Gastronomic experts agreed that Peruvian cuisine needs to overcome barriers to become a culinary role model for the world and an engine of economic development in the country.
Announcement was made at the 1st International Gastronomy Congress held by the Peruvian Society of Gastronomy (Apega), whose manager, Mariano Valderrama, said informality in the food industry is one of them [barriers], as well as the fact that Peru lacks a culinary technical education system.
“The two thirds of businesses operating in the country do not have personnel with qualified experience in gastronomy, gastronomic management and restaurant services; there aren't public training centers for cooks or waiters either, in contrast with Colombia and Costa Rica. Let’s not be chauvinists, we need to stop thinking we have accomplished everything,” he stated.
To Valderrama it is urgent that the State plays the main role as occurs in Mexico and Thailand. He also proposed that the public sector assists the deteriorated supply and wholesale markets, not only in Lima but all over the country.
Gastronomy, innovation and technology
According to Fernando Villaran, Engineering and Management School Dean at Universidad Antonio Ruiz de Montoya, the State should take the lead in the culture field and promote the use of technology and innovation to boost Peruvian gastronomy.
As he discussed the challenges and perspectives for Peruvian Gastronomy by 2021, Villaran claimed that knowledge is the source of innovation that enabled Japan, Germany, China, and Korea to develop gastronomy software programs.
“Gastronomy involves a lot of innovation, a growing entrepreneurial spirit, human resources and a cultural foundation that may allow it [Peru] to secure a leadership position. There is no research linking health with gastronomy, or studies about biodiversity in the Amazon that will help us sutain the boom of our gastronomy,” he added.
The event takes place at the Lima Convention Center and runs until today.
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Published: 4/13/2016