ITSC Carries Out the First Dominican Gastronomic Festival

ITSC Carries Out the First Dominican Gastronomic Festival
San Luis, 05/08/2014

The School of Hospitality of Instituto Técnico Superior Comunitario (ITSC), organized the First Festival of Dominican Gastronomy, as part of the final assignments corresponding to the first class of students majoring in Gastronomy, Baking and Pastry, and Food and Beverages Management Services, in which the students presented a tasting of fifteen traditional dishes of the Dominican Republic and a variety of traditional drinks.

The task consisted of the installation of an event where Chefs Pamela Pérez and Noé Chaparro, instructors at the school, and their students, offered a tasting of dishes prepared with unique and exclusive local products, as well as cooking demonstrations in an attempt to show their acquired skills and abilities to CEOs and business owners in the hotel, tourism and gastronomy sectors.

The event took place on Tuesday, April 29th, between the hours of 11:00 am and 3:00 pm, in the modern school laboratories.

During the event, the implementation of innovative cooking techniques and the promotion of the use of local products to revive popular culture and train its graduates in the presentation of a native dining experience to tourists, were highlighted.

With this event, the ITSC intended professionals in this sector to get to know and appreciate the existing capacity of the school students and to value the programs being offered and the quality of the work of the students of the School of Hospitality.

The Dean of the ITSC congratulated the management of the School of Hospitality and its teachers for their diligent institutional behavior in promoting the training for the students to global levels. “We have taken pains to have the facilities, equipment and discipline, and the high-quality of the teachers, to make of the ITSC the technological and human space where the human talents demanded by society and the national, regional and global economy, get trained with strong fundamentals and dedication”.

And they work to transform the aspirations of the students in terms of the value of work and family and the community involvement with an arduous training to develop the appropriate skills so that they can keep pace with a gourmet market that demands increasingly sophisticated and healthy products.

• Salad of Tomatoes and mixed Lettuce and a variety of Vinaigrettes.
  
• Russian Salad with Cassava, Peas and Garlic, and a Mayonnaise made with Roasted Peppers and Cilantro.

Soups

• Cream of Auyama (pumpkin), accompanied by Chicken Cracklings, Fried Cheese and Creole Sofrito (local seasoning).
  
• Lentils and Ribs Soup.

Meets and Fish

• Pork Ribs in Tamarind Sauce *COCINA EN VIVO*
  
• Chicken Mignonette in Cream Creole Sauce, Crispy Sweet Ripe Plantain and Queso de Hoja (traditional Dominican white cheese)
  
• Filet of Grouper in Annatto Butter and Cilantro

Garnishes

• Riped Plantain Pie with Queso de Hoja and Chicken Cracklings au Gratin
  
• Stewed Beans
  
• Moro de Guandules
  
• Vegetables from Constanza in Basil Sauce

Desserts

• Cream of Dulce de Leche made with Sour Milk
  
• Diced Coconut with Pineapple