The keys to be taken into account for alimentary innocuousness were revealed on Wednesday by Doctor Ivania Rodríguez, from the Food Industry’s Research Institute, during the lecture entitled Cold Chain and Food Quality.

The competition to handpick the Best 2014 Excelencias Gourmet Hors d’oeuvre gave a special touch to the Seminar. Three randomly chosen chefs – from restaurants Gourmet Cubano, Bavaria and Esto no es un café – were asked to prepare a cold starter and pair it with unlabeled wine bottles.

Objectively showing the level reached by professional sommeliers in Cuba, expressed by means of the theoretical and practical knowledge of the job, that’s the main objective of the competition to choose the 2014 Excelencias Gourmet Sommelier, which held its first qualifying round on Monday.

As a coda to the opening session of Excelencias Gourmet’s 4th International Gastronomic Seminar, Mirelis Acosta launched Havana Club 7 Years: Cuba’s Nitty-Gritty, and positioned it among the new consumption strategies suggested by the company.

The lunch offered during the opening session of Excelencias Gourmet’s 4th International Gastronomic Seminar got two enthusiastic thumbs-up from participants and guests.

Miriam Rendón, president of Formatur at Cuba's Ministry of Tourism, keynoted during a special panel that debated on the Economics of Cuban Catering, held within the framework of Excelencias Gourmet's 4th International Gastronomic Seminar.