A few days after the 6th Excelencias Gourmet International Gastronomic Seminar came to a close, we still hear of an event that made history due to its exclusive program, especially because it put together several boldface names from the restaurant business realm.
Stars from the most select gastronomic universe came together in a Cuba that is in crosshairs of top chefs and professionals who presently build plots behind stoves and ranges.
The halls of Hotel Nacional de Cuba and Habana Libre Hotel still feel the steps of such figures as Paco Torreblanca, best pastry cook chef of the world; Michelin chef Susi Diaz, a member of Top Chef’s jury; Chef Valero Alises from Florida’s Saboré restaurant, winner of the 2014 US Iron Chef contest; Italian sommelier Andrea Balzani, representative of the Worldwide Association of Sommeliers; Julio Valles Rojo, Chairman of Castilla & Leon Academy of Gastronomy and Food; as well as Pablo Marquez, journalist, gastronomic critic and consultant of the University Center of Gastronomy and Culinary Management in Castellon, Spain (Gasma).
The event gathered international personalities from the sector, suppliers and distributors of food and drinks, managers, chefs, barmen and maîtres of restaurants owned by hotel and extra-hotel chains, workers of private restaurants, as well as entrepreneurs and executives from organisms and entities linked to the travel industry and services.
During the three-day event, the attendees enjoyed master lectures, spaces to share experiences with restaurant owners, as well as tasting sessions and pairings with different products, presentations and cooking shows.
So the call is opened for the next Excelencias Gourmet International Gastronomic Seminar, an edition that is already been prepared to surpass the splendor of the one held in early June. Cuba keeps on amazing, surprising and dazzling everybody through its people, culture, everyday life and cuisine.
Source: www.caribbeannewsdigital.com
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