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    Hotel Chefs Receive Training on New Recipes and Culinary Strategies
    Fernando Villalona to Reflect on His Life, Music at New York Dominican Get Together

    Hotel Chefs Receive Training on New Recipes and Culinary Strategies
    Santo Domingo, September 16 2015

    With the objective of offering a more customized training to chefs and managers of the food and beverage industries in the hotel sector, Nestlé sponsored a cooking show with outstanding Dominican cook and journalist Jacqueline Henríquez.

    Henríquez shared strategies on how to shorten the time of preparation of the dishes and how to save efforts and resources with the ingredients. The chef prepared more than five recipes, including appetizers, main dishes and desserts, which were then savored by the audience.

    Some of the dishes were made using Nestlé brand products, such as chicken with sauce prepared using balsamic vinegar, golden rum and honey; almohaditas de carne, baked shrimp, tiramisu and chocolate mousse.

    Another product that Nestlé introduced was its espresso coffee machine, which outperforms the competition in terms of speed, because drinks are ready in 37 seconds.

    This event was organized as part of the program of lectures and workshops planned during the 29th Trade Exhibition of the National Association of Hotels and Tourism of the Dominican Republic (ASONAHORES Expo 2015), held at the Barceló Bávaro Convention Center.

    Nestlé is one of the largest food and beverage companies and is the owner of the Carnation, Nescafé, Supligen, La Lechera, Nido, Nestlé Ice Creams, Maggi and other brand products. The company was founded in 1866 and it has been in the Dominican Republic for 52 years.

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