guantanamo plato5Foto: Leonel Escalona Furones

El segundo lugar, Jaiba rellena con calalú, fue a manos del también baracoense Omar Castillo Sánchez, mientras el tercero Filete de pescado en dos texturas al cúli de perejil, lo conquistó Ernesto Hernández de la Paz, chef de cocina en el restaurante particular Melián, de la ciudad de Guantánamo.

En el encuentro, que contribuyó a elevar el nivel profesional de los cocineros, participaron representantes 11 establecimientos de ese tipo, pertenecientes al sector no estatal, además de un extranjero de la Polonia, quienes demostraron su destreza para elaborar platos de alta calidad.

Dos jurados, uno técnico y otro de degustación, integrados por competentes chefs de cocina y especialistas de las asociaciones culinarias de las provincias de Camagüey, Holguín y Guantánamo, fueron los encargados de evaluar las habilidades de los competidores y ofrecer el dictamen final.

La ACRC celebró un encuentro similar en Baracoa, municipio con arraigadas tradiciones culinarias, con el objetivo de incentivar el desempeño y estimular a los mejores cocineros, así como elevar la calidad de las ofertas y el servicio que se presta en los paladares de la provincia.

En lo adelante tendrán lugar otros eventos con la participación de los cocineros del sector estatal y con otros elaboradores de alimentos del territorio, los cuales contribuirán también a la capacitación de esos profesionales, quienes tendrán la posibilidad de medirse a nivel nacional, dijo a Venceremos Mayra de la Cruz, presidenta de la ACRC en Guantánamo.

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