2nd edition for Creative Gastronomy program.
I’ve always thought the young ones carry the hope for a better future and it’s our duty to support them. That is why, once again I’m fully content to sponsor opportunities to a group of teenagers for gastronomy. Through the Gastronomy Workshop by INFOTEP, the students will demonstrate their will and abilities in the four weeks Creative Gastronomy program.
The certification (This year for the second time) came up from a dream I had, not just to encourage the young to develop their abilities in gastronomy, but also to reward the one outstanding student of the program to experience a superior education program in a culinary school in Europe.
The course is about optimizing culinary techniques at Basque Culinary Center, located in Spain. A pioneering institution worldwide taking account as associates 8 of the best Basque chefs like Martin Berasategui, Pedro Subijana, Juan Mari Arzak, Karlos Arguiñano o Andoni Aduriz. Additionally, the international committee included high level chefs like Ferrán Adriá, Michel Bras, Heston Blumenthal, Dominique Crenn, Joan Roca, Gastón Acurio o Massimo Bottura.
For the first encounter, all interested should show their abilities and skills to a group of prominent judges, whom will rate their performance and innovations when making a meal. The 20 best will – Free of charge – start the two months program of Creative Gastronomy in INFOTEP. The best student of the course will go to Spain fully sponsored.
This second edition is all about boosting the Dominican talent, to develop their culinary skills and to provide an opportunity to go further into culinary territories.
Interview with the Winner of the 3rd Edition of the Culinary Diploma
After exploring with you the conclusion of the fourth edition of the Creative Cooking Diploma, where young Dominicans dedicated their effort and determination to stand out in the competition, it is a privilege to present the interview with the winner, Kathy Rosario. Not only does she stand out as the first woman to emerge victorious in this competition, but she also serves as a tangible example of perseverance in the pursuit of professional goals. Kathy, as she herself emphasizes, did not experience her first foray into the competition, but her second, and despite the challenges, she persisted in her pursuit of progress in her professional career. In this vein, it is an honor to share the exclusive conversation with the recent diploma winner: Good morning, my name is Kathy Paola Rosario Gil, and I'm from Pimentel, a province belonging to the San Francisco de Macorís region. What led you to participate in the Creative Cooking Diploma, and how do you feel about being selected as the winner? Kathy Rosario: The first thing that motivated me to participate in this competition was the desire to grow, surpass myself, and demonstrate that a woman can do it, even on her own. Last year, I participated,
Emerging talents shine in the 2023 Creative Cooking Diploma
An initiative that turns dreams into realities and takes an extraordinary turn in the Dominican gastronomic future. It is with great joy and satisfaction that I share with you the conclusion of the fourth edition of the Creative Cooking Diploma, an initiative that I proudly support and sponsor to boost Dominican culinary talent. This project, developed in collaboration with the National Institute of Technical and Vocational Training (INFOTEP), has proven to be a breeding ground for exceptional culinary skills and has left an indelible mark on the gastronomic scene of the Dominican Republic. This year, we had the pleasure of witnessing a special milestone: the victory of a woman, Katy Paola Gil, who stood out as the well-deserved winner of this edition. In a clear demonstration of the growing female presence in the Dominican culinary scene, Kathy not only takes home the title of champion but also a valuable scholarship to participate in an advanced culinary techniques workshop at the renowned Basque Culinary Center in Spain. I am proud to be a part of this transformative experience for 25 young people from the Eastern region of the Dominican Republic, who, with dedication and passion, have elevated their culinary skills to new heights. The conclusion
Plastic Reduction: companies leading the way towards plastic usage reduction
It is no secret that the issue of plastic has become one of the most pressing challenges for our planet today. The massive production and indiscriminate use of plastics have had a devastating impact on our ecosystems, threatening marine life, contaminating water, and affecting our health. However, amidst this concerning reality, there is a ray of hope. In the face of this challenge, many companies have decided to take bold measures to reduce their dependence on plastic and find sustainable alternatives to maintain their business success. Let's take a look at some of these pioneering companies and the solutions they are implementing to address this crisis. Patagonia: Towards a Circular Economy The renowned outdoor clothing brand, Patagonia, has long been a benchmark for sustainability and environmental responsibility. Founded in 1973 by Yvon Chouinard, their focus on a circular economy has been a cornerstone of their strategy to reduce plastic usage. They have implemented a clothing recycling program where customers can return used garments for reuse or recycling into new products. Additionally, the company has significantly reduced plastic packaging for their products and opted for recycled and biodegradable materials whenever possible. Undoubtedly, Patagonia's initiative not only promotes a significant reduction of plastic in their supply