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Ecuador, 30th April 2018


Quito, April 13 2018. – Nestlé Ecuador, a company committed to the gastronomy sector, in alliance with the World Association of Chefs Societies (Worldchefs) and the Ecuador Chefs Association presented the portfolio “Culinary Techniques Guide”. The purpose of this portfolio is to improve the quality and application of culinary methods in the country.

The launch event, took place in Quito and was presided by Cornelia Volino, Worldchefs Secretary General, Pablo Campana, Minister of Commerce and members of the Ministry of Tourism, as well as represents of Peruvian and American embassies.

The Culinary Techniques Guide contains basics cooking methods that standardize the teaching of local gastronomy.  This book will be delivered for free to students and teachers of 80 gastronomy schools in Ecuador.  Also, it will be distributed and applied in 17 Latin-American countries.

Ecuador is the first country where this project has been developed. It is important because it has international standards for food safety that are recognized by the WHO (World Health Organization).  This document will be available on the website of the Ecuador Chefs Association , Nestlé Ecuador and gastronomy schools.


This Project is aligned with the Nestle Professional purpose of enhancing quality management of future professional chefs. For Edgar Dominguez, Nestle Professional BEO, the objective of this guide for Ecuador is to ensure the progress of the education in the area of Ecuadorian gastronomy, in addition to promote tourism.


About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry. We use our global experience and know-how to help accelerate the businesses of our foodservice and hospitality industry partners. Via our leading brands and products, we share our solutions and innovations to help our customers and operators make more possible as they aim to delight their clients and consumers.


About Worldchefs 

The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President. 

Worldchefs is a global authority on food, creating impact through these core focus areas: 


education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification; 

networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo; 

competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge; 

humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the



Matthias BONNIN

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Mercedes Córdova

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