Dulce: Desserts in the Latin-American Tradition
Joseluis Floresis the acclaimed Executive Pastry Chef for a restaurant group that includes Ola in Miami, Alma de Cuba in Philadelphia, Deseo in Scottsdale, and De La Costa in Chicago.Laura Zimmerman Mayeis Director of Marketing for Fox & Obel, Chicago’s premier specialty food retailer, and most recently co-authoredThe Great Ceviche Book.Douglas Rodriguez, known as the godfather of Nuevo Latino cuisine, is the author of four cookbooks, the executive chef of four restaurants, and the recipient of the Rising Star Chef award from the James Beard Foundation.