Amada Caraveo Orueta

She has dedicated herself for more than 50 years to the rescue, teaching, promotion and development of recipes from Tabasco, her native state, as well as from Jalpa de Méndez, the land where she was born. She taught classes at the Tabasco Women's College, offered banquets to several governors of her state, wrote the book Amadita's recipes and something else, and others that are about to be published. Its fundamental objective has been to preserve the gastronomic heritage of Tabasco cuisine for new generations, and offer it to women who spent a large part of their lives, perhaps their best years, in the embers of a kitchen, not having had opportunities to study. a university degree but who contribute with their recipes to household expenses and their children's education. She currently teaches classes on her most emblematic recipes and her chocolate making.

Sergio León Caraveo

He has a degree in Communication Sciences from the Institute of Technology and Higher Studies of Monterrey and a master's degree in Commercial Management from the Carlos III Universities of Madrid, Alicante and Barcelona, Spain. He is a member of the Nuevo Leon Society of History, Geography and Statistics and the LATAM Speakers Association. Passionate speaker on communication, mass media, training, human development and the cultural and historical promotion of Mexico, he has been on radio and television for more than thirty years.

Favio Román

Especializado Sommelier, y enfocado al área de la Restauración, participa activamente en proyectos para la divulgación de “La Cultura del Vino, el Café y la Gastronomía” entre los Profesionales de Alimentos, Bebidas y Comensales. Como Consultor y Profesional del ramo, crece día con día de la mano de sus alumnos, buscando la excelencia en todo lo que emprende. Contando con importantes Diplomados como lo son: la Associazione Italiana de Sommeliers, Worldwide Sommelier Association, Miembro del Cuerpo de Profesionales de Sommelier, así como de la Cultura del Vino y la Escuela Mexicana de Sommelier. Adicional cuenta con estudios en Cordon Ross Escuela de Artes Culinarias, y Diplomado en alta cocina, manejo higiénico de alimentos, costos en alimentos y bebidas, y participó en grandes Empresas como lo son Turismo Domeq y Tequila Herradura, sobre procesos y elaboración de la cultura. del vino.
En el ramo Profesional, se ha integrado a diversos Grupos Restauranteros, teniendo como actividad principal la de Sommelier, diseño de menús, Gerente de Operaciones, diseño de la estructura del servicio y la atención a clientes, lo anterior con la formación para el trabajo continuo. con el equipo de meseros, garroteros y cocineros durante la operación diaria.
Así como desarrolló grandes eventos como “La Gran Noche del Chef”, Catas guiadas tanto de Café como de Vino, y como Docente en varias Escuelas Culinarias en Guadalajara, e igualmente como Consultor en diversos Restaurantes, Cafeterías y Clubes Deportivos, dónde continúa impartiendo sus conocimientos entre alumnos y profesionales del ramo.

Other activities involving the participant:

Introduction to wine culture
Coffee in your life and your health

Alejandro Ruiz

He was born in 1970 in a small community in the south of Mexico, whose name is La Raya, Zimatlán, in Oaxaca; a farming town where most of its agricultural production is reserved for self-consumption.
Since he was little he learned the value of the land, helping every day in the family garden with basic field tasks such as watering and harvesting corn, tomatoes, chili, lettuce or milking from a very early age.
Being the eldest of his brothers, this involved helping in the kitchen and, together with his mother, preparing food using their own ingredients according to each harvest. This is how he acquired a taste for traditional cuisine, among the unique aromas, flavors and textures of Oaxacan gastronomy.
Alex is a chef who, thanks to his past, makes his present completely inspiring. He is a figure in the contemporary culinary field who, with his professional development, has been able to highlight the authenticity of the flavors in his gastronomic proposal, always using local products that come from the vast amount of microclimates that exist in his state, including a list of ingredients creoles and insects such as grasshoppers, chicatanas, ant eggs and maguey worms.

