Culinary Institute of the Pacific
Vibrant Dishes of Latin America
February 3-7, 2025
This course explores the growing influence of multicultural trends in the food-service industry, with a focus on the dynamic and vibrant flavors of Latin American cuisine, which continues to shape culinary scenes worldwide. Over five days, participants will learn to incorporate the cooking methods and ingredients of South America, Central America, Mexico, and the Lesser Antilles into restaurant settings. The curriculum highlights the Mediterranean influences of Mexico’s Gulf Coast, the rich flavors of the Caribbean, and the unique food products of the Yucatan. Participants will also discover strategies for adapting Latin American specialties to the American kitchen and learn to integrate Hawaiian local ingredients to create customized, innovative menu offerings that meet the demands for new and exciting dishes.
Downloadable Material:
PowerPoint Day One: Latin America/ South American Cuisine
PowerPoint Day Two: Central American Cuisine
PowerPoint Day Three: Mexican Cuisine
PowerPoint Day Four: Caribbean Cuisine: Greater Antilles
PowerPoint Day Five: Caribbean Cuisine: Lesser Antilles
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