IRVING, Texas — Since opening its doors in 2017, the Avocados From Mexico Culinary Center has served as a powerhouse for year-round avocado education, culinary innovation and industry thought leadership.
Designed to tackle the everyday challenges faced by retailers and foodservice operators and more, the state-of-the-art facility brings clients hands-on solutions to maximize the versatility and profitability of Mexican avocados.
“The Culinary Center is a space for more than just culinary innovation and education. It’s also a space for thought leadership,” says Ana Ambrosi, senior director of corporate communication and public relations for Avocados From Mexico. “Here we teach clients, foodservice operators and retailers about the Mexican avocado industry, what we do at Avocados From Mexico, and the latest sustainability practices.”
Foodservice professionals, chefs, retailers, operators, distributors and registered dietitians can leverage the Avocados From Mexico Culinary Center as a tailored innovation and education hub. The facility features professional-grade cooking, demonstration and audiovisual equipment, alongside flexible kitchen space and seating for up to 40 people.
“We have a chef station where we teach clients and foodservice operators how to manage avocados and create new menu items,” says Ambrosi. “This is also where we host our Avocado University, which is the only certified avocado program in the U.S.”
The center offers hands-on one- to two-day Avocado University courses and modules as well as the ability to host menu ideation and recipe development sessions, culinary demonstrations, team building and more.
Ambrosi says that the facility’s curriculum reaches far beyond the kitchen, teaching clients, operators and retailers about the broader Mexican avocado industry and AFM’s mission. In addition to hosting industry events, the center focuses on practical application.
“In terms of techniques, it doesn’t necessarily have to be something innovative in terms of culinary; it could also be just learning more about using avocados in foodservice,” Ambrosi explains.
A primary goal of the Culinary Center is helping operators overcome common operational hurdles when handling fresh produce. Stephanie Bazan, senior vice president of commercial strategy and execution, says the center addresses hesitations about fresh avocado management directly.
“Sometimes they’re very reticent to bring in fresh avocados,” Bazan says. “They say, ‘I’m not bringing in fresh avocados because I can’t hold them.’ Then [Corporate] Chef Walter [Rivas] would say, ‘Why don’t you come to Dallas? We can actually replicate your operation here and show you how to do it. It’s very easy.’”
The facility offers tailored training based on specific partner requirements.
“They’ll work hands-on out front, and then they may do menu items back here,” Bazan says of the chef workstations. “We can tailor the experience to whatever they need depending on their pain point.”
