The St. Regis Mexico City Chef Selected to Present Traditional Mexican
Cuisine for Historic Inclusion on UNESCO Cultural Heritage List
Acknowledgement Marks UNESCO’s First Recognition of a Cultural Cuisine
Mr. Rui Reis, general manager of The St. Regis Mexico City, is pleased to announce that Chef Enrique Farjeat was selected to represent the country before the United Nations Education, Science and Cultural Organization (UNESCO) and to present his Mexican cuisine during a special session in Nairobi, Kenya, which took place November 14 – 24. This honor is part of a recent recognition of Mexican cuisine to the 2010 Representative List of the Intangible Cultural Heritage of Humanity by UNESCO. This is the first time the esteemed UNESCO session has recognized a cultural cuisine for inclusion on the list.
“I have a passion for Mexican cuisine and have always been inspired to incorporate the authentic tastes and traditions of my country when creating the menu at The St. Regis Mexico City,” said Chef Farjeat. “This acknowledgement by UNESCO, the first in the organization’s history, is a testament to the cultural heritage and colorful flavors found in Mexican food. I am honored to represent Mexico and to have presented our culinary traditions before UNESCO and the world in Nairobi.”
The Representative List of the Intangible Cultural Heritage of Humanity is an ongoing effort by UNESCO to recognize, preserve and share inherited traditional cultural customs from around the world. This year’s list includes a wide range of cultural traditions – from Azerbaijan carpet making, to the Belgium Aalst Carnival, to China’s Peking Opera and dozens of other significant and customs and expressions. It is a significant honor that traditional Mexican Cuisine is the first gastronomic tradition to be inscribed on the list.
Chef Farjeat joined a highly esteemed group of Mexican researchers, promoters, chefs, traditional cooks, and officials from public and private institutions at the 5th Intergovernmental Session of the UNESCO’s Immaterial Cultural Heritage Safeguarding Committee in Nairobi. Alongside traditional cooks from the Michoacán region, Chef Farjeat developed and presented a menu of dishes for the session attendees.
According to the UNESCO inscription, traditional Mexican cuisine was recognized because it is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques and ancestral community customs and manners. The basis of the cuisine is founded on corn, beans and chili, unique farming methods, cooking processes, and traditional utensils. Mexican cuisine is elaborate and symbol-laden, with everyday tortillas and tamales, both made of corn, forming an integral part of Day of the Dead offerings. The preparation of the cuisine enhances community identity, reinforces social bonds, and builds stronger local, regional and national identities.
“We are so proud that Chef Farjeat was selected by UNESCO to demonstrate elements of traditional Mexican cuisine,” said Reis. “He is a gifted chef and leader whose personal knowledge and love for Mexican traditions combined with his international experience is already changing the way our guests – world travelers and locals alike – enjoy Mexican cuisine.”
Under the direction of Chef Farjeat, The St. Regis Mexico City offers one of Latin America’s most revered food and beverage programs, featuring the hotel’s signature Diana restaurant. Since the arrival of Chef Farjeat in August 2010, he has transformed the formerly Mediterranean-influenced menu into one that seamlessly blends the rich gastronomic heritage of Mexican Cuisine with elements from other culinary cultures, such as French, Italian and Japanese. The restaurant’s offerings now include innovative new dishes such as: Yellowfin Tuna Sashimi, which combines freshly caught tuna with guacamole and wasabi; Foie Gras Terrine with Mango Compote, a mixture of salt, sweet and sour; Sonara Style Sea Scallop “Augua Chile”; Black Bean Risotto with Squid; Duck Magret with Poblano Style Mole Sauce; Beef Steak with Huitlacoche, and other delicious selections.
Chef Farjeat has an extensive background including practice at fine dining and emerging restaurants in Mexico and abroad. Before joining The St. Regis Mexico City, he served as the director of operations and executive chef at Águila y Sol, one of Mexico City’s most respected restaurants specializing in Mexican cuisine with international techniques and preparations. Prior to that, Chef Farjeat served as the director of food and beverage and corporate chef at Ambrosia Banquets. He holds diplomas from some of the most prestigious culinary institutes, including The French School of Gastronomy Ritz Escoffier in Paris, the Ambrosia Culinary Centre in Mexico, The Lebanese Centre, the Christofle Pavilion and the University Iberoamericana, among others.
About The St. Regis Mexico City
Located at the historic Paseo De La Reforma, The St. Regis Mexico City embodies the best of hospitality. This elegant 31-story building, designed by legendary architect Cesar Pelli, features 189 captivating guestrooms, including 35 suites, and The St. Regis and Astor Suites, each with a gorgeous view of the bustling metropolis below. Each room includes King or Queen sized beds, high speed internet access, oversized flatscreen TVs, in-room digital movie systems, three telephones, generous work space, and a private safe. The centrally located hotel caters to both the leisure crowd, with its renowned Remède Spa & Fitness Center, exclusive to St. Regis brands around the world, and to the business set, with its extensive event facilities including the 7,670-square-foot, modular Astor Ballroom, a 2,000-square-foot Diamond Ballroom, and four large breakout rooms. The St. Regis Mexico City, Paseo De La Reforma 439, Colonia Cuauhtemoc, Mexico City 06500, Mexico. Phone: (51) (55) 5228 1818, www.stregis.com/mexicocity
About Starwood Hotels & Resorts
Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 940 properties in approximately 100 countries and 145,000 employees at its owned and managed properties. Starwood Hotels is a fully integrated owner, operator and franchisor of hotels, resorts and residences with the following internationally renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Four Points® by Sheraton, and the recently launched Aloft®, and Element SM. Starwood Hotels also owns Starwood Vacation Ownership, Inc., one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com.
Les Deux, Hollywood Hot Spot's Back
Once a fine dining spot, and then a nightclub of sorts, and now has a soft opening as a gastropub. Brigbht green and shining it offers booths and is a charming bistro.
Food tastes include Angus beef burger wedges, Jidori chicken with Brussels sprouts and bacon lardons, and bourbon brioche pudding. Cocktail favorites include the Smashed Irishman (Jameson, lemon, red bell pepper, honey Guinnes reduction) or challenge one of the mixologists to make something just for you.
This one is for the adventurous no doubt.
Les Deux, 1638 North Las Palmas Avenue, between Hollywood Boulevard and Selma Avenue, Hollywood (323-467-0200).
COOK IN ITALY THIS SUMMER
Cooking Vacations’ Program Of The Month
Amalfi Coast Writer's Workshop With Elizabeth Berg™
Scribing, Chef’s Kitchen & Writer’s Walk ~ June 11 to 17, 2011
Join New York Times bestselling author Elizabeth Berg and Cooking Vacations' Writer’s workshop for a fabulous week of writing, cooking and eating your way along the Amalfi Coast. The week is limited and we do have space available. This extraordinary Literati Culinary Week is set for June 11 to 17, 2011. Limited space available due to restrictions on group size.
Spend a gorgeous week in sunny Positano with Elizabeth Berg and learn about good writing in this exclusive writing workshop and hands-on cooking classes too. Elizabeth, as you know, loves to cook! Read more here,