Deborah Schneider is Executive Chef & Partner of the award -winning SOL Mexican Cocina and Solita Tacos & Margaritas restaurants, currently with six locations in California, Arizona and Colorado, which focus on the best in contemporary and traditional Mexican cuisine. Deborah is co-author, with Deborah Szekely of Cooking with the Seasons at Rancho La Puerta, for which she was nominated for a James Beard Award. She has travelled widely in Mexico, and is the author of eight cookbooks that explore her fascination with Mexican food and culture. Her most recent book is Mexican Instant Pot (November 2018). Her other books include Baja! Cooking on the Edge (an adventurous trip through the foods and wines of Baja California, chosen by Food & Wine Magazine as one of the best cookbooks of the year) Salsas & Moles, The Mexican Slow Cooker, and Amor y Tacos. She is co-author of Williams Sonoma Essentials of Latin Cooking and Rustic Mexican. Through her restaurant work and writings, Deborah has been influential in the Southern California farm-to-table movement and in supporting sustainable fisheries in California and Baja. She has mentored many young chefs and supports community groups and culinary fund-raising efforts. She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments. For more information, visit www.solcocina.com www.solitatacos.com
Chef Deborah Schneider offers three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday and Thursday at 4pm. For more information and registration, please click here.