Chef Deborah Schneider is author of five cookbooks that explore her fascination with Mexican food and culture. “The Mexican Slow Cooker” features easy to make authentic Mexican dishes for the slow cooker and beyond. “Amor y Tacos” is a modern spin on tequila drinks, inspired tacos and exciting antojitos that will forever change your ideas about Mexican food. James Beard Award-nominated “Cooking with the Seasons at Rancho La Puerta: Recipes from the World Famous Spa” (Stewart, Tabori & Chang) celebrates the organic gardens and cooking school of Rancho La Puerta, where she is a frequent guest teacher. Her first cookbook, “¡Baja! Cooking on the Edge” (Rodale), is an adventurous trip through the foods and wines of Baja California. It was chosen by Food & Wine Magazine as one of the best cookbooks of 2006. This is the book that inspired SOL Cocina, her exciting new restaurant in Newport Beach. Along with several other authorities on Latin cooking, Deborah co-authored and wrote the introduction to “Williams -Sonoma’s Essentials of Latin Cooking,” which is the latest in their award-winning series of colorful, beautiful cookbooks.
Through her restaurant work and writings, Deborah has been influential in the local farm to table movement and in supporting sustainable fisheries in California and Baja. She has mentored many young chefs and supports community groups and culinary fund-raising efforts. She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments. From 2005- 2008 Deborah was Executive Chef of the exclusive Turf Club at Del Mar Fairgrounds and Race Track. In 2005, Deborah opened the popular Jsix/Jbar and Hotel Solamar, located in San Diego’s chic Gaslamp District. From 1998-2004 she was Executive Chef of the four-star Hilton La Jolla Torrey Pines, the first (and so far only) woman to hold an executive chef position with the hotelier. Other stops in her 28-year career include the venerable Grant Grill (where she was first female chef), Dobson’s Restaurant and La Gran Tapa, all in San Diego.
Chef Deborah Schneider offers three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at our culinary center, La Cocina Que Canta. For more information and registration, please click here.