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lagourmandista
Celebrating in a restaurant is always a good idea. Chefs have gained relevance everywhere, but home cooking still hasn’t even when many great childhood memories come from home family gatherings. Could it be that it is an old-fashioned idea or can we inspire future generations to do them again?
It seems that conchas are -in around the US. However, I truly believe this is our favorite bun in Mexico. We love them so much, that we will break our diet for a bite of these sweet sugary buns from time to time.
Frank Linn’s delicious pizzas have not only skillfully overcome the challenges of COVID. Today, they have twice the capacity and the quality, as always, is excellent.
An internship in Paris is a dream for many hospitality and gastronomy students. Finding qualified recent graduates is the dream of many HR professionals. Today, a conversation with Talent Developer, the placement agency for recent graduates who want to be part of the HORECA industry.
There may be many Mexican restaurants around. This one, however, is one to go to, for there is flavor, good quality, and well-known flavors one can relate to.
Finding barbacoa like the one from Central Mexico abroad seemed impossible. Fortunately, Cristina Martínez makes it possible and it’s delicious.
My edit on a piece worked in teams on ice-cream, its packaging, and how we enjoy it while at home.
My personal blog evolves to share everything around the kitchen. I hope you will join in. Welcome @ La Gourmandista!