The Latin Cuisines Certificate Program immersed students in an in-depth, hands-on exploration of the unique ingredients, culinary techniques and cultural traditions that span this rich part of the world. Studies included the cuisines and cultures from throughout the various regions of Central and South America and the Caribbean.

Leading Latin American chefs Pedro Miguel Schiaffino (Peru), Yara Roberts (Brazil), Eric Calderón (Bolivia) and Hubert O'Farrell (Argentina) each spent a week as instructors-in-residence, turning the campus into a culinary conservatory for the study and practice of their respective cuisines. The final two days of each week included special menus prepared by the visiting chef and students and served to customers at Nao.

“As the first class to complete this program, you represent a new breed of powerful culinarians who will open windows of great opportunities for yourself and those you will work with on the global stage,” keynote speaker Chef Nelson Millán of the San Antonio Country Club told the graduates. “This experience is guaranteed to put you a step ahead of the curve in the food world.”

Millán is a native of San Juan, Puerto Rico. He began his culinary career with Hilton Hotels, which allowed him the opportunity to travel the world while honing his culinary skills. He was later a chef at restaurants, hotels and clubs in Puerto Rico, California, Florida and Georgia before settling in San Antonio.

The graduation lunch at Nao featured dishes from several of the Latin American cuisines explored during the students’ course of studies.

The second cohort of the Latin Cuisines Certificate Program begins in March 2013. Food professionals interested in this specialization that is rapidly gaining popularity on American menus can visit www.ciachef.edu/lccp.

Photo: The nine graduates of the initial Latin Cuisines Certificate Program at The Culinary Institute of America, San Antonio, at their graduation on October 27, 2012. Courtesy of Darren Abate/CIA