Meeting during the III Dominican Gastronomy Forum 2017, panelists called for Dominican cuisine to evolve with modern touches to traditional menus, add more fish and seafood dishes and increase in the use of tropical fruits in order to advance in world cuisines. The event was 17-18 February at the state university library with the participation of Dominican chef María Marte of the two-star Michelen restaurant Club Allard in Madrid. She called for turning around Dominican cooking.
“Gastronomy of a country is a reflection of its people, colors and tastes. We proudly possess great examples of all these attributes. Now we have to make ourselves more visible in the world and to do that we have to transform our dishes so they can compete with others tastes,” she said.
Also participating was Peruvian-French chef Erika Costi who spoke on the successes of Peruvian cooking and how these apply to Dominican cooking. She spoke of improving the styling of Dominican dishes, while keeping their taste.
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MetroRD
20 February 2017
