MEXICAN CULINARY ARTS INSTRUCTIONAL RESIDENCY
Now Welcoming Applications for Winter/Spring (January through April) 2017
This unique instructional residency offers competitive professional opportunities for emerging and mid-career, national and international chefs, cooks, food stylists, food historians, and culinary professionals in general as well as culinary students age 25 and over.
With a history that spans 30 centuries, Mexican cuisine is at the core of Mexico’s diverse cultures and identities. Mexican cuisine is a comprehensive cultural model that comprises complex relationships with the environment, ritual practices, culinary techniques, collective memory and knowledge, including ancestral community customs and manners. Regarded by UNESCO as a world treasure, it was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity.
The Mexican Culinary Arts Instructional Residency explores the rich culinary tradition of Mexico’s baroque cuisine, from its roots, ritual functions, fusion and contemporary expressions through its ancestral techniques, culinary history within Catholic convents, and its role in magnificent celebrations such as the Day of the Dead ofrendas (altars).
This gastronomic residency includes 4 weeks of instruction (48 hours total; 12 hours per week) by a prominent local chef in several diverse traditional and contemporary Mexican techniques using local ingredients and resources. Instruction is in Spanish or English. For this residency, participants will learn, practice, and collaborate with our culinary partner restaurant Moyuelo - Contemporary Poblano Cuisine located on Avenida Juárez in the heart of Puebla’s upscale dining district. Moyuelo offers a professional kitchen and dining room as a platform that facilitates the process of learning and exchanging food experiences. Residency participants are invited to experience the complexity of Mexican cuisine and the richness of local ingredients while understanding the context, history and tradition of pre-Columbian, Novohispanic, traditional, and contemporary Mexican recipes and techniques. They learn the basis of Mexican cuisine, founded on corn, beans, chiles, and squashes, including techniques such as nixtamalization (lime-hulling maize, which increases its nutritional value), and the essential tamales and moles as well as the diversity in use of utensils and materials including stones, wood, and ceramics.
Our residency programs are process-oriented, and the core of the residency is a critical approach to cooking, learning, and research. Our staff and board of directors have designed a curriculum for the residency programs that facilitates a critical dialogue between the culinary resident’s practice and the context encountered. In order to challenge stereotypes and preconceived notions of Latin America, all programs include an introduction to the complexity of Mexican identities, and this particular program focuses on the history of gastronomy and ingredients.
RESIDENCY DURATION / TIME PERIOD
Term of 4 weeks. Dates are not predetermined but are nominated by the applicant.
WHAT THIS RESIDENCY INCLUDES
- 48 hours master instruction (12 hours per week)
- Each resident meets weekly with our staff for individualized research assistance/resources, project guidance, and critiques
Accommodation and Meals:
- Furnished, private bedroom
- Meals and 24-hour access to the kitchen and dining room
- Wireless Internet
- Use of Arquetopia's residency spaces including 4th-floor lounge and outdoor terraces
- Shared bathrooms with modern fixtures and showers
- 24-hour access to large and bright, shared art studio with generous natural light
- Personal workspace with large table and wall space
- Materials and supplies for the instructional course provided
- Materials and supplies for additional project production not included but available for purchase locally
- Access to special facilities (such as our partnered restaurant kitchen) provided
RESIDENCY FEE AND APPLICATION DEADLINES