Newsletter May
USFQ and the Institut Paul Bocuse Worldwide Alliance have succeeded again
Universidad San Francisco de Quito is proud to have been working on the Institut Paul Bocuse Worldwide
Alliance cookbook project during the last past months. The book was edited and published by the
University, under the direction and supervision of Mauricio Cepeda and Homero Miño. It presents a
detailed investigation about culinary cultures and customs. It compiles the culinary heritage and patrimony
of ten country, including Ecuador. It is now one of the most important publications about gastronomy in the country.
Regarding the success of the book, the official launching took place at the Alliance Française in
Quito on May 3rd. Among guests, important figures such as the French Minister, authorities
from the Alliance Française, the chancellor and president of USFQ, Santiago Gangotena and
Carlos Montúfar, attended this major event. The occasion to celebrate the 10-years
collaboration between Universidad San Francisco de Quito and Institut Paul Bocuse. Bravo!
INDEPENDENCE OF MEXICO
Alta V, the Mexican Cuisine Class of the School of Hospitality, Culinary Arts and Tourism organized the first dinner in honor
of the Independence of Mexico on May 5th. Students offered a typical Mexican dinner, with plates and shows, to more
than 100 guests. All the money gathered was donated to the victims of the earthquake occurred on April 16th in Ecuador.
USFQ students cooked different traditional plates such as mole, tacos, flautas, burritos, and
margaritas. The whole purpose was to introduce the Mexican culture to Ecuador. Guests were
students’ parents and the University authorities. They tasted the food and saw a Mariachis show
and a Mexican folklore dance. Additionally, students were dressed up as famous Mexican
characters such as Frida Kahlo, Catrina, El Chavo del Ocho and Cantinflas. All the guests had a
great night and students gave more than $1.000 to Manabi, the main damaged province.
MOF Chef Née from 2-Michelin Stars restaurant La Pyramide in Singapore
From May 16th to May 20th, the ITE-IPB Technical Diploma students in
Singapore had a week long culinary session with MOF Chef Christian
Née from the 2-Michelin stars restaurant La Pyramide. A special 2-days
dinner was organized whereby the students cooked alongside Chef
Née who showcased two dishes of his creation which are from La
Pyramide menu. Acting Minister for Education, Mr. Ong Ye Kung, was
amongst the guests for the dinner event. He presented a token gift to
Chef Née as an appreciation for his work with the students.
FRENCH “VOILAH” FESTIVAL – MOF CHEF NEE CULINARY DEMONSTRATION
As part of the French “Voilah” celebrations in Singapore, the French
Embassy had organized a few cooking demonstration sessions to
engage the Singapore community as part of the outreach to forge
closer ties between the French and Singaporeans. Chef Christian Née
was one of the guest Chefs who presented his dishes at the cooking
demonstration on May 17th, 2016. His Excellency Benjamin Dubertret,
the Ambassador of France, was present at the event in support for
Chef Née.