Make UTM culinary contest
In the facilities of the Gastronomy Career of the Technological University of Morelia, the Culinary Trophy was held, in its third edition, with eight…
Morelia, Michoacán, October 6, 2022.- In the facilities of the Gastronomy Career of the Technological University of Morelia, the Culinary Trophy was held, in its third edition, with eight contestants from Quintana Roo, Morelos, Mexico City , State of Mexico and Michoacan.
Horacio Anaya Villegas, director of Higher Education, opened the event and congratulated the organizers and students for choosing a profession that gives prestige to Michoacán, after recalling that the entity's gastronomy is considered intangible heritage of humanity.
The rector, Graciela Andrade García Peláez, recalled that, without a doubt, the Gastronomy career is the best in the region and highlighted that 267 young people recently entered the first semester, thanks to the quality program and its teachers with passion and dedication when teaching.
Hugo Mora Alcaraz, president of Club Vatel, explained that the objective of the Trophy is to reward local and national talent that will make known the gastronomic richness through haute cuisine and local products to increase the culinary competitiveness of the hotel, restaurant and academic sector.
He explained that the contestants prepared a vegetarian entree, a lamb-based dish, free dish preparation, consisting of a sauce and two side dishes, in addition to the fact that the candidates served four portions in total, three portions for the jury and one portion for the official photograph; as well as a third dessert course based on chocolate and mango.
Jonathan Moreno Jaramillo, director of the Gastronomy Race, shared that as part of the activities, conferences were held by expert chefs, such as Tony Castillo, who spoke about "Cooking as a transformative system"; Óscar Segundo talked about how he became a chef inheriting the knowledge of his grandmother and mother; Enrique Farjeat, Juanita Bravo and Antonina González gave the conference "Travel even with the comal".
Those present had the opportunity to try the dishes offered by traditional cooks Juanita Bravo, Antonina González and María Ines Dimas; later Karen Valadez talked about "The experiences that make the chef" and Luis Jiménez de Santiago shared "But you wanted to be a chef 2".
In total, 8 teams participated: Brandon Sanelly Chávez Ramírez from Hotel Casa del Naranjo in Pátzcuaro; Miguel Ángel Calderón Méndez from the Tatich restaurant in Tulum, Quintana Roo; Jesús Alberto Romero Campos, restaurant La Veladora, in Tepoztlán, Morelos; José Geovanni Campos Mora, Hotel Secrets, Playa del Carmen, Quintana Roo; Víctor Manuel Ríos Villa, Xurukua Restaurant Morelia, Michoacán; Cristian Gómez Valdés, Dulce Gloria Confectionery Toluca, State of Mexico; Joaquín Esquivel Arriaga, Migrante restaurant, Mexico City; and Alexis Hernández Gorostieta, from the Chango restaurant in Morelia.