Stars from the most select gastronomic universe came together in a Cuba that is in crosshairs of top chefs and professionals who presently build plots behind stoves and ranges.
Drinking rum in Cuba is quite usual, enjoying it, calmly tasting it, even with devotion. It’s almost a ritual in certain contexts. But learning how to make it, hearing secrets and ways to do from the horse’s mouth, is a privilege instead of a challenge.
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“Challenges of Cuban Cuisine and the Growing Travel Industry” was the title of an international panel developed within the framework of the 6th Excelencias Gourmet International Gastronomic Seminar, taking place at Hotel Nacional de Cuba through June 17.
Wines from the New World put on a show of their own during the 6th edition of the International Excelencias Gourmet Seminar, by the hand of a lecture and tasting session entitled U.S. Wines: The Growing Pleasure by sommelier René Garcia, sponsored by Inversiones Pucara S.A.
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“You guys are rising like suds foams, all the way to the top. Cuba is all the rage and this is an opportunity to raise the bar of your gastronomy, share views and learn together. That’s why I’m here.”
Over 300 professionals from several countries, all linked to gastronomy, gathered Wednesday at the Hotel Nacional de Cuba for the grand opening of the 6th International Excelencias Gastronomic Seminar.
Sixth Excelencias International Seminar Photo Gallery
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