With Chef Rick Bayless at Macy’s kids cooking class
Photo credit: Brittany Sepulveda
There are some invitations you simply can’t decline, and an exclusive pass to a Macy’s Culinary Council cooking class is definitely one of them. This is especially true when the event coincides with the breathtaking Macy’s Flower Show and features a culinary icon like Chef Rick Bayless. Renowned for his profound expertise in authentic Mexican cuisine and his captivating approach to storytelling through food, Chef Bayless brings an unparalleled depth to any culinary experience. As a longtime admirer of Chef Bayless’s work, I was absolutely thrilled to receive an invitation to his latest kids’ cooking class. Adding to my excitement was the unique opportunity to conduct an exclusive interview with him for my blog, delving deeper into his culinary philosophy and insights.
The timing and setting could not have been more perfect. With Easter festivities just around the corner, Macy’s flagship store on State Street in Chicago was a vibrant spectacle, quite literally in full bloom! The annual Macy’s Flower Show had transformed the historic building into an enchanting botanical wonderland. An explosion of floral colors, intricate arrangements, and intoxicating scents filled the air, creating a truly magical and memorable atmosphere. This sensory feast provided a magnificent backdrop to an already exciting culinary adventure, setting the stage for an unforgettable afternoon.
The Macy’s Flower Show is a cherished annual tradition, captivating visitors at Macy’s prominent stores in New York, Chicago, and San Francisco. Held each year to herald the arrival of spring, this event transcends a mere display; it’s an immersive narrative brought to life through botanical artistry. Each store undergoes a spectacular transformation, meticulously designed to recreate a marvelous spring story. No detail is overlooked in this elaborate process: exotic plants and vibrant blooms are sourced from every corner of the globe, colors are harmonized to perfection, and special decorative elements like delicate birds and colorful butterflies are strategically placed to enhance the realism and charm of the botanical landscapes. The result is a breathtaking display that transports visitors into a whimsical, fragrant world, celebrating the rejuvenating spirit of spring.
Strategically hosting a cooking class in the days leading up to Easter Sunday was, in my opinion, a truly inspired decision. Not only did it serve as a delightful and fitting complement to the grandeur of Macy’s Flower Show, but it also offered a unique pre-Easter treat for both children and their parents. And what a treat it turned out to be! When you have a culinary luminary of Chef Rick Bayless’s caliber leading a session, you can expect nothing less than a truly one-of-a-kind, enriching experience. His ability to engage an audience, especially young aspiring chefs, is remarkable, turning a simple cooking demonstration into an exciting, educational, and delicious adventure for all participants.
My attendance at the cooking class and the subsequent exclusive interview with Chef Bayless offered a wealth of fascinating insights into Mexican cuisine and his unique approach to food. Here are five significant lessons and observations I gathered:
1. Elevating Guacamole: The Unexpected Delight of Bacon
The cooking class kicked off with Chef Bayless sharing his expert tips on how to prepare the perfect guacamole – a staple of Mexican cuisine that many of us think we know well. From selecting the ripest avocados to mastering the art of prepping them, the demonstration was brimming with invaluable advice and ingenious tricks. Chef Bayless emphasized personalizing the dish, encouraging participants to experiment beyond the traditional. While I was familiar with classic ingredients like fresh lime juice, fragrant cilantro, zesty onions, and ripe tomatoes, I was genuinely surprised and intrigued to learn that bacon could be a fantastic addition. The concept of incorporating crispy, savory bacon to add a layer of meatiness, and then contrasting it with a touch of creamy cheese, promised to create an exciting new dimension of flavor. This innovative twist instantly sparked my culinary curiosity. I’m definitely planning to try this bacon-infused guacamole on my next attempt, and I promise to share my delicious findings!
2. A Taste of Puebla: The Exquisite Chicken Tinga Poblana
Another highlight of the class was the demonstration of Chicken Tinga Poblana, a truly remarkable dish originating from the Puebla region of Mexico. Chef Bayless expertly showcased how this flavorful creation comes together. It features tender, pulled rotisserie chicken and perfectly cubed potatoes, all generously smothered in a rich, deeply savory sauce. This sauce is a complex blend of robust chorizo, sweet caramelized onions, smoky pureed fire-roasted tomatoes, and the distinctive kick of chipotle chiles in adobo. The dish is traditionally served warm on a soft tortilla, garnished with a sprinkle of fresh chopped cilantro, crumbled cheese, and creamy avocado, which adds a refreshing counterpoint. Its characteristic smoked spiciness and depth of flavor are truly a culinary marvel. Hearty and satisfying due to the substantial chicken and potatoes, yet delightfully assertive with its fiery flavor delivery, Chicken Tinga Poblana leaves you craving more. The tenderness of the chicken was exceptional, and the sauce achieved a perfect balance, beautifully uplifted by the fresh avocado and cilantro. It stands as an excellent testament to the sophisticated yet unassuming nature of authentic Mexican cuisine.
