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Mexican Lifestyles Food & Dining Chefs Team Up To Breathe Life Into Local Kitchens
Mexican Lifestyles Food & Dining Chefs Team Up To Breathe Life Into Local Kitchens | Chefs Team Up To Breathe Life Into Local Kitchens |
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| Written by GR Staff | |
| Saturday, 28 October 2006 | |
 'Chef Bernard Corriveau (R), a French-Canadian in love with Mexico, and Chef Gilberto Cabrera, a Mexican with extensive experience in North America, bring together five decades of experience in the culinary arts with their new company, Vision Gastronomica. Vision will consult on everything from ingredient selection to menu planning, both for would-be restaurateurs and for ordinary admirers of great food.' - Photo By F.Sanchez The idea came from the extensive teaching experience of Corriveau and his business partner, chef Gilberto Cabrera, in Mexico. "There's a lack of practical training in this country. Ninety-five percent of restaurants opening here lack the skills," says Corriveau. "People like food, they can cook, but a commercial restaurant is not a private house." That's where the chefs' broad expertise comes in. Cabrera was an architect before he decided that his heart lay in the kitchen. "Architecture has helped a lot: we designed a large hotel kitchen once, for example," he explains. "Kitchens often forget the people working in them. They are built in miniature, badly lit, badly ventilated. We can change that." The kitchen is only the beginning. Corriveau and Cabrera will then sit down with clients, check menus, suggest seasonal variations, decorate and redesign the space, propose price lists and a business plan and revise recipes. "Vision Gastronomica is for everyone from taco stands to more elaborate restaurants," says Corriveau. "My culinary skills are my heritage. I always dreamed of being Mexican and so I want to leave them to the people and place I love the most, Mexico." A passion for food makes Vision Gastronomica anything but a prosaic business proposition. "Being a chef is a vocation, a draw to innovate to reproduce the magic of a recipe, to make people smile," says Cabrera. Vision Gastronomica is not just for would-be restaurateurs. Cabrera and Corriveau also offer catered events featuring an extensive and sophisticated international menu. Best of all, they want to teach anyone who wants to cook how to do it in their own home and will design courses depending on the skills and interests of their clients. How often can you get world-class chefs (Corriveau and Cabrera have traveled extensively to cook for musicians, politicians and fine hotels) to come to your house and fix your fondue technique or teach you how to cook Mexican, Spanish or Italian food? A four-hour demonstration course preparing four dishes (with tastings) for 35-50 people will cost about 200 pesos per person, while private home courses for a small group of friends usually cost 300 pesos per person plus ingredient costs. "At the moment, the most popular courses in Ajijic are barbecues, Christmas feasts, and European or Mediterranean cooking," says Corriveau. "And people want to know how to adapt recipes to local ingredients." For more information or to schedule a class in English, Spanish or French, contact Chef Bernard Corriveau or Chef Gilberto Cabrera at 3560-5500 or 044-33-1335-1745. You can also contact them by e-mail at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or This e-mail address is being protected from spam bots, you need JavaScript enabled to view it |
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