The National Cuisine course was successfully implemented for residents of Puerto Aysén, developed between September and October as part of Blumar’s strategy and stakeholder engagement approach in areas of influence for which a training plan has been designed.
Francisca López, Head of Blumar Communities, indicated that the community was invited to participate in this training opportunity, with various social organizations from Aysén responding to the successful call.
From Aysén Consultores Ltda., Desiree Vásquez, Course Coordinator, highlighted the participants’ determination to succeed, as the workshop was taught in e-learning format and many had to learn to use a tool like the virtual classroom, stating that “they moved forward and with support and commitment completed their modules on food hygiene and handling, where they reviewed concepts such as safety, good kitchen practices, utensil sanitization, cross-contamination, infection control, fire safety measures for oil use in the kitchen, among others”.
With practical activities, the 20 participants recorded themselves and took photos to document what they did, in addition to completing theoretical evaluations, participating in live classes, and connecting with a teacher through the forum. Desiree explains that support was also available through WhatsApp, “because not everyone was comfortable with technology, but gradually they became accustomed to it, being able to progress with their learning until reaching module 2 on “Storage for Gastronomic Production”, where concepts such as temperature control, frozen foods, date marking, culinary techniques for gastronomic production of national cuisine, typical Chilean recipes and guidance in Aysén’s food heritage were reviewed, finishing with cooking methods, mise place, ingredient handling, knife use, cutting techniques, kitchen aids, and plating”, said the course coordinator.
One of the participants was Luz Bórquez (38), who belongs to the Villa Cerro Cordón neighborhood council and works as a food handler, who stated that “when they told me about this course, I didn’t hesitate to enroll, since cooking has been my passion since I was 13 and in my free time I work in catering”. She also indicates that the online aspect was challenging and she received help from her son and the workshop coordinator, “she has been very willing to support me, as I found it very difficult to upload my work to the platform”. “Despite this, it has been a really great experience, I hope they continue to offer it because it gives us many tools to think about becoming independent, I have reinforced my knowledge in techniques and opened my senses to professional plating which I love”.
