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The National Culinary Review

The National Culinary Review

The National Culinary Review. April 2007. “Safari Cooks: Cooking Out of Africa.”

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie travel through Botswana and explore one part of the African continent’s diverse culinary landscape. The authors examine the life of safari cooks in the bush country of Southern Africa and discuss opportunities in the culinary field for rural Native African peoples.

The National Culinary Review. December 2005. “Savoring Oaxaca”.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie explore the region’s unique ingredients and flavors and discuss traditional Oaxacan cuisine with chefs, cooks and market vendors. From the renown sevenmolestotacos de chapulines, the authors look at how this traditional cuisine is being preserved today in the market place, restaurants, and cooking pots of Oaxaca.

The National Culinary Review. January 2005. “Cocina Cubana”.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie travel to Cuba to explore the traditional cuisine of this island nation in the time of Castro. They discuss the challenges Cuban chefs face today under the embargo and how the passion for their profession allows them to preserve their culinary heritage.