* More than 60 delegates from the Conservatory of the Mexican Gastronomic Culture presented reports on the state of their regional and local kitchens * During the Meeting a Management Committee for Competencies of the CCGM was integrated, which will be able to certify the labor competences of the traditional cooks * Based on the conclusions of the Meeting, the annual report required by UNESCO...
Installation Session of the State Working Group of the “Jalisco Gastronomy Promotion Policy”
On Tuesday, February 27, the state work group of the Food Promotion Policy of Jalisco was constituted, which will be chaired by the state Tourism Secretary, Mr. Enrique Ramos. Mr. Salvador Sánchez Estrada, Undersecretary of Quality and Regulation of the Federal Tourism Secretariat, mentioned that said policy aims to add the efforts and resources available to the State with those channeled by the...
They will certify traditional cooks in Mexico
NOTIMEX 23.02.2018 – 18: 11H Cooks and traditional cooks of Mexico will be certified by the Secretariat of Public Education (SEP), after the Conservatory of the Mexican Gastronomic Culture (CCGM) signed an agreement with the National Council for Standardization and Certification of Labor Competences (Know) and the Ministry of Culture of the state. During the second day of work of the VII...
The VII National Meeting on Traditional Mexican Cuisine Concludes
More than 60 delegates from the Conservatory of Mexican Gastronomic Culture presented reports on the state of their regional and local kitchens. During the Meeting, a Competency Management Committee of the CCGM was created that will be able to certify the labor competencies of the traditional cooks. Based on the conclusions of the Meeting, the annual report required by UNESCO will be...
XXXVIII Gastronomic Sample Santiago de Anaya
Tourist Recognition 2018
The Conservatory of the Mexican Gastronomic Culture, congratulates Cleofas
Elina Benítez, Delegate of the Conservatory in the State of Sinaloa for this well-deserved recognition.
Second Anniversary Traditional Cuisine Zoque de Copoya.
Traditional Mexican food This project is a source of pride for us, to rescue the traditional Zoque food of Copoya. Every time you consume regional products you contribute, so that the original cultures of our beautiful Chiapas stay alive. As modernity grows our roots die. We offer you: Huacasia caldu. chanfaina Puxaxe Ninguijuti Rabbit in zihuamonte Mass Chicken soup Jolota broth Chilies in...
Letter from the group of women traditional cooks of Copoya
Tuxtla Gutiérrez Chiapas to March 15, 2018 Good morning, I am writing to you here, Dr. Gloria López Morales President of the Conservatory sent a cordial greeting on my behalf and the group of women traditional cooks of Copoya that I represent. I am pleased to let you know that thanks to the award that was given to us, we have made improvements in our kitchen. That we cooked on normal stoves where...
Press Release: Distinctive Delivery Come to Eat
Today, Thursday, March 22, the Secretary of Tourism of the Government of the State of Sinaloa presented the Distinctive VEN A COMER to the winners of Category II “Establishments of A and B” and of Category III “Cooks”, which participated in this contest convened by SECTUR Federal in accordance with the Call published in 2017. The delivery ceremony was held at the Clan...
Call: Integration of information for the preparation of regional baskets of good eating in Mexico
The National Commission for the Knowledge and Use of Biodiversity (CONABIO), convenes all people, both physical and moral, with experience in biodiversity, food and nutrition, to integrate informed information that allows the preparation of regional baskets of good eating taking as a guide the Plato del Bien Comer1, from the Ministry of Health (NOM-0432). These baskets will serve as graphic tools...
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