Gastronomic Training: Key to Professional Development and Culinary Innovation – Honduras

Descripción:

Meat Academy in 3 gastronomy schools in San Pedro Sula: Colegio de Gastronomía Sampedrano, Escuela de Gastronomía Hernando Moreno y Washington Academy. 3 dates: May 19, 20, 22 Attendees: 1st year students. Total number of students: Approximately 76. Theorical Topic: Characteristics, benefits, and origins of American red meats, terms, defrosting methods, and cold chain (pork). Students had the opportunity to work with American pork, testing their versatility in various preparations. A total of 76 students, guided by Chef Javier, participated in two workshops where they developed a complete recipe that included an appetizer with riblets, a main course with pork loin, and a dessert that incorporated bacon. This hands-on experience allowed students to discover how pork can be used in a variety of delicious and creative dishes, expanding their culinary knowledge.