Cooking for the Wine- Le Cordon Bleu- Miramar, FL
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Send to friendChef Pilar Rodriguez conducted two class sessions for the students at The Cordon Bleu School of Culinary Arts in Miami, FL. 'Cooking for the Wine' was the topic for this encounter. Chilean recipes and products were used in the cooking demonstration for more than 80 students and professors.
About Chef Pilar Rodriquez
As a graduate of "Le Cordon Bleu" cooking school in Paris, Chef Rodriguez's cooking style is based on a foundation of traditional French techniques. After returning to her native Chile, she established a catering and consulting company called Comida y Vino (Food and Wine) in the Colchagua Valley wine region of Chile. In her work she forged a unique path by using her passion for wine, imaginative and innovative culinary techniques to ultimately develop a brand new style of cuisine that highlights her country's acclaimed wines.
