The Instituto Técnico Superior Comunitario (ITSC), held for the second year, the Gastronomic Tourism Congress, dedicated this year to Dominican cuisine, held on October 18 and 19 of this year.
The activity was coordinated by the area of Gastronomy of the Academic Vice Rector’s Office, headed by Yuderka Monción, and was attended by about a thousand people, including students of the institute’s Gastronomy careers, students of technical secondary education, higher education institutions, sponsoring companies and the general public.
The opening remarks of the congress were given by the rector Pedro Quezada and the academic vice-rector, Carlos Mendieta. Quezada thanked the participating institutions, as well as the sponsoring companies, and acknowledged the work of the institute’s Gastronomy and Tourism careers in promoting Dominican cuisine.
On the first day of the event, the following presentations were given: “Intelligent Gastronomic Tourism”, by Gilberto Soto, director of the School of Hotel Management of the UNPHU; “Dominican Cuisine as Gastronomic Heritage”, with chef Carlos Estévez and “ICD teaching that promotes our cuisine”, by Chefs Luigi Puello and Nicole Baba.
Also, the talks “Neuroscience in the kitchen”, by Joselin Sosa of A&B Master and the presentation “Importance of the Dominican Agricultural Biodiversity” by Chef Hubert Reyes, consultant of Sustainable Gastronomy for the UN, were presented.
At the end of the first day, the talk “Identity of Dominican Cuisine in restaurants” was held, cases: Morirsoñando with Inés Páez (Chef Tita); Casa Gastronómica with chef Leandro Díaz and La Dolcerie with chef Nicole Francisco. In addition, an interesting Cooking Show with teacher and chef Yuderka Monción.
The second day featured the following presentations: “Drinking with Conscience” by Edwin Castillo, ambassador of the United Brands brands; “Gastronomy, identity and tourism” by Luis Felipe Aquino, president of the Caribbean Tourism Exchange and “Dominican cocoa, ancestral treasure”, by chef Diana Munné.
Likewise, chef Ana Lebrón shared her presentation “Dominican gastronomy as haute cuisine in international competitions and high-end restaurants” and Juan Febles, from A&B Master, “Cocktails and mixology in Dominican Gastronomy”. In addition, the Hard Rock Hotel & Casino gave a presentation where they talked about the internship facilities they will offer to ITSC students.
The second day closed with a Cooking Show with the chef and teacher of the institute, Jhon Ortiz and with the awarding of the gastronomic contest.
Source: Arecoa
