• Submitted by: lena campos
• Society
• 10 / 20 / 2013

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Marking Cuban Culinary Day, the island''s gastronomic sector has fixed on the tourism industry as a sector in marked development, as recognized by Cuban chefs.

During the second and final day of the 4th National Convention of the Federation of Culinary Associations of the Republic of Cuba (FACRC), participants recognized that there is still a long way to go, but noted successes, especially in education programs.

FACRC president Eddy Fernandez expressed his conviction that the efforts of his organization depend on the effort and optimism of its membersship, which exceeds 52,000, with representation throughout the country.

The Convention concludes this afternoon, after two days of discussions in which participants discussed Cuban gastronomy, focusing on several issues of relevance, among them the culinary cooperatives and the potential of Cuban chefs for advice.

Training and professional exchange, Cuban cuisine and its stylization, kitchen trends in catering, and culinary arts in media were also analyzed, as part of the basic thesis for the meeting.

Fuente: Prensa Latina