronomic culture through what she recognizes as the “Culinary Heritage of Mexico.” Author of several cookbooks and a contributor to editions along with other chefs, her first book in English called “México Contempo” will soon be published.

Jesus Diez
Winemaker and spokesperson for the brand

Pharmaceutical chemist biologist, he has a master’s degree in Enology and Viticulture, as well as an MBA. Graduated in Commerce and studied Pedagogy. Jesús Díez is also an approved trainer of the D.O. Jerez and has worked as a winemaker for more than 15 years. Director of the wine school “Vinicultura, Espacio de vino”.

“Cooking Workshop”

Available from October 14

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Chef David Clorio
Executive Director
“Cooking Workshop

Study: Restaurant Management

Career: 25 years of experience (6 years in Europe)

He worked in: Hotels, restaurants and the food industry.

Key Positions: Chef of Hotels, Restaurants, Technical Sales, Chef Instructor, Consultant Chef, Development Chef in Germany (3 years), Global Innovation Chef in the Netherlands (3 years) Regional Chef North of Latin America.

Chef Mauricio Cruz
Creative director
“Cooking Workshop”

Study: Restaurant Management

Career: 25 years of experience

He worked in: Hotels, restaurants and the food industry.

Key Positions: Restaurant Chef, Technical Sales, Instructor Chef, Consultant Chef and Innovation Chef.

Casa Campo Azul

Tequila Campo Azul

Available from October 14

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To receive more information send an e-mail to: foodconnections@antad.net

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