Alfredo had a vision.
When he saw the Sea of Cortez on the east, encircled by the Sierra Madre mountains to the west, nature at its best uncontaminated by urban sprawl, abundant sea life, warm ocean waters, hot springs flowing from the ground, he knew that he had stumbled upon was no less than a piece of paradise. Today, his daughter Palma took it upon herself to finally make Alfredo’s dream come true. To make his vision a reality.
Palma Bellinghieri is a second-generation culinary artist and chef. She was born and raised in Mexico City and is a graduate of the prestigious Villa Pierrefeux Institute and Centre International de Glion, Hotel Management School in Montreaux, Switzerland.
Daughter of world-renowned Sicilian born chef and Mexico City restaurateur Alfredo Bellinghieri creator of the Original Fettucine Alfredo (at “Alfredos” in the Zona Rosa), Palma integrates generations of family, international upbringing and restaurant recipes, into nutritious eating and healthy lifestyles.
Help transform the lives of children and teenagers across the border through the Art of Music and donate instruments to the Symphony of San Felipe, Baja California through our foundation.
“It was awesome cutting, pouring, mixing and squeezing!! I learned to cut things in many different ways!”
I loved this program, it was a ton of fun and I learned a lot of things. I liked that we all participated in everything and all got to switch areas (chopping, BBQ, hot area, cold table), I can’t wait to come back next summer!
“I really enjoyed learning about many types of food. I liked how we had our own aeons and binders that contained every recipe for every dish we made. The class was not huge but also wasn’t extremely small. I liked learning everything…but my favorite part of the program was making the Flan Caramel of course!!”