What The Press Has to Say about Chef Pilar Cabrera Arroyo
"Mexico's Mole Queen" according to Bon Appetít: http://www.bonappetit.com/test-kitchen/how-to/article/30-minute-mole#
“… great [cooking class] … led by the affable and skilled Pilar Cabrera…” The New York Times
“The reputation Cabrera has received with international crowds of gourmets has created a demand for her to teach her fellow Oaxacans” Go World Travel
“…one of the most delicious meals I’ve ever tasted.” Food Network Canada
“… a highly personal market tour and hands-on instruction from the charming Pilar Cabrera.” Town & Country Travel Magazine
“Our cooking class had the casual feel of cooking dinner with a group of friends…” The Free Library
“The Stratford Chefs School is renowned for the inventive chefs that graduate from its rigorous program each year to helm admired kitchens across Canada. One of the special features of this intensive two-year immersion into the world of cookery is the opportunity for hands-on training and tutelage by prominent chefs from around the world…Critically acclaimed guest [chef-in-residence] Pilar Cabrera Aroyo [sic] … recently introduced student chefs to the cuisine and ingredients of Oaxacan gastronomy. Different kinds of corn, dry and fresh chilies and herbs, tamales, hibiscus, and Mescal are examples of why authentic Mexican food is not easily replicated outside Mexico – away from its essential ingredients – but Chef Aroyo [sic] brought them with her.” Dine Magazine
“One of the best [cooking classes] takes place in [Casa de los Sabores] delivered by friendly and skilled Pilar Cabrera …” National Geographic
“… one of the best meals of my life [at Toronto’s Frida Mexican Restaurant] …the sheer brilliance of Cabrera’s 30-ingredient authentic Oaxacan mole will likely remain one of the highlights of my food writing career.” Taste Toronto
“[La Olla] has an innovative Oaxacan kitchen, and an owner [Pilar Cabrera] with a Slow Food philosophy, respecting the environment, and working with the region’s small-scale and organic producers to provide local flavors.” El Universal (Mexican national daily)
“[The sold out event at Toronto’s Frank Restaurant] gave us a rare taste of authentic [artfully wrought], beautifully executed dishes from a culture that takes its food seriously…behind the stoves … was Chef Pilar Cabrera one of the finest practitioners of culinary arts in Oaxaca City.” Women’s Post
"Mexico's Mole Queen" according to Bon Appetít: http://www.bonappetit.com/test-kitchen/how-to/article/30-minute-mole#
“… great [cooking class] … led by the affable and skilled Pilar Cabrera…” The New York Times
“The reputation Cabrera has received with international crowds of gourmets has created a demand for her to teach her fellow Oaxacans” Go World Travel
“…one of the most delicious meals I’ve ever tasted.” Food Network Canada
“… a highly personal market tour and hands-on instruction from the charming Pilar Cabrera.” Town & Country Travel Magazine
“Our cooking class had the casual feel of cooking dinner with a group of friends…” The Free Library
“The Stratford Chefs School is renowned for the inventive chefs that graduate from its rigorous program each year to helm admired kitchens across Canada. One of the special features of this intensive two-year immersion into the world of cookery is the opportunity for hands-on training and tutelage by prominent chefs from around the world…Critically acclaimed guest [chef-in-residence] Pilar Cabrera Aroyo [sic] … recently introduced student chefs to the cuisine and ingredients of Oaxacan gastronomy. Different kinds of corn, dry and fresh chilies and herbs, tamales, hibiscus, and Mescal are examples of why authentic Mexican food is not easily replicated outside Mexico – away from its essential ingredients – but Chef Aroyo [sic] brought them with her.” Dine Magazine
“One of the best [cooking classes] takes place in [Casa de los Sabores] delivered by friendly and skilled Pilar Cabrera …” National Geographic
“… one of the best meals of my life [at Toronto’s Frida Mexican Restaurant] …the sheer brilliance of Cabrera’s 30-ingredient authentic Oaxacan mole will likely remain one of the highlights of my food writing career.” Taste Toronto
“[La Olla] has an innovative Oaxacan kitchen, and an owner [Pilar Cabrera] with a Slow Food philosophy, respecting the environment, and working with the region’s small-scale and organic producers to provide local flavors.” El Universal (Mexican national daily)
“[The sold out event at Toronto’s Frank Restaurant] gave us a rare taste of authentic [artfully wrought], beautifully executed dishes from a culture that takes its food seriously…behind the stoves … was Chef Pilar Cabrera one of the finest practitioners of culinary arts in Oaxaca City.” Women’s Post
