processed_career_life_2_para_df_f: 35
This data as json
| rowid | name | first_name | last_name | gender | career_sec | personal_sec | info | occupation |
|---|---|---|---|---|---|---|---|---|
| 35 | Pati Jinich | Pati | Jinich | F | Jinich first began researching and cooking Mexican cuisine out of homesickness for her native Mexico City, when she moved to Dallas, Texas, with her husband. Soon, she was teaching Mexican cooking to friends and neighbors. At the same time, as she was writing her bachelor's thesis, she offered to help KERA, the Dallas public TV station, with a documentary on the Mexican Revolution, but they needed help with another project: the PBS series New Tastes from Texas with Chef Stephan Pyles, for which she became a production assistant. Two years later, she relocated to Washington, DC, with her husband and their first-born son, where she resumed her academic pursuits, earning her master's degree from Georgetown and landing her "dream job" at the Inter-American Dialogue, but she never stopped obsessively thinking about food and enrolled at L'Academie de Cuisine in Maryland. Jinich envisioned herself writing articles about Mexican cuisine and teaching it in her home kitchen, until she met with the executive director of the Mexican Cultural Institute in Washington, DC, who encouraged her to bring her cooking program to the institute. In 2007, she launched her "Mexican Table" series of live cooking demonstrations along with multi-course tasting dinners, which she still runs today. The classes combine Jinich's skilled Mexican cooking with her knowledge of the country's history and regions. Each one explores a single topic—for example, dishes of the Mexican Revolution, a historical vanilla menu, or convent foods from colonial Mexico. Around the same time, she started her blog about Mexican cuisine, which was followed by invitations to write about food for print publications and to give talks and cooking demos for radio and TV shows. Jinich's charisma and intelligence caught the attention of television producers. After exploring different outlets, she decided Washington, DC's WETA-TV was the right home for Pati's Mexican Table because of her commitment to authenticity and the independence the PBS and public-TV platform allows over the content of its shows. The first season of Pati’s Mexican Table aired in 2011 and included an episode that focused on the Sephardic and Lebanese influences on Mexican cooking. The best-selling cookbook of the same name followed in 2012. Her book which focuses on easy-to-prepare dishes is based on everyday family meals which she prepares and serves to her husband and three sons. | Jinich lives in Chevy Chase, Maryland, with her husband Daniel Jinich and their three sons: Alan, Samuel ("Sami"), and Julian ("Juju"). | Jinich first began researching and cooking Mexican cuisine out of homesickness for her native Mexico City, when she moved to Dallas, Texas, with her husband. Soon, she was teaching Mexican cooking to friends and neighbors. At the same time, as she was writing her bachelor's thesis, she offered to help KERA, the Dallas public TV station, with a documentary on the Mexican Revolution, but they needed help with another project: the PBS series New Tastes from Texas with Chef Stephan Pyles, for which she became a production assistant. Two years later, she relocated to Washington, DC, with her husband and their first-born son, where she resumed her academic pursuits, earning her master's degree from Georgetown and landing her "dream job" at the Inter-American Dialogue, but she never stopped obsessively thinking about food and enrolled at L'Academie de Cuisine in Maryland. Jinich envisioned herself writing articles about Mexican cuisine and teaching it in her home kitchen, until she met with the executive director of the Mexican Cultural Institute in Washington, DC, who encouraged her to bring her cooking program to the institute. In 2007, she launched her "Mexican Table" series of live cooking demonstrations along with multi-course tasting dinners, which she still runs today. The classes combine Jinich's skilled Mexican cooking with her knowledge of the country's history and regions. Each one explores a single topic—for example, dishes of the Mexican Revolution, a historical vanilla menu, or convent foods from colonial Mexico. Around the same time, she started her blog about Mexican cuisine, which was followed by invitations to write about food for print publications and to give talks and cooking demos for radio and TV shows. Jinich's charisma and intelligence caught the attention of television producers. After exploring different outlets, she decided Washington, DC's WETA-TV was the right home for Pati's Mexican Table because of her commitment to authenticity and the independence the PBS and public-TV platform allows over the content of its shows. The first season of Pati’s Mexican Table aired in 2011 and included an episode that focused on the Sephardic and Lebanese influences on Mexican cooking. The best-selling cookbook of the same name followed in 2012. Her book which focuses on easy-to-prepare dishes is based on everyday family meals which she prepares and serves to her husband and three sons.Jinich lives in Chevy Chase, Maryland, with her husband Daniel Jinich and their three sons: Alan, Samuel ("Sami"), and Julian ("Juju"). | chefs |