Havana, Sep 16 (Prensa Latina) Cuba’s Deputy Minister of Domestic Trade, Ada Chávez, advocated for a gastronomic culture as an art of serving and connecting with customers, food suppliers, and culinary representatives.
These statements came as part of the opening ceremony of the VI Latin American and Caribbean Congress on Food Quality and Safety, which is taking place at the Convention Center until the weekend.

The official added that the update of the Cuban economic model contemplates greater rapprochement and interrelation between the state and non-state sectors in this area, as the goal is one: to provide food for the people.

It meant opening the sector to self-employed workers (private workers) and to the new system of economic management through the leasing of restaurant and cafe premises, for the creation of cooperatives that aims to expand and become widespread.

The event, which welcomes more than 500 delegates from some 15 countries, focuses on the theme “Food Culture in Food Science, Gastronomy, and Mass Media.”

The meeting aims to provide a forum for discussion among researchers, technologists, food preparation and service specialists, chefs, sommeliers, bartenders, maître d’s, film directors, artists, and specialized journalists, to facilitate the union of these sectors.

The event’s program includes exhibitions on music in Cuban cuisine, a broadcast on mass media in food culture, and visual art alluding to food (Cubalumieregourmet 2014).

They also contain the Expo-Fair Latin American and Caribbean Hall for the Food Industry (SIAL-CUBA, 2014), with the participation of national and foreign companies processing products and equipment, state and non-state Cuban restaurants of professional gastronomy.