Challenges for Cuban Cuisine

“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.

“Gluten-free Restaurant Business. Restaurant Dishes and Menus for Celiac Patrons” was the first presentation delivered by MSc. Eng. Jehannara Calle Dominguez, from the Food Industry Research Institute (IIIA is the Spanish acronym).

The specialist shared some when it comes to preparing and consuming gluten-free food in Cuba. “The identification of dishes according the colors was one of the suggestions, as well as the need to open more gluten-free restaurants in Cuba, since it’s a growing reality around the world”, she said.

In the same breath, she assessed the US market, by taking into account that 29 percent of American citizens eat gluten-free food, and the fact that a flood of US tourists is expected.

Mrs. Pilar Rubi, from the Spanish Embassy, came next with “Vegan Cuisine”. “The vegan diet is based on the non-consumption of animal products. Unlike the vegetarian diet, no milk products or eggs are consumed”, she explained.

“Kosher Cuisine in Cuba” was the third moment of the panel, with Abel Perez Ramos, manager of Habaguanex Raquel Hotel, who talked about the characteristics of the food Jewish eat. “Kosher food is healthier, pure and suitable for consumption.”

The day came to a close with “Cuba Changes what it Takes”, by international Chef Jorge Mendez, from Cuba’s Ministry of Tourism. The outstanding professor discoursed on the history of gastronomy on the island over the centuries. He also tackled the concept of stylized cuisine in Cuba and its adaptation to our time.