Join us in the virtual kitchen, as Chef Hugo Vidal instructs you on how to prepare proper guacamole, and the best way to select, pit, and cut avocados. You will learn multiple ways to make this classic guacamole dip even more delicious, using mango, pineapple, lobster, bacon, cheese, and kale.
Chef Hugo Vidal was born in Mexico City. In 1987, craving more for his professional life, he moved to New York City and began his first restaurant job at China Grill. Over the next 4 years, he perfected his English and followed his childhood interest in cooking. He soon became Head Pastry Chef. Over the years, Hugo was introduced to several renowned chefs: Julian Alonz, Alfred Portale, and Ed Brown. He worked along side them, developing menus at nearly a dozen different restaurants