During May and July, three sessions of the Culinary Institutes Program coordinated by Imalinx on behalf of the U.S. Highbush Blueberry Council were held in renowned culinary schools located in Mexico City and Cancun, important tourist destinations and high implementation of gastronomy.
These
sessions consisted in conference and sample class, which aimed to increase the
knowledge and demand of blueberries through students and future generations of
chefs.
The participant schools were Culinary Institute Corbuse, Centro de Estudios Superiores de San Ángel (CESSA) and Technology Institute of Cancun. (UT)
During
the workshops taught by Chef Jaqueline Garreta, over 200 graduate chefs
and students learned about the origin, cultivation, and main nutritional
benefits of this fruit, as well as the varieties that can be found on the
market, the chemical reaction that they have when combined with other
ingredients or when subjected to different culinary processes, among other
topics.
Subsequently,
we held the sample classes for groups of 30 students on average in which each
of the participants had the opportunity to meet the blueberries and experiment
with them demonstrating their culinary knowledge and creativity cooking
delicious meals and drinks.
Testimonials:
“Good conference! Thank you for helping to expand our creative gastronomic
field.”
– Manuel Hernandez (Bachelor of Science in Gastronomy)
“Excellent conference and excellent
workshop. Our guests were surprised by the gastronomic quality and creativity
of our students. Congratulations!”
-Communication UT Cancun
