Havana, Oct 18 (Prensa Latina) Cuban chefs celebrate Cuisine Day Wednesday because on this day they achieved an important success at an international meeting on October 18, they said in a statement.
The Federation of Culinary Associations of the Republic of Cuba (FACRC) said in a report today that on October 18, 1984, a select insular representation was awarded Gold Medal in the Decisive Effort at the Culinary Olympics held in Frankfurt am Main, Germany.
For this reason, this date appears as Cuban Cuisine Day, whose presentation to the world markets occurred in Culinaria 98, International Event of the FACRC.
The Olympics constitute the culinary event of the highest international technical level.
These meetings take place every four years, organized by the World Association of Chefs’ Societies (WACS) before the date set for the organization’s congress. In these events, the best chefs of the world participate.
Each day is a hard struggle in which the developed countries display a waste of riches in dishes, food raw materials, and utensils to make their culinary preparations, which, without a doubt, is a limitation for countries like Cuba.
Hence the 1984 Olympics was the first participation of this level for Cuba. However, the local representatives competed against the opulence, providing a great victory to the kitchen and also to the national culture, the note insists.
The Olympic gold medalist team was led by Gilberto Smith, the teacher and founder of the Cuban Culinary Association, accompanied by chefs José Luis Santana, Zoilo Benavides, Ramón Rodríguez, and Luis García.
The statement concludes by stating that Cuban art and professionalism were awarded for the first time at the highest level of the world, which is why the Federation of Culinary Associations of the Republic of Cuba agreed to establish October 18 as the Cuban Cuisine Day.