Newsletter May
ESDAI presented the Alliance cookbook with Chef Matteo Salas and Dafne Pineda
On April 27th, personalities of the culinary world and academic authorities of ESDAI – Universidad Panamericana
launched The Cookbook of the Institut Paul Bocuse Worldwide Alliance in Mexico City. The masterpiece compiles the
culinary richness of ten countries. The main contribution of Mexico in this work was the variety of ingredients. Therefore
the University presented an impressive range of possibilities.
Deciding on the eight recipes was complicated, as we had to limit a complex universe. The
selected dishes were finally the following ones: mole con arroz, chiles en nogada, tamales,
pozole verde, aguas frescas and two trilogies, one made out of corn based antojitos, and the
other based on desserts: flan de caramel, dulce de zapote negro and a sorbete de mamey.
The ESDAI’s culinary chefs
Among personalities who attended the event, ESDAI was pleased to welcome Chef Matteo
Salas (Institut Paul Bocuse Alumni), Dafne Pineda Corona (Culinary Professor at ESDAI,
Alliance Alumni 2009) and Ms. Gladys Guerrero Ulloa – representing PhD Gloria Lopez – head
of the Conservatoria de la Cultura Gastronomica Mexicana (CCGM). During the ceremony,
each of them expressed themselves and gave their point of view on the cookbook.
Ms. Guerrero highlighted that “the book is not only providing precise information regarding evolution of food, but it is also
pointing out something important not only for Mexico, but for the community in general”. She added that “the book makes
discover the hues of Mexican cuisine and demonstrates why Mexican cuisine has been part of the representative list of
Intangible Cultural Heritage of UNESCO on November 2010”.
During his speech, Chef Matteo Salas – who
participated to Top Chef Mexico 2016 –
pointed out that it was “a great honor being
able to present the cultural diversity that
praises Institut Paul Bocuse ”. “The publication
was prepared by ten universities around the
world. It illustrates perfectly the outreach of
the Worldwide Alliance. It is a proof of its
performance”, he added.
The interesting thing about the cookbook
is the appreciation done regarding the
culinary customs and traditions of each
country. ESDAI is very proud that Mexico
is part of this valuable association. Definitely “ESDAI is making
a wonderful job to exalt Mexican gastronomy”, expressed
Aperi’s Executive Chef. “As CCGM, we feel proud of this
recognition, but we also feel obliged to fight for the rescue and
preservation of our gastronomy”, pointed out the expert.
Marcela Gonzalez invited me not only to talk about the
recipes of the cookbook, but to make a friendly talk about my
experience as the first ESDAI student in the Alliance summer
program and the way I see reflected all that in the book.
We could say that this is a wonderful cookbook, with
representative recipes of each country and with the stamp
and identity of universities. That is understood. Nevertheless,
what I see in this book is myself and my experience as a
student and graduate of ESDAI and Institut Paul Bocuse. On
each page I have found reflected the diversity and
universality of the kitchen, as the great Paul Bocuse say.
The book is a fabulous meeting of cultures and customs from
the joy and sweetness of Chilean cuisine; soups and wrapped
Ecuador; simple but comforting dishes of Finland; complexity
and unctuousness of France; wealth-colorful and unique
traditional flavors of Mexico; the kitchen of the Amazon
jungle of Peru; the oriental blend that makes up the spicy
flavors with hints of ginger and coconut milk of Singapore;
the rainbow cuisine of South Africa; filled rice and seafood of
Taiwan; and the Louisiana Cajun food.
The Worldwide Alliance book is made for people in love with
cuisine, but with cuisine in a full extent version of the word..
Dafne Pineda, Alliance Alumni 2009