La Newyorkina Fany Gerson Paleta Course January 28-29,2023 Gainesville FL. Sign up now!!!!!!!!!!!!

La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course
La Newyorkina Fany Gerson Paleta Course

La Newyorkina Fany Gerson Paleta Course

Regular price
$615.00
Sale price
$615.00

La Newyorkina Fany Gerson Paleta Course

January 28-29,2023
Emerymark USA
2300 NW 71st Pl Gainesville FL 32653
$615.00 PER PERSON

REGISTER HERE!

Learn the art of Paletas with one of North America's leading pastry chef

LA NEWYORKINA

FANY GERSON

 "My mission is to share the sweetness of Mexico; I also strive to create the kind of company that people want to be a part of, support, work for, and partner with. I have tried to build a strong local community in the relationships we have with customers, growers, and anyone else that is involved. 

IT IS ALSO IMPORTANT TO ME TO SUPPORT MEXICO AS MUCH AS I CAN BY PROMOTING AND EDUCATING, BY SHARING A RICH (AND DELICIOUS) PART OF THE CULTURE, AND BY GIVING BACK.

I do hope, that at the end of the course, you are transported and happy with what we have created together"

We will work with carefully sourced ingredients, working with locals and the surrounding area to get delicious organic, seasonal fruits and herbs. 

How it started


I ALWAYS LOVED GOING TO THE MARKET WITH MY SISTER AND MOM AND WAS FASCINATED BY ALL THE STANDS THAT SURROUNDED US. 

Many years later, when it came time to figure out what I was going to study, I was going to go to art school as I didn’t even know cooking was an option. But, once I did there was no going back! My parents were not happy with that idea at all because they know the sacrifices you make in this industry. They feared I would get burned out and not have many options afterward. The funny thing is that they wanted me to pursue a career in arts which also presented an uncertain future, but which they thought was better. They let me attend a cooking school in Mexico for 2 years and said I could study wherever I wanted afterward if I still wanted to, secretly thinking I wasn’t going to like it or would get bored. 

AT THE TIME THERE WERE ONLY A HANDFUL OF COOKING SCHOOLS IN MEXICO; I DIDN’T EVEN KNOW THERE WERE WOMEN CHEFS. 

I absolutely loved it and ended up going to The Culinary Institute of America and graduated in 1998. After doing an externship at Akelare restaurant in San Sebastian, Spain, I returned to New York and have been here ever since. I worked in several restaurants including Rosa Mexicano, La Côte Basque and Eleven Madison Park.

THE REST, AS THEY SAY, IS HISTORY IN THE MAKING….WE NOW HAVE SEVERAL SEASONAL LOCATIONS, HAVE EXPANDED OUR PRODUCT LINE, HAVE OUR FIRST BRICK AND MORTAR AND ARE CONTINUOUSLY AND HAPPILY GROWING.

About | La Newyorkina

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