Pablo Lorenzo Ampudia's Schools

• Universidad del Valle de México Business Administration

Pablo Lorenzo Ampudia's Publications

• The Chipotle Chili Pepper, Pablo Lorenzo Ampudia January, 2011 by Pablo Lorenzo Ampudia [Photographer: Badagnani, posted at Wikimedia Commons] I assist my uncle in operating several well-recognized restaurants in the Mexican resort areas of Ixtapa and Zihuatanejo. At the restaurants, we serve a variety of customers from around the world, introducing them to the flavors of Mexico and the state of Guerrero. Spices are very important in Mexican cooking, and not just the chili peppers that stand out in many recipes. Oregano, cilantro, epazote, cinnamon, and cocoa add rich layers of flavor to a variety of Mexican dishes. One of the most unusual Mexican flavors is chipotle, or smoke-dried jalapeño chili. Chipotle is made of fully ripened jalapeño peppers that have been left on the vine to the point where they are deep red in color and have lost most of their moisture. These peppers are traditionally placed on metal grills in an enclosed smoker, with wood fire lit underneath them. Every few hours, the peppers are stirred to ensure consistent smoke penetration. This slow-smoking process continues for several days, until nearly all moisture has been removed from the peppers and they are wrinkled and light. Modern chipotle producers often utilize gas ovens instead of wood fires, with about 10 pounds of jalapeños producing one pound of chipotle. Chipotle is an essential ingredient in much Mexican cuisine, imparting a mild and earthy flavor that complements red salsas. Chipotle, when ground up with tomatoes, garlic, and vinegar, creates the delicious meat marinade adobo. Another popular way of incorporating chipotle is adding it whole to soups and stews, giving the slow-cooked broth a distinctive, smoky flavor. While chipotle is most common in the northern state of Chihuahua, it can be found throughout central and southern Mexico as well, with different varieties of jalapeños producing different colored and flavored chipotle. Interestingly, chipotle goes by different names in the south, such as chile ahumado, chile meco, and típico. Habaneros, serranos, and other peppers work well in similar smoking processes, and each offers a distinct flavor.

• Universidad del Valle de Mexico, Pablo Lorenzo Ampudia February, 2011 by Pablo Lorenzo Ampudia After I moved to Mexico City, I started studying at the Universidad del Valle de Mexico, a higher education institution with 35 locations around Mexico. At this university, the faculty and staff strive to advance the quality of educational standards and provide academic support for all students. This school belongs to the Laureate International Universities (LIU) organization, which is a private network of global educational facilities. The LIU comprises universities in more than 20 countries, including those in Panama, Peru, the United States, China, Brazil, and Turkey. I majored in Business Administration at the Universidad del Valle de Mexico, but the school offers a wide range of other areas of study. Acknowledged by the Mexican Secretary of Public Education as an institution that upholds high academic standards for its students, the Universidad del Valle de Mexico provides many of its classes in the English language. This university is one of three schools in Mexico that has earned recognition from the Council for Higher Education Accreditation. Some of the benefits of attending the Universidad del Valle de Mexico include the ability to transfer credits, obtain scholarships, and make friends in a secure university environment. Since the school boasts more than 30 campus locations in Mexico, students also benefit from close proximity to many of the university’s classrooms. My educational experience with the Universidad del Valle de Mexico provided me with the skills I needed to embark on a professional career as a Licensed Administrator. For more information about the Bachelor’s and Master’s degree programs offered by this university, visit the website at uvmnet.edu.

• Restaurateurs: Who They Are and What They Do, by Pablo Lorenzo Ampudia February, 2011 by Pablo Lorenzo Ampudia pablolorenzoampudia.org Many people think the job of a restaurateur simply involves hiring the people to run a restaurant and collecting the profits. Nothing could be further from the truth, a reality underlined by the fact that 60 percent of restaurateurs fail in their first year of business. Individuals come to the restaurant business from a variety of places. One common approach is the chef-owner, where a talented chef who has worked in other people’s restaurants for years decides to open his or her own establishment. Moneyed individuals with a taste for fine dining may also elect to open a restaurant, hiring the kitchen, managerial, and front-of-house staff to run their dream restaurants. Occasionally, celebrities also open eateries, relying on their reputations in other areas to fuel the success of the establishments. Regardless of origins, the job of the restaurateur rarely varies. Essentially, he or she must ensure the employees of the restaurant coordinate with each other, the guests receive top-notch service, and the restaurant’s managers engage in the right kinds of promotional activities. Restaurateurs meet with important guests, train waitstaff on etiquette, enforce restaurant policies and rules, and resolve any issues that arise in the course of daily operations. They also manage the restaurant’s books, source supplies in order to receive the best combination of price and quality, and make decisions on hiring, wages, and scheduling. The restaurateur also develops the restaurant’s image. In conjunction with the executive chef, he or she must design a menu that appeals to the target clientele and then ensure the décor of the restaurant matches or complements that vision. Staff uniforms and dress codes also play a role in this equation, as do restaurant location, advertising, and promotions. About the Author: Pablo Lorenzo Ampudia pablolorenzoampudia.net has led a diverse career in a variety of industries. He has worked as a restaurateur in the touristic Mexican Riviera.

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