- General Info
- Culinary Demos &
- Eat to the Beat
- Experiences Included
- HGTV Home
- Special Ticketed
- Festival Preview
- Beer & Food Pairing 10/2/12
- Discovery of Chocolate 10/14/12
- Lasseter Winery Seminar 10/16/12
- Morocco Food & Wine Pairing 10/2/12
- Regional Italian Luncheon 10/20/12
- Silver Oak Beverage Seminar 10/8/12
- Souven-Ear Merchandise
- VIP Access Chef's Marketplace Tour 10/3/12
Rate and Review:
Food & Wine Festival
Odyssey Cooking School
October 6, 2005
Chef Ximena Mariscal, Escuela de Cocina Mexico
Review by Catherine Wilson
attended the "inaugural" Odyssey Cooking School on October
6. Chef Ximena Mariscal was the featured chef. I was very excited
to see this new experience planned for the festival. Although I love
to cook, I generally am not interested in the culinary demonstrations
(a surprise to my husband since I am a Food Network addict). When I
saw the description of this event, though, I knew I had to sign up.
was absolutely wonderful and certainly worth the price of admission.
The class size was very small - ours was 12, although they take up to
20 - so we got lots of personal attention.
arrival, we checked in and picked a small card out of a pile. The cards
were either red or blue and had one of three categories on them: Appetizer,
Entree, or Dessert. Each person would be on either the "blue team"
or "red team" (just an assignment for which station you would
be using) and would work on one of the three dishes. At the tables were
aprons, menus with recipes, and a special "Epcot Food and Wine
Festival" cap that is not sold to the public - just given to the
In addition to Ximena, there were three chefs from Walt Disney World and two chefs who were Ximena's assistants.
Ximena made the items on our menu: Jamaica (aka Hibiscus) Flower
Soup, Shrimp in Tequila Sauce, Pumpkin Blossoms stuffed
with goat cheeese, and Banana Walnut Turnover. While she
was cooking she talked a lot about good techniques, getting the right
equipment, and generally about her experience as a chef. She is positively
she finished cooking, we went to our stations. All of the chefs walked
around and helped out with any questions, bringing extra supplies, and
making suggestions. I was stationed at the dessert table, and we quickly
finished our work. Rather than letting us stand around and feel bored,
each of the chefs came over and taught us something special. Vincent
(from Boma, originally from France) taught us how to make beautiful
items from puff pastry that would make wonderful edible bowls for appetizers
or desserts. Ximena taught us to make palmieres, which we baked as well.
all of the dishes were finished and plated, we sat together and ate
the delicious meal that we had made together. They also brought out
wines that were paired with the meal, and (since it was a Mexican theme)
Ximena's homemade salsa with corn chips. We all received certificates
of completion of the "Odyssey Cooking School."
would highly recommend this for anyone who is looking for something
more hands-on than the traditional culinary demonstrations. You get
great opportunities for one-on-one discussions with the featured chef
and with Disney chefs.
The class lasts about three hours (10am-1pm on Thursdays during the Festival), and costs $100 per person. It takes place inside the Odyssey "Chef's Showplace."