About This Activity
This class is aimed at student with basic culinary skills, who is interested in refining what they know and focusing on the most classic and beloved dishes in Latin America and Spain. Students will prepare dishes from across Latin America and Spain, while also learning the dishes’ origins, importance in Latino/Hispanic culture, and how those dishes have been adapted across the world. Students will have the chance to use local cookbooks, convert measurements, and taste the best of what the region has to offer! Students will leave this class with a cookbook of their own to bring home and share with their families! This class will NOT use any peanuts or tree nuts (the teacher has a child with significant food allergies and will ensure no cross-contamination). Gluten-free options can be made available. (The teacher has a significant history of working with gluten-free ingredients). No other allergies can be accommodated. Instructor: Angela Ruth Angela grew up in and out of Latin America as a result of her family’s career choices, and has spent much of her life volunteering to help those in need. Angela began working in orphanages at a young age and pursued her work in service throughout and upon graduation from the College of William and Mary. Angela spent her early career working for the U.S. government devotedly supporting U.S. military servicemen and women in Baghdad, Iraq, and later through non-profit work at the Wounded Warrior Project. Angela began teaching approximately ten years ago, managing a library ESL program near the Texas-Mexico border and has pushed that passion to teach her own three children and others through homeschooling. Angela is a seasoned traveler, language lover, and passionate home cook. She looks forward to sharing her passions and working with your children!
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