Acclaimed chef Roberto Santibanez shared his culinary skills with Union’s dining staff and chefs from other area schools during a recent two-day visit. The chefs prepared an authentic Mexican lunch for the campus featuring ancient Aztec tortilla soup, Conchinita Pibil and Guajillo marinated chicken breast. Santibanez also lectured on Mexican cuisine and gave a cooking demonstration in Old Chapel.
The visit by Santibanez, the former culinary director of Rosa Mexicano restaurants, comes at a time when the College has been using his “Mex to the Max” recipes since the start of the school year.
To read about the visit in the Times Union, click here.