This learning program is focused on food business owners in Santa María La Ribera. It offers a series of hands-on workshops in which guest chefs coordinate and supervise the preparation and canning of different preserves, using low-cost, accessible ingredients. The goal is to have participants use these types of preserves, instead of using industrial products; another objective is to promote the use of those ingredients whose shelf life is limited.
During the first session, chef Armando Gómez coordinated participants to prepare four recipes of salsas, giving practical tips about their preservation and conservation, as well as the best ways to combine them with specific dishes. The chef and the participants engaged in a fruitful discussion about different topics, including the relationship between the flavor of a dish and the order in which ingredients are used; they also shared strategies to make better use of the time and effort spent in the kitchen.