UNICACH holds the 6th Culinary Expression Gastronomic Congress, where gastronomic trajectories were highlighted
MdeR / Diario de Chiapas
The Faculty of Nutrition and Food Sciences of the University of Sciences and Arts of Chiapas (UNICACH) awards for the first time recognition to exemplary gastronomic trajectories, in the context of the 6th Culinary Expression Gastronomic Congress, which takes place from May 12 to 14 with the participation of national and international speakers.
The trajectory of Claudia Albertina Ruiz Santiz, a graduate of the second generation of Bachelor of Gastronomy from UNICACH, distinguished locally and internationally, speaker at the conference “Believing in you makes the difference to achieve your goals”, was praised during the act opening of the Congress by Roger Manuel Hernández García, coordinator of the educational program; the recognition corresponding to the Outstanding Graduates category was delivered by the rector, Juan José Solórzano Marcial.
To receive the Professional Career recognition, chef Ricardo Muñoz Zurita was selected, to whom the designation of World Heritage of Humanity is due to Mexican cuisine and the edition of several books with Larousse. This international speaker will share his experience in the Gastronomic Trends Master Class: Design and Assembly of Crockery and Kitchen” on May 13.
The director of the Faculty, Sergio Mario Galindo Ramírez, highlighted the importance of granting these distinctions: “It is very satisfying for the University to recognize the work done by exponents of Mexican cuisine; Chiapas has a wide variety of foods and beverages, including supplies, which position it as a benchmark at a national and international level, and the fact that chefs work with us in gastronomic research is very important.”
The rector of UNICACH, Juan José Solórzano Marcial, especially appreciated that the Congress, whose objective is to share and renew gastronomic knowledge, was held in the context of the 40th anniversary of the Bachelor of Nutrition, one of the first at the University, to which was later joined by the degrees in Gastronomy and Food Science and Technology that today make up the Faculty.
Francisco Javier Domínguez Andrade, director of the Municipal Tourism Bureau of Tuxtla Gutiérrez, highlighted gastronomy as an important economic area, linked to tourism for the possibility of offering visitors the experience of being introduced to the culture of the place being visited.
During the first day of activities, one of the international speakers, Frédéric Duhart, gave the conference “Cooking and innovation”. In it he explained that innovation is of great interest to those who are defining their cuisine and in general it provokes absolute fascination. However, to innovate you have to go back to the basics of cooking and question its fundamentals.