ABSTRACT
Viviana Carballo has created a special niche for herself through her skill as a chef and her talent for associating cuisine with identity, both personal and cultural. Carballo, who earned the prestigious Grand Diplome at the Cordon Bleu in Paris, worked as a chef and ran a catering business in New York before moving to California, where she also worked as a chef and developed recipes for companies such as General Mills, Kraft, and NutraSweet. Currently, Carballo lives in Miami, where she is resident chef for "Club Telemundo", a Spanish-language television show, and author of a cooking column that appears in the Miami Herald and El Nuevo Herald.
