PIONEERS IN THE EVOLUTION

Mike Mercedes

Puerto Plata 1936 – Santo Domingo 2010.
Mike Mercedes is considered the father of Dominican gastronomy. Mercedes had a successful career in gastronomy, comprising a trajectory of over fifty years. He promoted the country’s tourism by promoting our gastronomy at an international level, preparing banquets for kings, presidents, artists and other renowned Dominican and foreign personalities. He was awarded by different international organizations such as the Philanthropic Society of Paris and the Long Island Chefs Association and by the Executive Power of our country, with the Order of Duarte, Sánchez and Mella in the rank of Commander. He was serving as gastronomic advisor to the Dominican Goverment.

Mercedes Manzano-Ortiz (Chea)

Born in Puerto Plata in 1897 and died in 1981. She immersed herself in the world of gastronomy by authoring the book “Home Economics”, having published two volumes in 1938. In 1939, she released Volume III and Volume IV in 1940, the latter being of great importance in the training of women for domestic life. Later she wrote the most complete book on Creole cuisine, under the same name, published on October 10, 1955.

Ligia Vidal de Bornia

Born in Santiago de los Caballeros in 1918 and died in 1999. For several decades, she specialized in baking cakes and catering services in her hometown, as well as teaching basic and gourmet cooking, and pastry-making classes, in the school she founded in her residence. She also hosted television shows about cooking and is the most prolific writer of Creole gastronomy books. Her works include “Cocina Dominicana” (*in English: Dominican cuisine), which features more than 15 editions, Typical Dominican Meals, Cocina Ligia (*in English: Ligia’s Cuisine), “La Cocina en olla de presión” (*in English: Ligia’s Pressure Cooker Cookbook) and “La Cocina Ligia en Microondas” (*in English: Ligia cooks on the Microwave).

Adria Vidal de Mañón

She was a distinguished and well-known cook, sister of the also chef, Ligia Vidal-Bornia. She dedicated a great part of her life to teaching women about gastronomy and etiquette. For several years, she hosted a series of Cooking TV shows. In 1967, she published the book “Mujer” (*in English: “Woman”) and in 1979, she published the work “Un Tesoro de comidas completas” (*”A catering treasure”). She also wrote an Etiquette & Social Graces book called “Puedo convivir con los demás” (*I can co-exist with others)

Esperanza Peña de Lithgow

Born in Santiago, she studied Chinese cuisine in New York, American cuisine at Martha Stewart’s School, as well as Italian and French cuisine, among others. Also, she taught international cuisine, and has written three gastronomy books and produced video material. She has also participated in more than thirty international gastronomic events, where she has distinguished Creole cuisine, and has been recognized in worldwide events. More recently, she has been serving as gastronomic advisor to the Ministry of Tourism.

Silvia Henríquez de Pou

Her culinary passion began at the parental home. Then, she began preparing her recipes in a television program, creating her own niche called “Mujer 2000” (*in English: The Mujer 2000 Series) , which she ran for 37 years. At the same time, she produced her recipe book, Mujer 2000, which already features 36 editions. Then, she published the second and third volumes, awarded as the best recipe book in Paris, in the year 2000. Her most recent book is Mujer 2000: Two Generations.

Socorro Castellanos

Originally from Santiago de los Caballeros, Socorro has developed a well-established career as both a TV journalist and radio show host where she has promoted our gastronomy. In addition, she has published several books: “Con los cinco sentidos” (*All five senses), Las mejores recetas de Buenas Tardes a la orden TV (*in English: The best recipes of Good Afternoon TV), the testimonial book “My daughter Johanna” and “El Sabor de mi tierra”(in English:*The flavors of my hometown).

Eugenia Rojo

She was born in Santo Domingo. She developed an interest in cooking at an early age. She studied with Asian and French cuisine experts, and specialized in fusion and signature cuisine. She has had a great public projection, through different TV programs and has also published several gastronomy books such as “Cocina, Cocina”, (in English: It’s Cooking time), “Para los amantes de la berenjena” (*in English:”The Eggplant Lover’s Bible”) and “El Libro rojo de Eugenia, su cocina” (*in English:”Eugenia’s Red Cookbook”). She has represented the country in several international events, as jury in numerous competitions, and organizer of prestigious national competitions.

Juancho Ortiz

He specialized in gastronomy in many countries. He organized the first gastronomic, folkloric and cultural festival of Brazil and Mexico in Santo Domingo. Later, he founded his own catering company and made his debut on television by developing several gastronomy TV shows locally and abroad. He has participated in various gastronomic festivals and won several accolades.

Jacqueline Henríquez

With over 15 years experience in the field of gastronomy, she has worked for important national and international brands, developing culinary projects and participating in educational initiatives teaching children how to eat healthy. She has worked as a gastronomic producer and host of cooking television shows. She is professor of Advanced Cooking at the Pontificia Universidad Católica Madre y Maestra de Santo Domingo. In addition, she is a chef and food styling producer to various brands as well as an instructor of culinary workshops. Jacqueline usually publishes recipes and content on gastronomy in various national magazines and other media.

Amanda María Ornes viuda Perelló

Born in Puerto Plata in 1897 and died in 1981. She immersed herself in the world of gastronomy by authoring the book “Home Economics”, having published two volumes in 1938. In 1939, she released Volume III and Volume IV in 1940, the latter being of great importance in the training of women for domestic life. Later she wrote the most complete book on Creole cuisine, under the same name, published on October 10, 1955.