Originally from Equatorial Guinea, Clara moved to Spain when she was 2 years old. She holds degrees in geography and history and a Master’s in art history from Sorbonne University in Paris. With more than fifteen years experience in museum education and public programs, Clara has worked at the Peggy Guggenheim Collection in Venice (Italy), the Smithsonian Institution in Washington, D.C, and a number of institutions within the cultural department of the Ministry of Culture in Spain. She also has designed art and cultural tours for groups for more than 10 years. At present Clara works as a Public Programmes and Communication Coordinator at the Museo del Traje (Costume Museum) of Madrid, organising events, lectures, group visits and educational programmes. An avid traveller, she has lived in Seville, Bilbao, New York City, Washington, D.C., Venice, Florence, London and Paris. Interested in different aspects of Spanish cultures, she also has been developing her other passion: food. She has certificates in wine tasting from the Spanish School of Wine Tasting and the Basque Culinary Center and in Gastronomy from the Complutense University. At the present she enjoys combining her research in Spanish Art History and Spanish Museums with her passion about food in Madrid and in the Basque Country.
Helena Vaello's passion for food has determined her career. After finishing her Audiovisual Communication studies at the age of 23, she changed course and started a successful catering business that was in operation for 5 years. Then, whilst pursuing a postgraduate course on gastronomic journalism, she began working as a freelance restaurant consultant and cooking instructor. Helena has written about food for several media outlets, including the Guía Repsol, covering a wide range of national events related to haute cuisine, food trips, conventions, and different presentation and specialized courses. She currently works on communication and PR for Arturo Sánchez, a brand of jamón Ibérico.
Teresa Carrada loves cooking and food. Originally from Mexico, she considers gastronomy the best way to learn about a culture and their traditions. Originally trained in Hospitality Management, she has spent time as a patisserie trainee in France and worked for Nestle Mexico,where she started combining two of her passions: Gastronomy and PR. For almost eight years she worked in the culinary university Colegio Superior de Gastronomía in Mexico City as a professor and PR Coordinator of culinary events. Teresa moved to Spain 4 years ago to pursue her Postgraduate Course on Gastronomic Journalism. Since then she has collaborated on a range of different projects including a radio program and writing articles about Spanish and Mexican cuisines. She never ceases to be amazed by Spanish culinary traditions, their new food tendencies and the experiences related to it.
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