Chef Jolly’s commitment to excellence in Mexican cuisine recognized internationally
RENO, Nev. – Chef Clint Jolly’s commitment to the intricacies of Mexican cuisine are now recognized world-wide as he has been invited to participate in the World Forum of Mexican Gastronomy from Oct. 6 through 8, 2017 in Mexico City.
The Food Network Chopped: Restaurant Impossible champion has been selected as a representative of an important class of chefs who’s work promotes Mexican cuisine in other countries while maintaining a respect and understanding of the cuisine’s origins and its trajectory on the world stage.
“I’m honored to have been chosen as a contributing chef in the upcoming World Forum of Mexican Gastronomy,” Jolly said. “Capturing the essence of Mexican cuisine is super important to me. As a chef, I’m always working to not only understand the building blocks of a cuisine, but elevate that with new combinations of flavors.”
The World Forum of Mexican Gastronomy will bring together a coalition of farmers, food industry professionals, traditional cooks, chefs, kitchen professionals, students, academics and specialists on any and all topics related to Mexican cuisine, health food, nutrition, traditional knowledge, trade and cuisine-driven tourism. By bringing together a diverse group of epicurean professionals, the forum is contributing to the action plan, a commitment to UNESCO for the recognition of Traditional Mexican Cuisine as a World Heritage site.
Jolly has recently been featured in Diario de Yucatan and Best Chefs America. For more information about Jolly and his contributions to Mexican cuisine, visit his website at www.clintjolly.com or through social media on Facebook, Twitter and Instagram.
About Chef Clint Jolly
Born and raised in the family butcher shop, Clint Jolly has a life-long respect for food and where it comes from. With a taste for adventure, Chef Clint travels the globe learning the stories behind why we eat like we do and serves them up in imaginative narratives for the palate. His culinary stories have established Clint as an up and coming national treasure, earning a Best Chefs America designation, champion of Food Network’s Chopped: Restaurant Impossible Challenge and finalist in New Orleans’ Chefs Taste Challenge. A dedicated mentor to culinary students, Chef Clint is blazing the trail for future epicurean artists. For more information, please visit www.clintjolly.com.
Ira M. Gostin
120 West Strategic Communications