Some of the most distinctive cuisine in the San Diego-Baja region was created by graduates of the visionary school
The first workshop Culinary offered back in 2003 was the “The ABC of the Kitchen” in the garage of a house they were renting in the Las Palmas neighborhood in Tijuana. They chose to name the school in English to embrace the binational and bilingual culture, and it paid off, as more than 21% of its student body now crosses from the United States to Mexico to pursue their professional careers at the institution.
Apart from willpower and determination, another great influence was the presence in the region of many people with a passion for good food and drink, such as Hugo D’Acosta, Hans Backoff Escudero and Eduardo Liceaga, who kickstarted the wine trend in Valle de Guadalupe.Over the past two decades, the Culinary Art School has helped to change the perception of Tijuana, from a border town to a culinary destination.
López, like other alumni, doesn’t work in Mexico, expanding Culinary’s presence to over 14 countries. Venegas is the executive chef of La Cocina que Canta in Rancho La Puerta in Tecate, Baja California. Her specialty is healthy and environmentally conscious food. She has also shared her knowledge at Culinary as an instructor in its healthy food, organizational production and pastry foundation courses and workshops.Martínez affirms the importance and influence alumni have had in the region.
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