Chef Rick Bayless visited Notre Dame on Thursday, April 28, to share his talents with the Notre Dame community members.
Known for his highly rated public television series, “Mexico: One Plate at a Time,” as well as his side-by-side restaurants in Chicago, the casual Frontera Grill and the four-star Topolobampo, Bayless had breakfast with chefs from University Enterprises and Events (UEE) in the Main Building, answering questions about everything from his career in the restaurant business, to how to balance work and family life, to his favorite Chicago pizza.
Following the breakfast, Bayless spent time with students in North Dining Hall. There, he made cochinita pibil with black beans and habanero salsa and took questions from the audience.
Later in the day, Bayless was interviewed by Chef Erling Wu-Bower, a UEE visiting culinary director and a 2005 alumnus, on “Wellness and Sustainability: The Future of the Restaurant Industry”' at Carey Auditorium in the Hesburgh Library.