We will start with a little introduction about ingredients, tastes and traveling with food. The origin of certain plants, like tomatoes, corn, chiles and the trips over history that made a difference in the development of different tastes and techniques in different areas of the world. I am an historian before being a chef and I love to look for the origins: food and habits go together and you can't learn how to cook if you don't know your ingredients.
Then we'll talk about the techniques: from technique comes taste. The taste of garlic, for example, is totally different if you use it raw or cooked, chopped, squeezed, sliced, blonde, brown: cuisine is technique, and you must know what you want in order to achieve a certain taste.
We'll learn and cook a full dinner, and at the end the reward is sitting with a nice glass of wine, or two, and enjoy all that we made.
Other things to note
All my menus are based on local natural products, so we will cook only what is in season. Slow Food is my philosophy. We have to adapt to nature and accept the challenges of seasonal products.