We will start with a little introduction about ingredients, tastes and traveling with food. The origin of certain plants, like tomatoes, corn, chiles and the trips over history that made a difference in the development of different tastes and techniques in different areas of the world. I am an historian before being a chef and I love to look for the origins: food and habits go together and you can't learn how to cook if you don't know your ingredients.
Then we'll talk about the techniques: from technique comes taste. The taste of garlic, for example, is totally different if you use it raw or cooked, chopped, squeezed, sliced, blonde, brown: cuisine is technique, and you must know what you want in order to achieve a certain taste.
We'll learn and cook a full dinner, and at the end the reward is sitting with a nice glass of wine, or two, and enjoy all that we made.