Descarga Parte 1 - Teleamazonas
Descarga Parte 1 - Teleamazonas
Descarga Parte 1 - Teleamazonas
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Christopher Koetke CEC<br />
Vice President Laureate International Universities<br />
Center of Excellence in Culinary Arts<br />
Executive Director School of Culinary Arts<br />
Kendall College<br />
As an American and as a chef, I consider myself<br />
fortunate to have visited Ecuador as many times<br />
as I have and to have learned so much about<br />
Ecuadorian culture and cuisine. All of this would<br />
not have been possible without the friendship and<br />
hospitality of Chef Carlos Gallardo and the entire<br />
team at UDLA. From the moment I met Carlos, I knew<br />
that we shared a kindred spirit for true, authentic<br />
cuisine and a driving desire for excellence.<br />
Following a growing list of books by Chef<br />
Gallardo that explore and highlight the diversity<br />
of Ecuadorian cuisine and related culture, this<br />
book is the crowning achievement to date. In this<br />
book, Ecuadorians inside and outside of the food<br />
industry will learn about the multitude of indigenous<br />
culinary treasures nestled within the borders of this<br />
small country. It is my sincere hope that this book<br />
also ignites a passion and pride among current<br />
culinary students (the future Ecuadorian chefs) for<br />
Ecuadorian products and cuisine. This is critical as<br />
it will increasingly be their responsibility to bring<br />
their cuisine to the world stage.<br />
Unfortunately, Ecuadorian cuisine is currently not<br />
well understood globally. I personally consider this<br />
a travesty as Ecuadorian cuisine is indeed a great<br />
cuisine with roots deep in history, an expansive list<br />
of indigenous products from unique geographies,<br />
and culinary preparations from diverse peoples.<br />
This book will take Ecuadorian food to the world and<br />
entice the world to come to Ecuador to experience it<br />
firsthand. Indeed, Ecuador has enormous untapped<br />
potential and all the ingredients necessary for<br />
vibrant eco-tourism and culinary tourism.<br />
I commend Chef Carlos, the administration of UDLA<br />
and the entire culinary UDLA faculty for supporting<br />
this book. Producing a work such as this takes untold<br />
months of work, enormous personal commitment,<br />
primary research in some hard-to-reach areas, and<br />
love for the project.<br />
While this is a great work, I hope that it is not the<br />
last. Knowing Carlos’ passion for this investigation<br />
and his love of country, I am confident that there will<br />
be more to follow. And I can’t wait for that!<br />
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