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I was born in Northern Spain and spent most of my youth between Central America and Andalucia.  My love of eating started while eating mango verde and chili in my garden in San Salvador.  This love slowly evolved into a love of cooking that took me from a restaurant and cookbook-obsessed management consultant to Cordon Bleu in London where I received a Grand Diplome in Pastry and Cooking.

Culinary life is varied when you are global nomad; I ran El Alambique cooking school in Madrid, the test kitchen at the iconic Books for Cooks in London and worked for a specialty food importer in Chicago advising chefs and doing demos and lectures.  Most recently, whilst living in China, I was the Dining Editor for Focus on Dalian magazine.

My passion for food has given me amazing experiences; stages at Ferran Adria’s el bulli hotel (Sevilla) with chef Rafa Morales, Claridge’s hotel, Blagden’s fishmongers (London),  and visits to amazing Spanish artisan producers and food markets all over Asia.  I have studied with some exceptional teachers in Hong Kong, Ireland, Spain and China and did a month-long stint learning Peruvian traditional cuisine in Lima.

My cooking classes have been featured in Telemadrid, Nuevo Estilo magazine and Onda6 Madrid; NPR and Foods from Spain have featured my Spanish food lectures at Instituto Cervantes and at Kendall College in Chicago.

I have volunteered for many organizations like Slow Food, Common Threads, and Purple Asparagus that promote cooking and healthy eating for children. In Common Threads I taught the Cooking Skills and World Cuisines program in disadvantaged schools in the Chicago area. I am also a member of the Chicago Culinary Historians.

We live in Dublin now where the culinary adventures continue. In October and November 2017 I will be presenting a two-part series about Spanish food in the XX1st century in collaboration with the Spanish Commercial Office and the Instituto Cervantes in Dublin. The focus will be charcuterie and cheese.

Recent Blogs

  • SONY DSC
    Wild Food Foraging in Wicklow
  • Variedad-de-Quesos-1-676x622
    Cervantes Classes Dublin
  • Processed with VSCO with c1 preset
    Extra virgin olive oil tasting
  • Tea Nibbles
    Chinese Tea Pairing
  • DSCF9280-2
    Chinese Greens
  • DSCF9230-2
    Moroccan Tagine
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    Recent Work

  • Focus on Dalian
    Focus on Dalian
  • WBEZ
    WBEZ Interview
  • CHC_logo
    Chicago Culinary Historians