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CommentsRecipe for a Latin cuisine career
Culinary schools set table for restaurant management
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Eric A. Gregorio Emlet, executive chef at Superstition Mountain Resort likes to spice up the menus at the private club east of
Dishes such as Grilled Mahi Mahi Torta served with Passion Fruit Slaw and Cilantro Lime Aioli, or Pulled Pork Sope with pasilla BBQ, cotija cheese and avocado are huge hits with members, according to Chef Eric.
“Members love the vibrant and distinct flavors of ingredients that make up Latin cooking. With a menu that is changed on a monthly basis, it’s a great opportunity for me to offer a wide variety of dishes using these seasonal ingredients at their peak, he says.
“And I enjoy preparing Hispanic/Mexican dishes because it’s a part of my background and history that I continue to want to learn more about.”
Local culinary schools offer special international cuisine courses that include instruction on Central American and South American cuisine.
At the Scottsdale Culinary Institute – a Le Cordon Bleu Program that is Emlet’s alma mater - Executive Chef John Paul Hutchins instructs international-cuisine curriculum students in creating favorite Latino dishes.
"We want the students to get an idea how the basic techniques apply to other countries’ authentic dishes. It’s not so much the dish, but the preparation that varies. It’s about the flavors,” he says.
Chef John Paul oversees student chefs at both the ‘L’Ecole’ and L’Academie Restaurants, open to the public.
A sampling of the Hispanic menu items prepared by culinary students during their International Cuisine course include Matambre, a Venezuelan dish made with flank steak filled with hard boiled egg, sausage and vegetables; pork enchiladas with tomatillo sauce; crab empanadas; paella; and escabeche.
