SYNOPSIS

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A candid look into the world of 95-year-old British chef and cookbook author Diana Kennedy, widely regarded as the world’s authority on Mexican cuisine. Standing barely five feet tall with a still-thick English accent, Diana is a formidable critic of any individual who doesn’t agree with her subjective views of Mexican culinary traditions, or, God forbid, doesn’t recycle.   Diana is a force of nature, living entirely in harmony with it. She designed and built her ecologically sustainable property outside Zitácuaro, Michoacán in 1974, where she continues to cook, recycle rainwater, use solar power, and grow her own vegetables, coffee, and corn. She is a staunch environmentalist, maintaining a collection of plastic bags she’s reused for a decade.  The author of nine acclaimed cookbooks, Diana has spent nearly seventy years exploring Mexico (typically solo in her truck), and researching the country’s varied and complex cuisines. A two-time James Beard Award winner, Diana was decorated with an Order of the Aztec Eagle from the Mexican government in 1982 and became a Member of the Order of the British Empire from the UK in 2002. Despite her notable achievements, Diana is difficult to categorize; often referred to as the “Julia Child of Mexico”. Given her ediger style, however, Diana prefers a different title: “The Mick Jagger of Mexican Cuisine”.  

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