Nestlé Professional Comes to Havana Full of Surprises
“Nestlé Professional. Prospects in Cuba” demonstrative lecture is set to be one of the appeals within the framework of the 6th Excelencias Gourmet International Gastronomic Seminar, to take place at Havana’s Hotel Nacional de Cuba on June 15 - 17, an event that comes back to please enthusiasts of culinary art, with the participation of specialists from every corner of earth.
Nestlé Professional will arrive in the Cuban capital accompanied by the winners of the 2015 Nestlé Professional Cup, held in Panama, and it’s going to make the most of the event by showing its renowned cooking bases for all types of food.
Moreover, the company will be launching in Cuba its project named YOCUTA (Young Culinary Talents), which opens doors for outstanding cooking students, ages between 18 and 25, to enhance their skills as chefs so their work outlook is improved.
YOCUTA is an initiative developed by Nestlé Professional in Latin America, in such countries as Colombia, Chile, Peru, Ecuador, Panama, Venezuela, Argentina and the Dominican Republic.
Winners of the 2015 Nestlé Professional Cup in Panama
FIRST PLACE: Chef Mailin Hernandez
In 2015 she was the only woman in the competition, she put her nerves aside and conquered the First Prize of the Nestlé Professional Cup during the Excelencias Gourmet Gastronomic Congress. This chef confessed that she loves working with fish and basil is her favorite herb.
SECOND PLACE: Chef Yuri Edmundo Cifuentes
His first contest, with Nestlé in Colombia, was very stressful. It was all about pork and chocolate. His second position in 2015, in the Nestlé Professional Cup, is a fond memory and takes him to Havana, with the Excelencias Group.
THIRD PLACE: Guillermo Dolande
His greatest challenge: “Seeking for excellence in everything he does”
His biggest secret: “Cooking with the heart and passion for everything he undertakes”
His highest satisfaction: “Having invented the crunchy crème caramel at Union Club, 23 years ago, which has become an immortal dessert”.
