Andrés Ugaz and the Peruvian breads

 

 

 

Cook with studies in economics and food anthropology at the Pontifical Catholic University of Peru. He studied haute cuisine at the Tourist Training Center of Peru. Received training in high bakery and artisan bakery in the Baking Center of Lesaffre International. Lille- France. This is Andres Ugaz Cruz.

Director of the Kitchen, Identity and Territory SAC Consultant. In charge of developing methodologies and development proposals from the regional kitchens, by the Ministry of Industry and Tourism, Ministry of Social Inclusion, among others. With more than 25 interventions in the interior of Peru in the last two years.

He has been Director of the Peruvian Institute of Gastronomy. Speaker of the Cultural Center of the Catholic University, of appreciation of Peruvian gastronomy. Researcher at the University of San Martín de Porres.

Chef responsible for the Peruvian delegation of chefs in the Second, Third, Fourth and Fifth Congress of regional kitchens of the Andean countries, held in Chile and Argentina, Ecuador and Colombia respectively.

He has made more than 200 Conferences on the topic of regional kitchens and gastronomic routes in different departments of Peru and countries such as Chile, Argentina, Ecuador, Colombia and Venezuela. Executive Director of the Center for Research and Development of Regional Cookers of Peru CECOMER. Founding member of the Peruvian Association of Gastronomy, APEGA.

Author of the book “Panes del Perú: El encuentro del Maiz y el Trigo” published by the University of San Martín de Porres and Wong stores. Prologued by Chef Ferran Adriá and Spanish journalist Pau Arenós. Book that has been considered by the Gourmand Cookbook Award, as the best in the world give its category at the awards held in London in April 2008.

 

 


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