3. The Depth of Mexican Cuisine: A Journey of Ten Years
Chef Bayless is widely celebrated not just for his incredible recipes but also for his anthropological approach to food. This method involves extensive, rigorous research and a profound, respectful understanding of the diverse regional differences, historical contexts, and intricate flavor combinations that define Mexican cuisine. However, as Chef Bayless himself emphasizes, this depth of understanding is not something that can be rushed. He revealed that it took him “ten years of loving exploration” to conduct the research for his groundbreaking first book, Authentic Mexican: Regional Cooking from the Heart of Mexico. As he candidly admits, “If you don’t have the time to do it, you basically can’t go very deep, because whatever field you explore, you cannot go deep fast. It’s always going to take some time.” This underscores the patience and dedication required to truly grasp the nuances of such a rich culinary tradition.
4. Accelerating Your Culinary Understanding: The Power of a Culinary Tour
While a deep understanding of Mexican cuisine undeniably takes time and dedication, Chef Bayless offers practical advice for those eager to accelerate their learning journey. He suggests exploring recipes “which give you the real flavor of Mexico and hopefully resonate with you in a certain way.” However, he posits that perhaps one of the most effective and immersive ways to truly explore and understand Mexican cuisine faster is by embarking on a culinary tour to a vibrant city like Mexico City. He describes it as “one of the most complex and exciting cities in the world.” Imagine, for instance, a street food tour, where you are introduced to an array of local culinary offerings by a professional guide. Such a guide possesses the essential knowledge and cultural context to transform the entire journey through flavors into a deeply meaningful and educational experience. “That would be my number #1 recommendation,” Chef Bayless asserts. “I think on these tours, you can learn an awful lot about the real culture of Mexico, and then your appreciation would be much deeper.” These tours go beyond mere tasting, offering a window into the heart and soul of Mexican culinary heritage.
5. “Food Is Never Just Flavors on a Plate”: The Art of Storytelling Through Cuisine
Chef Bayless is renowned for his unique practice of taking his restaurant management staff to Mexico. The purpose of these trips is not merely to sample dishes, but to delve into the rich history and compelling stories behind them. Upon their return to the U.S., the staff share their invaluable findings with the rest of the team and, ultimately, with the patrons. “To me, it’s all about the story,” Chef Bayless passionately explains. This philosophy is most evident at his acclaimed fine dining restaurant, Topolobampo, where one menu consistently weaves a complete narrative. This is a seven-course journey, with each dish meticulously crafted to contribute to the overarching story. By the time diners conclude their meal, they have experienced a holistic culinary tale. To further enhance this experience, a small booklet accompanies the meal, allowing guests to take the story home, remembering not just what they tasted but also what they learned about the dishes. According to Chef Bayless, the intricate story behind a dish profoundly enriches the dining experience, making the culinary journey truly complete. “It is a story about history and geography and culture and availability of ingredients and social class – you can tell all those stories from just what is put in front of you. And once you understand it in those terms, you really understand what that dish means.” This approach transforms eating into an act of cultural immersion and intellectual discovery.
My weekend at Macy’s kids cooking class was an absolutely amazing and enriching experience. I gained invaluable knowledge about authentic Mexican cuisine, savored an incredible dish, and engaged in a deeply meaningful dialogue with the esteemed Chef Rick Bayless. It was particularly delightful to observe the children’s enthusiastic reactions to his instructions and their eager responses to his questions. Watching them create numerous personalized versions of guacamole, each with their unique twist, was a highlight of the day. All in all, this event provided a perfect escape from the usual effervescence of pre-Easter shopping, offering a serene yet stimulating afternoon. It was a wonderful opportunity to indulge in delicious, thoughtfully prepared food and engage in profound conversations, one bite and one word at a time. This truly was a worthwhile and memorable experience, blending culinary education with cultural appreciation in a vibrant setting.
