Institutions like the Culinary Association of Havana are particularly important in preserving the customs distinguishing the cuisine of every nation, inspiring in members an interest in reintroducing elements of Cuban culinary culture. (Picture: 4.bp.blogspot.com)

Culinary tradition is one of the elements identifying a nation and Cuba does not escape that reality. Therefore, keeping its culinary tradition alive also contributes to protect national identity.

Thus, the Culinary Association of Havana, an organization that among other things provides advisory for the training of food processors at trade schools, works on the protection of recipes of delicious home-made sweets, such as custard, French toasts, bread pudding or fritters, among others.

Institutions like the Culinary Association of Havana are particularly important in preserving the customs distinguishing the cuisine of every nation, inspiring in members an interest in reintroducing elements of Cuban culinary culture, in order to become qualified in the preparation of dishes that can then be present again in Cuban restaurants.

The Havana headquarters is located on Xifré between Maloja and Estrella streets, in the municipality of Centro Habana, where specialists proficient in it not only basic recipes are trained; they’re also taught how harmful an excess of ingredients and seasonings can be, among other aspects.

An experienced group of professors with knowledge on technical standards, technological chards and the preparation of techniques and subject matters give courses to qualify food processors -professionals or not- in terms of hygiene, cuisine, cold buffets, breadmaking and sweets, barbecue sauces and international cuisine. The only requirement is to be over 18 years old and love cuisine.

The Culinary Association of the Cuban capital is composed of more than 11,000 members and constitutes a fundamental pillar in the advice of self-employed professionals in this sector, in terms of making and selling food. They’re trained in food handling, the hygiene of areas and kitchen utensils, food safety, conservation standards and other essential elements in this work.

Translated by: Telma Rodríguez