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Always in my Heart

Gastronomy The world is in mourning, we were the large Gourmet Chef and Researcher Ana Benitez Muro, this August 28.

born on July 21 in Monterrey, Mexico, Ana Benitez Wall was one of the great researchers and disseminators of the Mexican Cuisine.

Ana was born into a family that was always fond of the Food: Angel Wall pariente lejano de la Chef, fué el autor de "El Practicón", tratado sobre la comida Española publicado en 1894; su abuelo publicaba en "Las Crónicas de Aguascalientes" crónicas culinarias.

La historia gastronómica de la familia de la Chef comienza cuando su abuelo, quien trabajaba en ferrocarriles de México, conoció a su abuela al comer en su cocina económica; al casarse, él contrató cocineros de diversas nacionalidades para que le enseñaran a cocinar otras cosas. La casa de este matrimonio siempre estuvo lleno de aromas deliciosos, platillos inimaginables y cientos de ingredientes exóticos a los que tenían acceso gracias al ferrocarril que partía del Veracruz, "at my grandparents eimpre ate well and everything," says Ana

No wonder that Anne's mother has learned to cook elaborate dishes, so to marry and leave to relapse to Monterrey the local cuisine is made very easy, so he looked for other things to learn, studied Chemistry in Foods "and worked for transnational Iversen, but the widow, was not enough time to work and care their children, so he noticed that the only way not to neglect their children was the kitchen, so I decided to open his own cooking academy, with much success. Ana and his brothers helped their mother to give the classes, hence learned thousands of techniques and recipes developed and simple. Learned to prepare the Genoese hand and once forgot to put sugar to repair the error, and in that instant honeyed created a new recipe. Many years later supplemented his education by taking various courses in CESSA in the Latin American Academy of Gastronomy and other prestigious institutions as the American Culinary Institute, through the Universidad Anahuac, and the Antiguo Colegio de San Ildefonso, where he took the course "Técnicas'Prehispánicas Development and Food Preservation." Besides a degree in Education from the UNAM.

many years was devoted to Agricultural Education and Pedagogy in parallel helped his mother to teach at the academy. "After a decade in the national educational system I felt that something was missing, which was not complete," says the chef, so I left the profession of pedagogue and decided to actually doing what I loved: the kitchen. " She taught in various banks, his great dedication and commitment to make some time to become deputy director of Banca Cremi, "It was a great school for me, the menu could not be repeated in six months, which forced me to research and learn ". So spent 10 years, Ana left the bank and began Clio editorial work for the co-co-editor of the series "La Cocina Mexicana through the Ages" at the end of the series remained on the editorial by many other projects. Po r that time was associated and assembled the restaurant "The Discreet Charm of Commerce."

Pos health issues, the editorial left the restaurant, he accepted the invitation to give cooking classes at different renowned schools, returning to teaching roots, was this stage that led her to decide that would be teaching what it would focus.

The chef considered his greatest achievement was the leadership of executive dining Cremi Bank, for having taken and passed the challenge of having satisfied a captive audience without repeating a single dish in six months was rewarding. On the emotional plane, filled his teaching, to transmit all conocimeintos to other generations and see how they get excited and always want to know more.

Until recently, he devoted himself to teaching, lecturing, and making inestigaciones on Mexican cuisine, was one of the most torpedograss specialists in the culinary tradition of the ancient peoples of the altiplano and published much mexcano part of their job.

Ana always said that the industry must change, must be professionalized and a more advanced level, to the extent that new generations will prepare and initiate their own products, the industry improve and prices restauranera would be more economic, "but it still lacks enough, and it is your job, your generation and the next it's possible, we must study, prepare and bring up the industry," commented on one occasion.

I always remember the chef with his smile wide, his voice hoarse, and giving advice to those who approach, helping to whom I asked, chatting with whoever and whenever transmit their knowledge and anecdotes without any arrogance. The chef was always someone willing to help single, which earned him the respect, admiration and affection of all who were fortunate to spend time with her.

Ana: Thank you for being my sensei, for the talks, for this interview q ever let me ask you, for your advice, having always a nice word for me, let me learn from you and especially for showing the way, now that you're not my turn to continue to discover where is my way, and believe me you do wherever you are proud.