Havana, Oct 18 (Prensa Latina) Today’s celebration of the Day of Cuban Cuisine highlights the authorities” intention to place this archipelago in the map of the most relevant destinations regarding gastronomy.
Precisely, this is one of the recreational sectors with the greatest impact on the visitor, as it may exhibit the culinary traditions of the country, and the various regional cuisines, with a richness many want to know.
Cuban tourism has milestones each year in different issues and an extremely important one is the Day of Cuban Cuisine (Oct. 18), in addition of this being a month full of symbolism when talking about gastronomy.
According to the President of the Federation of Culinary Associations of the Republic of Cuba (FACRC), Eddy Fernandez, his entity’s performance depend on the efforts and optimism of its members (about 70.000 affiliates).
On October 18, 1984, a Cuban delegation received a Gold Medal at the Culinary Olympics held in the German city of Frankfurt am Main, then led by late Chef Gilberto Smith Duquesne, an emblematic figure of the Cuban culinary art.