Costa Rican cuisine is the main topic in the First Costa Rican Summit of Gastronomy, to be held on November 1st and November 2nd at Pueblo Antiguo, La Uruca. The ticket costs 120 dollars and it can be used both days.
Carlos Rodríguez, Executive Chef at Unilever Food Solutions in Central America, declared that the Summit was born due to their need to join a little more.
We are working from 4 axes: nutrition, restaurateurs (owners or managers), chefs and we also have a workshop for gastronomy journalists,
explained Rodríguez.
Their goal is to work under the same view. Among the institutions that join this activity there are the Costa Rican Chamber of Restaurants (CACORE), Unilever Foods Solutions (UFS), the Costa Rican Tourism Institute, the National Institute (INA), among others.
The Summit also aims to promote professional training and specialization in food and beverages in Costa Rica and facilitate the supply chain to make the local cuisine an great attraction on tourism.
Among the activities that will take place there are:
-V National Congress of Restaurants: Participants will know about new trends in marketing, promotion, technology, gastronomy, administration, human resources, profitability and financial management tools.
-II National Meeting of Chefs: It aims to introduce several national and international chefs, who will provide knowledge, as well as some elaborate dishes using products and various contemporary techniques of the highest level.
-I Forum of Food and Nutrition: It aims to deepen in the concepts and philosophy from the National Plan of Costa Rican, Sustainable and Healthy Gastronomy (PNGCSS).