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,

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

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

Sustainable gastronomy has for years been a topic of interest to chefs, restaurants and diners alike. The idea of ​​cooking and eating fresh, local and environmentally friendly food has become a trend all over the world. But, what are the next steps in sustainable gastronomy? How can we keep moving towards a greener and healthier future? One of the emerging trends in gastronomy of this type is the use of little-known or traditional ingredients. Many chefs are turning to products that were once considered waste or simply not used in the kitchen, such as cauliflower husks, broccoli stems or fish bones. These ingredients can provide unique flavors and also reduce food waste. Agriculture is another important topic that is gaining attention in this way of cooking. It is about chefs looking to work with local farmers who employ responsible practices, such as organic farming or regenerative agriculture. Similarly, single-use plastics are being replaced by more sustainable options, such as biodegradable or reusable packaging. Finally, innovation in food technology is also opening up new opportunities. From the creation of plant-based meats to the fermentation of foods, these innovations can help reduce the carbon footprint of the food industry and offer new flavor and texture options

Showing yourself as a responsible company is a difficult task. However, it is profitable. For this 2023, the role of companies in the face of sustainability must consider and maintain a balance between social, environmental and development impacts. In a world that is constantly changing and companies are facing unprecedented challenges, big brands are forced to take responsible measures that support new parameters of sustainable development. Uncertainty about the future, the incorporation of new technologies and financial management are just some of the challenges that will shake the work and management model of companies. According to the Global Compact of the Spanish Network, these are some of the business trends that will mark 2023 in terms of sustainability. Digital transformation. Digital innovation and sustainability go hand in hand. For this year, processes are expected to be more automated and work management much more dynamic and flexible, improving human and production conditions. Sustainability in supply chains. Due to the need to establish resilience measures and manage possible risks from an economic, environmental and social perspective, supply chains have the responsibility of promoting and guaranteeing sustainability in the business process and showing transparency in the management model. . Sustainable financing. The green economy or sustainable economy establishes sustainable development criteria

The third edition of Cocina Creativa comes to end, where 20 young talented Dominicans worked to enhance their gastronomic knowledge and skills in alliance with Instituto Nacional de Formación Técnico Profesional (INFOTEP) a (national institute for professional technical training. One of these young talents resulted the winner of a full scholarship to study a workshop improvement of culinary techniques at the Basque Culinary Center school in Spain, an academic institution that stands out in gastronomy worldwide. Since 2019, Cocina Creativa has been a means of learning at the hands of great professionals and teachers in culinary matters, who guide and encourage  young people to reach the next level in their careers. There were 8 challenging weeks where the participants prepared new dishes, stimulating creativity and experiencing the reality of the gastronomic sector. For many of these youths, cooking is a way of transmitting their joys, developing their passion and living new experiences. In this edition, the diploma course was characterized by teaching the participants the essential values ​​to achieve success in the gastronomy sector, these being discipline, consistency, perseverance and creativity. Honestly, it fills me with great pride to see how every year more and more young people are encouraged to pursue their

We started the third edition of the "Creative Cooking" diploma, taught by the INFOTEP Hotel and Gastronomy School, with the participation of young talents from different DR provinces, each of the participants is demonstrating their culinary skills and getting closer to being the next winner. of the international training workshop at the Basque Culinary Center (BCC) in San Sebastián, Spain.   Stay tuned for the next news on the Creative Cooking course!

Last year, the size of the luxury tourism industry exceeded $17 billion in the United States. Despite setbacks from years of the pandemic, the market is still growing and on pace to be worth more than $82 billion by 2030. This huge growth is driven, in part, by big sporting events (think Super Bowl packages), baby boomers spending more money to travel with their loved ones, and millennials with disposable income. However, a large part of the industry’s success also comes from an increased demand for safari and other animal-watching experiences in the Middle East and North Africa (also known as the MENA region). While MENA’s outdoor activities are fueling the boom, the Middle East also has much more to offer both leisure and business travelers. From stunning architecture to world-class meals and five-star hotels, this region is becoming a hotspot in luxury travel–and the hospitality industry is taking notice. This year, several new luxury hotels have opened all across the Gulf countries. Now, travelers with their eyes on the Middle East have their pick of the newest high-end properties. Whether it’s the Ritz Carlton Amman (which happens to be the brand’s first hotel in Jordan), the Nobu Hotel Riyadh in Saudi Arabia,

Hyde Park, NY – August 9, 2022 – The Diazgranados Family Foundation announced today that it has founded the Diazgranados Family Foundation Scholarship at The Culinary Institute of America (CIA). The scholarship will award two students a grant of $5,000 each toward their tuition at the world’s  premier culinary college.  “I have long admired the CIA’s approach to developing not only great chefs, but also well-rounded professionals and people,” said Danilo Diazgranados. “I am humbled by the opportunity to help provide this experience to young people who otherwise may not have the opportunity.”  This is the second scholarship initiative for The Diazgranados Family Foundation, seeking to empower the next generation of culinary and hospitality entrepreneurs.  The Diazgranados family also helped to launch the Diplomado de Cocina Creative in 2019. Hosted by the INFOTEP School of Hospitality, Gastronomy, and Pastry, the Diplomado de Concina Creative is a training program for aspiring chefs in the Dominican Republic. It helps young people across the country sharpen their culinary skills, and rewards one exemplary student with a 5-week training course at the Basque Culinary Center in Spain. The Diazgranados Family Foundation CIA Scholarship seeks to challenge recipients on how they, themselves, will “pay it forward.” All interested applicants

For two months, fifteen participants from the eastern region of the Dominican Republic had the opportunity to develop their cooking skills at the Instituto Nacional de Formación Técnico Profesional (INFOTEP) at its Gastronomy and Pastry School located in Higuey. This year I had the honor of seeing another winner for the 2nd edition of the Creative Cooking Course. An initiative that consisted of a gastronomic training workshop, designed to encourage young people to develop their culinary skills, recently selected a young man from the city of La Romana, Luiyi Antuan. This young man stood out among his peers for his commitment, excellence in attention to detail and the staging of his food.  Luiyi was awarded a full scholarship to attend a workshop to perfect his culinary techniques at the Basque Culinary Center in Spain, a pioneering academic institution worldwide. Personally, I consider the BCC to be a place where the best chefs in the world pass through. It was very gratifying to hear Luyi telling me that cooking has been a part of his life since he was very young thanks to his father's food establishments, so the gastronomic talent is in his blood. The participants of the Creative Cooking workshop were selected