Mexico City, November 14, 2022.- On November 12, the annual event of the School of Hospitality of the School of Hospitality ESDAI of the Universidad Panamericana campus Mexico, entitled 1947in honor of the year in which chef Anton Mosimann was born. chef Anton Mosimannwho inspired the event.
Anton Mosimann
At the age of 28, Chef Mosimann was appointed Maitre Chef de Cuisines at the Dorchester Hotel in London, was awarded two Michelin stars and collaborates with the Swiss Education Group. Swiss Education Groupwith which ESDAI has been working since 2009.
The event was organized and executed by seventh semester students of the Bachelor's Degree in Administration and Hospitality, and led by María del Carmen Hinojosa Quirós, head of the subject and head of the Academy of Gastronomy and Services at ESDAI.
A very special menu
The dinner consisted of seven courses, each inspired by a specific moment in Anton Mosimann's life:
- Belgravia, in honor of the street where chef Anton established his first private dining club in London. A cocktail combining Bacanora and seasonal citrus.
- Entremés Swiss Jura, a salmon cured in beet and vodka, whose name refers to its birthplace.
- Nidau, the place where his passion for cooking was born: his parents' restaurant. A cream with a mixture of unique flavors such as cauliflower and Roquefort cheese.
- The People's Princess inspired by Princess Diana of Wales' favorite dish: a mushroom risotto with a Mexican twist: huitlacoche.
- Lucerne, where he won his first gold medal and is represented by a scallop in white wine and coral sauce.
- Lemon Tie, sorbet inspired by the bow tie that characterizes him in all his appearances.
- The Dorchester, beef fillet with onion marmalade and aioli, whose name is inspired by the place where it earned two Michelin stars.
- The Art of Mosimann, the book where he demonstrates that cooking can transcend into art and is reflected in a dessert with different textures of pink guava.
- Life is a Circus, brownie with praline and feulletine, whose name comes from his autobiography, in which he narrates his early years as a chef and how he managed to become the chef of great British personalities.
This menu was made possible thanks to the ingredients of Bacanora Surem, Despacho Gastronómico, U.S. Beef, Praön de María and Euroté.
Special Guests
The following synod members were present for the evaluation of this project:
- Annabelle Ramos, with more than 46 years of experience in the area of Food and Beverage, Banquets and Integration and Food Operation in large format events. She was in charge of banquets and food service at Centro Banamex, participating in projects such as Cop 16, Climate Change Summit in 2010, G20 Summit in 2012, Formula 1 Mexican Grand Prix from 2015 to 2020, and World Golf Championship in 2018 and 2019.
- Chef Edgar Delgado, creator of Boga, a space dedicated to the research of Mexican products. He is co-founder chef of the restaurants Sonia (on Marco Beteta's list of the 100 best restaurants in Mexico City), Parrilla Paraíso and Lo de Julio in Colonia Juárez. He is also chef ambassador of COMEPESCA, an organization that seeks to promote sustainable fishing.
- Laura Urbina, who works in the area of project coordination for Alacarta, has more than seven years of experience in activities related to logistics, planning, administration and operation of events, as well as coordination and supervision of food and beverages for massive events.
Also in attendance were different personalities who are part of the relationships that ESDAI has strengthened throughout its 53-year history as a pioneer in the hospitality industry.
These include Humberto Aguayo Barragán, director of Marketing and Development for the Americas at Swiss Education Group; Claudia Ramírez del Palacio, commercial director of the National Chamber of the Restaurant Industry; Jorge Salas Cacho, director of Ancora; Jacqueline Rozenwig, general director of the Mexican Restaurant Association (AMR); and Eduardo Solórzano Barrón, vice president of AMR.
Also in attendance were Dr. Santiago García Álvarez, rector of Universidad Panamericana; Ms. Amelia García Casas, director of the School of Hospitality and Ms. Frances Jammal Dobles, director of the Bachelor's Degree in Administration and Hospitality.
These annual events show the deep relationship that ESDAI has with the most relevant organizations in the hospitality industry. Likewise, it is a dynamic where the academic areas: administration, humanities and research, gastronomy and services, and applied sciences, which show the interdisciplinary nature of the curriculum.
