Maricel E Presilla

MARICEL E.PRESILLA is a chef, culinary historian, and author who specializes in Latin American and Spanish cuisines. She earned her PhD from New York University after studying medieval Spanish history at Spain's University of Valladolid. She has considerable research on the food crops of the Americas and has taught at New York University and Rutgers University. She has a formal training in cultural anthropology. Presilla writes the Cocina column for the Miami Herald and contributes to Saveur, Food & Wine, and Gourmet. She has presented several seminars, tastings, and presentations to culinary groups around the country and has been featured in the country's top food periodicals. She is a renowned authority on all aspects of chocolate as well as Spanish and Latin American culinary history.

She is a member of the Latin American program's advisory council at the Culinary Institute of America, and she was recently designated one of the Top Ten Food Innovators in the United States. Read More chevron_right