| Agreement with the University of San Ignacio de Loyola |
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(RPP) The University of San Ignacio de Loyola (USIL) and the prestigious Restaurant School “Hofmann” in Barcelona have signed an agreement whereby their students can benefit from specialised traineeships in the different academic programmes in both schools, as well as the training and interchange of teaching staff among other joint activities
The announcement was made by the founder of the San Ignacio de Loyola Organisation (USIL), Mr Raúl Diez Canseco, who also revealed that part of the agreement plans the staging of the “Peruvian Culinary Art Week”, to be held in
He also talked warmly of the professionalism of Mey Hofmann Roldós, Director of the
“Mey Hofmann founded
The distinguished guest confessed to having been amazed at the personality and historical heritage of Peruvian cuisine and she encouraged the young students at the USIL Chef’s School to learn to appreciate and perfect their culinary skills through research and by doing so, achieving their own personality, a way and a philosophy in life - “essential elements for the creative moment” she explained.
“Research is very important in cooking. In time, this research also becomes a game of chemistry, which is why it is essential to be up to date. Not only in standard methods, but also experimenting yourself, testing and observing attentively. A Chef must innovate and constantly research their subject. The more you read the more you know” she said. She also stressed the agreement signed with USIL would allow “an interchange of cultures, of ideas” being of mutual interest for both academic institutions.
Even with a heavy Schedule, Hofmann Roldós made time to share some interactive cookery sessions with the students of the USIL Chef’s School. She explained some of her famous recipes, the working philosophy she employs, contemporary culinary trends and also spent time with the Chefs currently studying for their Masters in “Gourmet Management”.
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