Eddy Fernandez, president of the Federation of Culinary Associations of the Republic of Cuba (FACRC in Spanish) has said their colleagues in the U.S. are very interested in forming even closer ties with this country and soon hope to send a youth delegation to hold meetings with their Cuban counterparts.
An example of this desire was told by chef Odlavin Castelanos, who along with other Cuban culinary experts took part in the Orlando Cook Craft and Create event, held last August at this U.S. city’s Marriot Center.
Fernandez told The Havana Reporter that Cuban attendance had created a sensation, not simply because of current trends in Havana-Washington relations, but because of the professionalism of the Cuban delegation.
In addition to exchanges regarding the updating of a number of subjects, debates about the roles of technological applications in the form of state of the art cooking equipment in culinary developments prevailed among other debates.
The FACRC president recalled that Food Day will be celebrated on October 16, just two days after Cuban Cooking Day.
He said that on October 18, 1984, in the then Federal Republic of Germany, a team of Cuban chefs represented Cuban cooking in the Culinary Olympics.
This event brought the world’s best chefs together and was attended by, amongst others, the now deceased Gilberto Smith, who went on to become an honorary FACRC president. The success of the Cuban representatives is what led to the establishment of Cuban Cooking Day.
For what remains of 2015, the Federation will be represented at the Meeting of Presidents of the Association of American and Caribbean Professionals Association, scheduled to run in Quito from October 23-25.
Delegations will also attend the Food and Technology Fair from October 27-30 in Fort Mayers, Florida, U.S. and in Rutas, Panama from the November 6-15.Share on FB Share on TT