Episode 11.14 | Comida – Kansas City Part I
In this edition of Hispanic Lifestyle we stop by the Hispanic Chamber of Commerce of Greater Kansas City Comida fundraising event which took place at the Nelson-Atkins Museum of Art. In part one we talk with;
Executive Chef/Owner, Michael Smith’s & Extra Virgin
Michael Smith’s degree from the University of Southern Colorado may have been in psychology,but the culinary arts are where he is most adept. Most chefs and restaurateurs might actually agree, that a degree in psychology is the perfect foundation for a career in the culinary business.
Following college, Smith went to work at Chateau Pyranees in Denver, where he studied and worked under Chef Jean-Pierre Lelievre and, later, Chef George Mavrothalassitis (now in Hawaii). In 1985 he traveled to Nice and Cassis in the south of France, cooking and learning, and was struck with the French approach of artisanal products and fresh, local ingredients.
Chef Carmen Cabia Garcia, El Tenedor
Carmen Cabia Garcia, born in Spain, is an accomplished Catalan chef who discovered her passion for cooking in Barcelona,where she began her first job in a kitchen. She has more than 22 years of experience as a chef, exploring her traditional Spanish culinary roots and blending them with those of various world cultures. Carmen brings to life, her love for food, culture, discovery and travel. She currently lives between her native village Blanes, Spain, and Kansas. She enjoys working with community, promoting Spanish history, culture, art and cuisine, and educating others about the interwoven ingredients, preparation techniques and flavors of traditional and modern Spanish, and Mediterranean dishes. She is credited with introducing Americans to both avant-garde and traditional Spanish cooking.
Chef Jonathan Pye, Nelson-Atkins Museum of Art
Born 1970, in Manchester, England Attended Kendal Culinary School, graduated 1989, started cooking as an apprentice in a 16th century hotel, worked in several restaurants in England before moving to the United States in 1997.
The next several years were spent leading a country club, a hotel and then Arcadian event site catering company in Overland park. He returned to England to open Ruby’s restaurant on the North West coast of England. He returned 2 years later to the U.S. to take a traveling Chef’s position with Culinaire International.
Thank you Hispanic Chamber of Chamber of Commerce Greater Kansas City. Information provide Spynstudio.com
