The second Gastronomic Tourism Congress hosted by ITSC

San Luis, Santo Domingo Este.- The Higher Community Technical Institute -ITSC- organized the second edition of the Gastronomic Tourism Congress, which this year focused on Dominican cuisine. The event took place on October 18 and 19.

The Gastronomy area of the Academic Vice-Rector’s Office, led by Yuderka Monción, coordinated the activity, which was held in the community college auditorium. Over a thousand people attended, including students from the institute’s Gastronomy courses, technical secondary education students, higher education institutions, sponsoring companies, and the general public.

The opening remarks at the congress were delivered by the rector Pedro Quezada and the Academic vice-rector, Carlos Mendieta. Quezada expressed gratitude to the participating institutions and sponsoring companies, recognizing the efforts of the Institute’s Gastronomy and Tourism programs in promoting Dominican cuisine.

On the first day of the event, the following presentations took place: “Smart Gastronomic Tourism” by Dr. Gilberto Soto, director of the UNPHU Hotel School; “Dominican Cuisine as Gastronomic Heritage” with chef Carlos Estévez; and “ICD teaching that promotes our cuisine” by Chefs Luigi Puello and Nicole Baba.

In addition, there were talks on “Neuroscience in the kitchen” by graduate Joselin Sosa from A&B Master and “Importance of Dominican Agricultural Biodiversity” by chef Hubert Reyes, Sustainable Gastronomy consultant for the UN.

The first day concluded with a discussion on “Identity of Dominican Cuisine in restaurants” featuring Morirsoñando con Inés Páez (Chef Tita), Casa Gastronómica with chef Leandro Díaz, and La Dolcerie with chef Nicole Francisco. There was also an interesting Cooking Show with teacher and chef Yuderka Monción.

On the second day, the following interventions took place: “Taking with Consciousness” by Edwin Castillo, United Brands brand ambassador; “Gastronomy, identity and tourism” by Luis Felipe Aquino, president of the Caribbean Tourist Board; and “Dominican cocoa, ancestral treasure” by chef Diana Munné.

Additionally, chef Ana Lebron presented on “Dominican gastronomy as haute cuisine in international competitions and high-end restaurants” and Juan Febles from A&B Master talked about “Cocktails and mixology in Dominican Gastronomy.” The Hard Rock Hotel & Casino also provided a presentation on the internship facilities they will offer to ITSC students.

The second day concluded with a Cooking Show by the institute’s chef and teacher, Jhon Ortiz, and the awarding of the gastronomic contest.

The Ministry of Youth, Nestlé Dominicana, Aderes (Dominican Restaurant Association), Baltimore Dominicana, Arroz la Garza, Cenpa, United Brands, Cortés Hermanos, A&B Master, Bepensa, Mamajuana Spicy, Coopsigir, La Fabril, Casabe Guaraguanó, Mamajuana Spicy, Royal Prestige, Hard Rock Hotel & Casino Punta Cana, Café Farfán, and Dining Room Josy sponsored the second Gastronomic Tourism Congress.

The artistic performances were carried out by the groups from the Art and Culture Area of ​​the ITSC and the Folkloric Ballet of the Ministry of Tourism of the Dominican Republic (MITUR), together with its Typical Ensemble.

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