By Teyuné Díaz Díaz Varadero, Cuba, Jun 30 (Prensa Latina) A millenary art in food elaboration was on display at the tenth edition of Varadero Gourmet based on eatable ingredients, an artistic cuisine that looks to attract consumers.
This cooking modality uses several techniques and ingredients and duration of its preparation, totally eatable, can last up to six months, explained to Prensa Latina the specialized chef Adolfo Enrique Espinosa.
According to Espinosa, this type of cuisine is always present at hotel Villa Tortuga of the Varadero beach resort, place where the Varadero Gourmet festival was closed on Friday.
The event held at Convention Center Plaza America displayed the proposals of excellence for tourism visiting Cuba.
To rescue and apply this cuisine, said Espinosa, in Cuba they decided to create the first school of artistic cuisine, a course of three months duration and 12 classes, where both professionals and interested parties can attend to learn about this type of cooking which includes community art, all this to generalize this modality in Cuba.
This is a modality to show food in a way that buffet tables look more attractive, he explained.
This ancient technique was only used in royal settings, also in funeral rituals to accompany the souls of kings and pharaohs in their trip to heaven, he commented.
Chef Luis Batlle elaborated that Minister of Tourism, Manuel Marrero, made a call to culinary associations to strengthen presentations of the buffet tables, because even though there was no presence of that culture, the island receives visitors interested in following the gastronomic route of the country.
Those presentations are part of the gastronomic route, he said and explained there is a difference of reaching a buffet table and appreciate the type of food you are about to savour, a point of reference and beauty.
To rescue Cuban cuisine, is part of the gastronomic revolution going on in this country, he defended and elaborated that Cuban cuisine has a permanent presence and a little space for world cuisine.
Batlle agreed with other experts that Cuban cuisine is a national cultural heritage and awaits in the future to become part of world heritage.
This also has to do with the new forms of private management.
This chef recognizes himself as a ‘cubanazo’ considers Cuba as a whole, including music, tobacco and rum.
Batlle, become writer, has published five books of récipes and was recently awarded in China with the prize Gourmand, cataloged as the Oscars of cuisine, for the title ‘What am I going to cook today?’ in the section of home cuisine.