Favio Román

Especializado Sommelier, y enfocado al área de la Restauración, participa activamente en proyectos para la divulgación de “La Cultura del Vino, el Café y la Gastronomía” entre los Profesionales de Alimentos, Bebidas y Comensales. Como Consultor y Profesional del ramo, crece día con día de la mano de sus alumnos, buscando la excelencia en todo lo que emprende. Contando con importantes Diplomados como lo son: la Associazione Italiana de Sommeliers, Worldwide Sommelier Association, Miembro del Cuerpo de Profesionales de Sommelier, así como de la Cultura del Vino y la Escuela Mexicana de Sommelier. Adicional cuenta con estudios en Cordon Ross Escuela de Artes Culinarias, y Diplomado en alta cocina, manejo higiénico de alimentos, costos en alimentos y bebidas, y participó en grandes Empresas como lo son Turismo Domeq y Tequila Herradura, sobre procesos y elaboración de la cultura. del vino.
En el ramo Profesional, se ha integrado a diversos Grupos Restauranteros, teniendo como actividad principal la de Sommelier, diseño de menús, Gerente de Operaciones, diseño de la estructura del servicio y la atención a clientes, lo anterior con la formación para el trabajo continuo. con el equipo de meseros, garroteros y cocineros durante la operación diaria.
Así como desarrolló grandes eventos como “La Gran Noche del Chef”, Catas guiadas tanto de Café como de Vino, y como Docente en varias Escuelas Culinarias en Guadalajara, e igualmente como Consultor en diversos Restaurantes, Cafeterías y Clubes Deportivos, dónde continúa impartiendo sus conocimientos entre alumnos y profesionales del ramo.

Other activities involving the participant:

Cooking without waste will save you time and money
Coffee in your life and your health

Luis Ricardo Bonilla Cazarín

Luis Ricardo Bonilla Cazarín has a degree in Tourism Business Administration and a master's degree in History of Thought. He has run his own gastronomic tour company Come México since 1997 where he is a tourist guide. He has been an advisor, mystery shopper and auditor of Premium restaurants and hotels.

He wrote and researched the Encyclopedic Dictionary of Mexican Cuisine for Chef Ricardo Muñoz Zurita. He has prefaced two books from the Indigenous and Popular Cuisine collection of the Ministry of Culture where he is also co-author of the book on Traditional Sudcalifornian Cuisine from the same collection. He has written for different specialized magazines such as El Oyedor, Saborearte and Gastronómica de México.

He was director of research at the Ambrosía Culinary Center where he is Dean, he has taught at the Culinary Art School, where he is also Dean and Maître Instructor, and other important gastronomy schools in Mexico such as Superior de Gastronomía, Servir Bien and CESSA. He has given lectures at the Culinary Institute of America in New York, the Círculo de las Bellas Artes in Madrid and the Tijuana Cultural Center.

He is a member of the Conservatory of Mexican Gastronomic Culture and coordinator of the delegates in CDMX; Honorary Vice President of the Tourism Committee of the National Quality Award; Member of the Food Anthropology group at UNAM; He judges in different cooking competitions and serves diners like Goula where he currently supports.

He also directs Petronio, a foundation from which he promotes the dignity and constant training of professional waiters. He participates on Channel 11 in La Sazón de mi Mercado.

Carolina Pirela Rodríguez

Since she was a child, she was obsessed with two things: cooking and writing. Remember her days in my maternal grandmother's house watching with the illusion of her childish eyes how a simple mixture of ingredients combined with all the care and love that only a grandmother can achieve were turned into delicacies. Now that grandmother is her and she has discovered, with the same fascination as hers, her enthusiasm for her
of her little one when her “Abu” only promises one of her favorite dishes; She has recognized herself in that pure, seamless love, which seems to take on a special meaning when it is demonstrated in the kitchen.
The years went by and she became a romantic young woman, she loved writing poems and song lyrics while remaining more or less intensely linked to cooking, although the professional path she chose at that time was a little far from her dreams. as a girl and teenager. He studied and graduated as a Publicist with a specialization in Marketing and Market Research, a profession that he practiced with some success for 6 years in his native Caracas, back in the 80s. In 1992 he decided to reinvent himself for the first time in order to reconcile his work life. with a growing family.
She then became an event organizer, baker and decorator, founding her first company: Chairlod Eventos y Decoraciones, which remains active even now.

She emigrated from her country of birth in 2002 looking for a better future for her family and landed in Spain: her second homeland. There she maintained her full-time dedication to event gastronomy for 16 years along with teaching in the area. In 2019 she established her temporary residence in Mexico, which led her to once again reconvert her professional career, dedicating herself to teaching baking, pastry and pastry, a job that she currently performs from Mexico and Spain. He decided to put in the hands of dozens of students all the knowledge accumulated in years of gastronomic studies and experiences acquired through hundreds of events on two continents, to finally expand their horizons by bringing all this knowledge to their readers through specialized books, transmitting in them their passion for baking.