47. Breaking down Mexican Flavours with Hugh Carpenter and Teri Sandison

47. Breaking down Mexican Flavours with Hugh Carpenter and Teri Sandison

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Hugh Carpenter is one of the most popular and entertaining cooking teachers in America. In 38 years of teaching, more than 100,000 students have attended his classes in cooking schools across North America.

Hugh is the author of 16 cookbooks (photographed by his wife, Teri Sandison). Pacific Flavors received the International Association of Cooking Professionals “Best Asian Cookbook” award in 1988. Chopstix was nominated “Most Beautiful Cookbook” of 1990. Fusion Food Cookbook (1994) was nominated for a James Beard award.

Hugh and Teri are also the authors of Hot Wok and Hot Chicken (1995), Hot Pasta (1996), Hot Barbecue (1997) and Quick Cooking with Pacific Flavors (1997), Hot Vegetables (1998), Great Ribs and Fast Appetizers (1999), Wok Fast and Fast Entrees (2002), Fast Fish (2005), The Great Wings Cookbook (June 2008), and Mexican Flavors (2014).

Hugh and Teri live in Napa Valley.

In this episode we speak about:

  • How he and Teri met, and the dynamics of their lovely partnership 
  • How Hugh got into being a chef
  • The visual representation of food
  • How Teri got involved in Food Photography 
  • What are the basics of Food Photography
  • What are the principles of Food Photography for Chefs 
  • What is a dinner party and what isn’t a dinner party
  • [spp-tweet “Food is the universal social lubricant that brings people together”]
  • Why you should do “we” cooking rather that “I” cooking
  • Why Teri and Hugh wrote Mexican Flavours
  • [spp-tweet “We take something traditional and put a twist on it”]
  • What makes Mexican food, Mexican! 
  • How you can simply recreate some foods with Mexican flavours
  • What the most revolutionary thing to happen to Mexican food in 1956 was
  • [spp-tweet “”Julia Child was a fabulous person to cook for” – Hugh Carpenter”]

Nutrition and Meal Plans

Hugh and Teri ‘s fondest food memories

 Teri’s family loved food and would talk about the next meal soon after they finished the last one. Because of that, Teri has a really well developed palate. Teri does remember the fresh fruits growing up. Hugh remembers going out to a fine dining restaurant in Santa Barbara with his dad, mum and twin sister, and what each one of them ordered.

Cooking tips

Create a compound butter with cilantro (Coriander) and put the butter under the shell of prawns before throwing them on the Barbecue. 

Make a Raspberry Cabernet Sauvignon Sauce – 12oz bag of frozen berries, 1 cup of sugar, 1 bottle of inexpensive red wine and grind of black pepper. Boil it down until you have 3 cups remaining.

Know more about Hugh and Teri ‘s

Who would you love to have dinner with and where?

 Hugh would like to have dinner with M. F. K Fisher at his home. Teri would like to dine with Chef Escoffier in Paris. 

Last meal on the planet?

Hugh’s last meal on the planet would begin and end with chocolate.  Teri’s last meal would begin with the freshest oysters from the coldest waters. She would love to have a lot of seafood from Japan. 

Where to find Hugh and Teri ‘s 

 Website: http://www.hughcarpenter.com


Author: Ronsley Vaz

Ronsley is the founder & chief day dreamer at AMPLIFY. He is an author, speaker & serial entrepreneur.

He has a Masters’ degree in Software Engineering and an MBA in Psychology and Leadership. He is known as the creator of We Are Podcast – the first Podcasting Conference in the Southern Hemisphere, and the host of The Bond Appetit Podcast and Should I Start a Podcast. He has an audience of over 3 million in 133 countries.

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