Newsletter July
Cocinas Regionales; Patrimonio, Sabores y Experiencias de la Cocina chilena
This event, first of its kind in the city of Copiapo, counted with the participation of national
and international speakers attending issues regarding the origin of products, actual trends,
and the importance of Chilean cuisine from the north of Chile.
The main topics discussed thoroughly aimed to meet typical markets, consuming fresh
local products, place in value producers and show the attendants a bit more of the
gastronomy that is part of our culinary heritage. One of the featured speakers was Andrés
Ugaz, a Peruvian chef, who is Peru’s brand ambassador and also part of the board of
“Sociedad Peruana de Gastronomía” – APEGA - known worldwide for the organization of
“Mistura”.
Also other important chefs from Chile attended, some of them very well recognized by the public like Juan Manuel Penna
Passaro, an Argentinian chef and host of one of Chile’s top food TV programs "Recomiendo Chile" and “Recomiendo
America”; Oscar Tapia, President of the Chilean Chef Association, ACCHEF and of 100K; Nicolas Carrasco, member of the
chefs Association "Les Toques Blanches, Chile", and also Susana Martinez from INACAP an expert in the Pastry industry
together with Francisco González, Ximena Suarez and Sergio Diaz, all INACAP teachers.
All these chefs made their live preparations, and did tastings to more than 150 attendants that the event had.
Encuentro de Cocinas de INACAP: Torneo Aromas 2016
The sixteenth version of the “Aromas” Cooking Competition was created so that students
can identify and put in value products of their home regions. They had to make a 3 parts
menu, highlighting the gastronomical identity of their region. Twenty two (22) couples of
Gastronomy students, from Arica to Punta Arenas, participated in this event.
The jury was composed by Chef Oscar Tapia, from the ACCHEF Association and the “Sustentable 100K” Program, with
Paula Baez, INACAP-formed chef, member of the renowned association “Les Toques Blanches” and owner of her own
restaurant called "Ají Color" located in Viña del Mar. The last jury was Juan Jose Morales, a Chilean chef, participant and
finalist of the famous Chilean TV program "Top chef". Students cooked in blocks of 6 couples, during two days while the
jury tasted their dishes and qualified them considering technique, preparation, cooking times, among other items. The
winners of competition were the students from the Osorno Campus.
In addition to it, “Programa Raíces INACAP: Transformando la Cocina de Chile para el Mundo” held a seminar of Chilean
Cuisine. Six national and well known chefs from different regions of Chile discussed about different issues regarding
Chilean cuisine and its local expressions together with Franklin Carpenter, National Director of Hospitality, Tourism and
Gastronomy Area. Students and participants also learnt about traditional products of each area, the importance on
co nsumption of fresh products, preparations and seasonal products, healthy cuisine, sharing cooking times with the
family, among others.