Newsletter June
Colombian gastronomic trends
On June 15th 2016, the Universidad San Francisco de Quito and the Colombian Embassy in
Ecuador presented the Colombian Chef Leonor Espinosa who explained the Colombian
gastronomic trends: products, ancestral techniques and traditions.
The Universidad San Francisco de Quito and the Colombian Embassy organized a culinary class to
explain how the Chef Leonor Espinoza tries to recover the gastronomic culture in Colombia. The
culinary Dean Damian RAMIA and the Colombian ambassador Fernando PANESSO SERNA
welcomed the delegations of different culinary schools of Ecuador who were present.
Chef Espinosa said that the only way to export the cuisine of each country is through the recovery
of traditional products, ancestral techniques and traditions. Once all of these components are
clear, it will be really easy to share the Latin American cuisine to the world.
In her talk, Chef Espinosa also remarked that the clearest evidence of the
culture in South America is the ancestral cuisine that the countries share among
them.
IPB concept restaurant presentation – Year 3 final project
In Singapore, the Year 3 students of the class of 2014 batch presented their final year
concept restaurant project to Chef Otto Weibel, Chef Douglas and Sophie Reynaud who
formed part of the jury assessing their project. The restaurant concept was based on the
Osia restaurant, a restaurant owned by Chef Otto Weibel at the Resorts World Sentosa.
The 3 teams of students had to recreate a menu for the restaurant, with a new restaurant
theme concept and a new marketing plan together.
SINGAPORE NIGHT IN HONG KONG – COOK-OFF AT HKVTC
On June 21st 2016, 3 ITE Chefs and 6 Nitec in Asian Culinary Arts student
chefs were once again at Pokfulum, Hong Kong for the “Singapore Night in
Hong Kong” dinner event, a culinary exchange between HKVTC and ITE
which was initiated in 2015. The culinary team prepared an eight-course
dinner inspired by Singapore’s Peranakan Cuisine for this year’s cook-off
by the ITE team of students and Chefs. Over 60 of the HKVTC Board members and guests attended the dinner. Once
again, the two culinary teams of HKVTC and ITE had made the evening a successful event.